Marshmallow Vanilla Buttercream Frosting

This Marshmallow Vanilla Buttercream Frosting is the perfect icing for either chocolate or vanilla cupcakes!

– – – – – – –

Marshmallow Vanilla Buttercream Frosting {A Pretty Life}

It seems to me that people are either icing on or icing off kind of people.  Are you an icing person?  I like icing, but I really just prefer cake and cupcakes naked.  Unless there is some kind of marshmallow involved (or that white icing you get on cakes in the grocery store…I don’t know what it is about that kind of icing but I love it).  But a marshmallow frosting?  Sign me up.

Marshmallow Vanilla Buttercream Frosting {A Pretty Life}

On the weekend I made chocolate cupcakes and was trying to decide what kind of frosting to ice them with.  As I pulled out the recipe card for my tried and true vanilla buttercream I wondered what it would taste like with marshmallow added.  Marshmallow makes everything delicious don’t you think?  Well it certainly made this frosting ah-mazing.

Marshmallow Vanilla Buttercream Frosting {A Pretty Life}

It’s so fluffy and creamy and soft and vanilla-y and perfectly marshmallowy!  And divine on chocolate cupcakes.  You need to try it.



Marshmallow Vanilla Buttercream Frosting


This Marshmallow Vanilla Buttercream Frosting is the perfect icing for either chocolate or vanilla cupcakes!  Will ice 12 – 16 cupcakes (thickly), or 24 cupcakes if spread more thin.



  • 3/4 cup unsalted butter
  • 2 cups icing sugar (confectioners sugar)
  • 13 tsp heavy cream
  • 1 tsp vanilla
  • 1198 g container of Marshmallow fluff
  • salt to taste (optional)


  1. Sift the icing sugar (confectioners sugar). Set aside.
  2. In a mixer, beat the butter until soft and fluffy. You’ll have to scrape the sides of the bowl several times. This process of getting fluffy butter takes at least 10 minutes.
  3. Add the sifted icing sugar, and mix until smooth.
  4. Add the vanilla and heavy cream and beat until smooth.
  5. Beat in the marshmallow fluff until smooth.
  6. Decorate your cupcakes and enjoy!


I used a Wilton 1M icing tip for the icing roses.


Marshmallow Vanilla Buttercream Frosting {A Pretty Life}

Make these Chocolate Cupcakes with Marshmallow Buttercream!

Perfect for parties and especially Valentine’s Day!

Chocolate Cupcakes with Pink Marshmallow Buttercream

And for an extra special treat, try this Chardonnay Buttercream that I’m sharing over on the Kendall-Jackson blog!

More Delicious Cake Recipes for your Marshmallow Frosting!

Chocolate Bundt Cake

Chocolate Bundt Cake

Classic Chocolate Cake

Classic Chocolate Cake

Have a delicious day!


This post was generously sponsored by Kendall-Jackson wines.  But as always the voice, all content, and opinions are mine alone.

Marshmallow Vanilla Buttercream Frosting

Previous Post Next Post

You Might Also Like


  • Reply La Cuisine d'Helene February 12, 2016 at 6:42 PM

    I never made frosting with marshmallow fluff before, what a great idea!

    • Reply Jo-Anna@APrettyLife February 13, 2016 at 8:06 PM

      Thank you! I love marshmallow fluff so I knew it would be delicious in a frosting!

  • Reply MDIVADOMESTICA February 12, 2016 at 7:31 PM

    This is definitely on my must try list! Sounds like a yummy excuse to whip up a batch of cupcakes.

  • Reply Gloria @ Homemade & Yummy February 12, 2016 at 7:37 PM

    That frosting looks perfect. Makes cupcakes shine for sure!!

    • Reply Jo-Anna@APrettyLife February 13, 2016 at 8:06 PM

      Thank you Gloria!

      • Reply Vivian Becker August 8, 2018 at 9:17 AM

        Good morning is this buttercream good for crumb coat under fondant as well

        • Reply Jo-Anna Rooney August 12, 2018 at 11:59 AM

          Hi Vivian! I’m not sure as I’ve never used fondant before…but if you’ve used buttercream frostings in the past, then this would work just fine.

  • Reply Amanda | The Cinnamon Scrolls February 13, 2016 at 7:25 PM

    Ohmygosh, YUM! I love marshmallow frosting! Yours looks simply perfect! Good idea to toss it in at the last minute. Love it when that happens!

  • Reply Shareba @ In Search Of Yummy-ness March 5, 2016 at 12:06 PM

    These look so professional! They are gorgeous!

  • Reply Janice March 26, 2016 at 10:46 AM

    It’s so important to build up a repertoire of pipable (is that a word?) frostings because you never know when you need to make an impromptu, spontaneous cake, and there’s no time for recipe testing in those moments. Anyways, this frosting is beautiful, as is your piping!

    • Reply Jo-Anna@APrettyLife March 30, 2016 at 9:06 AM

      Thank you Janice! I have so much to learn about piping, but these were a good start!

  • Reply Tonee June 17, 2016 at 4:56 PM

    Will it crust at all?

    • Reply Kristy S. February 24, 2018 at 12:08 PM

      I was wondering the same this icing appropriate for icing an wedding cake?

      • Reply Jo-Anna Rooney February 26, 2018 at 5:38 PM

        Hi Kristy! The texture is just like any buttercream icing, so if that is what you’re looking for it would work. It’s a soft icing though.

  • Reply Jen July 3, 2016 at 1:57 PM

    Does the butter need to be room temp or cold?

  • Reply brianne cruickshank August 20, 2016 at 10:23 PM

    How would this hold up on a wedding cake? Is it overly sweet or a nice sweetness like a mccains cake. Those chocolate store bought delights, i’m not sure what the frosting is made of but i always feel it is a little marshmallowy!

    • Reply Jo-Anna@APrettyLife August 22, 2016 at 7:21 PM

      I’m not really sure if it would make a good wedding cake frosting, as I don’t think it would hold up that well. I think it’s really better as a birthday cake frosting.

  • Reply Jenn October 2, 2016 at 10:19 PM

    Just wondering if you could make the frosting a day in advance? And would you then refrigerate overnight then let come to room temperature before frosting the cupcakes? Thanks! Would like to try for my daughters bday this weekend.

    • Reply Jo-Anna@APrettyLife October 3, 2016 at 12:58 PM

      Hi Jenn! I think it would be just fine if you made it in advance. As you mentioned, just bring it up to room temperature, and if it seems a bit thick, just stir in a little extra cream. Enjoy!

  • Reply Ohmy! October 17, 2016 at 10:32 AM

    Does this icing crust? Can I use it to ice a cake smooth? Would it hold up and not melt off the cake? Thank you!

    • Reply Jo-Anna@APrettyLife October 17, 2016 at 12:24 PM

      Hi! It does crust like regular buttercream icing. And I haven’t had any problems with it melting off the cake, just as long as you wait for the cake to cool completely before icing it. Enjoy

  • Reply Aarti October 20, 2016 at 6:24 PM

    Ok those look amazing ?

  • Reply Nancy October 29, 2016 at 1:54 PM

    What is the conversion of the 198g of the marshmallow fluff , in cups or like 7 1,2 oz

    • Reply Becky Miller November 3, 2016 at 10:06 AM

      A small container of Kraft Jet-Puffed is 7 oz. or 198g. I’m making german chocolate cupcakes today and will be using this recipe. I can’t wait to taste them!

  • Reply Elaine December 4, 2016 at 4:15 PM

    Hi what is marshmallow fluff please

  • Reply Melissa December 15, 2016 at 12:58 PM

    Would you be able to use food colouring with this?

  • Reply Denise Wangerin December 16, 2016 at 9:13 PM

    would this work for sugar cookies?

    • Reply Jo-Anna@APrettyLife December 19, 2016 at 11:24 AM

      Hi Denise! I’m not sure…this is quite a soft frosting. It may be too soft.

  • Reply Rebecca December 18, 2016 at 12:17 PM

    Do you think I could make it Chocolate by adding Cocoa powder?

    • Reply Jo-Anna@APrettyLife December 19, 2016 at 11:26 AM

      Hi Rebecca! I think it would work just fine! I would start with 2 – 3 tbsp of cocoa powder, then add more if you feel it needs it!

  • Reply Sarah January 5, 2017 at 4:21 PM

    Omg I tried this today to frost a b-day cake. The frosting came out perfect, the butter just melted and it isn’t too sweet. Thank you for my new go to recipe!

    • Reply Jo-Anna@APrettyLife January 5, 2017 at 10:25 PM

      Oh that is wonderful to hear! It’s my go-to recipe as well…SO delicious!

  • Reply Karen January 12, 2017 at 2:55 PM

    Hi I was just curious how long this frosting will last like what’s the shelf life. And also does it have to be refrigerated after you Frost the cupcakes or can they stay in a sealed container on the counter

    • Reply Jo-Anna@APrettyLife January 19, 2017 at 1:57 PM

      Hi Karen! Sorry I missed your message! I think this frosting would last at least a week in the fridge. For the frosted cupcakes, I always leave mine on the counter for a day or so. Any longer and I would put them in the fridge.

  • Reply Patricia murillo January 19, 2017 at 1:15 PM

    I am wondering if I can just melt my marshmallow since I have so many bags . And used it will have the same consistence or will change it.

    • Reply Jo-Anna@APrettyLife January 19, 2017 at 1:58 PM

      Hi Patricia! I’m not sure. I thought about doing this as well, and I think it likely would be fine as long as you didn’t completely melt the marshmallows. Just melt them slightly… just enough to make the consistency the same as marshmallow fluff. If you try it, let me know how it turns out!

    • Reply Angie Zubella May 14, 2017 at 6:12 PM

      I tried this and heated the lage campfire marshmallows for 30 seconds mixed then let cool for about 8 minutes before incorporating into the recipe. I had to add double the powdered sugar to get the desired stiffness. (I have not made this recipe before to know what it typically looks like, will have to try the other way next time.) Plan to put it on GF cupcakes that I am making tomorrow. Thanks for the recipe. Tastes good!

  • Reply Ariel January 27, 2017 at 7:26 PM

    Do you have to use the heavy cream? I’ve seen recipes without and I have a husband with dairy issues!

    • Reply Jo-Anna@APrettyLife January 29, 2017 at 4:17 PM

      Hi Ariel! I don’t see why you couldn’t try a substitute that works for you!

  • Reply Abby February 4, 2017 at 4:21 PM

    I just tested this recipe for my son’s 3rd birthday cake in march… wow! So good and easy! It almost tastes like a Swiss buttercream, but without all the extra work of cooking the egg whites and sugar! Totally the winner for the cake!

  • Reply Sandra February 11, 2017 at 6:38 PM

    Hi, I am looking for a new frosting for my coconut cakes. I normally make the 7 minute frosting…..egg whites, sugar. corn syrup, water,,,,etc,, but it does not lost long, 3 days max, before it starts ‘breaking down’. Do you think this would be a good substitute? I really think I should give it a try.

  • Reply Mette February 18, 2017 at 5:49 AM

    Hi, this recipe sounds wonderful! I want to make a square cake with fondant on sides and piped frosting on top. Do you think I can use this frosting to attach fondant with/seal the cake with? Or would the marshmellow fluff melt the fondant! Now the other issue us if I can find fluff here in Copenhagen!

  • Reply Nicole February 27, 2017 at 11:32 PM

    Could you make this frosting without the marshmallow fluff?

    • Reply Jo-Anna@APrettyLife March 1, 2017 at 11:47 AM

      Hi Nicole! Well this is a Marshmallow frosting, but it sounds like maybe what you’re looking for is a vanilla buttercream recipe?

  • Reply Katie March 6, 2017 at 7:09 PM

    Hello! I was wondering if the actual fluff brand would make it taste different from the cream? I tried it with fluff and couldn’t taste the marshmallow.

    • Reply Jo-Anna@APrettyLife March 11, 2017 at 7:09 PM

      Hi Katie! Maybe? Some brands do taste more marshmallowy than others.

  • Reply Cheryl Brewer March 14, 2017 at 9:50 PM

    Hi! I am pretty sure this is exactly what I am looking for. I have a couple questions tho. I want to make a three layer birthday cake. The cake won’t last long past the happy birthday song and blowing out candles. Do you think this would work or would the layers slide? Does the outside harden at all?


    • Reply Jo-Anna@APrettyLife March 15, 2017 at 4:43 PM

      Hi Cheryl! This frosting is quite thick, so it should be fine, with no sliding. It’s like a regular buttercream, so after some time in the air it will harden a bit…you could lightly wrap it with saran wrap to keep it moist.

  • Reply Kris March 21, 2017 at 6:28 PM

    How do you think this would taste on a lemon cupcake with raspberry filling?

  • Reply Emma March 26, 2017 at 9:28 PM

    hi! i want to make a 1/2 birthday cake (6 months) so i am going to make a 9 inch round cake and then cut it in half and stack those two halves. so i am going to need to fill between the layers and then cover the tops and sides. do you think one recipe would be enough or should i double?

    • Reply Jo-Anna@APrettyLife March 27, 2017 at 1:00 PM

      Hi Emma! I think you may need more than just the single batch recipe…even doing the recipe half more might work!

  • Reply Teresa March 30, 2017 at 1:12 PM

    Do you have any tips on an easy way to get the frosting inside a pastry bag? I seem to make such a mess every time and ending up wasting a lot of frosting.

    • Reply lissa May 10, 2017 at 10:22 PM

      put your bag in a tall cup, and fold over =) best. tip.ever.

  • Reply Rosalie Thomas April 3, 2017 at 1:22 PM

    This is very good frosting to put on a coconut cake !

  • Reply Jolyn April 29, 2017 at 9:38 AM

    Could cupcakes with this frosting be frozen for a couple of weeks?

    • Reply Jo-Anna@APrettyLife April 29, 2017 at 4:16 PM

      Hi Jolyn! I wouldn’t freeze the cupcakes with the frosting on. I would freeze the cupcakes, but then defrost the cupcakes and frost them when you are ready to serve.

  • Reply Rhi May 13, 2017 at 9:27 PM

    Do you think you could torch the icing and it would brown like a marshmallow or would it just melt?

    • Reply Jo-Anna@APrettyLife May 14, 2017 at 8:45 AM

      Hi Rhi! I think it would just melt, because this icing is a butter cream base.

  • Reply Madeline del Valle May 13, 2017 at 10:44 PM

    I’m just so glad I happened 2 run into your post about the marshmallow frosting. I love marshmallows and will definitely be trying it.

  • Reply connie cunningham May 20, 2017 at 3:52 PM

    omg, this was the best frosting ever.

    I did make a couple changes- because I was frosting almond flavored cupcakes for a friend. I added almond extract instead of vanilla and about 2 tablespoons sour cream, which cut the super sugary sweet-ness of the frosting a bit.

    Beautiful frosting. great texture. And beating the butter for 10 minutes totally made the difference as well.

  • Reply Camen May 23, 2017 at 11:19 PM

    HI, did you use the whip attachment or the paddle?

  • Reply Suzy July 18, 2017 at 12:06 PM

    Can you make smooth sides with this icing? I need to have smooth sides and then a drip from the top. Will this work?

    • Reply Jo-Anna@APrettyLife July 18, 2017 at 3:56 PM

      Hi Suzy! This icing will smooth out just like a regular buttercream!

  • Reply Karen September 19, 2017 at 12:41 PM

    This frosting is delicious! But how will it stand up to the heat? Taking cupcakes to a picnic.

    • Reply Jo-Anna@APrettyLife September 20, 2017 at 9:30 AM

      Hi Karen! It will stand up somewhat…because it is a buttercream frosting, it will get soft if it’s too warm.

  • Reply Natasha November 1, 2017 at 4:14 PM

    I was so excited to try this but I don’t know how anyone was able to make this with just 2 cups of powdered sugar I had to use about 5 and once I added all that I couldn’t tell much of a difference in just regular butter cream :'(

  • Reply Diane Thomas November 13, 2017 at 1:57 PM

    I’m making a three tier dark chocolate cake for my daughters 50th birthday (10”, 8”, 6”). I want to have a raspberry marshmallow buttercream filling. Could I use puréed fresh raspberries in this recipe? If not, what do you suggest?

    I will dirty ice the cakes with a regular buttercream and cover with fondant.

    • Reply Jo-Anna@APrettyLife November 14, 2017 at 2:04 PM

      Hi Diane! I think you could absolutely add fresh pureed raspberries to this recipe. But the extra liquid may make the frosting more soft (maybe runny), so you may have to add more icing sugar or marshmallow.

    • Reply Julie September 30, 2018 at 11:36 AM

      I know I’m almost a year late in my reply, but I’ve seen raspberry frostings made by grinding freeze dried raspberries into a powder and sifting out the seeds.

  • Reply Diane Thomas November 14, 2017 at 8:28 PM

    Thank you Jo-Anna for your reply to my question. I will definitely be using fresh puréed raspberries in your marshmallow buttercream icing recipe. Since I will be using this icing as the filling I want it to be thicker than a spreadable icing. This is going to taste sooo good with the rich, dark chocolate cake. 🙂

  • Reply Rachel Wilson December 14, 2017 at 3:19 PM

    Just made this frosting for my sons snowman cupcakes. I’m not a buttercream fan so I can definitely taste the butter, but otherwise it is so good! It is a bit soft so Ill keep the cupcakes in the fridge till I’m ready to take them to my sons school. Great recipe!

  • Reply GLENDA KNIGHT December 15, 2017 at 8:10 AM

    Can you tell me who makes the marshmallow fluff used in this recipe? I live in UK. MY granddaughter loves marshmallow flavour so I really have to try this recipe.

    • Reply Jo-Anna Rooney December 15, 2017 at 10:13 AM

      Hi Glenda! I use the Kraft Marshmallow Fluff, but I’ve also used the brand Fluff. I hope you can find them!

  • Reply Ricarda January 17, 2018 at 9:41 AM

    Thank you so much for this awesome idea!!! My husband is a marshmallow fluff junky 😉 though its hard to find in a german grocery store, I know where to get it and its mostly unknown… I’ll make it my new favourite secret ❤️

    • Reply Jo-Anna Rooney January 18, 2018 at 10:40 AM

      You are so welcome! I hope you enjoy it! xo

  • Reply Mary Lewis January 17, 2018 at 2:44 PM

    This is definitely a hit and I’m not even a marshmallow fan. I decided to try this because I was making the cupcakes for kids and wanted to deter myself from snacking on the extras. That was a major fail because I have no self control and I like this icing better than the standard buttercream I can’t stay away from. My taste buds thank you for this recipe, however my waistline doesn’t.

    • Reply Jo-Anna Rooney January 18, 2018 at 10:40 AM

      Hahaha! I know what you mean…I have a weakness for icing too! I’m so happy you like the recipe though! xo

  • Reply Shannon March 11, 2018 at 6:31 PM

    Hi, I’d like to try this frosting on the tops of s’mores cupcakes…do you think it would toast if I heated it gently with a torch?

    • Reply Jo-Anna Rooney March 11, 2018 at 8:53 PM

      Hi Shannon! No, this icing will not torch…because it’s a buttercream base it will just melt.

  • Reply Peggy March 14, 2018 at 5:47 PM

    How many cupcakes will this frost?

    • Reply Jo-Anna Rooney March 15, 2018 at 2:42 PM

      Hi Peggy! This recipe will frost 12 – 16 cupcakes (thickly), or 24 cupcakes if spread more thin.

  • Reply Ky March 19, 2018 at 7:07 PM

    Can I use marshmallow cream instead?

  • Reply Marilyn K March 31, 2018 at 10:24 PM

    This was exactly what I was imagining, and hoping to find. I took it to a dinner party tonight and wow what a success! This will also be one of my go-to recipes. It was messy and sticky to make but sooo worth it!

  • Reply Nancy S. April 1, 2018 at 12:10 PM

    Thanks so much! I bought a grocery store pumpkin spice cupcake in the fall and it had a lovely, fluffy icing. Yours is the first recipe to replicate it. I am grateful you shared. Now to find a beautiful poured fondant icing. Happy Easter.

    • Reply Jo-Anna Rooney April 1, 2018 at 2:58 PM

      Oh that makes me so happy Nancy! Happy Easter to you!

  • Reply Priya June 14, 2018 at 10:50 AM

    I’ve never attempted a marshmallow frosting before…ive done the standard buttercream to death!! I now have found my one and only go to frosting!!! This is amazing and so easy!!! I had some left over and I was dipping everything in this frosting!! Thank you so much for such a wonderful recipe!! 🙂 🙂

  • Reply Joann Gilmore July 4, 2018 at 11:30 AM

    Can this icing be used if you want a smooth look? Does the cake need to be refrigerated after its iced?

    • Reply Jo-Anna Rooney July 10, 2018 at 8:25 AM

      The icing will only be as smooth as a buttercream icing can be…it’s not smooth like a fondant though. I don’t usually refrigerate my cakes, but you certainly can…

  • Reply Kristi August 28, 2018 at 1:07 PM

    Can you use this to decorate with the Russian piping tips, or is it to soft?

    • Reply Jo-Anna Rooney August 29, 2018 at 4:11 PM

      Hi Kristi! This is a pretty soft buttercream frosting, so I’m not sure it’s stiff enough for the Russian piping tips.

  • Reply marie powell September 1, 2018 at 12:44 AM

    Where can you buy the marshmallow fluff, I have never seen it in the stores

    • Reply marie powell September 1, 2018 at 12:48 AM

      I wanted to know can you add food colouring,as rainbow colours in the wilton 3 coupler turns out fantastic

      • Reply Jo-Anna Rooney September 1, 2018 at 3:03 PM

        Hi Marie! I buy my marshmallow fluff in the grocery store, down the candy aisle…sometimes it’s in the baking aisle. And yes, you absolutely can add food colouring to it!

  • Reply Julie September 30, 2018 at 11:38 AM

    I made this frosting and got rave reviews on the flavor, but my frosting fell flat after 5-10 minutes at room temp. Any tips to help it keep its shape? I’m adding 1.5 tsp of heavy cream and the second time I made this, I added an extra 1/3 cup of powdered sugar. I hope to use this on the s’mores cupcakes for my son’s birthday this month! Thanks!

  • Reply Stephanie P October 21, 2018 at 4:49 PM

    I rarely leave comments on food blogs, but this frosting is awesome! I used it to pipe rosettes on a pumpkin bundt cake & the vanilla-y, marshmallow-y flavor was delicious, as well as the texture being so light & fluffy! I can’t wait to use this on other flavors of cake! Thanks so much for a fabulous recipe!

    • Reply Jo-Anna Rooney October 22, 2018 at 4:00 PM

      I’m so happy to hear that Stephanie! I think I need to try it on pumpkin cake too…sounds delicious!

  • Reply Kristen laughter October 24, 2018 at 7:22 PM

    I made this and it’s so good in my smores cupcakes but how do I’ll make it not runny..mine came out so runny they were good but messy

    • Reply Jo-Anna Rooney October 28, 2018 at 9:32 AM

      Hi Kristen! I’m not sure why it would be runny, but you could always add more icing sugar (confectioners sugar) to make it a little thicker.

  • Reply Jenna Forbes October 28, 2018 at 5:38 PM

    Made halloween cupcakes and I think I ate more than I frosted….. haha just worried about having them overnight for tomorrow. Hope they are still fresh. Not sure if I should put them in the fridge or not.

  • Reply Beth S December 24, 2018 at 9:27 AM

    This is my new favorite frosting! I used it inside of chocolate sandwich cookies for christmas and it is perfect. holds shape perfectly and is the perfect amount of sweetness with the cookies. I cant wait to try it on cupcakes. thank you!

  • Reply Sk March 4, 2019 at 8:01 PM

    This icing was way too sweet (and I have a major sweet tooth) and I only used 1.5 cups of sugar. I even added extra butter to cut the sweetness but it didn’t help much. I would try again but add the sugar 1/2 cup at a time AFTER the fluff.

  • Reply Jess April 26, 2019 at 4:50 PM

    I have a hand mixer. How would i go about fluffing the butter?

  • Leave a Reply