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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Decorating Tips
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!
twocuff says
I think your cupcakes look awesome! I can't wait to try the frosting recipe, I've never seen anything like it before. Sounds delicious!!!
rmb says
We have just started making this frosting and it's a hit!! We have made it about 4 times now. It is much less greasy than the butter-cream we usually make to pipe.<br /><br />As for jazzing up a cake mix, I liked this variation a lot from The Sisters Cafe,<br />http://www.thesisterscafe.com/2011/05/strawberry-shortcake-almond-glaze-2<br />They use sour cream and an extra egg, etc. I didn&#
Jessica Williams- UDD, Butter with a Side of Bread says
Thanks twocuff- I'm not the decorator extraordinaire, but I can fake it well! 😉 Don't tell my kids though… they think all my cakes are amazing and let me tell you I've created some interesting ones! <br /><br />rmb- isn't this frosting DELICIOUS?! I'll have to take a look at your cake variations too. Sour cream?? interesting!
Winnie says
These cupcakes look AMAZING !!<br />I'd love to try this marshmallow frosting – thank you for sharing it 🙂
Julia from Dozen Flours says
I'm gonna have to give that frosting a try!
giusy says
ciao,la quantità dei marshmallow?
Sarah Tackett says
A cup of coffee would go great with these. I'm currently hosting a giveaway to win a $20 Starbucks gift card and would love for you to enter! http://sarahsaturdiy.blogspot.com/2013/01/love-is-in-air-giveaway.html
QueenB says
i haven't done marshmallow buttercream but i do marshmallow fondant- it actually tastes GOOD. i may just make this recipe you posted to go with cookies for the kids' v-day parties at school. i have 3 classes worth of cookies to do!
M.J. Powell says
Hi,<br />You have some great ideas and we would like for you to share with our readers too. We are hosting our first link party tomorrow and we would like to invite you to link up with us. We have a fun blog to co-host with us. Hope to see you there.<br /><br />Thanks!<br />The Busy Bee's,<br />Myrna and Joye.<br /><br />http://thebusybhive.blogspot.com/
Brie @ Darling Doodles says
Those look delicious! Simply, purely, delicious. Thanks for the recipe!
Gigi says
Thank you so much for this! YESSSS!!! I love making little cakes to brighten up the week and it's so much easier to use mixes, but they often don't taste quite right. I am going to try these fixes next time! Thanks!
Pam says
What kind of pudding cook & Serve or instant? What size box?
Jessica Williams says
I've used both Instant or the cook & serve variety. Small box- I believe it's the 3 oz variety.
Nicholly Garcia says
Do you make the pudding or jus add the powder?
Nancy says
My mom used to make frosting like this all the time. She even made banana frosting this way using mashed bananas, and orange juice in place of the liquid.<br />
Alyssa says
When do you add the food coloring?
Marianne Catbagan says
Yes, when do you add it pls? 🙂
Stacey Cranmer says
I was skeptical, I usually scrape buttercream frosting off of cake because it is too sugary and sweet. This icing is the BEST. Smooth, creamy, not sugary at all. I piped about a 1/4" layer on top my cupcakes and they were perfect.
Jessica Williams says
Isn't it wonderful?!? Glad you enjoyed your cupcakes!
Sharon Thomason says
I have to try this marshmallow cream recipe. Thanks for sharing.
Michelle says
Thank you for this recipe. YUM!<br /><br />To jazz up chocolate boxed mix, I sub coffee for the water. It doesn't give a chocolate taste, but makes for a deeper chocolate taste. Another trick is to add a tablespoon or two of Miracle Whip, it makes any flavor mix taste richer.
Sis says
Sounds like a great icing. I also have practically an identical recipe from Joy of Baking from many years ago but it calls for unsalted butter. Also would like to know how this frosting holds up to the heat? I'm doing 5 dozen cupcakes for my grandson's birthday and it will be an outdoor event. Also, on the Lorann flavorings, I have a lot of the oils as well as bakery emulsions and they
Jessica Williams says
Hello! I always use salted butter- really it's just a personal preference. This frosting holds up really well! Have fun at the birthday party!
Corinne Luther says
Love this recipe! Thanks for sharing! Have you ever made this into a chocolate frosting recipe?
Jessica says
Hmmm- that’s a great idea!! I’m on it!
Kasey says
Hello,
Did you ever come up with a chocolate version? I’m in the mood to make a chocolate/peanut butter swirl buttercream and I use this recipe for all of my usual cupcakes. Thought I’d try something new this weekend and would love some advice on how to make this recipe both chocolate and peanutbutter. I was thinking of adding some coco powder/ taking out some sugar for the chocolate, but was unsure of the peanut butter addition. Wouldn’t that mess with the consistency? What are your thoughts on the matter?
Jessica says
If you add cocoa powder, I wouldn’t take out any sugar because cocoa powder is so bitter- it will need it! I’d simply just try adding 1/4 cocoa powder to the recipe for chocolate. For peanut butter- I’d add 1/4 cup peanut butter. That’s it! i’m glad you like this recipe- I love it too!
Lillie says
I just made this and it isn’t thick enough to pipe. I have added more powder sugar but it’s starting to taste like powder suger. What can I do
Jessica says
Hmmmm…this is my go-to frosting recipe and I always pipe it, I’m not sure what happened! Maybe you can try putting it in the fridge for a bit? I’ve also added 1 TBSP of flour to other frosting recipes in a bind.