Strawberry Marshmallow Frosting Recipe

Introduction

This Strawberry Marshmallow Frosting is a light, fluffy, and fruity twist on classic marshmallow frosting. Perfect for adding a fresh burst of strawberry flavor to cakes, cupcakes, or cookies. It’s easy to whip up and brings a lovely pink hue to your desserts.

Ingredients

• 1 cup fresh strawberries or 1/2 cup freeze-dried strawberries
• 1 cup marshmallow creme
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

1. Step 1: Puree the fresh strawberries and strain out the excess liquid, or grind freeze-dried strawberries into a fine powder.
2. Step 2: In a mixing bowl, beat the softened butter until light and fluffy, about 2–3 minutes.
3. Step 3: Add the marshmallow creme and continue beating until well blended.
4. Step 4: Mix in the strawberry puree or powder until evenly combined and smooth.
5. Step 5: Gradually add the powdered sugar while mixing on low speed to avoid dust clouds.
6. Step 6: Add the vanilla extract and a pinch of salt.
7. Step 7: Increase the mixer speed to medium-high and beat until the frosting is fluffy and soft peaks form.
8. Step 8: Chill the frosting for 10–15 minutes before piping or spreading, if needed.

Tips & Variations

• For a stronger strawberry flavor, use freeze-dried strawberry powder as it’s more concentrated.
• If the frosting is too soft, chill it longer or add a little more powdered sugar to reach your desired consistency.
• Try folding in small chopped strawberries for texture after step 7.

Storage

Store the frosting in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and briefly re-whip to restore fluffiness. Avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw them completely, drain excess liquid, and puree before incorporating to avoid watering down the frosting.

Will this frosting hold up in warm weather?

This frosting is best kept cool as the butter and marshmallow creme can soften quickly in heat. If you plan to serve outdoors, chill the frosting and desserts until just before serving.

Strawberry Marshmallow Frosting Recipe

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★★★★★

4.7 from 83 reviews

• Author: Charlotte
• Total Time: 10 minutes
• Yield: Enough frosting for about 12 cupcakes or one 9-inch cake

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Description

This Strawberry Marshmallow Frosting is a delightfully fluffy and sweet topping perfect for cakes, cupcakes, or cookies. Made with fresh or freeze-dried strawberries combined with marshmallow creme and butter, it offers a unique fruity twist with a smooth, creamy texture. The frosting is lightly sweetened with powdered sugar and enhanced with vanilla and a touch of salt, making it ideal for adding a luscious strawberry flavor to your baked treats.

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Ingredients

Scale 1x2x3x

Fruit Base

• 1 cup fresh strawberries or 1/2 cup freeze-dried strawberries

Frosting Base

• 1 cup marshmallow creme
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch salt

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Instructions

1. Prepare Strawberries: Puree the fresh strawberries and strain out any excess liquid to avoid a runny frosting, or if using freeze-dried strawberries, grind them into a fine powder for intense strawberry flavor.
2. Beat Butter: In a mixing bowl, beat the softened unsalted butter using an electric mixer on medium speed until it becomes light and fluffy, approximately 2 to 3 minutes. This forms the creamy base of the frosting.
3. Add Marshmallow Creme: Incorporate the marshmallow creme into the creamed butter and continue beating until the mixture is smooth and well blended, lending the frosting its signature sweetness and fluffiness.
4. Mix in Strawberry: Gradually mix in the prepared strawberry puree or strawberry powder, ensuring it is evenly combined for a consistent pink color and strawberry flavor throughout the frosting.
5. Add Powdered Sugar: Slowly add the powdered sugar to the bowl while mixing on low speed to prevent the sugar from flying out and to ensure proper incorporation.
6. Flavor the Frosting: Stir in the vanilla extract and a pinch of salt to balance the sweetness and enhance the overall flavor profile of the frosting.
7. Beat to Fluffy Peaks: Increase the mixer speed to medium-high and beat the frosting until it becomes very fluffy and soft peaks form, indicating it is ready for application.
8. Chill Before Use: For best piping results, chill the frosting in the refrigerator for 10 to 15 minutes to firm up slightly before decorating your cakes or cupcakes.

Notes

• If using fresh strawberries, straining out excess juice prevents the frosting from becoming too runny.
• Freeze-dried strawberries provide a more concentrated flavor without additional moisture.
• Softened butter at room temperature is key to achieving a smooth and fluffy texture.
• Chilling the frosting briefly helps with easier piping and decorating.
• Adjust powdered sugar amount slightly if a thicker or thinner consistency is desired.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Frosting
• Method: No-Cook
• Cuisine: American

Keywords: strawberry frosting, marshmallow frosting, fruit frosting, cake frosting, cupcake frosting, no bake frosting