Marshmallow Buttercream is a remarkably light and fluffy frosting that is easy to make using only four simple ingredients. With its perfect level of sweetness, it is ideal for topping cakes and cupcakes, as well as filling sandwich cookies. For a classic buttercream recipe, try my American Buttercream Frosting.
Ingredients & Substitutions
Butter: Unsalted butter tends to be fresher and has a more consistent flavor when compared to salted butter, which can have varying amounts of salt depending on the brand.
Sugar: Confectioners’ sugar, also known as powdered sugar or icing sugar, is used in buttercream because it dissolves quickly and easily. Thus, it results in a creamy frosting like this one!
Almond Extract: Almond extract is a concentrate made from the bitter almond oil. A little bit goes a long way when it comes to adding a sweet, nutty flavor to recipes. If you don’t have any on hand, you can substitute vanilla extract. If you have a nut allergy you can also use Imitation Almond Extract which is typically not made with almonds. Be sure to check the ingredients.
Marshmallow Creme: Marshmallow creme, or marshmallow fluff, is a sweet and gooey spreadable concoction that tastes like marshmallows. Since this is a marshmallow buttercream, we can’t leave this out!
How to Use Marshmallow Buttercream
Marshmallow Buttercream is a delicious and versatile frosting that can be used to frost cakes, cupcakes, and other baked goods, as well as for filling sandwich cookies. Here are a few of my favorite ways to use it:
- Neapolitan Spritz Cookies
- Chocolate Cupcakes
- Perfect White Cake
- Peanut Butter Cookies
- Chocolate Chip Cookies
- Salted Caramel Brownie Marshmallow Hi-Hats
- Ginger Sandwich Cookies
How to Store Marshmallow Buttercream
Store marshmallow buttercream in an airtight container in the refrigerator. It will last up to a week. When ready to enjoy, first, let the frosting come to room temperature before mixing it up to get it light and fluffy again. For longer storage, freeze for up to 2 months. Let it thaw in the refrigerator overnight before using.
The BEST Marshmallow Buttercream
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 4 cups (500 g) confectioners' sugar
- ½ teaspoon almond extract
- 2 jars (7 ounces each) marshmallow creme or fluff
Instructions
- To a stand mixer with a paddle attachment, add butter. Mix on medium speed until the butter is light and fluffy (about 2 minutes).
- Add in almond extract.
- Gradually beat in confectioners' sugar, about a ½ cup at a time. Once all is added, mix on high for 2-3 minutes.
- 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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Don’t miss this frosting in my Ginger Sandwich Cookies!
Does Marshmallow Fluff count as marshmallow creme? I’m in Germany and trying to find out what to buy. 🙂
Yes! Marshmallow cream is also called Marshmallow fluff! 🙂
Cookies are adorable and the marshmallow buttercream sounds delicious! Who’s afraid of butter? Not me!:) Thanks for this!
oh this buttercream sounds so yummy!
One stick is only half a cup, combined with that much sugar, and the marshmallow, this came out with almost a dough like consistency. Totally unworkable. Did I misread something?
Hi Erin- My apologies! The original recipe called for much less sugar and 3 more sticks of butter. I found that to be basically flavored butter. I decreased the butter and added more sugar to achieve the perfect piping consistency. I have made this three times in the last week and found it to be perfect for my needs. (as well as I enjoy the flavor) https://iambaker.net/the-perfect-white-cake/# It is the frosting I used for this cake. If you have frosting that is too thick you can certainly add more liquid or fat to achieve your desired consistency.
Erin, you were suppose to use one cup of butter, not one stick of butter. That’s probably why you had a problem with the consistency. 🙂
Same thing happened here! It was like PlayDoh! I kept trying to figure out where I went wrong. Tasted great though…
How odd for you to have the exact same experience as Erin, Lori! Try adding more liquid or fat if you found it to be too hard.
That consistency sounds like you used only one stick butter instead of what the recipe calls for which is 1 cup (2 sticks) butter. This is a delicious marshmallow buttercream that I use for whoopie pies. Give the recipe another try with the proper amount of butter and you will not be disappointed.
My son has a tree but allergy so we stay away from almond extract. I usually just use vanilla. Do you have any suggestions on substitutions in this recipe and also in the cake recipe? Thanks!
After reading comments about the consistency, I slowly added the confectioners sugar 1/2 cup at a time while using the other ingredients as you stated. I found that just 1 and 1/2 cups of confectioners sugar gave me the perfect frosting for easy spreading over the cake. Thanks, love the flavor and will use again…with just 1.5 cups of powdered sugar 🙂
Awesome! Great idea.
This sounds divine! I was looking for a cake and frosting recipe for my son’s upcoming birthday (and bless the reader who put in the high altitude modification — I’m in Denver so mile-high). Both call for almond flavoring though. I don’t mind it BUT am going to use it for a small child’s bday party where there could be allergies. Could I use clear vanilla here (and maybe even vanilla bean paste in the cake recipe)? Thanks!
Yes, you sure could! 🙂 Happy baking and happy upcoming birthday to your son!
Amanda, Did you refrigerate your icing before piping – to help “set up”? If so, for how long? Did you refrigerate cake after you placed icing? What tool did you use for piping the icing? The swirls are so pretty. Can you offer a beginner tutorial? My daughter asked for a vanilla cake for her birthday and this looks so stunning and sounds equally delicious that I know she’ll be thrilled! Awaiting your responses! Thanks. S <
Can’t wait to try this recipe! Do you recommend keeping the finished/frosted cake in the fridge? Or does the buttercream hold its shape (on a decorated/piped cake) ok at room temp? Thanks!