This marshmallow cream icing is light, fluffy, and smooth with that classic marshmallow flavor—perfect for spreading, piping, or layering into your favorite desserts. I love that you can whip up a batch of my homemade marshmallow fluff as a clean refined sugar free option. This version gives you that same nostalgic flavor with a more stable, creamy consistency.

It whips up beautifully and holds its shape without feeling heavy, making it perfect for cakes, cupcakes, and sandwich cookies. You can even use it in whoopie pies, chocolate sheet pan cake, or oatmeal cream pies, this icing adds that soft, cloud-like finish that ties everything together.

This icing compliments both vanilla and chocolate cakes, but my personal favorite is when it’s used on my marshmallow cream filled chocolate cupcakes!

Why You’ll Love Gluten Free Marshmallow Cream Icing

• Light, fluffy, cloud-like texture
• Classic marshmallow flavor without artificial ingredients
• Smooth and easy to spread or pipe
• Holds shape better than basic fluff
• Perfect for cakes, cupcakes, and fillings
• Kid-approved and nostalgic

Ingredients

Please see recipe card at the bottom of this post for the full recipe details.

1.  Butter
Butter sets the tone for the structure within the icing. Using a high-fat butter like Kerrygold (at room temperature) works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
See my dairy-free homemade butter recipe here.

2. Powdered Sugar
Powdered sugar adds a smooth sweetness to the frosting that can’t be imitated by granular sugars. Be sure to source an organic powdered sugar that is gluten free. I use this one when I buy it from the store. Or, you can make a from scratch version of powdered sugar using my Homemade Powdered Sugar recipe.

3. Raw Cream/Milk
Raw cream is simply the naturally separated cream that comes from raw milk. If you do not choose to or have access to drinking/using raw cream, it can easily be substituted out for heavy whipping cream, milk or coconut cream (for a dairy free alternative). The cream is used to set the firmness or looseness of the icing (depending on what you’re needing the icing for).

4. Vanilla Extract
Vanilla extract elevates the flavor of the icing. Use a pure vanilla extract for the best results. I am notorious for subbing the vanilla extract out for equal parts Vanilla Bean Paste as well when I have it handy. 10/10 recommend.

5. Marshmallow Creme
Marshmallow Creme creates the perfect texture for the iconic cream filling. Wanting to make it homemade without corn syrup? Check out my recipe. Need a ready-to-go option? This is my favorite. 

Helpful Tools & Gadgets

No special tools? Here’s how to make it work:

No stand mixer → use a hand mixer
No piping bag → use a plastic bag with the corner cut out or spread with a knife or spoon
No spatula → use a spoon to fold and mix

Making the Gluten Free Marshmallow Cream Icing

Recipe FAQs

If you love nostalgic candy recipes made with simple ingredients, check out more copycat treats inside Volume 2 (desserts & treats) of The Gluten Free Kitchen Cookbook Series.