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Piped marshmallow frosting showing stable buttercream consistency.

Marshmallow Fluff Frosting

Liz Mincin
An easy stable marshmallow buttercream. This is a quick buttercream made using marshmallow cream (or fluff).
5 from 1 vote
Prep Time 15 mins
Cook Time 0 mins
Course Dessert
Cuisine American
Servings 32 tablespoons
Calories 116 kcal


  • electric stand mixer fitted with a paddle attachment. Alternatively, use a large mixing bowl and hand held electric beater.
  • Sieve


  • 1 cup unsalted butter softened at room temperature
  • 7.5 oz marshmallow fluff or marshmallow cream
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar or icing sugar


  • Begin by placing the softened butter and marshmallow fluff in a large mixing bowl or the bowl of a stand mixing fitted with a paddle attachment. Beat together on low for about 2 minutes until light, creamed and well incorporated.
  • Sift half of your powdered sugar into the bowl and beat until just combined.
  • Finally, sift the remaining powdered sugar into the bowl and add the vanilla. Continue beating on a low setting until creamy and smooth (see note).


As with other American style buttercreams, you can adjust the consistency of this marshmallow frosting. To make the icing thicker, add a bit more sifted powdered sugar. If your buttercream is too thick, you can add a little milk. Add any additional liquid slowly and a small amount (no more than a tablespoon) at a time. 
Scrape down the sides of the bowl occasionally with a spatula to make sure that you have mixed everything together and not missed any pockets of powdered sugar.


Calories: 116kcalCarbohydrates: 16.5gProtein: 0.1gFat: 5.8gSaturated Fat: 3.6gCholesterol: 15mgSodium: 46mgPotassium: 2mgSugar: 14.1gCalcium: 2mg
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