Marshmallow frosting

900x900px-LL-72d75ac1_gallery7505411270871840[1]I made this frosting for Easter, I put this frosting on milk chocolate cupcakes and put a Peep on top! The frosting was dyed to match. (There is a picture posted) It’s one of the BEST tasting frosting I’ve ever had, and I don’t really like marshmallow.


  • 1 lb. Unsalted butter, at room temperature
  • 1 Jar (16 oz.) Marshmallow Fluff
  • 1 Pkg. (16 oz.) Confectioner’s sugar
  • 1 tsp. Vanilla extract


      On medium speed, beat butter until fluffy.
      On low, mix in Fluff until just combined
      Beat in sugar and vanilla
    On medium, beat until creamy

19 Responses to “Marshmallow frosting”

  1. I tried this recipe and I didn’t care for it. It’s very possible that I could have done something wrong along the way. Maybe i’ll give it another try?

  2. Used this recipe for my graduation books cake – cut the butter in half and replaced with peanut butter – gave the frosting a very PB Fudge type of flavoring. Use between layers of a chocolate cake, I’m told makes it taste like a candy bar (I don’t eat cake).

    Used it also as is to cover a cake for a pot luck – it was fluffy and fun – nicer than a buttercream.

  3. No offence but this frosting is aweful.
    The recipe itself worked perfectly, but the super sweetness just killed the frosting and it didn’t hold it’s shape unless it was super cold and kept that way.

  4. Would adding a pinch of salt take away from the icing holding the whipped look? I’ usually add a pinch of salt to cut down on the sweetness of my icings but it also makes the icing crust faster.

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