Best Ever Marshmallow Buttercream Frosting is the most delicious homemade buttercream frosting recipe you’ll ever taste! Made in minutes with just 5 ingredients; everyone adores this marshmallow buttercream recipe.
Our family has enjoyed this recipe for Marshmallow Buttercream Frosting for years and years! It has a light, buttery texture and the best flavor I’ve ever tasted in a buttercream. It almost tastes like it has whipped cream in it, which is something I really like. Try it; you’ll love it!
How to make Buttercream Frosting
Making buttercream frosting is so simple! Here’s how to do it:
First, cream the butter until it is light and fluffy.
Second, add the marshmallow creme and whip for 2 minutes.
Next, add the powdered sugar and continue to beat for 2 minutes.
Lastly, add vanilla extract and milk until it’s the texture that you want.
If you’re frosting cupcakes, a slightly thicker frosting is better because they hold their shape. However if you’re frosting a cake, I’d add more milk- 3 TBSP or even 4, so that you can spread the frosting well.
Marshmallow Buttercream Frosting Recipe ingredients:
Here’s what you need to make our Marshmallow Buttercream Frosting:
–1 cup room temperature butter ~ I never, ever use margarine in my buttercream frosting! Butter tastes SO much better!
–1 (7-ounce) jar marshmallow creme {use the whole thing}
–2 cups powdered sugar
–1 teaspoon vanilla
–2-3 TBSP milk*
Can I use marshmallows in place of marshmallow cream?
Yes, you can use any size of marshmallows in place of the 7-oz jar of marshmallow creme (marshmallow fluff.) You’ll need 16 large marshmallows or 2 rounded cups of mini marshmallows + 2 TBSP corn syrup. Add the marshmallows and corn syrup to a glass or ceramic bowl and microwave for 45 seconds. Let sit 1 minute, then stir. Let cool about 5 minutes, then you can use the homemade marshmallow creme in this recipe.
Step-by-Step Directions for How to make Buttercream Frosting
Cream the butter until it is light and fluffy.
Add the marshmallow creme.
Whip for 2 minutes.
Add the powdered sugar and continue to beat for 2 minutes.
Add vanilla extract and milk until it’s the texture that you want.
*If you’re frosting cupcakes, a slightly thicker frosting is better because they hold their shape. However if you’re frosting a cake, I’d add more milk- 3 TBSP or even 4, so that you can spread the frosting well.
Marshmallow Buttercream Frosting
Ingredients
- 1 cup room temperature butter
- 1 7-ounce jar marshmallow creme
- 2-3 cups powdered sugar*
- 1 teaspoon vanilla
- 2-3 TBSP milk
Instructions
- Cream the butter until it is lighter in color, about 1 minute. Add the marshmallow creme.
- Whip for 2 minutes. Add 2 cups powdered sugar and continue to beat for 2 minutes. Add vanilla extract and milk. Beat an additional minute. Add additional powdered sugar, if desired. (if you plan to pipe the frosting, you'll want to add the full 3 cups of powdered sugar.)
Video
Notes
Nutrition
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| Photo from GLORIOUS TREATS. Go visit her blog- she’s awesome! |
The results? I think they looked pretty good! Even better- they tasted amazing! See some incredible cake ideas for boys here!
How do you make boxed cake mixes taste better?
I saw posts from the Pinterest Test Kitchen and Livestrong on Pinterest that both give instructions on how to make a boxed cake mix taste “better.” Now I may be alone in this, but I think boxed cake mixes taste okay on their own. Is it just me? The only thing is, I wished they had a less crumbly texture. I love that the cakes are soft, but I can tell if a cake is homemade because it tastes richer and holds up better.
So here’s what I did. Take any cake mix and change the following:
- Replace the oil in the recipe with real butter. {1/2 was what my box called for}
- Replace the water in the recipe with milk
- Add one (or two) more eggs than the box calls for- so I added 4 eggs to my cake
- Also add 1 small box of pudding mix to the cake batter.
Can I freeze buttercream frosting?
You can freeze it. That’s right: don’t toss that buttercream! It will remain good in the refrigerator for 4-5 days. Or you can put it in an airtight container and freeze it up to 3 months. When ready to use again, take out of the freezer and place in the refrigerator overnight to thaw.
Remember, before you frost the cake, let the buttercream come to room temperature and give it a good stir before piling it on. Yum!
Ivonne says
Hi!!
I love this frosting!!!! I have been looking for a frosting with that same consistency and thickness because I always do one and it is runny or something happens but this frosting is great. It tastes delicious. I think I found my new signature frosting.
Thank you for the recipe 🙂
Jessica says
You’re so welcome Ivonne! It’s my go-to frosting as well!! I’m so glad you like it!
Donna Townley says
Can ugh ou use canned frosting
Karen Nath says
I make this icing all the time and love it! To make it even better beat it for at least 10 minutes and it gets fluffier and less gritty from the sugar. I also don’t use any milk or liquids. Tip was given to me by a professional baker.
Sonja says
What is healthy icing? ????
This looks great. I’m going to give it a shot, but with Fluffernutter brand marshmallow fluff. The Jet puffed has a funny taste to me. Also, if anyone finds that the powdered sugar is gritty in icing, sift it into the mixer bowl a little at a time.
Val says
If I frost cupcakes a day ahead of event how do you recommend I store them?
Jessica says
Just store them in any airtight container. Large tupperware bins work great!
Vicki says
Can you use this frosting for cake balls?
Jessica says
You can! That would taste amazing!
Joëlle says
Love this recipe!
Joy says
Same!
Joy says
It tastes so good I loved making it.
Jamie says
Could you use heavy whipping cream instead of milk or would that change the taste?
Jessica says
I’ve used whipping cream instead and couldn’t tell the difference Jamie!
Sylvia McDonald says
No, I haven’t made this yet, I am making my daughters wedding cake. Does the icing hold up in the heat?
Jessica says
This icing gets a bit soft in the heat! (Most icings with butter do, just FYI.)
Jami says
The flavor was great at first. Then it started dropping and would not hold its shape at all. I had droopy cupcakes. I am a baker/cake decorator and wanted to find new recipes. I had to add more powdered sugar to thicken it up then it just tasted like powdered sugar not marshmallows. So I made another batch with added meringue powder to thicken it up…. did not work. I’m glad it workers for others, but it was just a headache for me.
Jessica says
It sounds like your butter was too soft.
Melissa Trout says
Any tips if it’s too runny? I doubled the recipe for a s’mores theme cake, added kids note powdered sugar and it’s just too runny. Do I keep adding more until it’s stiff? Thanks
Melissa
Nellie says
Yep, add some more powdered sugar. This frosting definitely shouldn’t be runny at all!