A cloudlike ribbon of sweetness, marshmallow buttercream lifts the senses with a pale, glossy sheen and the faint, almond-scented hush of nostalgia. If you ever wonder about the silken lift that marshmallow cream gives cakes, see homemade marshmallow cream. The result is soft, forgiving, and quietly celebratory.
Why make this recipe
This frosting is a lesson in contrasts: airy marshmallow sweetness braided with the creamy weight of butter. It holds peaks that are elegant yet forgiving, perfect for delicate cupcakes, layered cakes, or a spoonful warmed over winter fruit. For those who want to explore the texture and control the sweetness, a jar of ready fluff is fine, or you can make a lighter, fresher base from a homemade marshmallow cream to heighten the vanilla and almond notes.
How to make Marshmallow Buttercream
Begin with soft butter so it yields like softened light; this gives you a silky emulsion and prevents grainy sugar. Take your time folding—gentle, deliberate motions preserve the glossy cloud that defines this frosting. If you prefer to make your own marshmallow base rather than using jarred fluff, consult this guide to homemade marshmallow cream before folding it in by hand.
Ingredients:
1 cup (2 sticks / 227 g) unsalted butter, softened, 4 cups (500 g) confectioners’ sugar, 1/2 teaspoon almond extract, 2 jars (7 ounces each) marshmallow creme or fluff
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
Spoon it into a piping bag with a large star tip for tall, soft swirls, or spread it with an offset spatula for an intentionally rustic finish. It crowns vanilla and chocolate cakes with different personalities: on chocolate it sings sweet and creamy, on vanilla it becomes a whisper of cloud. For a delicate contrast, pair with tart berries or a thin layer of citrus curd between cake layers.
How to store Marshmallow Buttercream
Keeps well in an airtight container in the refrigerator for up to one week; bring to room temperature and re-whip briefly to restore loft before using. For longer storage, freeze in a sealed tub for up to three months—thaw overnight in the fridge, then allow to come to room temperature and whip to revive its texture.
Tips to make Marshmallow Buttercream
- Use fully softened butter (not melted) so the sugar disperses evenly and the texture stays satiny.
- Sift confectioners’ sugar if it feels clumpy; this keeps the finish smooth and pipeable.
- When folding in marshmallow creme, use a silicone spatula and gentle strokes to keep the airiness intact.
- If the frosting seems too stiff after refrigeration, let it sit at room temperature, then beat briefly to fluff.
- For a flatter sweetness, reduce confectioners’ sugar by 1/2 cup and adjust consistency with a teaspoon of milk at a time.
Variations
- Vanilla blossom: Increase vanilla or add a touch of vanilla bean paste for floral depth.
- Chocolate cloud: Fold in 1/3 cup sifted Dutch-process cocoa for a mocha-tinged buttercream.
- Citrus lift: Add 1 teaspoon of finely grated orange zest for a bright counterpoint to the sweet marshmallow.
- Nutty whisper: Swap almond extract for 1/2 teaspoon of hazelnut for a warm, toasty note.
FAQs
Q: Can I use margarine instead of butter?
A: For the silkiest texture and cleanest flavor, use unsalted butter. Margarine can introduce water and oils that change stability and mouthfeel.
Q: Is marshmallow buttercream stable in warm weather?
A: It is more stable than whipped cream but less so than Swiss meringue buttercream. Keep it cool and avoid long exposure to heat; refrigeration helps, and slight re-whipping revives texture after cooling.
Q: How do I make the frosting less sweet?
A: Cut the confectioners’ sugar slightly (no more than 1/2 cup) and balance with a pinch of fine sea salt or a teaspoon of lemon juice to brighten the profile without thinning the frosting.
Q: Can I color this buttercream?
A: Yes—gel or paste food coloring works best. Add small amounts and mix gently to preserve the light structure.
Q: Will the marshmallow creme melt into the buttercream?
A: When folded gently, the creme integrates while maintaining a glossy, marshmallowy lift. Overmixing will deflate some air, so stop as soon as it is uniform.
Conclusion
If you want to compare techniques and see other bakers’ takes on marshmallow frostings, the thoughtful approach in Two Sisters’ guide to marshmallow buttercream is a generous resource. For a slightly different balance of vanilla and marshmallow, consider the Marshmallow Vanilla Buttercream Frosting for inspiration and technique notes. Baking asks for patience and quiet attention; in that waiting, sweetness becomes something gentle and true.
Marshmallow Buttercream
Ingredients
Method
- In a stand mixer with a paddle attachment, add the softened butter.
- Mix on medium speed until the butter is light and fluffy, about 2 minutes.
- Add in almond extract and combine well.
- Gradually beat in confectioners' sugar, about 1/2 cup at a time.
- Once all sugar is added, mix on high for 2-3 minutes until fully combined.
- Gently fold the marshmallow creme into the frosting by hand.