If you love all things pink, fluffy, and berry-sweet, this Strawberry Marshmallow Frosting is about to be your new favorite way to top cakes, cupcakes, and sugar cookies. It’s ultra-light, perfectly creamy, and gets its strawberry flavor from extract and strawberry marshmallow fluff with no cooking, just pure whipping magic. The result is a cloud-soft frosting with a nostalgic, fruity sweetness that spreads like a dream. For an equally fluffy option with a classic vanilla-marshmallow flavor, don’t miss my Marshmallow Buttercream.

White bowl of Strawberry Marshmallow Frosting with a spatula in it.

Ingredients & Substitutions

Butter: Soften the unsalted butter to room temperature so it whips up light and fluffy. Salted butter works, too, just skip the added salt.
Strawberry Extract: Gives the frosting its bright berry flavor. You can swap in vanilla or even almond if you want a more subtle, creamy profile.
Kosher Salt: Just a pinch to balance the sweetness.
Confectioners’ Sugar: Also called powdered sugar, this helps the frosting stay silky and pipeable. I don’t recommend granulated sugar here.
Strawberry Marshmallow Creme: Look for a 7.5-ounce jar of strawberry marshmallow creme (also called marshmallow fluff). This gives the frosting its lush, fluffy texture and extra strawberry flavor. Regular marshmallow creme (fluff) works if you can’t find the strawberry kind; just know the color will be lighter, and you may want to add a drop of pink gel food coloring.

FAQs

How much frosting does this make?

This recipe makes a little more than 2 cups of frosting, which is enough to generously frost 12 cupcakes, fill and frost an 8-inch single-layer cake, or lightly frost a 9×13-inch sheet cake. For taller swirls or extra coverage, make a double batch.

Can I pipe this frosting?

Yes! This frosting pipes beautifully thanks to the butter plus confectioners’ sugar base. For tall swirls, chill it for 10-15 minutes before piping.

Can I make it without strawberry extract?

You can, but the frosting will be much lighter in flavor. If using plain marshmallow fluff instead of strawberry, the extract really helps bring the berry flavor forward.

Can I make this frosting ahead of time?

Absolutely. You can prepare it up to 2 days ahead and store it in an airtight container in the refrigerator. Bring it back to room temperature and rewhip before using.

Serving Ideas

Pipe onto white cupcakes, the best chocolate cupcakes, or strawberry lemon cupcakes for a bright, fruity finish.
Spread over a pan of my best brownies. Yum!
Use it as the topping of my sugar cookie recipe (swig cookie copycat).
Swirl it onto a chocolate cake or simple snack cake for a pretty pink contrast.
Add a dollop to strawberry shortcake or layer it into icebox cakes for an extra-fluffy, berry-sweet touch.

Cupcake with Strawberry Marshmallow Frosting on it.

How To Store Strawberry Marshmallow Frosting

If you have extra frosting, here’s how to keep it fresh:

Room temperature: It can sit out for up to 6 hours as long as your kitchen is cool.
Refrigerator: Store it in an airtight container for up to 3 days. When you’re ready to use it, let it soften at room temperature and give it a quick rewhip.
Freezer: Freeze for up to 2 months. Thaw in the refrigerator overnight, then rewhip to bring back that light, fluffy texture.

Strawberry Marshmallow Frosting

Prep Time 10

Total Time 10

If you love all things pink, fluffy, and berry-sweet, this Strawberry Marshmallow Frosting is about to be your new favorite! It’s ultra-light, perfectly creamy, and gets its strawberry flavor from extract and strawberry marshmallow fluff with no cooking, just pure whipping magic.

Save Print Rate Comment

Ingredients

▢ ½ cup (1 stick / 113 g) unsalted butter, softened
▢ ½ teaspoon strawberry extract
▢ 1 pinch kosher salt
▢ 2 cups (250 g) confectioners’ sugar
▢ 1 jar (7.5 ounces) strawberry marshmallow creme, or fluff

Instructions

In a large bowl using a handheld mixer, beat the softened butter on medium speed until light and fluffy, about 2 minutes.
Mix in the strawberry extract and salt.
Add the confectioners’ sugar ½ cup at a time, mixing well after each addition. Once all is added, beat on high 2-3 minutes until smooth and fluffy.
Use a spatula to gently fold in the strawberry marshmallow creme until fully combined and airy.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

This is light, fluffy, and full of strawberry flavor! Perfect!

Elizabeth

I didn't know they made strawberry fluff, but I am glad they do after tasting this frosting! I love how light and fluff it is with plenty of strawberry flavor.