Marshmallow Frosting Recipe

Introduction

Marshmallow frosting is a delightfully light and fluffy topping that adds a sweet, creamy touch to any cupcake or cake. Made with buttery softness combined with marshmallow fluff, this frosting is both easy to prepare and irresistibly delicious.

Ingredients

• ¾ cup salted butter, slightly softened
• 1 ½ cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 7 ounces marshmallow fluff (Jet-Puffed brand recommended)

Instructions

1. Step 1: In the bowl of a stand mixer fitted with a wire whisk, or a medium mixing bowl with a handheld mixer, beat the slightly softened butter on high speed until fluffy and pale yellow, about 3 minutes. Scrape down the sides of the bowl as needed.
2. Step 2: Lower the mixer speed to low and gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition. Scrape down the bowl sides thoroughly after each addition. After all sugar is incorporated, increase speed to high and beat for 2½ to 3 minutes until light and fluffy.
3. Step 3: Reduce mixer speed to medium and add the vanilla extract. Mix until fully combined and no streaks remain.
4. Step 4: Add all the marshmallow fluff, scraping the container to get it all in. Mix on medium speed just until incorporated, then increase to high speed and beat for another 3 to 4 minutes until the frosting is no longer sticky and has a light, fluffy texture.
5. Step 5: Store the frosting covered in the refrigerator until ready to use. Let it sit at room temperature for a few minutes before transferring to a piping bag and decorating your cupcakes. For longer storage, freeze the frosting for up to 3 months and thaw overnight in the refrigerator. Re-whip on high speed before use to restore fluffiness.

Tips & Variations

• Use slightly softened butter rather than room temperature to achieve a fluffier frosting texture.
• Sifting the powdered sugar prevents lumps and ensures a smooth consistency.
• Add a pinch of salt if you prefer a balance to the sweetness, especially if using unsalted butter.
• For a chocolate twist, fold in a few tablespoons of cocoa powder after adding the marshmallow fluff.

Storage

Keep the frosting covered in the refrigerator for up to one week. Before frosting, allow it to warm to room temperature and whip briefly to restore fluffiness. For longer storage, freeze the frosting for up to 3 months. Thaw overnight in the refrigerator and beat on high speed before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. You might want to add a small pinch of salt to balance the sweetness since this recipe calls for salted butter.

Will this frosting hold up in warm weather?

This marshmallow frosting is lighter but can be sensitive to heat. It’s best to keep it refrigerated until just before serving and avoid leaving it out for extended periods in warm weather.