Fluffy Marshmallow Frosting

This fluffy marshmallow frosting recipe is the ideal white icing for cakes and cupcakes. This frosting recipe calls for marshmallow fluff and does not use egg whites. It’s incredibly simple to create and doesn’t need many ingredients.

This frosting is fantastic on coconut cake, chocolate cupcakes, or you could just eat it straight from the bowl!

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Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

There isn’t anything I like more than cracking open a container of marshmallow crème and delving in with a spoon. Okay, it gets better with peanut butter, but that’s not what we’re doing today.

Anyway, my point is that I’m perfectly comfortable eating marshmallow fluff straight from the jar, but you can’t simply toss some marshmallow fluff on a cake and expect it to work. I mean, you could, but I think it just needs a little something.


Cream cheese: This helps to stabilize the frosting and provides flavor by moderating the sweetness of the marshmallow fluff and confectioners sugar.

Marshmallow fluff: Of course, marshmallow icing requires marshmallow fluff. Marshmallow fluffits are also known as marshmallow cream. I’m not aware of any alternatives. Melted marshmallows will not provide the same effects.

Butter: Isn’t it true that butter makes everything better? It is used in this recipe to provide taste, creaminess, and stability.

Confectioners sugar: This is what gives it a sweet taste.


This frosting’s mixing process is quite simple. You’ll basically simply whisk it everything together until it’s really light and fluffy.

This frosting was applied to my pineapple coconut cake, but it would also be delicious on chocolate cupcakes. (And I’ll be the first to say that I don’t even need it on anything other than a spoon.)


  • Yes, you do want to include the cream cheese. The tanginess balances out the sweetness. The same is true for the salt.
  • What exactly is the difference between marshmallow crème and marshmallow fluff? I don’t believe there is any distinction. I’ll use both words interchangeably. But marshmallow creme sounds finer, doesn’t it?
  • To ensure a better blend, bring your cream cheese and butter to room temperature.
  • If you don’t have vanilla bean paste, no worries; vanilla extract will enough.
  • This recipe does not provide a large amount of frosting. It’s an extremely sweet frosting, so don’t put too much on your cupcakes or cake. It produces enough to cover around 2 dozen cupcakes or a two-layer, eight-layer cake filled with a separate filling.
  • If you’re going to use this to ice the exterior of the cake as well as the filling between the layers, double the recipe.

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  • Stand Mixer or Handheld Mixer
  • Flex Edge Beater Attachment
  • Marshmallow Creme
  • Vanilla Bean Paste
  • Icing Spatula


Ok, onto the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.

Fluffy Marshmallow Frosting

This delicious fluffy marshmallow frosting is the perfect white icing recipe for cakes and cupcakes. You’ll use marshmallow fluff and no egg whites in this frosting recipe and it’s super easy and quick to make. It’s insanely good on coconut cake, chocolate cupcakes, or you might just want to eat this one directly out of the bowl!



Course: Dessert
Cuisine: American
Keyword: marshmallow frosting
Prep Time: 20minutes
Total Time: 20minutes
Servings: 15servings
Calories: 234kcal
Author: Sweet-crush.com @Sweet-crush.com


  • 18 ozpkg. cream cheese(room temperature)
  • 1cupunsalted butter(room temperature)
  • 113 ozjar of marshmallow fluff
  • 1teaspoonvanilla bean paste(or extract)
  • pinchof salt
  • 4cupsconfectioners sugar


  • Combine the butter and cream cheese in a mixing basin. On medium speed, beat until smooth.
  • Mix in the marshmallow fluff on medium speed until smooth.
  • Combine the vanilla essence and a sprinkle of salt in a mixing bowl. Mix on medium until combined.
  • Mix in two cups confectioners sugar on medium speed until smooth.
  • Add the remaining two cups confectioners sugar and beat on medium speed until fully combined and fluffy.
  • Place in the refrigerator for approximately 20 minutes to stiffen up before piping onto cupcakes or adding to cake.


This buttercream is sweet, so you won’t need a ton of it.This recipe makes enough frosting to lightly cover about 2 dozen cupcakes or one, two (8″ round) layer cake that already has filling.If you like a really thick coating on your cakes, or you’ll be using this as the filling in addition to the outer frosting, then you’ll want to make a recipe plus a half, or just double the recipe.Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 234kcal | Carbohydrates: 32g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 2mg | Potassium: 3mg | Sugar: 31g | Vitamin A: 380IU | Calcium: 4mg


What makes frosting more fluffy?

The more air you add into the frosting, the longer you beat the buttercream. This will not only make it fluffier, but it will also make it whiter. Because of the color of the butter, it will never be perfectly white, but it will get near. Whip it till it’s light and fluffy!

Is melting marshmallows the same as marshmallow fluff?

What is the difference between marshmallow fluff and melted marshmallows? They may seem to be the same, yet they are not. Marshmallows include gelatin, which aids in their setting, therefore melting marshmallows do not remain smooth and creamy like marshmallow fluff.

Is there a difference between marshmallow cream and marshmallow topping?

They are not the same thing. Marshmallow cream has no gelatin and will not harden over time. Marshmallows that have been melted down, on the other hand, will stiffen up again unless you add something to assist keep them fluid (such as butter when making rice krispie treats).

Can I mix canned frosting with marshmallow fluff?

Is it possible to combine Marshmallow Fluff with store-bought frosting? You certainly can. You’ll combine equal parts marshmallow fluff and store-bought frosting. It’s also delicious if you mix in some Nutella or Hazelnut to the frosting.

How do you make frosting thicker and fluffier?

Cornstarch may help thicken the icing without changing the taste too much. Begin by mixing in 1 teaspoon of cornstarch per cup of frosting. If necessary, gradually add additional cornstarch until the required consistency is attained.

Can I use mini marshmallows instead of marshmallow fluff?

ANSWER: 1 (7-ounce) container of marshmallow crème equals 2 cups micro marshmallows. When substituting marshmallows for crème, add roughly a teaspoon of light corn syrup per cup of marshmallows.

Is Jet Puffed marshmallow creme the same as fluff?

Is Fluff synonymous with Marshmallow Creme? They are essentially the same, except Fluff is manufactured using an expensive batch-whipping technique. In a continual mixing procedure, creme is whipped.

Can you use regular marshmallows instead of marshmallow fluff?

2 tablespoons per 1 cup of marshmallows.Can I make my own marshmallows? Yes, you can produce fluff with your wonderful handmade marshmallows! You may need to increase the quantity of corn syrup or simple syrup in the recipe to 1 1

Why is my marshmallow frosting runny?

If your frosting is too runny, add a little extra powdered sugar to firm it up. I’d just add a few teaspoons at a time and stir well to observe how it effects the consistency.

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