This Strawberry Marshmallow Frosting is one of those fun, kid-pleasing recipes that still feels special enough for company. It’s fluffy, pretty-in-pink, and tastes like a cross between strawberry shortcake and a toasted marshmallow. I lean on pantry staples—jarred marshmallow creme and strawberry jam—so there’s no fussing with candy thermometers or complicated steps. It’s perfect when you want a 5-star, showy frosting without spending all day in the kitchen.
This frosting is wonderful piled high on vanilla or chocolate cupcakes, spread over a simple 9×13 snack cake, or swirled on sugar cookies. It’s especially lovely on strawberry or lemon cake layers. Add fresh sliced strawberries on top right before serving for extra color and flavor. For a fun family night, set out a bowl of this frosting with graham crackers and pretzels for dipping, almost like a strawberry s’mores spread.
Strawberry Marshmallow Frosting
Servings: Frosts about 12 cupcakes or a thin layer on one 9×13 cake
Ingredients
1 cup unsalted butter, softened to room temperature
1/4 teaspoon fine salt
2 cups powdered sugar, sifted
1 cup marshmallow creme (marshmallow fluff)
1/4 cup strawberry jam or preserves (seedless if you prefer)
1 teaspoon pure vanilla extract
1–2 tablespoons heavy cream or milk, as needed
2–3 freeze-dried strawberries, crushed into a fine powder (optional, for extra flavor and color)
Directions
In a large mixing bowl, beat the softened butter and salt with a hand mixer or stand mixer on medium speed until very smooth, light, and creamy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
Add 1 cup of the powdered sugar and beat on low speed until mostly incorporated, then increase to medium and mix until smooth. Repeat with the remaining 1 cup powdered sugar, mixing until the frosting looks thick and fluffy.
Add the marshmallow creme, strawberry jam, and vanilla extract. Beat on medium speed until everything is fully blended and the frosting turns a soft pink. If using freeze-dried strawberry powder, sprinkle it in now and beat again until evenly mixed.
Check the consistency. If the frosting seems too thick or stiff to spread, add heavy cream or milk, 1 teaspoon at a time, beating well after each addition until it’s creamy and spreadable. If it becomes too soft, you can beat in a couple extra tablespoons of powdered sugar.
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