This strawberry marshmallow frosting is a colorful and luscious addition to your desserts, perfect for topping cupcakes or cakes with a sweet, fluffy layer that’s hard to resist.
This frosting recipe tackles the problems of greasiness and lack of flavor that can occur with traditional frostings, offering a smoother, tastier alternative.
I remember the first time I attempted to whip up this frosting. It was a chaotic afternoon with kids roaming around, and I messed up the sugar-to-butter ratio. After a laugh and a quick fix, I discovered how rich and smooth this frosting turned out, even after my little mishap!
This recipe is simple, taking only about 10 minutes to whip up. It gives you a light and airy frosting that works well on various desserts. Plus, it’s easy enough for anyone to pull off while still impressing guests or family.
If you want to try a fun twist, check out my Strawberry Shortcake Cake Roll for a delicious dessert idea!
Table of contents
Why You Will Love This Recipe
- Quick to Make , Whipping up strawberry marshmallow frosting takes no time at all. With just 10 minutes required, you can easily fit this into your busy baking schedule.
- Fluffy Texture , The use of marshmallow crème lends a light and airy quality that’s hard to resist. It spreads smoothly on cakes and cupcakes, ensuring each dessert has a perfect finish.
- Natural Strawberry Flavor , Incorporating strawberry extract alongside marshmallow crème ensures a sweet berry essence without overwhelming the frosting. This makes it a great complement to any dessert.
- Make Ahead , You can prepare this frosting a day in advance and store it in the fridge. A quick rewhip before use keeps it fresh and fluffy for your next baking project.
Strawberry Marshmallow Frosting for Desserts
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: None
- Total Time: 10 minutes
- Yield: Approximately 2 cups (enough for 12 cupcakes or a single layer cake) 1x
- Category: frosting
- Method: Mixing and Folding
- Diet: Vegetarian
Description
Delicious strawberry marshmallow frosting perfect for cupcakes and cakes.
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, softened to room temperature
- 2 cups (250 g) confectioners’ sugar (powdered sugar), sifted if clumpy
- 1 jar (7.5 ounces / approx. 213 g) strawberry marshmallow crème, stirred lightly before use
- ½ teaspoon strawberry extract
- 1 pinch kosher salt
Instructions
- Step 1: Place the softened butter in a large bowl. Using a handheld mixer on medium speed, beat the butter until it is light and fluffy, about 2 minutes. The butter should appear pale in color and airy to form the base for the frosting.
- Step 2: Add the strawberry extract and a pinch of kosher salt to the butter. Mix until these are fully incorporated and the mixture is uniform in color and flavor.
- Step 3: Add the confectioners’ sugar gradually, about ½ cup at a time, mixing on low speed. This step prevents powdered sugar dust from flying and ensures a smooth, uniform texture. Mix well after each addition to fully combine before adding more sugar.
- Step 4: Once all the confectioners’ sugar is incorporated, increase the mixer speed to high and beat the frosting for 2 to 3 minutes. Continue until the frosting becomes smooth, fluffy, spreadable, and pillowy in appearance.
- Step 5: Using a rubber spatula, gently fold in the strawberry marshmallow crème until fully combined and airy. Take care not to overmix or deflate the mixture to preserve the light texture.
Notes
- Room Temperature: Store the frosting in an airtight container at room temperature for up to 1 day. Keep it away from heat or direct sunlight to maintain texture.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Before using, allow the frosting to come to room temperature and gently rewhip to restore fluffiness.
- Freezing: Place frosting in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, then gently rewhip before using.
- Ensure butter is at room temperature for at least 30 minutes before starting to achieve a light, whipped texture.
- To fix frosting that is too runny, add ¼ cup more confectioners’ sugar gradually until desired thickness is reached.
- If the frosting remains grainy, continue beating on high speed for an additional minute to smooth it out.
- For overly sweet frosting, add about 1/8 teaspoon kosher salt to balance the sweetness.
- To intensify color and flavor, add an extra teaspoon of strawberry extract during mixing.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Strawberries: Fresh strawberries are key for that sweet, fruity flavor. Look for firm, bright red berries, and trim the green tops before mashing for the best results.
- Marshmallow cream: Use a good quality marshmallow cream for that fluffy texture. It helps create a soft, spreadable frosting. Make sure to stir it lightly before using to keep it airy.
- Butter: I prefer unsalted butter for this frosting. It provides a creamy base without overpowering the strawberry taste. Soften it slightly; this helps with mixing everything smoothly.
- Powdered sugar: Go for a fine powdered sugar that dissolves easily. It sweetens the frosting while keeping it light. Sift it if it’s clumpy to ensure a smooth consistency.
- Vanilla extract: A splash of pure vanilla extract enhances the overall flavor. Use high-quality extract for a more aromatic touch. Make sure to mix it in well for even distribution.
- Strawberries: Fresh strawberries are key for that sweet, fruity flavor. Look for firm, bright red berries, and trim the green tops before mashing for the best results.
- Marshmallow cream: Use a good quality marshmallow cream for that fluffy texture. It helps create a soft, spreadable frosting. Make sure to stir it lightly before using to keep it airy.
- Butter: I prefer unsalted butter for this frosting. It provides a creamy base without overpowering the strawberry taste. Soften it slightly; this helps with mixing everything smoothly.
- Powdered sugar: Go for a fine powdered sugar that dissolves easily. It sweetens the frosting while keeping it light. Sift it if it’s clumpy to ensure a smooth consistency.
- Vanilla extract: A splash of pure vanilla extract enhances the overall flavor. Use high-quality extract for a more aromatic touch. Make sure to mix it in well for even distribution.
Recipe Tips
- If your frosting turns out too runny, add ¼ cup of confectioners’ sugar, mixing in gradually until you achieve the desired consistency.
- When the butter doesn’t whip up light enough, ensure it’s at room temperature for at least 30 minutes before mixing.
- If you notice a grainy texture, continue beating for an additional minute on high speed to achieve a smoother finish.
- For overly sweet frosting, add a tiny pinch of kosher salt, about 1/8 teaspoon, to balance the sweetness effectively.
- If you wish to make the frosting more vibrant, add an extra teaspoon of strawberry extract while mixing to enhance color and flavor.
Serving Suggestions
Serve strawberry marshmallow frosting on cupcakes or layer it between cake rounds. Enjoy with fresh berries or graham crackers for added texture.
Use to make strawberry marshmallow ice cream or dip for fruit. Add to a trifle for a colorful dessert with layers of flavor.
Top with chocolate drizzle or sprinkle crushed nuts for added crunch. A touch of whipped cream complements the frosting well.
Recipe variations
- You can use regular marshmallow fluff instead of strawberry marshmallow crème for this frosting, although it will lack the fruity color present in the original.
- Add ½ teaspoon almond or vanilla extract instead of strawberry extract to change the flavor profile slightly without affecting the frosting’s texture.
- Either use softened butter or room temperature butter to ensure smooth mixing when creating this strawberry marshmallow frosting for desserts.
- If doubling this recipe, use 1 cup (2 sticks) of butter and 4 cups (500 g) confectioners’ sugar, adjusting mixing time to maintain fluffiness. This works well for larger cakes.
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How to Store?
To keep your strawberry marshmallow frosting fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 1 day, avoiding heat or direct sunlight to maintain texture.
Refrigeration: Place in an airtight container in the refrigerator up to 5 days; allow frosting to come to room temperature before use.
Freezing: Transfer to a freezer-safe container and freeze up to 2 months. Thaw overnight in the refrigerator, then rewhip gently.
Other Recipes You’ll Love
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