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Marshmallow Buttercream Frosting


20 mins


0 mins


about 3 cups


20 mins

Sweet and creamy Marshmallow Buttercream Frosting, made with only 4 ingredients and a pinch of salt!


1 cup (2 sticks) unsalted butter, room temperature

14 ounces marshmallow cream or fluff

4 cups powdered sugar

1 tsp vanilla or almond extract

salt to taste


Step 1

In a large mixing bowl, cream butter and extract until smooth.

Step 2

Add powdered sugar, beat on medium speed for 2 minutes until incorporated.

Step 3

Beat in marshmallow creme, or you may fold it into the butter mixture with a spatula. If mixture is too thick, add a teaspoon of milk, one at a time, until frosting thins. If mixture is too thin, add more powdered sugar, a 1⁄4 cup at a time until frosting thickens.

Step 4

Add salt to taste. This adds balance to the sweetness.

Step 5

Pipe or spread onto cupcakes.


  • If you’re frosting cupcakes, a thicker consistency is better so it will hold its shape.

  • Buttercream frosting can be stored in the refrigerator for 4-5 days, or in a freezer for up to 3 months. The next time you need it, plan ahead and allow the buttercream to thaw in the refrigerator overnight.

Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.

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