Fluffy Marshmallow Cream Cheese Buttercream Frosting
A fluffy mix between marshmallow creme and cream cheese buttercream makes this frosting the perfect topping for cupcakes, layer cakes and as a great filling for whoopie pies. Expect that rich cream cheese taste, only lighter.
I first created a version of this marshmallow buttercream frosting for a s’mores birthday cake but it also works perfectly on my Pumpkin Layer Cake and it would be great on carrot cake. So this really is a year round recipe!
If you haven’t made homemade frosting, I highly recommend it. The most tedious part is remembering to set your butter (and cream cheese, in this case) out to soften. Making the frosting is actually pretty quick and easy and you get to control the ingredients! If you’re on the fence, take one look at a frosting ingredient label next time you’re in the grocery store!
Ingredients to Make Fluffy Marshmallow Cream Cheese Buttercream Frosting
- Marshmallow Creme
- Unsalted Butter (Room Temperature)
- Cream Cheese (Room Temperature)
- Powdered Sugar
- Non-GMO Cornstarch
- Salt
- Optional: Heat-Treated Flour (See All About Ingredients)
Tools to Make Fluffy Marshmallow Cream Cheese Buttercream Frosting
- Stand Mixer fitted with Paddle Attachment (or Hand Mixer and Large Mixing Bowl)
- Medium Mixing Bowl
- Sieve or Fine Metal Mesh Strainer
- Optional: Kitchen Scale
- Measuring spoons
- Spatula
- Baking Sheet (if heat-treating flour)
- Optional: Decorating Tools (piping bags & tips, cake turntable, offset spatula)
All About Ingredients for Fluffy Marshmallow Cream Cheese Buttercream Frosting
Marshmallow Creme
This wouldn’t be a marshmallow creme frosting without marshmallow creme! This ingredient makes this frosting so light and fluffy and different than most buttercream frostings. I like to find one like Toonie Moonie Organics that is dye-free and is vegetarian-friendly.
Full disclosure – I have worked with this brand but that was after several months of falling in love with their product on my own. This post is not sponsored and any opinions here are my own.
Unsalted Butter
I like to use unsalted butter in most of my recipes so that I can control the amount of salt. However, I always say use what you have! I don’t want you to skip making this recipe if you only have salted butter! Use it and just omit the added salt!
And although I love cold butter in most of my cookie recipes, make sure you use room temperature, softened butter to achieve a smooth frosting.
Cream Cheese
Make sure you use regular, block cream cheese. The cream cheese spread in a tub or low-fat cream cheese will result in a very runny frosting. Just like the butter, make sure you use room temperature, softened cream cheese.
Powdered Sugar
The powdered sugar in this recipe helps balance the tang of the cream cheese and the richness of the butter. You do not need as much powdered sugar in this recipe as you do in most of my other frosting recipes because the marshmallow creme will contribute a lot of sweetness.
Non-GMO Cornstarch
I look for non-GMO cornstarch since corn is often a GMO crop when not listed otherwise. There are lots of reasons why I try to avoid GMO foods but
Salt
A little bit of salt helps balance all of the flavors in this buttercream frosting.
Optional: Heat-Treated Flour
Because of the marshmallow creme, this frosting is lighter, fluffier and, therefore, not as stiff as many other frostings. If you want to use this recipe for cookies, a layer cake with thicker layers or you plan to pipe it at all, I recommend adding heat-treated flour to thicken the frosting without adding any additional sweetness.
The reason I say it’s optional is because maybe you’re looking for a super lightweight marshmallow frosting for thin cake layers or you want to keep this recipe gluten-free.
All About Heat-Treating Flour
If you will use heat-treated flour, start there.
Why Heat-Treat Flour and What is Heat-Treated Flour?
Raw flour is not safe for consumption. Heat-treating is basically cooking the flour so it’s safe to eat in uncooked foods like this frosting!
How to Heat Treat Flour
- Preheat oven to 350 degrees.
- Spread a thin, even layer of flour on a parchment-lined baking sheet.
- Bake for approximately 8 minutes.
- Let cool completely and set aside.
How to Make Fluffy Marshmallow Cream Cheese Buttercream Frosting
Cream together the room temperature butter and cream cheese on medium until smooth.
Add powdered sugar, cornstarch, salt and heat-treated flour (if using) to a sieve (or fine metal mesh strainer) and sift into a medium mixing bowl.
Add the powdered sugar mixture to the butter and cream cheese. Mix on low speed until incorporated, scraping down the sides of the bowl as needed, then increase the speed to medium for about 2-3 minutes until the mixture has increased in volume and lightened in color.
Remove the bowl from stand mixer or set hand mixer aside and fold in marshmallow creme by hand using a silicone or rubber spatula.
Fluffy Marshmallow Cream Cheese Buttercream Frosting
Ingredients
- 4 TBSP unsalted butter
- 8 oz block cream cheese
- 6 oz powdered sugar
- 2 TBSP non-GMO cornstarch
- ¼ tsp salt
- 3 ½ oz marshmallow creme
- 2 TBSP heat-treated flour *(optional: see note)
Instructions
- Cream together the room temperature butter and cream cheese on medium until smooth.
- Add powdered sugar, cornstarch, salt and heat-treated flour (if using) to a sieve (or fine metal mesh strainer) and sift into a medium mixing bowl.
- Add the powdered sugar mixture to the butter and cream cheese. Mix on low speed until incorporated, scraping down the sides of the bowl as needed, then increase the speed to medium for about 2-3 minutes until the mixture has increased in volume and lightened in color.
- Remove the bowl from stand mixer or set hand mixer aside and fold in marshmallow creme by hand using a silicone or rubber spatula.
Notes
*How to Heat Treat Flour
- Preheat oven to 350 degrees.
- Spread a thin, even layer of flour on a parchment-lined baking sheet.
- Bake for approximately 8 minutes.
- Let cool completely and set aside.
