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Handheld smartphone photo of a dark cocoa cupcake with voluminous Marshmallow Buttercream Frosting in natural daylight.
FL Recipes

Marshmallow Buttercream Frosting: The Ultimate Glossy Piped Topping

Achieve a professional, glossy Marshmallow Buttercream Frosting with this expert recipe. Perfect for tall, voluminous swirls on dark cocoa cupcakes, this silky icing features soft airy peaks and a smooth, white finish that holds its shape.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 cupcakes
Course: Dessert, Topping
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Frosting Ingredients
  • 2 cups (450g) Unsalted Butter Softened to room temperature
  • 7 oz (198g) Marshmallow Creme Also known as Marshmallow Fluff
  • 4 cups (500g) Powdered Sugar Sifted
  • 2 tsp (10ml) Clear Vanilla Extract Ensures pure white color
  • 2 tbsp (30ml) Heavy Cream Adjust for silkiness
  • 1/4 tsp (1.5g) Fine Sea Salt To balance sweetness

Equipment

  • 1 Stand Mixer Fitted with paddle attachment
  • 1 Piping Bag Large size
  • 1 Star Piping Tip Wilton 1M or Ateco 844

Method
 

Prepare the Base
  1. Beat the room temperature butter in a stand mixer with a paddle attachment for 5 minutes on medium-high until pale and voluminous.
  2. Incorporate the marshmallow creme and beat on medium speed until the mixture shows a glossy finish and no streaks remain.
Finish the Buttercream
  1. Add sifted powdered sugar one cup at a time on low speed. Increase to medium for 2 minutes until the texture is smooth and silky.
  2. Add clear vanilla, salt, and heavy cream. Whip for 1 minute more until soft airy peaks form and the frosting is bright white.

Nutrition

Calories: 210kcalFat: 14g

Notes

Use clear vanilla to maintain the bright white color seen in the photos.
If the frosting is too soft, refrigerate for 10 minutes before piping to ensure structural stability.
Keyword Glossy Frosting,Marshmallow Buttercream Frosting,Piped Buttercream

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