Strawberry Marshmallow Frosting Recipe

Introduction

This Strawberry Marshmallow Frosting is a light and fluffy treat that perfectly blends fresh fruit flavor with creamy sweetness. Ideal for cakes, cupcakes, or cookies, it adds a delightful twist to your favorite 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 any 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 to 3 minutes.
3. Step 3: Add the marshmallow creme and continue beating until fully blended.
4. Step 4: Mix in the strawberry puree or powder until the mixture is smooth and evenly combined.
5. Step 5: Gradually add the powdered sugar while mixing on low speed to avoid a sugar cloud.
6. Step 6: Add the vanilla extract and a pinch of salt, blending well.
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 in the refrigerator for 10 to 15 minutes before piping or spreading, if needed.

Tips & Variations

• Use freeze-dried strawberries for a more intense flavor without adding extra moisture to the frosting.
• For a tangy twist, add a teaspoon of lemon juice to brighten the strawberry flavor.
• Beat the butter thoroughly to ensure a light, airy texture in your frosting.
• If the frosting is too soft, refrigerate it a little longer to help it firm up before using.

Storage

Store the frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it come to room temperature and give it a quick whip to restore fluffiness. This frosting does not freeze well, as the marshmallow texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use thawed and well-drained frozen strawberries, but be sure to strain any excess liquid to avoid thinning the frosting.

Is this frosting suitable for piping decorations?

Yes, after chilling for 10–15 minutes, the frosting firms up enough to hold shapes and is perfect for piping on cupcakes and cakes.

Strawberry Marshmallow Frosting Recipe

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4.7 from 108 reviews

Strawberry Marshmallow Frosting is a light, fluffy, and sweet frosting combining the fresh fruitiness of strawberries with the creamy sweetness of marshmallow creme. Perfect for topping cakes, cupcakes, or cookies, this frosting offers a unique twist with a smooth texture and a delicate strawberry flavor balanced by vanilla and a hint of salt.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Enough to frost a 9-inch cake or about 24 cupcakes
• Category: Frosting
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruit

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

Base

• 1 cup marshmallow creme
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar

Flavorings

• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

1. Prepare the strawberries: Puree the fresh strawberries and strain excess liquid, or grind freeze-dried strawberries into a powder to use for mixing. This ensures a smooth texture in the frosting without extra moisture.
2. Beat the butter: In a mixing bowl, beat the softened unsalted butter on medium speed until it becomes light and fluffy, approximately 2 to 3 minutes, creating a creamy base for the frosting.
3. Add marshmallow creme: Incorporate the marshmallow creme into the whipped butter and continue beating until the mixture is well combined and smooth.
4. Mix in strawberries: Add the strawberry puree or powder to the mixture and blend until evenly combined, infusing the frosting with fresh strawberry flavor.
5. Add powdered sugar gradually: Slowly add the powdered sugar while mixing on low speed to prevent sugar clouds and to maintain a smooth consistency.
6. Flavor the frosting: Stir in the vanilla extract and a pinch of salt to balance the sweetness and enhance flavor complexity.
7. Beat to fluffiness: Increase the mixer speed to medium-high and beat the frosting until it becomes fluffy and soft peaks form, indicating it is light and ready to use.
8. Chill before use: If desired, chill the frosting for 10 to 15 minutes to firm it slightly before piping or spreading on baked goods.

Notes

• For best consistency, use fresh strawberries and strain the puree carefully to avoid excess moisture.
• If using freeze-dried strawberries, grind them finely for a smooth texture without adding liquid.
• You can adjust the sweetness by modifying powdered sugar quantity to taste.
• Keep the frosting refrigerated if not using immediately, but bring to room temperature before spreading for easier application.
• This frosting works best on cupcakes, cakes, or as a filling for sandwich cookies.

Keywords: Strawberry frosting, marshmallow frosting, strawberry marshmallow creme, cake frosting, cupcake frosting, no-bake frosting