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!
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?
Hello! 🙂 I can’t find marshmallow creme or fluff anywhere near our place..can you suggest any alternative or some solution? 🙂 Thank you! 🙂
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.
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!
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.
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?
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.
Truly exquisite! And I love the addition of almond extract!!!
Approx. how many cups of icing do you get from this recipe?
Approx how many cups of icing do you get from this recipe?
Want to try,this all your recipes look delicious.