Oh my gosh, have you ever had frosting so fluffy you could eat it by the spoonful? That’s exactly what this strawberry marshmallow frosting is like—clouds of sweet, fruity perfection that’ll make any cake or cupcake unforgettable. I first made this for my niece’s birthday last summer, and let me tell you, the kids went wild for it (the adults too, but they tried to play it cool). The marshmallow fluff gives it this dreamy lightness, while fresh strawberry puree keeps it from being too sugary. It’s like biting into a strawberry marshmallow cloud—trust me, once you try it, you’ll never go back to plain buttercream again!
Why You’ll Love This Strawberry Marshmallow Frosting
Let me count the ways this frosting will become your new obsession! First off, it’s ridiculously easy to whip up—no fancy equipment needed, just a bowl and some elbow grease. The marshmallow fluff makes it super forgiving too, so even if you’re not a baking pro, you’ll get perfect results every time.
But here’s the real magic: that gorgeous pink color and strawberry flavor come from fresh fruit, not artificial junk. It’s sweet but not tooth-achingly so, thanks to the tartness of real strawberries. And oh boy, the texture! Light as air yet creamy enough to pipe onto cupcakes or slather between cake layers.
Kids go nuts for this stuff (mine beg to lick the bowl clean), but don’t be fooled—it’s sophisticated enough for fancy desserts too. One batch and you’ll understand why this frosting disappears faster than cookies at a PTA meeting! You can find more inspiration for sweet treats on Pinterest.
Ingredients for Strawberry Marshmallow Frosting
Gathering the right ingredients makes all the difference with this frosting! Here’s exactly what you’ll need:
- 1 cup unsalted butter, softened (that means it should dent when you press it – not melted!)
- 2 cups powdered sugar, packed (yes, really pack it in there – no skimping!)
- ½ cup strawberry puree (from about ¾ cup fresh strawberries)
- 1 teaspoon pure vanilla extract (the good stuff – none of that imitation nonsense)
- 1 cup marshmallow fluff (measure it right from the jar – no eyeballing!)
- Pinch of fine sea salt (trust me, it balances the sweetness perfectly)
Ingredient Notes & Substitutions
Out of fresh berries? Frozen strawberries work great – just thaw and drain them first. For a vegan version, swap the butter for plant-based sticks (I like the ones that come in wrappers).
If your strawberries aren’t super sweet, you might want an extra ¼ cup powdered sugar. And if you can’t find marshmallow fluff? Those big marshmallows melted with a splash of cream will do in a pinch – though the texture won’t be quite as dreamy!
How to Make Strawberry Marshmallow Frosting
Alright, let’s get mixing! First, grab that softened butter and beat it in a large bowl for about 2 minutes until it’s creamy and pale – you’ll know it’s ready when it looks like fluffy clouds. Now gradually add your powdered sugar, about ½ cup at a time, mixing well after each addition. Don’t rush this part – you don’t want a sugar dust storm in your kitchen!
Next comes the fun stuff – pour in that gorgeous strawberry puree and vanilla extract. Mix until just combined, then here’s the magic moment: gently fold in the marshmallow fluff with a spatula. I like to do this by hand to keep all that airy goodness intact. Finally, sprinkle in that pinch of salt and give it one last quick mix.
The perfect consistency? When it holds soft peaks but still spreads easily. Too thick? Add a teaspoon of milk. Too thin? More powdered sugar to the rescue! And voila – you’ve got frosting dreams are made of.
Tips for Perfect Strawberry Marshmallow Frosting
My secret weapon? Chilling the strawberry puree for 30 minutes first – keeps the frosting from getting runny. Always scrape down the bowl sides while mixing to avoid butter lumps. If piping, refrigerate for 15 minutes first for better hold. And remember – fresh strawberries vary in sweetness, so taste as you go!
Serving Suggestions for Strawberry Marshmallow Frosting
Oh, the possibilities! This frosting transforms basic desserts into something magical. My absolute favorite? Swirling it onto warm vanilla cupcakes – the heat makes the marshmallow slightly melty. It’s heavenly on chocolate cake too, creating this strawberry-chocolate dream combo. For a fun twist, serve it as a dip with fresh berries or graham crackers. Kids love it spread between sandwich cookies for homemade whoopie pies. Honestly? I’ve been known to eat it straight from the bowl with a spoon when no one’s looking!
Storing and Reheating Strawberry Marshmallow Frosting
Here’s the scoop on keeping your frosting fresh! Pop any leftovers in an airtight container – I like using mason jars because you can see that pretty pink color. It’ll keep in the fridge for up to 3 days, though let’s be real – it never lasts that long in my house!
When you’re ready to use chilled frosting, let it sit at room temp for 30 minutes, then give it a quick whip with your mixer to bring back that dreamy texture. Pro tip: If it separates, a tablespoon of powdered sugar while mixing will smooth it right out. Never microwave it – that’s a one-way ticket to melted messville!
Strawberry Marshmallow Frosting Nutritional Information
Okay, let’s be real – this is frosting, not health food! But if you’re curious, here’s the scoop per tablespoon: about 80 calories, 5g fat (3g saturated), and 10g sugar. Now, these numbers can wiggle a bit depending on your strawberries’ sweetness or if you tweak the sugar. That pinch of salt? Only 10mg sodium – practically a health food compared to store-bought versions! (Just kidding… but it is made with real fruit, so that counts for something, right?)
Frequently Asked Questions
Can I use jarred strawberry puree instead of fresh?
Sure, in a pinch! But fresh strawberries give the best flavor. If using jarred, look for ones without added sugars or syrups – the texture might be slightly different, so adjust powdered sugar as needed.
Help! My frosting turned out runny – how do I fix it?
Don’t panic! Pop it in the fridge for 20 minutes to firm up the butter. Still too loose? Add powdered sugar 1 tablespoon at a time until it holds its shape. Next time, chill your puree first – game changer!
Can I freeze strawberry marshmallow frosting?
You bet! Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then rewhip with your mixer to bring back that fluffy texture. It might need a sprinkle of fresh powdered sugar to revive it.
Why does my frosting separate sometimes?
Temperature is key! If your butter was too soft or puree too warm, it can cause separation. Just keep mixing – it usually comes together. If not, a tablespoon of extra powdered sugar acts like magic glue.
Now go whip up a batch and tell me how it turns out – tag me with your strawberry marshmallow masterpieces!
