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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  • Kimberly Smith says:

    SoundsYummy.Do you think you can mix ricotta cheese and marshmallow fluff together with maybe a little butter. To make cannolis

  • Muhtarina Bonhi says:

    Awesome your all recipes i loved it
    And i loved ur page

  • Robin says:

    Look so delicious I would love the reicepe for the marshmallow icing.

  • Yolandie Olech says:

    Oh wow i am definitely going to try this. Thank you for sharing

  • Michelle says:

    Can I omit the almond extract? I love buttercream frosting, but the marshmallow is brilliant!!

    • Amanda Rettke says:

      You can omit, but it will change the flavor. 🙂

  • Joyce Gulley says:

    This sounds delicious. I will try it.

  • Rachele says:

    I halved the recipe because I was just making a pan of brownies. After I creamed the butter and ed the almond extract the two cups of confectioners sugar it was a fine powder (no moisture). Is it supposed to be…seemed ok after I added the marshmallow cream but it is awfully thick.

    • Amanda Rettke says:

      If your frosting is too thick feel free to add some liquid to thin it out. 🙂

  • Mary says:

    I want to make everything you have reci[ies for.LOL

  • Olivia earp says:

    Sounds so good and easy love to have some of your ideas

  • Katie says:

    Will this icing freeze?

  • Hajara says:

    I wanna be a baker just like u

  • Barb says:

    Will this buttercream pipe?

    • Amanda Rettke says:

      Yes, depending on how thick you make it. Add more liquid to make it creamier!

  • Jo Ann says:

    I’m allergic to nuts. I’m not sure if Almond Extract actually contains Almonds. So I stay away from nut flavored things…
    Is there a different extract I can substitute?
    Thank you.

  • Vicki Urbanczyk says:

    My son is allergic to all nuts. Is there something other than almond extract I can use?

  • Helen says:

    I live in Australia and we don’t have tubes of marshmallows so what could I use instead so want to make this for my sons wedding cake

    • Amanda Rettke says:

      You can make your own!
      1 egg white at room temperature
      3/4 cup light corn syrup
      1/4 teaspoon salt
      3/4 cup sifted confectioners’ sugar
      2 teaspoons vanilla extract
      Add egg white, corn syrup, and salt in a stand mixer and beat on high until mixture is thick, or about 5 minutes. Reduce mixer speed to low and beat in confectioners’ sugar until thoroughly combined. Add vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

  • Neema says:

    Does this frosting crust like American buttercream ? I’m looking for something that’s sweeter then Swiss meringue buttercream but doesn’t crust and taste gritty like American buttercream cream.

  • Ruth says:

    Never seen marshmallow cream in UK…any suggestions as to how to make it yourself?

  • Beverly says:

    I want to try this marshmallow frosting. When you say 2 sticks of butter is it salted or unsalted?

    • Amanda Rettke says:

      Either works. 🙂

  • Coco says:

    I just tried this recipe and it is KILLER. Follow the recipe exactly and it’s perrrfect! There is not much difference with this recipe and my favorite Cloudburst Frosting from Alicia Paulson’s site. Amanda’s recipe is a lot less fussy but both are equally delish!

  • Olga Alvarado says:

    You have the best recipes ever I love them all thank you.

  • Gay says:

    How does one make marshmallow cream ? I don’t think I’ve seen it here in South Africa. Thanks

  • Colleen Myers. says:

    Love this frosting!! Used lemon extract for lemon buttercream and it is so delicious! So two questions could you add cocoa for a chocolate and can’t be frozen?

    • Amanda Rettke says:

      I think you could try it with cocoa! I will test it this week. I have not frozen it, but if you do just let it come to room temperature before using. 🙂

  • Carole Venecourt says:

    Hello Amanda,We cannot get Marshmello whip in NZ. Do maybe have a recipe for homemade whip please. Thank you Carole

  • lesley dixon says:

    how do you make the machmellow cream s

    • Amanda Rettke says:

      It is purchased.

  • Mary Ann Panstares says:

    Do you have to keep the frosting in the fridge. I’m trying to find a filling to use with two large cookies.

    • Amanda Rettke says:

      I would keep it refrigerated while not using, but the cookies can be at room temperature for 1-2 days.