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Cupcake with Mock Buttercream

Mock Buttercream with Marshmallow Fluff

A very simple icing perfect for piping on top of cupcakes.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 30
Author Cookie Madness


  • 3 sticks 12 oz unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon of vanilla extract
  • 16 oz of Marshmallow Fluff or Marshmallow Creme.


  • In the bowl of a stand mixer, beat the butter until creamy. Add the sugar and beat until creamy, then add the vanilla.
  • Add the Marshmallow Fluff (or Marshmallow Creme) and beat until fluffy.
  • Put in a piping bag and pipe on top of cupcakes
  • In my opinion, it worked the best on cupcakes. It was fine on a layer cake, but the texture isn't as smooth when spread and it seems to work better when piped out in dollops.


If you're making a small batch of cupcakes or just want to ice 12, scale the recipe down and use 1 stick butter, 2 tablespoons plus 2 teaspoons of sugar, and a dash of vanilla. Weigh out 5 1/3 ounces of marshmallow creme using a scale.