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!
This looks amazing, have to try it.
I just made this exactly as written. Unfortunately, it was so stretchy? I thought it would turn out luxuriously creamy but trying to ice my three layer strawberry cake turned into a task. Not pretty. WARNING this is Not easy to ice with. Also, it is very, very sweet.
Very sorry you had that experience, but I cannot for the life of me figure out how it was stretchy? For future frosting making, you can always add more liquid should it be too stiff. But stretchy is not an expected response from the list of ingredients I have provided.
Would like recipe cover a 6in 3 layer cake? Putting frosting inside as well as cover outside
Can I use vanilla extract in place of almond extract? I thought I had some but apparently do not… or is it better to just skip ?
You can use vanilla instead of almond – but it will taste different. Not bad, just different. 🙂
Sounds great.
Going to try it.
Would this pair well with sour cream pound cake cupcakes?
Unbeknownst to your recipe I made a simple buttercream and added marshmallows that I had heated (puffed), in microwave. When I mixed in with paddle attachment it became stringy/stretchy. The more I mixed the less creamy it became. The next time I folded in the marshmallow by hand and it was more what I sought, creamy and fluffy. The most important line in your recipe is ‘gently fold the marshmallow crème into the frosting by hand’. Hard mixing breaks down the creamy texture and incorporates the stickiness of the marshmallow.
I wanted marshmallow creme icing recipe and this wins a blue ribbon! Buttery and marshmallow-y without being sickeningly sweet. Thank you.
Can I use this marshmallow buttercream on tropical island with high humidity?
Hi Amanda! I was thinking of a marshmallow filling/buttercream for chocolate cupcakes. Do you think this is the recipe? I have made your amazing Ding Dong cake, and looked at that recipe again for the filling, but I think I want marshmallow. Thank you.
Want to make this icing