Strawberry Marshmallow Frosting

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This Strawberry Marshmallow Frosting is like a dreamy cloud of pink perfection. Its silky texture and subtle strawberry flavor make it an irresistible topping for cakes, cupcakes, and cookies. Whether you’re baking for a birthday, Valentine’s Day, or simply want to dress up a basic dessert, this frosting brings a sweet, nostalgic twist that tastes as good as it looks.

Light yet rich, fluffy but structured — this frosting combines the best of both worlds. Marshmallow fluff adds a melt-in-your-mouth smoothness, while strawberry preserves deliver a burst of fruity freshness. The result is a whipped, creamy frosting with a glossy finish that spreads beautifully and holds its shape with ease.

Why You’ll Love This Strawberry Marshmallow Frosting

• No complicated techniques or stovetop syrup
• Super fluffy and stable texture
• Natural strawberry flavor with no artificial taste
• Great for piping and decorating
• Perfect for spring and summer desserts

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Preparation Phase & Tools to Use

To make this frosting, you’ll need a hand mixer or stand mixer — this is essential to whip air into the frosting and create that fluffy consistency. A spatula helps you scrape down the bowl efficiently, ensuring everything is fully combined. A medium-sized mixing bowl is ideal for giving the ingredients room to whip properly. Finally, if you plan to decorate with precision, a piping bag with tips will let you apply the frosting with flair.

These tools are more than just helpful — they’re critical for achieving the right volume and smooth texture.

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Preparation Tips

Start with room-temperature butter to ensure smooth blending with the marshmallow fluff. Use high-quality strawberry preserves or puree — it makes all the difference in flavor. If your frosting feels too soft after mixing, pop it in the fridge for 10-15 minutes before using. Also, avoid overmixing once the texture is fluffy; too much mixing can cause the frosting to lose volume. Taste as you go — depending on the sweetness of your preserves, you might want to adjust the sugar slightly.

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Ingredients for this Strawberry Marshmallow Frosting

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups marshmallow fluff (or marshmallow creme)
• 1/3 cup strawberry preserves (or finely strained strawberry puree)
• 1 1/2 to 2 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• Pinch of salt (to balance sweetness)

Optional:

• A few drops of red or pink food coloring (if you want a more vibrant hue)
• Freeze-dried strawberry powder for extra flavor and color boost

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Step 1: Prepare Your Ingredients

Before you begin, make sure your butter is fully softened. Cold butter won’t whip properly and will lead to a lumpy texture. Measure out all other ingredients so they’re ready to go. If using strawberry preserves, ensure they are smooth — you can strain or blend them to remove any chunks for a silkier frosting.

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Step 2: Cream the Butter

Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the softened butter on medium-high speed for about 3-4 minutes. It should become pale, creamy, and visibly fluffy. This step builds the base structure of your frosting.

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Step 3: Add Marshmallow Fluff

Add the marshmallow fluff to the whipped butter. Beat on medium speed until fully combined and fluffy, about 1-2 minutes. Scrape down the sides of the bowl to make sure the mixture is well incorporated.

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Step 4: Incorporate Strawberry Preserves

Add the strawberry preserves or puree and continue to mix on medium speed. The frosting will turn a light pink hue and begin to develop its signature fruity aroma. Mix until evenly blended, but avoid overmixing.

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Step 5: Sift and Add Powdered Sugar

Gradually add the powdered sugar, starting with 1 1/2 cups. Sift it in small batches to prevent clumps. Beat on low at first to avoid sugar clouds, then increase to medium-high until the frosting thickens and becomes fluffy. Adjust the amount depending on desired sweetness and consistency.

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Step 6: Finish with Vanilla and Salt

Add vanilla extract and a pinch of salt. Mix just until incorporated. Taste the frosting and make any final tweaks — more sugar for sweetness, more preserves for extra strawberry kick, or a touch of food coloring for color enhancement.

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Step 7: Chill if Needed

If your kitchen is warm or the frosting feels too soft to pipe, place the bowl in the refrigerator for 10-15 minutes. Give it a quick whip before using.

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Step 8: Use or Store

Your Strawberry Marshmallow Frosting is ready to use! Spread it generously on cakes or cupcakes, or transfer it to a piping bag for detailed decorations. If not using immediately, store in an airtight container in the fridge for up to 5 days. Let it come back to room temperature and re-whip before using.

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Notes

Strawberry Marshmallow Frosting is best when used fresh, but it also holds up well with short-term storage. Because it contains butter and preserves, the flavor intensifies slightly after resting. It’s also a great frosting choice for warm weather events since it holds its shape better than whipped cream-based frostings. For a deeper strawberry flavor, you can add a teaspoon of freeze-dried strawberry powder.

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Watch Out for These Mistakes While Cooking

• Using cold butter: This will cause lumps and make the frosting curdle.
• Skipping the sifting step: Powdered sugar often clumps, and skipping sifting results in a gritty texture.
• Overmixing: Once your frosting is fluffy and smooth, stop mixing to avoid deflating it.
• Adding too much strawberry puree: Excess liquid can make the frosting runny. Stick to recommended amounts or thicken with more powdered sugar if needed.
• Not tasting before finishing: Always taste and adjust sweetness, salt, or strawberry flavor before piping or spreading.

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Storage Instructions

Store any leftover frosting in an airtight container in the refrigerator for up to 5 days. Before using again, allow it to come to room temperature and re-whip it briefly to restore fluffiness. For longer storage, you can freeze it for up to one month. Let it thaw in the refrigerator overnight and whip again before use. Avoid freezing frosted baked goods, as condensation can ruin the texture.

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Estimated Nutrition

Per 2-tablespoon serving (approximately):

• Calories: 160
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 20mg
• Carbohydrates: 19g
• Sugar: 18g
• Fiber: 0g
• Protein: 0g

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Frequently Asked Questions

What can I use if I don’t have marshmallow fluff?

You can substitute with homemade marshmallow creme or try using whipped cream cheese for a different but still creamy texture.

Can I use fresh strawberries instead of preserves?

Yes, but be sure to puree and strain them well to avoid seeds or chunks, and reduce the liquid slightly.

How can I make the frosting more pink?

Add a few drops of pink or red food coloring, or a small amount of freeze-dried strawberry powder.

Is this frosting pipeable?

Absolutely! It holds its shape beautifully, especially when chilled for a few minutes before piping.

Can this be made ahead of time?

Yes, you can make it a day or two in advance. Store in the fridge and re-whip before using.

What desserts pair best with this frosting?

Vanilla cake, chocolate cupcakes, strawberry shortcake, sugar cookies, and even brownies.

Is it overly sweet?

It’s sweet, but the salt and fruit help balance the flavors. You can reduce powdered sugar slightly if desired.

Can I use this as a filling between cake layers?

Yes! Just chill slightly to firm it up so it doesn’t ooze out between layers.

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Conclusion

Strawberry Marshmallow Frosting is a charming and versatile way to elevate your desserts with a nostalgic, fruity twist. It’s smooth, airy, and just sweet enough to complement any cake or cookie. Whether you’re preparing it for a party or just want to make your baking extra special, this frosting is bound to become a new favorite in your kitchen.

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