If You Love Sugar Cookies, This Frosting Is Trouble
Okay, I have to confess: there are maybe too many sugar cookies in my life, and this whipped marshmallow frosting? It’s partly (okay, mostly) to blame. The first time I made it, my cousin stole the bowl off the counter. She brought it to the living room and everyone just dug in, spoon-first. I felt like a kid again, except my mom wasn’t around to tell me off for licking the beaters (not that it’d stop me now). Anyway, my point is: if you’re after that puffy, cloudlike frosting you can just plop onto a soft cookie, you’re in exactly the right place.
Why You’ll Love This Fluffy Marshmallow Business
I make this when I want frosting my nephew will actually eat (he’s suspicious of anything colorful or crunchy lately, go figure). My partner says it’s the only thing that actually gets better a few hours later—but I wouldn’t know, because it always seems to, I dunno, vanish. Not sure where it goes. There’s just something about that sticky, sweet, pillowy texture… I mean, I like buttercream, but sometimes it just feels a bit heavy, you know? And if you ever tried those canned frostings and thought, eh, I’d rather eat the cookie plain, you’re really in for a happy surprise. Oh, and I’ve tried other frostings that made my decorating look like a Pinterest fail, but this one? Stays put, holds swirls, and doesn’t melt all over your kitchen table (at least, unless your oven is on full blast and you leave it right next to it—don’t ask how I know).
What You’ll Need: Ingredients (with my rambling notes)
- 3/4 cup (about 180g) unsalted butter, room temp (sometimes I use salted if that’s all I have—just skip the salt later)
- 1 jar (about 7 oz or 200g) marshmallow creme (any brand is fine—my gran swore by Marshmallow Fluff, but honestly, store brand hasn’t let me down yet)
- 2 cups (about 250g) powdered sugar, sifted if you’re patient (or not, I usually forget)
- 1 teaspoon pure vanilla extract (real vanilla is lovely, but the cheap stuff works in a pinch, and once I tried almond extract and it was kinda magical)
- Pinch of salt (skip this if you’re using salted butter)
- 1-2 tablespoons milk or cream (I occasionally swap in coffee creamer if that’s kicking around—tastes amazing)
Let’s Get Mixing: How to Make It
- In a big mixing bowl, plop in your soft butter. Beat it with an electric mixer for about 2 minutes, until it looks pale and a little fluffy. (If you forget to soften the butter, just stare at it and will it to soften faster. Or cheat and run it under your warm hands. Or, honestly, just go for it.)
- Add in the marshmallow creme and vanilla extract. Beat together until it’s really smooth and kind of glossy. This is where I sneak a taste (for safety, you know?)
- Gradually work in the powdered sugar. I dump a cup in, mix slowly (unless you’re in the mood for a sugar snowstorm), add the second cup, and beat until it’s well incorporated. Don’t freak out if it looks a bit too thick—mine always does before the liquid.
- Toss in your pinch of salt (unless you used salted butter), then add 1 tablespoon of milk or cream. Beat again. If it seems like concrete, add a splash more milk. If it’s runnier than you want, just sift a bit more powdered sugar in, no big deal.
- Scrape the bowl and give it a good final whip for a minute until it looks like sweet, sticky clouds. That’s it! (If your frosting is still a bit lumpy, just keep going. It ~always~ smooths out after a couple more minutes.)
Stuff I’ve Learned—And Wish I Knew Earlier
- If your kitchen is a sauna (hello, summer), pop the bowl into the fridge for 15 minutes before decorating. Otherwise your beautiful swirls slide right off the cookies…yep.
- Don’t overbeat with milk—one time I added too much and ended up with marshmallow soup, which, while delicious, wasn’t exactly what I needed for decorating.
- It pipes best right after whipping it up. After a couple hours, it still tastes dreamy, but it loses a bit of that beautiful height. (Not a tragedy, but a detail.)
Variations We’ve Tested (with mixed results)
- I’ve swapped half the vanilla for almond extract in winter—it gives things a “fancy bakery” vibe.
- A spoonful of cocoa powder turns this into marshmallow chocolate frosting, but don’t use more than a tablespoon or it gets too thick and dry (learned this one the messy way).
- Once, in a fit of optimism, I tried to color it blue for a baby shower. Word to the wise: Only use gel coloring, not liquid food dye, or you’ll end up with sad, runny frosting (which, incidentally, also turned my tongue blue for an entire day.)
- Probably wouldn’t try lemon extract again—just tasted a bit odd with the marshmallow? But hey, maybe you’ll love it.
About Tools and Mixing Magic
So listen—yes, a stand mixer makes life easier (I adore my hand-me-down one, it’s older than me and louder than a lawnmower) but a hand mixer is totally fine too. On second thought, you can do it with a whisk and some elbow grease if you’re feeling heroic, but I’ll warn you: it’s a real workout.
Storing the Fluff (Not That It’ll Last…)
You can keep it in an airtight container in the fridge for 3-4 days—though honestly, in my house it never lasts more than a day! It firms up a bit when cold, so give it a good stir (or blast it in the microwave for five seconds—just don’t melt it) before spreading.
How We Serve It (And How You Could, Too)
We usually pile a big old dollop on classic sugar cookies, but it’s also legendary on brownies (oh man), sandwiched between graham crackers, or honestly just off a spoon (midnight snack alert!). At Christmas, I sometimes let my niece decorate cookies with it because, let’s face it, it’s pretty much edible glue. If you’re feeling adventurous, swirl some raspberry jam through it for a “grown-up” version—guess my definition of grown-up is questionable.
If I Had to Give Advice: Pro Tips
- I once tried to rush and skip the sifting step with the powdered sugar—ended up with odd little sugar lumps. Bleh. Actually, I find it works better if you go slow and scrape down the bowl every so often.
- Let your butter REALLY come to room temp—it gives a fluffier result. The time I tried microwaving it to speed things up, well, let’s just say it got a bit greasy.
You Asked, I Answered
- Does this frosting crust (dry) like royal icing?
- Not really—it stays soft and sticky on top, so it’s dreamy for eating but maybe not for intricate cookie art that needs to stack up.
- Can I freeze it?
- You can, but when it thaws it’s a little looser. I usually just make a fresh batch. In fact, freezing once gave me a weird separation thing, so I’m not a fan.
- Why is it so sticky?
- Well, it’s marshmallow, what did you expect? If it’s truly over-the-top sticky, maybe reduce the milk by a little next time.
- Can I make it dairy free?
- Yep! Swap in vegan butter and dairy free milk. I haven’t tried non-dairy marshmallow creme, but if you do, let me know how it goes (I’m curious!)
- Is this good for cake, or just cookies?
- Honestly, it’s amazing on cupcakes too. Tried it on a layer cake once—bit soft for the sides, but on top? Gorgeous.
Ah, and here’s my rambling digression: if you have pets, keep them away from any spilled marshmallow frosting—I once spent an afternoon rescuing a cat with what looked like a beard of sugar. Anyway, happy frosting!
Ingredients
- 3/4 cup (about 180g) unsalted butter, room temp (sometimes I use salted if that’s all I have—just skip the salt later)
- 1 jar (about 7 oz or 200g) marshmallow creme (any brand is fine—my gran swore by Marshmallow Fluff, but honestly, store brand hasn’t let me down yet)
- 2 cups (about 250g) powdered sugar, sifted if you’re patient (or not, I usually forget)
- 1 teaspoon pure vanilla extract (real vanilla is lovely, but the cheap stuff works in a pinch, and once I tried almond extract and it was kinda magical)
- Pinch of salt (skip this if you’re using salted butter)
- 1-2 tablespoons milk or cream (I occasionally swap in coffee creamer if that’s kicking around—tastes amazing)
Instructions
-
1In a big mixing bowl, plop in your soft butter. Beat it with an electric mixer for about 2 minutes, until it looks pale and a little fluffy. (If you forget to soften the butter, just stare at it and will it to soften faster. Or cheat and run it under your warm hands. Or, honestly, just go for it.)
-
2Add in the marshmallow creme and vanilla extract. Beat together until it’s really smooth and kind of glossy. This is where I sneak a taste (for safety, you know?)
-
3Gradually work in the powdered sugar. I dump a cup in, mix slowly (unless you’re in the mood for a sugar snowstorm), add the second cup, and beat until it’s well incorporated. Don’t freak out if it looks a bit too thick—mine always does before the liquid.
-
4Toss in your pinch of salt (unless you used salted butter), then add 1 tablespoon of milk or cream. Beat again. If it seems like concrete, add a splash more milk. If it’s runnier than you want, just sift a bit more powdered sugar in, no big deal.
-
5Scrape the bowl and give it a good final whip for a minute until it looks like sweet, sticky clouds. That’s it! (If your frosting is still a bit lumpy, just keep going. It ~always~ smooths out after a couple more minutes.)
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
