Total Time
Prep 5 mins
Cook 0 mins

Delicious frosting to top cakes or cupcakes. I used this one on my cousins wedding cake, and people just raved about it. The only thing easier could be opening a tub of ready made icing. I imagine I found the recipe on the back of the marshmallow fluff but have just tinkered with it till this is the one I use.

Ingredients Nutrition


  1. Blend margarine and marshmallow creme together till smooth.
  2. Add liquids and mix well.
  3. Blend in powdered sugar and beat till smooth and creamy.
  4. If thinner frosting is desired, simply add more milk.
Most Helpful

I was really excited about using the fluff. Sadly it's not to my taste. Very sticky. However, easy to make and pipe.

Nicci @ nice slice June 08, 2013

A good starting point. I used TWO 7 oz jars of marshmallow fluff. At first it was an accident (seems like the recipe only calls for ONE 7 oz tub), but after tasting decided to leave it. The butter taste was very, very strong even with twice the amount of marshmallow. I can't even imagine what it would taste like with the "correct" ratio of butter and marshmallow fluff - it would probably taste like eating a stick of butter!<br/><br/>The texture was wonderfully fluffy. I found the almond flavor to be a bit overpowering. I used neon food coloring and the colors mixed really nicely into the fluffy white frosting.<br/><br/>I will make this again BUT I will use 2 jars of marshmallow fluff, and no almond extract. I think just having vanilla flavor will bring out the marshmallow flavor more (of which there was little). It made plenty for 24 cupcakes

AnneWisconsin April 01, 2013

This frosting is delicious. I cut the recipe in half and had enough to frost 24 cupcakes and still had some left over. It was a little dry with only half the amount of milk so I added about a tsp more milk and it was perfect. Thank you.

Hobbitt99 April 12, 2009