Strawberry Marshmallow Frosting Recipe

Get ready to meet your new dessert obsession! This Strawberry Marshmallow Frosting is the ultimate dream—it’s light, cloud-like, and bursting with the kind of real strawberry flavor that makes your heart skip a beat. By combining the nostalgic sweetness of marshmallow fluff with the punchy, concentrated goodness of freeze-dried strawberries, we’re creating a silky-smooth topping that is miles ahead of anything you’ll find in a store. Trust me, you’re going to love this on everything from birthday cupcakes to a simple vanilla sheet cake; it’s a total game-changer for your baking repertoire!

Why You’ll Love This Recipe

• The Texture is UNREAL: Thanks to the marshmallow fluff and a final high-speed whip, this frosting feels like eating a strawberry-scented cloud.
• Double the Strawberry: We’re using both freeze-dried strawberries and fresh puree to ensure every single bite is packed with authentic fruit flavor and a gorgeous natural pink hue.
• Perfectly Balanced: While it’s sweet and whimsical, a hint of salt and the tartness of the berries keep it from being overwhelming.
• Pipeable & Sturdy: Despite being airy, this frosting holds its shape beautifully, making it perfect for those tall, bakery-style swirls.

Ingredients

Gather up these ingredients to create your berry-filled masterpiece:

• Unsalted Butter: Provides the rich, creamy base; make sure it’s softened so it whips up perfectly smooth.
• Powdered Sugar: Sweetens the frosting and provides the necessary structure.
• Marshmallow Fluff: The “secret ingredient” that adds a nostalgic flavor and an extra-airy, gooey texture.
• Freeze-Dried Strawberries: Finely ground to provide intense strawberry flavor and a beautiful pink color without adding too much moisture.
• Strawberry Puree: Adds a touch of freshness and helps deepen the natural fruit taste.
• Vanilla Extract: Enhances all the other flavors and adds a classic bakery aroma.
• Milk or Heavy Cream: Use this to adjust the consistency until it’s perfectly spreadable.
• Pinch of Salt: Essential for cutting through the sweetness and making the strawberry flavor pop.

Note: The ingredients with full measurements can be found right under this article in the recipe card.

How to Make the Recipe

Step 1: Whip the Butter

In a large mixing bowl, beat the softened butter on medium speed for 2–3 minutes. You want it to look light and incredibly creamy before you add anything else!

Step 2: Incorporate the Sugar

Gradually add the powdered sugar. Start on low speed (to avoid a sugar cloud in your kitchen!), then increase to medium until the mixture is fully incorporated and smooth.

Step 3: Add the Fluff

Add the marshmallow fluff and continue beating for another 1–2 minutes. You’ll see the frosting start to become airy and voluminous.

Step 4: The Strawberry Magic

Mix in your finely ground freeze-dried strawberries and the strawberry puree. Blend these in until the color is even and the frosting smells like a summer garden.

Step 5: Flavor Balance

Add your vanilla extract and that crucial pinch of salt. Beat again to make sure everything is perfectly balanced.

Step 6: Adjust Consistency

Slowly add your milk or heavy cream, one tablespoon at a time, until you reach that perfect, silky, spreadable consistency you’re looking for.

Step 7: The Final Whip

Beat on high speed for an additional 30–45 seconds. This final step aerates the frosting one last time for that signature “cloud-like” texture.

Step 8: Frost and Enjoy

Use it immediately to frost your favorite treats! If it feels a little too soft for intricate piping, just pop it in the fridge for a few minutes to firm up.

Pro Tips for Making the Recipe

• Pulverize the Berries: For the smoothest frosting, pulse your freeze-dried strawberries in a blender or food processor until they are a very fine powder. Sifting them afterward to remove seeds is an extra step that makes it truly professional!
• Room Temp is Key: Ensure your butter is truly softened (but not melted) so it emulsifies perfectly with the marshmallow fluff.
• Don’t Over-Liquid: Add the milk or cream very slowly. The marshmallow fluff already adds softness, so you don’t want to make it too runny!

How to Serve

This frosting is incredibly versatile! Here are a few ways to enjoy it:

• The Classic Cupcake: Swirl it high on top of dark chocolate or simple vanilla cupcakes for a stunning contrast.
• Cookie Sandwiches: Pipe a generous layer between two sugar cookies or lemon shortbreads for an elevated treat.
• Cake Filling: Use it as a luscious filling between layers of a lemon or white cake to add a surprise burst of berry.

Make Ahead and Storage

Storing Leftovers

Store any leftover frosting in an airtight container in the refrigerator for up to 5 days.

Freezing

You can freeze this frosting for up to 3 months! Place it in a freezer-safe bag or container.

Reheating

When you’re ready to use it again, let it thaw in the fridge overnight. Bring it to room temperature and give it a quick re-whip with your mixer to restore that fluffy, airy texture before frosting.

FAQs

1. Can I use fresh strawberries instead of freeze-dried? While this recipe uses a small amount of puree for flavor, the freeze-dried strawberries are essential for the structure. Fresh strawberries contain a lot of water, which can cause the frosting to break or become too runny. The freeze-dried powder gives you massive flavor without the extra liquid!
2. Why is my frosting too soft to pipe? Marshmallow fluff is naturally quite soft. If your kitchen is warm or you’ve added a bit too much cream, simply chill the frosting in the refrigerator for 20–30 minutes. This will help the butter firm back up and make it much easier to work with.
3. Can I substitute the marshmallow fluff? The fluff is what gives this recipe its unique, stretchy, airy texture. If you absolutely must substitute, you could use a marshmallow-flavored buttercream base, but the texture will be more like a traditional frosting and less “cloud-like.”
4. How do I get the ground strawberries really fine? The best way is to use a spice grinder or a high-powered blender. If you still see large chunks, pour the powder through a fine-mesh sieve to catch the seeds and larger bits for the smoothest possible finish.