Strawberry Marshmallow Frosting Recipe
Introduction
This Strawberry Marshmallow Frosting is a fluffy, sweet topping bursting with fresh strawberry flavor and a light marshmallow cream texture. It’s perfect for adding a delightful twist to cakes, cupcakes, or cookies.
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
- Step 1: Puree the fresh strawberries and strain out any excess liquid, or grind freeze-dried strawberries into a fine powder.
- Step 2: In a mixing bowl, beat the softened butter until light and fluffy, about 2 to 3 minutes.
- Step 3: Add the marshmallow creme and continue beating until the mixture is well blended.
- Step 4: Mix in the strawberry puree or powder until evenly combined and smooth.
- Step 5: Gradually add the powdered sugar while mixing on low speed to avoid a powdered cloud.
- Step 6: Add the vanilla extract and a pinch of salt for balance.
- Step 7: Increase the mixer speed to medium-high and beat until the frosting is fluffy and soft peaks form.
- Step 8: Chill the frosting for 10 to 15 minutes before piping if needed to help it set.
Tips & Variations
- For a stronger strawberry flavor, use freeze-dried strawberry powder instead of fresh puree.
- If the frosting is too soft, chilling it longer will help it firm up for piping.
- Try adding a little lemon zest for a bright citrus note that complements the strawberries.
- Make sure butter is softened but not melted to achieve the perfect fluffy texture.
Storage
Store the frosting in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and re-whip briefly if needed to restore fluffiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well before pureeing to avoid excess moisture making the frosting too soft.
Will this frosting hold up in warm weather?
The marshmallow and butter provide some stability, but it’s best kept cool. Refrigerate before serving and avoid leaving it out for long periods in heat.
PrintStrawberry Marshmallow Frosting Recipe
A light and fluffy Strawberry Marshmallow Frosting made with fresh or freeze-dried strawberries, marshmallow creme, butter, and powdered sugar. Perfect for adding a sweet and fruity twist to cakes, cupcakes, and other desserts with a creamy texture and subtle strawberry flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Enough to frost 12 cupcakes or one 9-inch cake
- Category: Frosting
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Frosting 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
- Prepare Strawberries: Puree the fresh strawberries and strain out any excess liquid for a smooth texture, or grind freeze-dried strawberries into a fine powder as an alternative.
- Beat Butter: In a mixing bowl, beat the softened unsalted butter on medium speed until it becomes light and fluffy, approximately 2 to 3 minutes.
- Add Marshmallow Creme: Incorporate the marshmallow creme into the butter and continue beating until the mixture is well blended and smooth.
- Combine Strawberry: Mix in the prepared strawberry puree or powder evenly throughout the frosting base until fully integrated.
- Add Powdered Sugar: Gradually add the powdered sugar while mixing on low speed to prevent a sugar cloud and ensure a smooth frosting.
- Flavoring: Add the vanilla extract and a pinch of salt to enhance flavor and balance sweetness.
- Final Whip: Increase the mixer speed to medium-high and beat until the frosting is fluffy and soft peaks form, indicating the perfect consistency for spreading or piping.
- Chill: Chill the frosting in the refrigerator for 10 to 15 minutes before use, which helps it to firm up slightly for easier piping or spreading on desserts.
Notes
- You can substitute freeze-dried strawberries for fresh if you want a more intense strawberry flavor without adding extra liquid.
- Strain fresh strawberry puree thoroughly to avoid a runny frosting.
- If frosting is too soft after chilling, refrigerate a bit longer or add a little more powdered sugar to thicken.
- Use immediately after chilling for best texture; this frosting is ideal for cakes, cupcakes, and cookies.
- Keep the frosting refrigerated if not used right away to maintain freshness and consistency.
Keywords: strawberry frosting, marshmallow frosting, strawberry dessert topping, no-cook frosting, cupcake frosting
