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.

The BEST Marshmallow Buttercream


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 c butter softened
  • 4 c confectioners' sugar
  • 1/2 tsp. almond extract
  • 1 13 ounce jars marshmallow creme or fluff
  1. Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.
  2. Add in almond extract.
  3. Gradually beat in confectioners' sugar, about a 1/2 cup at a time.
  4. Once fully combined, gently fold the marshmallow creme into the frosting.
  5. Adapted from [|]

Dont 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.

Neapolitan Spritz Cookies filled with Marshmallow Buttercream (Recipe from


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.  And I think Sweetapolita’s Campfire Delight Cake would be a fun place to try it out!

Perfect Marshmallow Buttercream


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  • Vanita says:

    Does Marshmallow Fluff count as marshmallow creme? I’m in Germany and trying to find out what to buy. 🙂

    • Amanda says:

      Yes! Marshmallow cream is also called Marshmallow fluff! 🙂

  • Ashley says:

    Cookies are adorable and the marshmallow buttercream sounds delicious! Who’s afraid of butter? Not me!:) Thanks for this!

  • Diane {Created by Diane} says:

    oh this buttercream sounds so yummy!

  • Erin says:

    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?

    • Amanda says:

      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) 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.

    • Mary says:

      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. 🙂

  • Lori says:

    Same thing happened here! It was like PlayDoh! I kept trying to figure out where I went wrong. Tasted great though…

    • Amanda says:

      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.

    • Barbara says:

      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.

  • Sarah says:

    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!

  • Cathy says:

    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 🙂

    • Amanda says:

      Awesome! Great idea.

  • Kerry says:

    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!

    • Amanda says:

      Yes, you sure could! 🙂 Happy baking and happy upcoming birthday to your son!

  • Sheryl says:

    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 <

  • Jeanette says:

    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!

  • Nayeli says:

    What kind of butter did you use? Was it unsalted or salted? If I wanted to add a layer to the Perfect White Cake would I make it 1/3 more? Or would this still be able to cover it?

  • Joanna Marie Nacar says:

    Hello! 🙂 I can’t find marshmallow creme or fluff anywhere near our place..can you suggest any alternative or some solution? 🙂 Thank you! 🙂

    • Sharen says:

      Hi, I live in Australia and Marshmallow fluff was available, but only for a brief period of time and then they stopped selling it here. If you google Marshmallow Fluff you will find an number of home made copy cat recipes. I have made it and it substituted really well.

  • Cindie Heavner says:

    Using the marshmallow fluff stuff, is the texture of this frosting/icing gooey? I loathe marshmallow anything ( just too sweet for me and again, that gooey texture thing) and I am wondering if you can taste the marshmallow in this recipe? Does it bare any resemblance to marshmallow in taste or does it taste like regular buttercream icing? I am willing to give it a try if it tastes like buttercream but not if it is “marshmallow -ey”. Thanks for any info you can tell me!

  • Robbie Lowry says:

    How well does this frosting hold up out of the fridge? I think this would be the perfect kind for a cake I’m doing but it can’t be refrigerated for 2 days.

  • gale cancino says:

    Hi! I’m from the Philippines and I don’t think we have a marshmallow creme in here. So, I’m just wondering if I melt marshmallows on a double broiler, was that consider as a marshmallow creme?

  • Janine says:

    I made this to go with the Rose Neapolitan Spritz cookies and my daughter loves it. She is not a big fan of frosting but has requested that I some how use this in or on a cupcake for her graduation in May. I am thinking a cupcake like a Hostess cupcake. This inside with ganache on top.

  • Liz says:

    Truly exquisite! And I love the addition of almond extract!!!

  • Elisabeth says:

    Approx. how many cups of icing do you get from this recipe?

  • Elisabeth says:

    Approx how many cups of icing do you get from this recipe?

  • Joyce says:

    Want to try,this all your recipes look delicious.

  • Don't Pass on Dessert!