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Marshmallow Buttercream Frosting with Marshmallows

Marshmallow Buttercream Frosting with Marshmallows- Big Green House

Marshmallow Buttercream Frosting with Marshmallows- Creamy buttercream frosting made with real marshmallows..no fluff required! It’s the perfect topping for your favorite cupcakes or cake.

Marshmallow Buttercream Frosting with Marshmallows- Big Green House

Fun fact: I stink at spelling. If it wasn’t for spell check ( and my husband), my blogs would be a mess of all kinds of grammatical errors.

For example: One of my early posts over at Table for Seven included marshmallows. I kid you not, I spelled marshmallow wrong in the title of the post. That’s not the sad part. I didn’t even realize it until about a year later, when I was correcting something else that was in the post. 😳

I have gotten better. OK, not really. But, my husband edits all my posts now and will catch stuff before it goes public or really soon after. 😉

Speaking of marshmallows, there are some in this frosting and it’s fabulous.

Why do I specify there are marshmallows in a marshmallow buttercream frosting? Many of the marshmallow buttercream frosting recipes online call for marshmallow fluff/creme. Not this one. We are using actual marshmallows.

Ingredients Needed:

  • Marshmallows
  • Butter
  • Butter Flavored Shortening
  • Vanilla
  • Powdered Sugar
  • Milk

Marshmallows: I used 2 cups of large marshmallows, because, honestly, it is what I had on hand. Mini marshmallows will also work.

Butter Flavored Shortening: I like to use Crisco butter flavored baking sticks in my frosting. Regular shortening will also work.

How to Make:

  • First, melt your marshmallows with the milk. I like to do this in a saucepan over medium heat. However, you can do this in the microwave. If you use the microwave, melt them in 30 second intervals. This will help prevent burning. If you do choose the stove top method, stir those marshmallows frequently! Again, prevent burning.
  • Let them sit for 5-10 minutes to cool.
  • While they are cooling, beat the butter and shortening. Make sure they are room temperature. This helps give the frosting it’s creamy texture.
  • Then, add in melted marshmallow and vanilla. Beat it well.
  • Gradually, add in your powdered sugar. Adding it gradually will be easier for you to check the consistency of the frosting. Plus, it’s much less messy. Start with 2 cups and if needed, add 1/2 cup gradually until the frosting has reached your desired consistency.

Storage:

  • Keep your leftover frosting in the refrigerator in a covered container. When you use your leftover frosting, let it come to room temperature before using. It will stay good in the fridge for about 2 weeks.
Marshmallow Buttercream Frosting with Marshmallows- Big Green House
Marshmallow Buttercream Frosting with Marshmallows- Big Green House

Frost it on:

Used in this Recipe:

linking up and weekend potluck

Yield: approx 2 cups

Marshmallow Buttercream Frosting with Marshmallows

Marshmallow Buttercream Frosting with Marshmallows- Big Green House

Marshmallow Buttercream Frosting with Marshmallows- Creamy buttercream frosting made with real marshmallows..no fluff required! It's the perfect topping for your favorite cupcakes or cake.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 cups large marshmallows ( about 18 large marshmallows)
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 TBSP milk
  • 1 tsp vanilla
  • 2-2 1/2 cups powdered sugar

Instructions

  1. In a saucepan over medium heat, melt marshmallows with milk. Stirring frequently, continue until mixture is completely melted and smooth. Set aside to cool for about 5 minutes.
  2. In a mixing bowl, beat butter and shortening until creamy. Add in vanilla and cooled/melted marshmallows. Beat to combine.
  3. Gradually add in 2 cups of powdered sugar and beat until creamy. If needed, add up to another 1/2 cup of powdered sugar, until desired consistency is reached.
  4. Keep any leftovers in a covered container in refrigerator. When using leftovers from the refrigerator, let the frosting come to room temperature before using.

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Nutrition Information:

Yield:

2 cups

Serving Size:

1

Amount Per Serving: Calories: 2107Total Fat: 98gSaturated Fat: 50gTrans Fat: 2gUnsaturated Fat: 42gCholesterol: 151mgSodium: 415mgCarbohydrates: 316gFiber: 0gSugar: 298gProtein: 2g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

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Luci

Tuesday 15th of February 2022

Could you sub all butter instead of butter crisco, as in buttercream frosting or would it be too soft? The crisco is a little more stiff than butter, though I love both! Thanks!

Erin

Sunday 20th of February 2022

Hi Luci! You could, but, the consistency may be softer.

Celeste

Saturday 5th of February 2022

I have never commented on a recipe blog before, but I wanted to let you know how much I appreciate this recipe! I thought about a marshmallow icing for a birthday cake because I had accidentally received a double order of two sizes of marshmallows... so I have a lot on hand! Like you said, most recipes don't call for actual marshmallows. So thank you!

Erin

Saturday 5th of February 2022

Thanks for letting me know Celeste! So glad you enjoyed it :)

Eileen

Monday 27th of September 2021

Hello! Can this marshmallow frosting be toasted?

Erin

Tuesday 28th of September 2021

Hi Eileen- Honestly, I can't say for certain, I have never tried to. If you give it a try, please let me know how it works out. Sorry!

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