Fluffy Marshmallow Frosting in a Green Bowl

Fluffy Marshmallow Frosting

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 15 servings
Calories: 234kcal
Author: Kara Jane @ I Scream for Buttercream
This delicious fluffy marshmallow frosting is the perfect white icing recipe for cakes and cupcakes. You'll use marshmallow fluff and no egg whites in this frosting recipe and it's super easy and quick to make. It's insanely good on coconut cake, chocolate cupcakes, or you might just want to eat this one directly out of the bowl!
Print Recipe


  • 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


  • 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.



This buttercream is sweet, so you won't need a ton 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.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post.


Calories: 234kcal | Carbohydrates: 32g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 2mg | Potassium: 3mg | Sugar: 31g | Vitamin A: 380IU | Calcium: 4mg