Welcome to your new favorite frosting! This Strawberry Marshmallow Frosting is the ultimate topping for cakes, cupcakes, and everything in between. It whips up into a gloriously light, fluffy, and stable frosting with an incredible flavor from real strawberries. Forget artificial-tasting frostings; this recipe uses a simple strawberry reduction to deliver a punch of authentic fruit flavor in every single bite. It’s a game-changer for any dessert.
If you’ve been searching for a frosting that is not overly sweet and has a texture as light as a cloud, you’ve found it. This recipe combines the classic sweetness of marshmallow with the bright, tangy flavor of fresh strawberries, creating a perfectly balanced and incredibly delicious topping. It’s stable enough for piping and decorating but soft enough to spread with ease.
Why You’ll Love This Strawberry Marshmallow Frosting
This isn’t just another frosting recipe; it’s the one you’ll turn to again and again. Its unique texture and flavor profile set it apart from standard buttercream or cream cheese frostings.
- Incredible Flavor: We use a homemade strawberry reduction, which concentrates the natural fruit flavor for a taste that’s bright, fresh, and completely authentic.
- Perfectly Fluffy Texture: The combination of butter and marshmallow fluff creates a uniquely light and airy texture that’s incredibly smooth and easy to work with.
- Beautiful Natural Color: The strawberry reduction gives the frosting a lovely, natural pink hue without any artificial food coloring.
- Extremely Versatile: It’s the perfect partner for vanilla cupcakes, chocolate cake, sugar cookies, and even as a filling for macarons. We especially love it on these Amish White Bread slices for a sweet treat.
Key Ingredients You’ll Need
The magic of this frosting comes from a few simple, high-quality ingredients. Here’s what you’ll need to create this amazing Strawberry Marshmallow Frosting.
For the Strawberry Reduction
- Strawberries: You can use fresh or frozen strawberries for the reduction. Both work beautifully to create a concentrated, flavorful puree.
- Sugar: Just a little granulated sugar helps to sweeten the reduction and aids in the cooking process.
- Lemon Juice: A splash of fresh lemon juice brightens the strawberry flavor and balances the sweetness.
For the Frosting
- Unsalted Butter: Make sure your butter is softened to room temperature for a smooth, creamy base.
- Marshmallow Fluff: This is the secret to the frosting’s signature light and fluffy texture. It also provides stability.
- Powdered Sugar: Sift your powdered sugar to ensure there are no lumps, resulting in the silkiest frosting possible.
- Vanilla Extract: A high-quality vanilla extract enhances all the other flavors.
- Salt: A pinch of salt is crucial for balancing the sweetness.
How to Make Strawberry Marshmallow Frosting Step-by-Step
Making this frosting is a simple two-part process. First, we’ll create the flavorful strawberry reduction, and then we’ll whip up the frosting itself. Follow these steps for perfect results every time.
Step 1: Make the Strawberry Reduction
Start by combining the strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries have broken down and the mixture has thickened, about 10-15 minutes. For a smoother frosting, strain the mixture through a fine-mesh sieve to remove the seeds. Allow the reduction to cool completely before using it in the frosting. This step is crucial; adding warm puree to the butter will cause it to melt.
Step 2: Whip the Butter
In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until it is light, pale, and creamy. This should take about 3-5 minutes. Don’t skimp on this step—it’s key to a light texture.
Step 3: Add Marshmallow Fluff and Sugar
Add the marshmallow fluff, vanilla extract, and salt to the whipped butter. Mix on medium speed until just combined. Reduce the mixer speed to low and gradually add the sifted powdered sugar, mixing until it’s fully incorporated. Scrape down the sides of the bowl as needed.
Step 4: Finish with Strawberry Reduction
Increase the mixer speed to medium-high and beat the frosting for another 2-3 minutes until it’s very light and fluffy. Add 3 tablespoons of the cooled strawberry reduction and mix until combined. If you want a more intense strawberry flavor or a deeper pink color, you can add another tablespoon. Your Strawberry Marshmallow Frosting is now ready to use!
Tips for the Fluffiest Frosting
- Use Room Temperature Ingredients: For the smoothest, most cohesive frosting, ensure your butter is properly softened and not too cold or warm.
- Sift the Powdered Sugar: This is a non-negotiable step for avoiding lumps and achieving a silky-smooth texture.
- Cool the Reduction Completely: Adding even a slightly warm strawberry reduction will melt the butter and ruin the frosting’s texture. Be patient!
- Don’t Overmix: Once you add the strawberry reduction, mix just until it’s combined to maintain that light and fluffy texture.
How to Use Your Frosting
This frosting is incredibly versatile. It’s a fantastic topping for classic vanilla or chocolate cupcakes, a delicious filling for a layer cake, or spread on simple sugar cookies. It even makes a great dip for fruit or pretzels. For a decadent dessert, try it on top of these Cookie Dough Cheesecake bars or alongside some 3-Ingredient Banana Brownies.
Storing Homemade Frosting
You can store this Strawberry Marshmallow Frosting in an airtight container in the refrigerator for up to one week. Before using, let it sit at room temperature for about 30 minutes to an hour to soften, then give it a quick whip with your mixer to restore its fluffy texture. You can also freeze the frosting for up to three months. Thaw it overnight in the refrigerator before bringing it to room temperature and re-whipping.
Frequently Asked Questions
Yes, this is a great make-ahead frosting. You can prepare it up to 3 days in advance and store it in an airtight container in the refrigerator. Just be sure to let it soften at room temperature and re-whip it before use.
Absolutely! This recipe works perfectly with either fresh or frozen strawberries. If using fresh, make sure they are ripe for the best flavor. The cooking process for the reduction remains the same.
Store any leftover frosting in an airtight container in the refrigerator for up to one week. Let it come to room temperature and re-whip it for a few seconds to restore its fluffy texture before using.
Marshmallow fluff (or creme) provides a smooth, consistent, and stable texture that is ideal for frosting. While you can experiment with melted marshmallows, they can sometimes become grainy or too sticky, altering the final texture.
The most common reasons are not whipping the butter long enough at the beginning, or adding a strawberry reduction that was still warm, which melts the butter. Ensure your butter is light and pale before adding other ingredients and that the reduction is 100% cooled.
More Dessert Recipes To Try
If you loved this frosting, you’re sure to enjoy some of our other sweet creations. These Pecan Pie Cheesecake bars are a holiday favorite, and our Blueberry Coffee Cake is perfect for any occasion.
Ready to Impress?
This Strawberry Marshmallow Frosting is a showstopper. It’s the perfect way to elevate your favorite desserts with minimal effort and maximum flavor. Give this recipe a try and let us know what you think in the comments below. We’d love to see your beautiful creations, so be sure to share them on Pinterest!
Strawberry Marshmallow Frosting Recipe
Strawberry Marshmallow Frosting (Light, Fluffy & So Easy!)
Ingredients
Equipment
Method
- Combine strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until strawberries break down and the sauce thickens (about 10-15 minutes). Strain through a fine-mesh sieve to remove seeds. Let it cool completely.
- In a large bowl, beat the softened butter with a mixer on medium-high speed for 3-5 minutes until pale, light, and fluffy.
- Add the marshmallow fluff, vanilla, and salt. Mix until combined. On low speed, gradually add the sifted powdered sugar until fully incorporated.
- Increase speed to medium-high and beat for 2-3 minutes until very light and fluffy. Add 3-4 tablespoons of the cooled strawberry reduction and mix until just combined.
- Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to a week.
Notes
For a stronger strawberry flavor, add an extra tablespoon of the reduction.
If the frosting is too soft, you can chill it for 15-20 minutes to help it firm up.
