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When I want people to beg me for a recipe for cake, this is what I make. My creamy, sweet made with marshmallow fluff and butter is great on top of any type of cake, cookie or cupcake. It comes together in just minutes with a hand mixer.

Yes, this cupcake icing is sticky, but it is so worth it! It has an unforgettable butter flavor that people won’t stop talking about. It’s the perfect blend of marshmallows and butter, and it belongs on almost everything.

This recipe starts with a jar of marshmallow fluff, which is not the same as marshmallows, by the way! I can barely keep it in my pantry, because I love to use it in so many recipes. If you happen to come across a jar of strawberry fluff, make my strawberry rice krispies treats. If plain is all you can find, don’t miss my fruit dip made with fresh strawberries.

Words almost can not express the deliciousness that is this recipe! There is something magical that happens when sweet, sticky marshmallows collie with butter and a big hit of salt. It’s salty sweet perfection in a bowl or on a cupcake!

Ok, I trust that you can find many ways to use this delicious marshmallow frosting, so let’s talk about the ingredients.

Almost always, leftover food is meant to be stored in the fridge. This is because cold temperatures prevent bacteria growth. So, after making this recipe, store it in the fridge and simply let it rest at room temperature for a few minutes before serving to soften. Any leftovers can go in the freezer for up to 3 months. Defrost overnight on the counter and then re-whip before using.

Because this recipe contains dairy in the form of butter, it is really meant to be stored in the fridge. However, the butter will cause it to harden slightly, so simply remove it from the fridge for about 20 minutes before serving. Let’s practice good food safety, ok?