This delicious fluffy marshmallow frosting is the perfect white icing recipe for cakes and cupcakes. You’ll use marshmallow fluff and there’s no egg whites in this frosting recipe. It’s super easy and quick to make and there’s not a ton of ingredients.
This icing is insanely good on coconut cake, chocolate cupcakes, or you might just want to eat this one directly out of the 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!
There isn’t much that I love more than crackin’ open a jar of marshmallow creme and digging straight into it with a spoon. Ok, it does get better when you add peanut butter to it, but that’s not what we’re doing today.
Anyway, my point is I’m totally fine just eating marshmallow fluff out of the jar, but you can’t just throw some marshmallow fluff onto a cake and it work out. I mean I guess you could, but I feel like it just needs a little somethin’.
LET’S TALK ABOUT SOME OF THE INGREDIENTS IN THE FLUFFY MARSHMALLOW FROSTING:
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.
MIXING METHOD FOR THE MARSHMALLOW FROSTING:
The mixing method for this frosting is super straight forward. You’ll essentially just whip it all up until it’s all super light and fluffy.
I added this frosting to my pineapple coconut cake, but it would also taste amazing on some chocolate cupcakes. (And I will be the first to admit that I don’t even need to put it on anything but a spoon.)
TIPS & FAQs FOR MAKING THE FLUFFY MARSHMALLOW FROSTING:
- Yes, you do want to actually add in the cream cheese. They tanginess cuts the sweetness a bit. The same goes for the salt.
- 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 sounds fancier though, right?
- Try to get your cream cheese and butter close to room temperature, so they’ll mix together better.
- If you don’t have vanilla bean paste, not big deal, you can use vanilla extract.
- This recipe will not make a ton of frosting. It’s a really sweet frosting, so you won’t want to add a ton to your cupcakes or your cake. It makes the perfect amount to cover around 2 dozen cupcakes, or a two layer, 8″ cake that is filled with a different filling.
- If you’ll be using this to frost the outside of the cake AND as the filling between the layers, you may want to double the recipe.
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SUPPLIES & TOOLS USED TO MAKE THE FLUFFY MARSHMALLOW FROSTING:
- Stand Mixer or Handheld Mixer
- Flex Edge Beater Attachment
- Marshmallow Creme
- Vanilla Bean Paste
- Icing Spatula
Ok, onto the recipe!
**By the way, this recipe was developed and tested using volume measurements (cups etc.). I do this because most people are used to measuring, instead of weighing. You may use the metric converter button to see the weight (gram) measurements. Those numbers are estimates on weight. Your results may vary a bit if you use the weight measurements.
Fluffy Marshmallow Frosting
Ingredients
- 1 8 oz pkg. cream cheese (room temperature)
- 1 cup unsalted butter (room temperature)
- 1 13 oz jar of marshmallow fluff
- 1 tsp vanilla bean paste (or extract)
- pinch of salt
- 4 cups confectioners sugar
Instructions
- In a mixing bowl, add the butter and cream cheese. Beat on medium until smooth.
- Add in the marshmallow fluff and beat on medium until smooth.
- Add in the vanilla extract and the pinch of salt. Mix on medium until incorporated.
- Add in two cups of the confectioners sugar and beat on medium until smooth.
- Add in the last two cups of confectioners sugar and beat on medium until well mixed and fluffy.
- Place in the fridge for about 20 minutes, or so for it to firm up a bit before piping onto cupcakes or adding to cake.
Video
Notes
Nutrition
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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!
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!
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?
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!
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.
Hi Becky, I’m so glad you liked it! Thanks for the great review! 💖
How long can this be made beforehand? Does it need to be refrigerated? Could you add cocoa to make it chocolate?
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.