There’s a little kitchen glow that comes alive when strawberries and marshmallow meet — like a porch swing on a warm June evening.
This Strawberry Marshmallow Frosting tastes like Sunday visits and card games after a long day.
Spread it on a cake and let the sweet memories do the rest.
Why make this recipe
I make this frosting when I want something that feels like home — airy, nostalgic, and just a little bit playful. It’s quick, forgiving, and perfect for dressing up a simple chocolate cake or brightening cupcakes for a family gathering. If you’re after a frosting that tastes like summer afternoons and grandma’s pantry, this is your jar of sunshine.
How to make Strawberry Marshmallow Frosting
Ingredients:
- 0.5 cup unsalted butter, softened
- 0.5 teaspoon strawberry extract
- 1 pinch kosher salt
- 2 cups confectioners sugar
- 1 jar strawberry marshmallow creme (7.5 ounces)
Directions:
In a large bowl using a handheld mixer, beat the softened butter on medium speed until light and fluffy, about 2 minutes. Mix in the strawberry extract and salt. Add the confectioners sugar 0.5 cup at a time, mixing well after each addition. Once all is added, beat on high 2-3 minutes until smooth and fluffy. Use a spatula to gently fold in the strawberry marshmallow creme until fully combined and airy.
How to serve Strawberry Marshmallow Frosting
Spoon it over warm, freshly baked cupcakes or spread it thick on a cooled sheet cake. It’s marvelous between layers of chocolate cake for that classic Southern contrast — sweet and tender. Or, try it on sugar cookies when you want something lighter than royal icing but still pretty and sweet.
How to store Strawberry Marshmallow Frosting
Keep leftover frosting in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature and stir gently before using; a quick whisk or two with a handheld mixer will bring back its fluff. If you need to freeze it, scoop into a freezer-safe container and freeze up to 1 month — thaw overnight in the fridge and then soften at room temperature.
Tips to make Strawberry Marshmallow Frosting
- Soften butter to room temperature, not melty — it should give under your finger but still hold shape.
- Add the confectioners sugar gradually to avoid clouds of sugar in your kitchen and to reach the perfect velvety texture.
- Fold the marshmallow creme gently so you keep the airy texture; overmixing will deflate those lovely marshmallow bubbles.
- Taste as you go — if you want a more pronounced strawberry note, a tiny extra drop of extract will do wonders.
Variations (if any)
- Extra berry: Fold in 2 tablespoons of finely chopped freeze-dried strawberries for a little chew and color.
- Lighter: Substitute half the butter with 4 ounces of whipped cream cheese for tang and tenderness.
- Pink ombré: Divide the frosting and tint in graduated shades of pink for a pretty layered look on cakes or cupcakes.
FAQs
Q: Can I use regular marshmallow fluff instead of strawberry marshmallow creme?
A: Yes — but it will lose the strawberry flavor. If you go that route, add an extra 0.25–0.5 teaspoon strawberry extract or fold in a tablespoon of strawberry jam to keep the berry notes.
Q: Will this frosting hold up in warm weather?
A: It’s butter-based, so it’s best kept out of direct heat. For outdoor parties, keep the cake shaded and serve sooner rather than leaving it in the sun. Refrigerate if temps are high, then bring to room temperature before serving.
Q: Can I pipe this frosting?
A: You can, though it’s softer than royal or fondant frostings. Chill briefly to firm it up for piping, and use a wide tip for best results.
Q: How much frosting does this recipe make?
A: This amount will nicely cover a 2-layer 8- or 9-inch cake or about a dozen cupcakes with a nice swirl. Double the recipe for larger cakes.
Q: Is there a dairy-free version?
A: Try using a dairy-free margarine that whips well and check that the marshmallow creme is gelatin-free or uses a plant-based alternative.
Conclusion
This frosting brings a cottage-kitchen kind of joy to any dessert — simple, sweet, and made for sharing. If you’re looking for an idea to pair it with, I’ve always loved it on a rich chocolate cake like the one in Jessie’s Chocolate Birthday Cake with Strawberry Marshmallow Frosting. Another lovely inspiration for a sheet cake celebration is the Chocolate Birthday Sheet Cake With Strawberry Marshmallow Frosting, which shows how this frosting sings with simple, crowd-pleasing cakes.
Thanks for stopping by my little kitchen table. Spread a little of this frosting on something warm, call your people in, and savor the sweetness of good company.
Strawberry Marshmallow Frosting
Ingredients
Method
- In a large bowl using a handheld mixer, beat the softened butter on medium speed until light and fluffy, about 2 minutes.
- Mix in the strawberry extract and salt.
- Add the confectioners sugar 0.5 cup at a time, mixing well after each addition.
- Once all the sugar is added, beat on high for 2-3 minutes until smooth and fluffy.
- Use a spatula to gently fold in the strawberry marshmallow creme until fully combined and airy.