marshmallow icing recipe
The Best marshmallow icing recipe
I love this recipe because it’s foolproof—no fancy tools, no stress—just a few ingredients that come together beautifully. It’s also a great way to use up extra marshmallows, and honestly, there’s nothing better than a warm, gooey frosting that melts just right on your tongue. Plus, it’s a fun activity for kids to help with, whether they’re sprinkling the frosting or decorating their own cupcakes. And let’s be honest, there’s something comforting about a simple, homemade treat that’s just as good as store-bought but way more personal. It’s the kind of recipe that feels like a little indulgence without the guilt, and honestly, that’s what makes it so special.
Creamy Marshmallow Icing for Desserts
A smooth, fluffy marshmallow icing that pairs perfectly with cookies, cakes, or cupcakes. This recipe delivers a velvety texture with a subtle sweetness.
🥘Ingredients
- 1 cup powdered sugar
- ½ cup unsalted butter, softened
- ½ cup heavy cream
- 1 cup marshmallow fluff
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F (175°C) if baking marshmallows separately. In a large bowl, beat powdered sugar and softened butter together until smooth. -
2
Add heavy cream and vanilla extract, mixing until fully combined. Gradually fold in marshmallow fluff until a thick, glossy icing forms. -
3
For baked marshmallows, spread fluff on a parchment-lined baking sheet and bake at 350°F (175°C) for 8–10 minutes until golden. Cool before mixing into icing.
🔧Equipment
- Mixing bowl
- Electric mixer
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Marshmallow Icing for Desserts Works
❓ Frequently Asked Questions About Creamy Marshmallow Icing for Desserts
How do I adjust the consistency of the marshmallow icing for different desserts?
Yes, the consistency varies slightly depending on the use. For a smooth glaze, reduce the butter slightly and increase the powdered sugar by about 1–2 tablespoons. For a thicker frosting, add 1–2 tablespoons of powdered sugar and 1–2 tablespoons of cold water or heavy cream. Stir until smooth and test by dipping a spoon—if it holds shape, it’s ready.
Can I substitute butter with another fat for the recipe?
You can use margarine (stick or tub) in place of butter, but the flavor will be slightly different. For a neutral taste, stick margarine works best, though some may prefer the richer flavor of unsalted butter. Avoid vegetable oils—they won’t emulsify properly.
How long can I store the marshmallow icing once made?
Store the icing in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 1 month. Thaw overnight in the fridge before using. If it develops a slight graininess, whisk until smooth before applying.
What’s the best way to prevent the icing from melting or sticking to my baking tray?
To avoid melting, use a parchment-lined tray or silicone mat. For sticking, brush the tray with a thin layer of melted butter or lightly spray with vegetable oil before adding the icing. If the icing starts to soften, chill it in the fridge for 5–10 minutes before spreading again.
