Description
This Strawberry Marshmallow Frosting is a quick, easy recipe that transforms simple bakes into something special. The fluffy marshmallow texture and sweet strawberry flavor make it perfect for cupcakes, cakes, cookies, and any dessert that needs a fun pink topping. It’s a versatile option for breakfast ideas like sweet brunch treats, dessert-style snacks, and easy dinner party desserts, and it fits right in with your favorite food ideas when you need a reliable, crowd-pleasing frosting.
Ingredients
1 cup unsalted butter, softened
7 ounces marshmallow creme
3 cups powdered sugar
1 4th cup freeze-dried strawberries finely crushed into powder
2 tablespoons strawberry jam or thick strawberry puree, cooled (optional)
1 teaspoon pure vanilla extract
1 4th teaspoon fine sea salt
2 to 3 tablespoons heavy cream or milk, as needed
Instructions
1. Add the softened unsalted butter to a large mixing bowl and beat on medium-high speed for 2 to 3 minutes, until very pale and fluffy.
2. Add the marshmallow creme and continue beating on medium-high until the mixture is completely smooth and combined, scraping down the bowl as needed.
3. Turn the mixer to low and gradually add the powdered sugar, mixing just until incorporated after each addition to avoid sugar splatters.
4. Sprinkle in the finely crushed freeze-dried strawberry powder, then add the vanilla extract and the strawberry jam or puree if using.
5. Increase the mixer speed to medium-high and beat for 2 to 3 minutes, until the frosting is light, creamy, and a soft pink color.
6. Check the consistency; if the frosting is too thick, add heavy cream or milk 1 teaspoon at a time, beating well after each addition until smooth and spreadable.
7. If the frosting becomes too soft, mix in an extra spoonful or two of powdered sugar until it holds peaks and pipes cleanly.
8. For the best piping results, chill the bowl of frosting for 10 to 15 minutes, then stir or briefly re-whip before spreading or piping onto cooled cakes, cupcakes, or cookies.
Notes
Make sure the butter is softened but not melted so it whips up fluffy and gives the frosting structure.
Crush the freeze-dried strawberries into a very fine powder so the frosting stays smooth and pipes clean lines.
Always frost completely cooled cakes and cupcakes; warmth will soften the butter and cause the frosting to lose its shape.
- Prep Time: 15
- Category: Dessert, Frosting
- Method: No bake, mixer
- Cuisine: American
Nutrition
- Serving Size: 1 frosted cupcake equivalent
- Calories: 260
- Sugar: 34
- Sodium: 55
- Fat: 12
- Saturated Fat: 8
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 0
- Protein: 1
- Cholesterol: 30
Keywords: strawberry marshmallow frosting, strawberry frosting, marshmallow frosting, easy recipe, dessert, cake frosting, cupcake frosting