This Strawberry Marshmallow Frosting is one of those fun, kid-pleasing recipes that still feels special enough for company. It’s fluffy, pretty-in-pink, and tastes like a cross between strawberry shortcake and a toasted marshmallow. I lean on pantry staples—jarred marshmallow creme and strawberry jam—so there’s no fussing with candy thermometers or complicated steps. It’s perfect when you want a 5-star, showy frosting without spending all day in the kitchen.

This frosting is wonderful piled high on vanilla or chocolate cupcakes, spread over a simple 9×13 snack cake, or swirled on sugar cookies. It’s especially lovely on strawberry or lemon cake layers. Add fresh sliced strawberries on top right before serving for extra color and flavor. For a fun family night, set out a bowl of this frosting with graham crackers and pretzels for dipping, almost like a strawberry s’mores spread.

Servings: Frosts about 12 cupcakes or a thin layer on one 9×13 cake

1 cup unsalted butter, softened to room temperature

In a large mixing bowl, beat the softened butter and salt with a hand mixer or stand mixer on medium speed until very smooth, light, and creamy, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Add 1 cup of the powdered sugar and beat on low speed until mostly incorporated, then increase to medium and mix until smooth. Repeat with the remaining 1 cup powdered sugar, mixing until the frosting looks thick and fluffy.

Add the marshmallow creme, strawberry jam, and vanilla extract. Beat on medium speed until everything is fully blended and the frosting turns a soft pink. If using freeze-dried strawberry powder, sprinkle it in now and beat again until evenly mixed.

Check the consistency. If the frosting seems too thick or stiff to spread, add heavy cream or milk, 1 teaspoon at a time, beating well after each addition until it’s creamy and spreadable. If it becomes too soft, you can beat in a couple extra tablespoons of powdered sugar.

Use a spatula to give the frosting a final stir, making sure there are no streaks of butter or jam. The frosting should look fluffy and glossy, like smooth strawberry marshmallow fluff.

Transfer the frosting to a clean glass bowl if you’d like to serve it as a dip, or use immediately to frost completely cooled cupcakes, cakes, or cookies. For the prettiest swirls, use a piping bag fitted with a large star tip.

If not using right away, cover the bowl tightly and refrigerate for up to 3 days. Let it sit at room temperature for 20–30 minutes and re-whip briefly before spreading so it’s soft and fluffy again.

For a stronger strawberry flavor, increase the strawberry jam to 1/3 cup, adding a spoonful at a time and adjusting with a little extra powdered sugar if the frosting gets too soft. If you prefer a deeper pink color without changing the flavor much, add a drop or two of red or pink gel food coloring. For picky eaters who don’t like strawberry seeds, choose a smooth, seedless jam and skip the freeze-dried strawberries. To make it a bit lighter and less rich, beat in 1/2 cup of chilled whipped cream at the very end and fold gently—this makes a softer, mousse-like frosting that’s best used right away. For a fun twist, swap half the strawberry jam for raspberry or cherry jam. If you need it dairy-free, use a good-quality dairy-free margarine or plant-based butter stick and a splash of non-dairy milk; just keep it well-chilled before beating so it holds its shape. This frosting also works beautifully as a fruit dip; serve it in a glass bowl with fresh strawberries, apple slices, and graham crackers for a simple dessert board.