• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Scream for Buttercream
  • Blog
    • Subscribe for Free
    • Exclusive Content for VIPs
  • Visit the Shop!
    • The Cake Blueprint
  • Recipes
    • Cakes
    • Frostings/Fillings
    • Cupcakes
    • Cake Pops
    • Other Sweets
  • Cake Decorating
  • Cake Baking Tips
  • About Kara
  • FAQs
    • Contact Me
    • Terms and Conditions
      • Privacy Policy
      • Advertising Disclosures
      • Cookie Policy
      • Food Safety, Allergy & Nutrition Disclaimers
    • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Blog
    • Subscribe for Free!
    • Exclusive Content for VIPs
  • Visit the Shop!
    • The Cake Blueprint
  • Recipes
    • Cakes
    • Frostings/Fillings
    • Cupcakes
    • Cake Pops
    • Other Sweets
  • Cake Decorating
  • Cake Baking Tips
  • About Kara
  • FAQs
    • Contact Me
    • Terms and Conditions
      • Privacy Policy
      • Advertising Disclosures
      • Cookie Policy
      • Food Safety, Allergy & Nutrition Disclaimers
    • Accessibility Statement
×
Home » Blog » Recipes

Fluffy Marshmallow Frosting

Updated: Sep 8, 2023 · Published: Mar 14, 2019 by Kara · This post may contain affiliate links · This blog generates income via ads

  • Email
  • Facebook

This homemade delicious fluffy marshmallow frosting is the perfect white icing recipe for cakes and cupcakes and it’s made without using egg whites, which makes it very easy.

Jump to Recipe

This is the perfect white icing recipe for cakes and cupcakes. You’ll use marshmallow fluff and there are no egg whites in this frosting recipe, yay! It’s super easy and quick to make and there’s not a ton of ingredients.

Fluffy Marshmallow Frosting in a Green Bowl

Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!

Jump to:
  • Ingredient Notes:
  • How to make this frosting:
  • Tips & FAQs:
  • Supplies used for this recipe:
  • Video:
  • Recipe
  • Other posts you might like:

Marshmallow buttercream is insanely good on coconut cake, piped onto chocolate, as a filling for chocolate chip cookies, a filling in cupcakes, or you might just want to eat this one directly out of the bowl!

There isn’t much that I love more than crackin’ open a jar of marshmallow creme and digging straight into it with a spoon.

Pin with close up of fluffy marshmallow frosting in a green bowl with text overlay.

Ingredient Notes:

Now let’s talk a little about just some of the ingredients in this xxxxx. (The printable list of all ingredients are in the recipe card below.)

Cream cheese: This helps to give the frosting some stability and it adds to the taste by cutting the sweetness of the marshmallow fluff and confectioner’s sugar.

Marshmallow fluff: Of course, marshmallow frosting needs marshmallow fluff…it’s also called marshmallow cream. I don’t know of an alternative to this. Using melted marshmallows won’t give you the same results.

Butter: Butter makes everything better, right? Well, it’s in this recipe to give flavor, creaminess and stability.

Confectioners Sugar: This is what will give it some sweetness.

(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)

Fluffy Marshmallow Frosting swirled in a green bowl

How to make this frosting:

Let’s talk a little about how to make marshmallow icing. (The printable instructions are in the recipe card below.)

Step 1:

In a mixing bowl, add the butter and cream cheese. Beat on medium until smooth.

Step 2:

Add in the marshmallow fluff and beat on medium until smooth. Then add the vanilla extract and the pinch of salt. Mix on medium until everything is well mixed.

Step 3:

Add in two cups of the confectioner’s sugar and beat on medium until smooth. Then, add in the last two cups of confectioner’s sugar and beat on medium until well mixed and fluffy.

Step 4:

Place the frosting in the refrigerator for about 20 minutes, or so for it to firm up a bit before piping onto cupcakes or adding to cake.

(Remember that the instructions will also be in the recipe card below.)

Fluffy Marshmallow Frosting with rubber spatula in a green bowl
Graphic with VIP library password.

Tips & FAQs:

What is the difference between marshmallow creme and marshmallow fluff?

I don’t think there’s any difference at all. I use the two terms interchangeably. Marshmallow creme does sound fancier though, right?

Can I use salted butter instead of salted?

Yes, you can. Just make sure to omit the pinch of salt called for in the recipe.

Do I need to actually add the cream cheese?

Yes, the tanginess cuts the sweetness of the marshmallow cream and the confectioner’s sugar. The same goes for the salt.

Can I use low-fat cream cheese?

You probably can, but it probably won’t taste as good and the texture will be off.

Can this recipe be doubled?

Yes, if you’ll be adding this frosting to a larger cake or also using it as the filling, feel free to make a double batch.

Can this frosting be frozen?

This frosting includes cream cheese and cream cheese just doesn’t freeze well in my experience. It changes the texture. Feel free to test that out though and maybe you’ll have better luck than I have.

How do I store this frosting and how long does it last?

Because this frosting includes cream cheese, it needs to be stored in an airtight container, in the refrigerator and can last up to 5-6 days.

Fluffy Marshmallow Frosting close up in a green bowl

Supplies used for this recipe:

As an Amazon Associate, I earn from qualifying purchases.

  • Stand Mixer or Handheld Mixer
  • Flex Edge Beater Attachment
  • Vanilla Bean Paste

Video:

Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.

Recipe

Fluffy Marshmallow Frosting in a Green Bowl

Fluffy Marshmallow Frosting

This homemade delicious fluffy marshmallow frosting is the perfect white icing recipe for cakes and cupcakes and it's made without using egg whites, which makes it very easy.
4.65 from 31 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Keyword: marshmallow frosting
Difficulty Level: Beginner
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 15 servings
Calories: 235kcal
Author: Kara @I Scream for Buttercream

Ingredients

  • 1 (8 ounce) package cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 1 (13 ounce) jar marshmallow fluff (aka marshmallow cream)
  • 1 teaspoon vanilla bean paste or extract
  • 1 pinch of salt
  • 4 cups confectioner's sugar
US Customary – Metric
Have questions?Check out the Tips & FAQ section or the video in the post!
Prevent your screen from going dark

Instructions

  • In a mixing bowl, add the room-temperature butter and cream cheese. Mix on medium-high speed with an electric mixer until smooth.
  • Add the marshmallow fluff and mix on medium-high speed until smooth.
  • Add the vanilla extract and the pinch of salt. Mix on medium-high speed until incorporated.
  • Add in two cups of the confectioner's sugar and mix on medium until incorporated, then on medium-high until smooth.
  • Add in the last two cups of confectioner's sugar and mix on medium until well combined and then medium-high until fluffy.
  • This frosting is soft, so place in an airtight container and in the refrigerator for about 20 minutes, or so for it to firm up a bit before piping onto cupcakes or adding to cake.
  • See the notes section for the best way to store this frosting and for more questions.

Notes

This buttercream is sweet, so you won’t need a lot of it.
This recipe makes enough frosting to lightly cover about 2 dozen cupcakes or one, two (8″ round) layer cake that already has filling.
If you like a really thick coating on your cakes, or you’ll be using this as the filling in addition to the outer frosting, then you’ll want to make a recipe plus a half, or just double the recipe.
How to Store: Because this frosting includes cream cheese, it needs to be stored in an airtight container, in the refrigerator and can last up to 5-6 days.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer other questions you may have about ingredients, substitutions, other pan sizes etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 0.1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 5mg | Potassium: 4mg | Sugar: 32g | Vitamin A: 379IU | Calcium: 4mg | Iron: 0.02mg
Some recipes have difficulty levels.Check out what they mean here: Difficulty Levels Explained
Baking at higher elevation?Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.
DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

How to Share

I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!

Other posts you might like:

  • Black and White Cake
  • Best Chocolate Cupcakes
  • Cream Filled Chocolate Cupcakes
  • Oreo Insanity Cake
  • Honey Cake with Marshmallow Frosting

Don’t forget to pin it below!

Pin image of two pictures of smooth and creamy marshmallow frosting in a green bowl with text overlay.
« Pineapple Coconut Cake with Pineapple Filling
Whipped Cream Cheese Frosting »
  • Email
  • Facebook

Filed Under: Frostings/Fillings, Recipes Tagged With: buttercream, cream cheese, marshmallow, vanilla

Reader Interactions

Comments

  1. Justine

    August 24, 2019 at 2:36 pm

    5 stars
    This frosting is delicious. I think it tastes like cream cheese more than marshmallow, but I’m fine with that! I made it for “s’mores cupcakes” for my daughter’s backyard camping birthday party with chocolate batter and teddy grahams as a garnish. Will DEFINITELY make this frosting again!

    Reply
    • Kara Jane

      August 24, 2019 at 6:11 pm

      Hi Justine! So glad you like it! I had a lot of trouble getting myself to stop eating this straight out of the bowl when I made it. ? Thanks for the great review and the s’mores cupcakes sound wonderful!

      Reply
  2. Jackie Gibson

    September 14, 2019 at 9:39 am

    I was thinking of using this only as the filling between the layers. Thoughts? Would buttercream or cream cheese frosting be best for the cake itself?

    Reply
    • Kara Jane

      September 14, 2019 at 5:39 pm

      Hi Jackie, Oh yes I think it would work just fine as the filling. I’d do a thicker icing dam around the layers, or just don’t add a hugely thick layer of the marshmallow filling. It’s a little lighter and might squish out if you make it too thick or if the cake is too heavy. I think the frosting on the outside of the cake would depend on the type of cake you’re making. So, if it’s chocolate, I’d probably just do a chocolate buttercream on the outside. If it’s an apple cake, pumpkin cake, spice cake, red velvet, strawberry…then I’d do the cream cheese. If it’s vanilla, I’d do a vanilla buttercream and even add a little fruit in it if you wanted. I hope that helps!

      Reply
    • Veronica

      December 04, 2020 at 9:12 pm

      Does the icing become like a marshmallow once on the cake?

      Reply
      • Kara Jane

        December 05, 2020 at 9:31 am

        No, not really, it stays as a buttercream consistency.

        Reply
  3. Becky

    October 20, 2019 at 1:13 pm

    5 stars
    First – this was really good. Only had a 7 ounce jar of fluff on hand, so made a half batch. It was still a lot of frosting and more than enough to put a thick layer on a 9×13 pan. Yum.

    Reply
    • Kara Jane

      October 20, 2019 at 3:01 pm

      Hi Becky, I’m so glad you liked it! Thanks for the great review! ?

      Reply
  4. Maria

    January 09, 2020 at 6:35 pm

    How long can this be made beforehand? Does it need to be refrigerated? Could you add cocoa to make it chocolate?

    Reply
    • Kara Jane

      January 09, 2020 at 7:43 pm

      Yes you could add cocoa powder to it if you’d like. And yes, you should store this in the fridge because it contains cream cheese. This buttercream should be good up to a week, so you could make it a couple days beforehand if you needed to. When you get ready to use it, you can re-whip it if you want.

      Reply
      • Kim

        July 12, 2022 at 5:49 pm

        5 stars
        Had to take the time to comment… this is my new favorite frosting! Birthday cakes in our house are angel food with cream cheese frosting. Thought I’d try this for my marshmallow loving 7 year old. Unbelievably good!!! So delicious, so easy to spread, and so pretty! Will be using this from now on. Thank you!

        Reply
        • Kara

          July 19, 2022 at 7:10 pm

          Oh yay! I’m so glad you like this one…it’s one of my faves too. 🙂

          Reply
  5. Cheryl

    March 17, 2021 at 7:25 pm

    Is this pipeable?

    Reply
    • Kara Jane

      March 17, 2021 at 7:43 pm

      Well you could probably pipe your average cake borders with it, but it wouldn’t work well piping intricate designs or flowers really. It’s on the soft side.

      Reply
      • Kristina Marie Andersen

        January 17, 2022 at 3:59 pm

        Is this a really sweet frosting?
        Seems like it would be with all that powdered sugar AND the marshmallow fluff.

        Reply
        • Kara Jane

          January 17, 2022 at 5:47 pm

          Yes, it’s a pretty sweet frosting. If you’re looking for a frosting that tastes similar to marshmallow but isn’t as sweet, you might check out 7-minute frosting. It doesn’t use confectioner’s sugar to thicken it, so it’s less sweet. It does take a bit longer to make, but it’s another option. I don’t have a recipe on my site for that yet, but you can google and it will give you tons of options. It’s a much softer icing though, so keep that in mind.

          Reply
  6. Bob

    August 24, 2021 at 8:32 pm

    5 stars
    Made this icing today and put it on a chocolate cake. Wow, I received rave reviews from my wife and grand kids..I did cut the sugar from 4 cups to 3.

    Reply
    • Kara Jane

      August 25, 2021 at 7:58 pm

      Oh yay! So glad everyone liked it!

      Reply
      • Linda Watkins

        January 09, 2022 at 12:50 pm

        I’ve made this frosting before to go on a Applesauce cake & it was delicious ! I’ve been baking/cooking for over 50 years. This recipe made plenty to do 2 cakes so I froze what was left & it kept in freezer great. Was just like fresh when I thawed it. I’m making a double batch today. Some to go on a orange cake for my mother in laws birthday & i’ll freeze the rest for a couple future cakes/cupcakes/fruit breads. Besides the vanilla extract, I think i’ll add a dash of almond extract also. This is the best cream cheese icing i’ve ever had ! Props to you Kara Jane !

        Reply
        • Kara Jane

          January 09, 2022 at 2:19 pm

          Hey Linda…thanks for that awesome review! So glad you love it!

          Reply
  7. Becky

    November 15, 2022 at 9:42 pm

    Would this icing set up well enough to sit at room temperature for 8 hrs?

    Reply
    • Kara

      November 16, 2022 at 10:40 am

      Hi Becky, no I wouldn’t let this one sit out all day as it does contain cream cheese. It’s probably okay for a few hours outside of the fridge, but cream cheese is perishable so to be safe, I would store it past that time, in the fridge. It will also soften up a little more the longer it stays out since it does contain cream cheese. Hope this helps.

      Reply
4.65 from 31 votes (27 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Hey there, I’m Kara!

Hi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better. Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn more about me!

  • Let’s Make a Cake!
  • Blog
  • Privacy Policy
  • Cookie Policy
  • Terms and Conditions
  • Advertising Disclosures

Copyright © 2025 ·

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.