A delightfully airy and sweet frosting made with just four main ingredients—unsalted butter, powdered sugar, almond extract, and marshmallow fluff. It’s fluffy, creamy, and perfect for cakes, cupcakes, or sandwich cookies.

Why You’ll Love This Recipe

I love this marshmallow buttercream because it’s incredibly easy to make and the texture is light and smooth. It’s sweet but not overpowering, and the almond extract adds a nice depth of flavor. I find it perfect for piping, spreading, or layering on baked goods. It’s a simple upgrade from traditional buttercream that feels extra special.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks / 227 g) unsalted butter, softened
4 cups (500 g) confectioners’ sugar
½ teaspoon almond extract
2 jars (7 ounces each) marshmallow creme or fluff

Directions

I start by beating the softened butter in a stand mixer fitted with the paddle attachment for about 2 minutes until it's light and fluffy.
I add the almond extract and mix until it’s fully incorporated.
Then, I gradually add the confectioners’ sugar, about ½ cup at a time, starting on low speed to avoid a sugar cloud. Once it’s all added, I increase the speed to high and beat it for 2–3 minutes until smooth.
I gently fold in the marshmallow creme by hand, which keeps the frosting light and airy. It’s ready to use immediately or can be stored for later.

Servings and Timing

Servings: Frosts an 8-inch 2-layer cake or about 24 cupcakes
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

I sometimes swap almond extract with vanilla extract for a more traditional flavor.
For a nut-free version, I use imitation almond extract.
To customize for themed desserts, I add gel food coloring to tint the frosting without thinning it out.
A small pinch of salt helps balance the sweetness if I find it too sugary.

Storage/Reheating

I store the buttercream in an airtight container in the fridge for up to one week. Before using, I let it come to room temperature and re-whip it briefly to restore the fluffiness. It also freezes well for up to two months—just thaw it in the fridge overnight, then let it warm up and re-whip it.

FAQs

Can I use vanilla extract instead of almond?

Yes, I’ve used vanilla extract many times and it gives a more classic marshmallow flavor. It’s a great option if I want something a bit more neutral.

Is this frosting overly sweet?

It is on the sweeter side due to the marshmallow and powdered sugar, but I find it balanced by the butter. I’ve added a pinch of salt or reduced the sugar slightly if I want to cut down on the sweetness.

Will this frosting hold up for piping?

Absolutely. It’s sturdy enough for piping rosettes, swirls, or borders. I just make sure it’s not too warm, as that can make it a little softer.

Can I make this ahead of time?

Yes, I often make it a day or two in advance and store it in the fridge. When I’m ready to use it, I bring it to room temperature and whip it again briefly.

Can I toast this like marshmallow fluff?

I can use a kitchen torch to lightly toast the outer layer, especially if I’m going for that toasted marshmallow look and flavor. I just avoid over-torching to keep the buttercream intact.

Conclusion

This marshmallow buttercream is my go-to when I want something sweet, fluffy, and simple. It comes together quickly, spreads and pipes beautifully, and adds a fun twist to my baked treats. Whether I’m decorating cupcakes or layering a celebration cake, this frosting never disappoints.

Marshmallow Buttercream

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Frosts an 8” 2-layer cake or 24 standard cupcakes
Category: Frosting
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A light, fluffy, and sweet marshmallow buttercream frosting made with butter, powdered sugar, almond extract, and marshmallow fluff. Perfect for cakes, cupcakes, and cookies.

Ingredients

1 cup (2 sticks / 227 g) unsalted butter, softened
4 cups (500 g) confectioners’ sugar
½ teaspoon almond extract
2 jars (7 ounces each) marshmallow creme or fluff

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Instructions

In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 2 minutes until light and fluffy.
Add the almond extract and mix until combined.
Gradually add the confectioners’ sugar, about ½ cup at a time, starting on low speed. Once all is added, increase to high speed and beat for 2–3 minutes until creamy and smooth.
Gently fold in the marshmallow creme by hand to maintain the fluffy texture. Use immediately or refrigerate for later use.

Notes

For a nut-free version, substitute almond extract with vanilla or imitation almond extract.
Chill frosting before use if piping intricate designs or for warm climates.
Re-whip chilled or thawed buttercream to restore fluffiness.