A whisper of vanilla and butter folded into clouds—this marshmallow buttercream is satin-soft, pale as a dawn sky, and carries the faint, toasted sweetness of childhood evenings by the fire.
It spreads like a song across cakes and cupcakes, leaving a glossy trail of comfort.
Make it for the silken contrast it brings: airy yet substantial, nostalgic yet refined.
Why make this recipe
Because there is a rare pleasure in textures that surprise: the richness of butter tempered by the ephemeral sweetness of marshmallow creme. This frosting elevates simple cakes into gentle affairs — each bite a balance of creamy, pillowy, and slightly chewy. It’s elegant, forgiving, and quick enough to make on an afternoon when you want the home to smell like slow, careful sweetness.
How to make Marshmallow Buttercream
Ingredients:
- 1 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 1/2 teaspoon almond extract
- 2 jars marshmallow creme or fluff (7 ounces each)
Directions:
To a stand mixer with a paddle attachment, add butter. Mix on medium speed until the butter is light and fluffy (about 2 minutes). Add in almond extract. Gradually beat in confectioners’ sugar, about a 1/2 cup at a time. Once all is added, mix on high for 2-3 minutes. Once fully combined, gently fold the marshmallow creme into the frosting by hand. Can be used immediately or refrigerated until ready to use.
How to serve Marshmallow Buttercream
Spread it thickly over a chocolate layer cake for a sublime contrast, pipe delicate rosettes atop vanilla cupcakes, or sandwich a thin layer between soft cookies. For a rustic finish, use an offset spatula to create soft peaks and lightly torch the surface for a toasted-marshmallow note. Garnish with crushed graham cracker, flaked chocolate, or a single mini marshmallow for an intimate, nostalgic presentation.
How to store Marshmallow Buttercream
Room temperature: covered, it will keep for up to 24 hours in a cool, dry place.
Refrigerator: place in an airtight container for up to 7 days; bring to room temperature and re-whip briefly before using to restore its silky texture.
Freezer: freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator, then warm to room temperature and whip to reincorporate air before spreading.
Tips to make Marshmallow Buttercream
- Use room-temperature butter — it should be soft enough to leave an impression but not greasy or melted.
- Sift confectioners’ sugar if it has lumps; add it gradually to avoid a cloud of sugar and to keep the butter light.
- When the recipe instructs you to fold the marshmallow creme by hand, do so gently with a spatula: preserve the air you’ve whipped into the butter-sugar base for the lightest texture.
- Adjust consistency: if too thick, add a teaspoon or two of milk or heavy cream; if too thin, beat in a little more sifted sugar.
- For a deeper flavor, brown the butter first, cool it completely, then proceed — it will add toffee notes beneath the marshmallow sweetness.
Variations (if any)
- Vanilla Marshmallow Buttercream: swap the almond extract for 1 teaspoon of pure vanilla extract for a classic profile.
- Chocolate Marshmallow Buttercream: fold in 1/2 cup sifted Dutch-process cocoa with the confectioners’ sugar, or melt and cool 2 ounces of dark chocolate and beat it into the finished frosting for a glossy, s’mores-like finish.
- Citrus-lifted: add 1 teaspoon finely grated orange zest to brighten the profile.
- Stabilized version: for outdoor events, incorporate 1–2 tablespoons of meringue powder to strengthen the frosting against heat.
FAQs
Q: Can I use salted butter instead of unsalted?
A: You can, but begin with less added salt elsewhere in your recipe. Unsalted butter gives you precise control over seasoning; salted butter will lend a subtle savory counterpoint that may suit certain cakes.
Q: Will this buttercream hold up in warm weather?
A: Marshmallow buttercream is lighter and can be softer in warmth. Stabilize with meringue powder or refrigerate until just before serving; avoid direct sunlight and very hot environments.
Q: Can I pipe this frosting into sharp peaks and intricate designs?
A: Yes — once whipped, it pipes beautifully, though very fine details may soften over time. Chill briefly for crisper edges, and use a firm hand when piping.
Q: Is jarred marshmallow creme acceptable, or should I make homemade marshmallow?
A: Jarred marshmallow creme works perfectly and is the recipe’s intent: convenient and consistent. Homemade marshmallow would deepen flavor and texture but is optional.
Q: How do I fix a grainy or separated buttercream?
A: If grainy, continue beating on medium-high until smooth; if separated, add a teaspoon of warm water or cream and whip to re-emulsify. If the butter was too warm while adding sugar, chill briefly then re-whip.
Conclusion
For a deeper exploration of techniques and variations on marshmallow frostings, the thoughtful notes at Two Sisters’ guide to the best marshmallow frosting offer lovely inspiration. If you’re curious about a marshmallow-vanilla approach and step-by-step photos, consider the clear, homey walkthrough at A Pretty Life in the Suburbs’ marshmallow vanilla buttercream recipe.
There is a quiet devotion in turning simple ingredients into something feather-light and enduring — a small practice of patience that tastes, every time, like care.
Marshmallow Buttercream
Ingredients
Method
- In a stand mixer with a paddle attachment, add the softened butter and mix on medium speed until light and fluffy, about 2 minutes.
- Add the almond extract and gradually beat in the confectioners' sugar, about 1/2 cup at a time.
- Once all the sugar is added, mix on high for 2-3 minutes until fully combined.
- Gently fold the marshmallow creme into the frosting by hand.
- The buttercream can be used immediately or refrigerated until ready to use.