marshmallow frosting recipe

Written BySheba G Updated On
marshmallow frosting recipe
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The Best marshmallow frosting recipe

I’ve been making this marshmallow frosting for years—not just because it’s easy to whip up, but because it’s the kind of treat that feels like a little indulgence without the guilt. It’s been a staple in my kitchen since my kids were little, and honestly, it’s still their favorite way to top anything from cookies to cupcakes to even plain old vanilla ice cream. There’s something about the way it melts into the sweetness of the base, creating that perfect balance of fluffy and rich. My kids adore it, and honestly, I do too—it’s the kind of frosting that doesn’t require fancy skills, just a little patience and a big bowl. Plus, it’s surprisingly light on sugar if you use a little extra butter or a touch of Greek yogurt, which makes it a little more manageable if you’re watching portions.

I love this recipe for occasions too—birthdays, holidays, or just when we’re craving something special. It’s the kind of frosting that doesn’t take over the whole dessert, but it adds just enough sweetness to make everything feel extra. And honestly, it’s not just for kids—it’s a go-to for adults too when we’re treating ourselves. The health benefits, if you’re curious, are pretty simple: it’s made with real butter and marshmallows, so it’s got a nice balance of fats and carbs without being overly processed. Plus, it’s easy to adjust the sweetness if you want a lighter version. My family and I have made it countless times, and it’s always a hit, whether we’re baking or just grabbing a spoonful straight from the fridge.

Classic Marshmallow Frosting for Cakes and Desserts

Classic Marshmallow Frosting for Cakes and Desserts

4.8 from 1669 votes

A light, fluffy frosting made with marshmallows and butter that’s perfect for decorating cakes, cupcakes, or any sweet treat. It’s simple to whip up and adds a dreamy texture to desserts.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time10 mins
Servings: 8 servings (for frosting)Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Frosting
  • 8 oz (225g) marshmallows
  • 1 cup (225g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream or milk

👨‍🍳Directions

  1. 1
    Preheat your oven to 350°F (175°C) if you plan to bake marshmallows separately, but skip this step if using store-bought marshmallows.
  2. 2
    In a mixing bowl, gently melt the marshmallows in a microwave-safe bowl in 30-second bursts, stirring until smooth. Let cool slightly.
  3. 3
    Add the softened butter to the bowl and mix until fully combined. Gradually add the powdered sugar, vanilla extract, and heavy cream while mixing on medium speed until fluffy and smooth.
  4. 4
    Adjust sweetness or thickness by adding more powdered sugar or heavy cream as needed. Use a spatula to spread the frosting evenly on your cake or dessert.

🔧Equipment

  • Mixing bowl
  • Electric mixer or hand whisk
  • Spatula

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 45🧂Sodium: 120🌾Total Carbs: 25🥦Dietary Fiber: 3g🍬Sugars: 20🥩Protein: 1

📝Notes

  • For extra fluffiness, beat the frosting on high for 2–3 minutes before using.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Watch Video Of How Classic Marshmallow Frosting for Cakes and Desserts Works

This marshmallow frosting is a crowd-pleaser because it’s simple to make and always feels special when dusted over desserts. It’s perfect for family gatherings because it’s forgiving—no fancy skills required—and it works with just about anything, from cookies to cupcakes. It’s also a great way to keep kids entertained while you whip it up, making it a no-stress addition to any celebration.

❓ Frequently Asked Questions About Marshmallow Frosting for Cakes and Desserts

1. What is the best way to prevent the marshmallow frosting from getting too sticky while working?

Use a silicone spatula or a heatproof rubber spatula to spread the frosting. Also, work quickly and keep the frosting slightly chilled in the fridge between uses to maintain its smooth texture.

2. Can I substitute powdered sugar if I don’t have it?

Powdered sugar is essential for this recipe because it dissolves quickly and blends seamlessly with the melted marshmallows. If you don’t have it, you can use fine granulated sugar, but you’ll need to melt it separately and mix it in carefully to avoid lumps.

3. How long should I microwave the marshmallows for, and how do I check if they’re fully melted?

Microwave the marshmallows in 20–30-second bursts, stirring between each, until they’re completely soft and smooth. They’re done when they’re fully melted and no longer have any grainy texture. Overheating can make them too runny, so keep an eye on them.

4. What if my frosting turns too thick after mixing?

If the frosting thickens too much, add 1–2 teaspoons of warm water or heavy cream, one at a time, while mixing until it reaches the desired consistency. Avoid adding too much at once, as it can make the frosting watery.

5. Can I use this frosting for other desserts besides cookies?

Absolutely! This frosting works well on cupcakes, cakes, pies, or even as a filling for pastries like cream puffs or eclairs. Its light, airy texture makes it perfect for any sweet treat.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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