Marshmallow Buttercream

filed under: Decorating on February 10, 2012

I adore the texture of this frosting.  It is truly one of the lightest and fluffiest buttercreams I have ever made! Four easy ingredients and a little mixing and you are ready for this dreamy, creamy Marshmallow Buttercream! For a classic buttercream recipe, try my American Buttercream Frosting.

The BEST Marshmallow Buttercream

Marshmallow Buttercream

This is one heckuva sweet frosting! Butter, sugar, almond extract, and marshmallow cream are all you need to make it… and those ingredients combined are absolutely sweet! Don’t be afraid by all that butter in there.  I know I was before I tried it!  But with the addition of the almond extract, it truly is delicious. Why almond extract? It truly is my secret ingredient in making frostings BETTER and absolutely lives up to its reputation in this recipe.

Neapolitan Spritz Cookies filled with Marshmallow Buttercream (Recipe from

Uses for Marshmallow Buttercream 

This buttercream lends itself so well to all varieties of sandwich cookies.  Here is my Neapolitan Spritz Cookies, however, it would also be amazing with Peanut Butter Cookies or Chocolate Chip Cookies!

And of course, its the perfect frosting for Cake.  This recipe works beautifully for one 2-layer cake, like this Perfect White Cake.

Perfect Marshmallow Buttercream


5 from 2 votes
The BEST Marshmallow Buttercream
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

I adore the texture of this frosting. It is truly one of the lightest and fluffiest buttercreams I have ever made.

Course: Dessert
Cuisine: American
Keyword: Marshmallow Buttercream, The BEST Marshmallow Buttercream
Servings: 8 servings
Author: Amanda Rettke
  • 1 cup (2 sticks or 226g) butter, softened
  • 4 cups confectioners' sugar
  • 1/2 tsp. almond extract
  • 1 jar (13 ounces) marshmallow creme or fluff
  1. Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy. (Can also use a stand mixer with paddle attachment.) About 2 minutes.

  2. Add in almond extract.
  3. Gradually beat in confectioners' sugar, about a 1/2 cup at a time. Once all is added, mix on high for 2-3 minutes.

  4. Once fully combined, gently fold the marshmallow creme into the frosting by hand. Can be used immediately or refrigerated until ready to use.


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  • Cheryl says:

    For those of you wanting to know how to make marshmallow creme why not google the recipe and find it yourself. 🙂

  • Louise Wild says:

    could you use a flavoring with this instead of the almond extract?

  • Debra McCauley says:

    Can you use vanilla instead of almond extract??

  • Debra says:

    Can you pipe flowers with this recipe like a regular buttercream ?

  • Elaine says:

    I hate almond extract. Is it absolutely necessary?

    • Elizabeth Keeney says:

      Hi, Elaine! I work with iambaker and am happy to help with questions. You can leave out the almond extract, but it will change the flavor. Have a great day!

  • Tricia says:

    Does the 1/2 tsp of almond extract over power the frosting??

  • Rachele says:

    The butter/almond extract/powered sugar is pure powder, is this right or should there be a dash of milk?

  • Florence Mazzocchi says:

    Can’t wait to try this yummy icing!! When I do, I’ll for sure share my thoughts! Thanks! Florence, G.P. TD.