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Easy Vegan Marshmallow Frosting

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A light and fluffy marshmallow frosting that is vegan and allergy friendly! Perfect to top all your cakes, cupcakes, cookies, and more. Easy to make and oh so delicious. 

Free From: wheat, gluten, dairy, casein, eggs, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more

gluten free vegan hot chocoalte cupcakes on a white serving tray on a white countertop

This vegan marshmallow frosting recipe has become a standard frosting in my kitchen. It uses simple ingredients you can get at any grocery store and turns into the most luscious frosting. I love to use it as a filling in my cakes or as a secret filling in cupcakes, but I’ve also used it to frost entire cakes and cupcakes! 

What’s great about this recipe is that it mixes up in one bowl and doesn’t require you to cook anything on the stove. 

Allergy Variations

You can make this recipe with either marshmallow fluff or with melted vegan marshmallows, whichever is easier for you to find. 

For butter, I like to use either dairy butter (if not allergic or avoiding) or Earth Balance Baking Sticks. I think they provide the best flavor. Earth Balance also makes a soy free plant-based butter that works fantastically in all frosting recipes. 

plated gluten free vegan hot chocolate cupcakes on a plate surrounded by marshmallows and decorations
Marshmallow Buttercream frosting on a hot chocolate cupcake

How to Make Vegan Marshmallow Frosting. 

Set your plant-based butter out on the countertop for 30-45 minutes so it can soften to room temperature. 

To make the melted marshmallow version, start by combining the marshmallows and 1 spoon of oil in the microwave and melt for 30-45 seconds. Mix until smooth. 

Whip the plant-based butter and shortening in the bowl with a hand mixer, or in a stand mixer, until they are light and fluffy. Add the marshmallow, vanilla, and powdered sugar. Mix on high until done, about 5-6 minutes. 

The resulting frosting should be light, fluffy, creamy, and perfect to pipe in a bag or spread on a cake with a spoon. 

Store finished desserts in the fridge to keep the frosting cool so it won’t melt all over the place. Remove any desserts from the fridge for 10 minutes before serving for the best slice. 

Want more recipes on what you can use with this marshmallow frosting recipe? Here are some ideas!

Hot Chocolate Cupcakes (gluten free, vegan, top 8 free)

Zebra Cakes copycat recipe (vegan, gluten free, top 8 free)

S’mores Cake (vegan, gluten free, top 8 free)

Ultimate Vegan and Gluten Free Chocolate Cake

gluten free vegan hot chocoalte cupcakes on a white serving tray on a white countertop

Vegan Marshmallow Frosting

This vegan marshmallow frosting recipe is easy to make, perfect for piping or spreading on cupcakes and cakes, and totally delicious!
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Dessert
Cuisine: Baked Goods
Diet: Gluten Free, Vegan
Keyword: allergy friendly, cake, coconut free, dairy free, dessert, easy, egg free, gluten free, nightshade free, nut free, sesame free, soy free, tomato free, vegan, wheat free
Yield: 12 cupcakes
Calories: 187kcal


  • 2/3 cup marshmallows melted
  • 1/2 cup vegan butter
  • 4 tbsp vegetable shortening
  • 2 tsp vanilla extract
  • 2 cups powdered sugar
  • 2-3 tbsp dairy free milk to get the right consistency


  • Combine the plant based butter and vegetable shortening in a large bowl with a hand mixer or in a stand mixer. Whip together for 3 minutes until light and fluffy. Add the marshmallows vanilla, and sugar. Whip again for another 4-5 minutes or until doubled in size. If frosting is too thick, you can add milk one tablespoon at a time until desired consistency is reached.
  • Frost immediately. Keep cakes or cupcakes in the fridge to best preserve the frosting. Can also keep in an airtight container if not using right away for up to 3 days.


Living Beyond Allergies


Calories: 187kcal | Carbohydrates: 24g | Protein: 0.2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 66mg | Potassium: 8mg | Fiber: 0.01g | Sugar: 22g | Vitamin A: 369IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.04mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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