Description
This frosting is soft, sweet, and cloud-like—thanks to marshmallow fluff and whipped butter. It’s easy to make, holds its shape beautifully, and adds a dreamy touch to cupcakes, cakes, and cookies.
Ingredients
13–14 oz marshmallow fluff or marshmallow cream
1 lb unsalted butter, softened
1 tbsp vanilla extract
6–8 cups powdered sugar (adjust for desired thickness)
Optional Twists
Add ½ tsp almond extract for a bakery-style flavor
Mix in 1 tbsp cocoa powder for a marshmallow fudge twist
Fold in crushed graham crackers for a “s’mores” feel
Instructions
In a large bowl, beat butter and marshmallow cream until smooth, fluffy, and fully blended (about 3–4 minutes).
Add vanilla and any optional extracts. Mix to incorporate.
Gradually beat in powdered sugar, 1 cup at a time, until frosting forms soft peaks. Use less for a creamy texture or more for firm swirls.
Once desired consistency is reached, use immediately or store in the fridge (bring to room temp before piping).
- Prep Time: 10 min
Nutrition
- Calories: 180 / Cupcake
- Sugar: 22g / Cupcake
- Fat: 10g / Cupcake
- Carbohydrates: 23g / Cupcake
- Protein: 1g / Cupcake