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!
I want to try this marshmallow frosting. When you say 2 sticks of butter is it salted or unsalted?
Either works. 🙂
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!
You have the best recipes ever I love them all thank you.
How does one make marshmallow cream ? I don’t think I’ve seen it here in South Africa. Thanks
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?
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. 🙂
Hello Amanda,We cannot get Marshmello whip in NZ. Do maybe have a recipe for homemade whip please. Thank you Carole
how do you make the machmellow cream s
It is purchased.
Do you have to keep the frosting in the fridge. I’m trying to find a filling to use with two large cookies.
I would keep it refrigerated while not using, but the cookies can be at room temperature for 1-2 days.
For those of you wanting to know how to make marshmallow creme why not google the recipe and find it yourself. 🙂
could you use a flavoring with this instead of the almond extract?