Strawberry Marshmallow Frosting – Light, Fluffy & Easy

If you are looking for a frosting that is lighter than traditional buttercream but still holds its shape, Strawberry Marshmallow Frosting is the answer. It combines the airy, cloud-like texture of marshmallow fluff with the sweet, nostalgic flavor of strawberries. Best of all, it requires zero cooking and comes together in just a few minutes with a hand mixer.

What is it

Strawberry Marshmallow Frosting is a quick, no-cook icing made by blending softened butter, powdered sugar, and store-bought marshmallow fluff. To get the strawberry flavor, you can use strawberry extract, a touch of strawberry jam, or specifically use strawberry-flavored marshmallow creme if you can find it.

Unlike a traditional Swiss Meringue Buttercream or Italian Buttercream that requires heating egg whites and sugar to make a marshmallow-like base, this recipe takes a shortcut by using jarred fluff. The result is an incredibly soft, glossy frosting that is less heavy than standard American buttercream.

Why you’ll love it

• Only requires 4 simple ingredients and takes less than 10 minutes to make.
• No cooking or candy thermometers required.
• Extremely light, fluffy, and less greasy than traditional buttercream.
• Spreads like a dream on layer cakes and pipes beautifully onto cupcakes.
• Pairs wonderfully with a Vanilla Sponge Cake or classic Yellow Cake.
• Adds a fun, fruity twist to Chocolate Cupcakes or White Almond Cupcakes.

Ingredients

For frosting 12 cupcakes or one 9×13 sheet cake

• 113 g (½ cup or 1 stick) unsalted butter, softened to room temperature.
• 250 g (2 cups) powdered sugar, sifted.
• 213 g (one 7.5 oz jar) strawberry marshmallow creme (or regular marshmallow fluff).
• ½ tsp strawberry extract (if using regular fluff).
• Pinch of kosher salt.
• Optional: ½ cup seedless strawberry jam (if you want a natural pink tint and real fruit flavor instead of extract).

How to make

Step 1: Cream the butter

Place the softened butter in a large bowl. Using a hand mixer or stand mixer, beat the butter on medium speed for about 2 minutes until it becomes pale, light, and fluffy.

Step 2: Add flavor and salt

Add the strawberry extract and the pinch of salt to the whipped butter. Mix briefly until fully combined.

Step 3: Mix in powdered sugar

Turn the mixer down to low speed. Gradually add the sifted powdered sugar, about half a cup at a time, mixing well after each addition to avoid a sugar cloud. Once all the sugar is incorporated, turn the speed up to high and beat for 2 to 3 minutes until very smooth.

Step 4: Fold in the marshmallow fluff

Instead of using the mixer, switch to a rubber spatula. Gently fold the strawberry marshmallow creme (or regular fluff and jam) into the butter mixture until it is completely combined and airy. Do not overmix, or the fluff may lose its volume.

How To Serve

This frosting is incredibly versatile. Because it is so light and sticky, it makes an excellent filling between layers of White Layer Cake with Fudgy Brownie or swirled on top of a simple White Sheet Cake.

For a beautiful presentation, pipe generous swirls onto cupcakes and garnish with half a fresh strawberry or a dusting of freeze-dried strawberry powder. It is also light enough to serve as a dip for fresh fruit or graham crackers at a party.

How To Store

Because this frosting contains marshmallow fluff, it is best used immediately. If you need to store it, keep it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.

When you are ready to use refrigerated frosting, let it sit on the counter until it reaches room temperature, then give it a gentle stir with a spatula to restore its fluffy texture. Freezing is not recommended as the marshmallow can separate when thawed.

FAQs

Can I use real strawberries instead of extract?

Yes. You can omit the extract and fold in ½ cup of smooth, seedless strawberry jam at the very end. Avoid using fresh chopped strawberries, as the water content will cause the frosting to separate and become runny.

Why did my frosting turn out runny?

This usually happens if the butter was too warm or melted. If your frosting feels too soft to pipe, place the bowl in the refrigerator for 10 to 15 minutes, then gently stir it again.

Can I use regular marshmallow fluff?

Absolutely. If you cannot find strawberry marshmallow creme, just use regular vanilla marshmallow fluff and rely on the strawberry extract or jam for the flavor and color.

Is this frosting stable enough for piping?

Yes, it pipes very well for cupcakes and borders. However, because of the sticky fluff, it does not crust over like a traditional American buttercream, so it is not ideal for intricate, stiff flowers.

Note

The secret to the perfect marshmallow texture is to fold the fluff in by hand at the very end. Beating it with an electric mixer can deflate the marshmallow creme, leaving you with a dense, sticky frosting instead of a light, cloudy one.

Nutrition information

Approximate per serving (based on 12 servings):

• Calories: 210 kcal.
• Carbohydrates: 34 g.
• Fat: 8 g (Saturated: 5 g).
• Protein: 0 g.
• Sugar: 30 g.
• Sodium: 15 mg.

Tips and Tricks

• Always sift your powdered sugar to prevent lumps in the frosting.
• Make sure your butter is completely softened to room temperature so it blends smoothly with the fluff.
• If using strawberry jam for flavor, reduce the powdered sugar slightly if the frosting feels too sweet.
• To intensify the pink color without adding extra liquid, use a tiny drop of pink or red gel food coloring.
• For a fun twist, pair this frosting with Chocolate Sponge Base to create a chocolate-covered strawberry flavor profile.