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!
How far in advance can this be made before decorating a cake?
I love this buttercream recipe. I have used it for cakes, cupcakes and whoopie pie filling. I was recently asked if I could make it chocolate. How would you do that?
Do you think this would take food coloring gel well? I want to use it for decorating cupcakes in about a week! 🧁
Yes, it takes color very well.
Does the Fluff make the buttercream a tad whiter? Looking for a white fluffy icing that’s not just a marshmallow icing.
Can you post a lavender frosting recipe please??
I love all of your recipes, except this one. I have made it twice. Both times it was gritty even though I sifted the sugar, whipped and whipped, added sugar slowly, etc, The first time I made it I had to add meringue powder so I could pipe it. This was a loss for me!
There is absolutely nothing in this recipe that would create grittiness. Are you thinking of a different recipe???
Did you use confectioners sugar, or granulated? I would think if you used granulated it would be gritty…
Can you use mini marshallows ?
I love this recipe and have made it several times. I just looked up your chocolate buttercream recipe but I’m curious if you have ever added cocoa powder to the marshmallow buttercream ? I’m making your chocolate cake tomorrow and trying to decide what frosting to make.
Hi. I am making approximately 100 mini lemon tarts. Can this be put into a piping bag and how many minis would one recipe make? Should I double or triple? Thanks
mtnbugs@comcast.net
Hi Maureen, I have no idea how much you want to top your mini tarts with or the actual size, so I can’t give you an exact amount. You can always double the recipe and if you need more, just whipe up another batch. Yes, you can definitely put this into a piping bag, I highly recommend my double bagging method for easy empty bag change outs.
How long dose it stay firm as I want to use it at Vendor event for whoopee pies and could u give chocolate version thank u