Toasted Marshmallow Buttercream Frosting is made with toasted marshmallows mixed right into the buttercream. The toasted marshmallows give this frosting recipe delicious flavor and a marshmallow-like texture! Perfect for cake filling or cupcake frosting!
Easy Marshmallow Buttercream Frosting Recipe
So this frosting. I’m just gonna say that’s it’s insanely delicious. Not because I made it.
Well, maybe that. But because how did I not think of this sooner? And I didn’t Google it because I would like to go on believing I invented it. And Google is an inventors dream-killer.
But anyway it’s so super simple I can’t take it… it’s buttercream frosting recipe, with toasted melty marshmallows mixed right in.
Duh, right?
The marshmallows give it an insanely yummy flavor, but also a cool texture! Like a cross between marshmallow and frosting, which obvi… it is. Of course, piped some on top of a vanilla cupcake and sprinkled Rice Krispie Cereal, because Rice Krispies are my love language.
But I could totally get down with this on a chocolate cupcake with graham cracker crumbs sprinkled on top. S’mores, FTW!
So let me show you…Toasted Marshmallow Buttercream Frosting…
How to Make Toasted Marshmallow Buttercream Frosting:
Just mix up a basic buttercream. You’re gonna go a little lighter on the sugar because the marshmallows add sweetness.
Then spread marshmallows on a parchment lined baking sheet…
And toast them under the broiler for just about 45 seconds, until they look like this…
Immediately mix that right into the frosting.
And beat the heck out of it!
Let it cool a bit before piping or spreading. You’re gonna LOVE the texture of this frosting.
And it works perfect as a filling to a cake!
As it cools it will stiffen up, so don’t go adding a bunch more powdered sugar!
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Toasted Marshmallow Buttercream Frosting
- Prep Time: 9 min
- Cook Time: 1 min
- Total Time: 10 min
- Yield: frosts 12 cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Toasted Marshmallow Buttercream Frosting is made with toasted marshmallows mixed right into the buttercream. The toasted marshmallows give this frosting recipe delicious flavor and a marshmallow-like texture! Perfect for cake filling or cupcake frosting!
Ingredients
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 2 Tbsp milk
- 10 oz mini marshmallows
Instructions
- In bowl of stand mixer beat butter until smooth. Add in powdered sugar slowly and then milk and continue mixing until smooth.
- Turn oven onto broil. Line a baking sheet with parchment paper and spread marshmallows out in an even layer. Place under broiler for about 45 seconds until they are browned and puffed. Watch closely because they will burn very quickly.
- Immediately scrape the marshmallows in to the butter mixture and beat until smooth.
- The frosting will be warm due to the marshmallows, so allow it to cool completely before spreading or piping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 273
- Sugar: 46.3 g
- Sodium: 167.4 mg
- Fat: 7.5 g
- Trans Fat:
- Carbohydrates: 52.8 g
- Protein: 0.7 g
- Cholesterol: 0.1 mg
As soon as I put the marshmallows in it completely melted my buttercream and ruined it! Cant have fluffy buttercream with melted butter! Now it just looks like runny icing sugar. Going to try letting the marshmallows sit for a bit before mixing in next time.
The buttercream will set up as the marshmallows cool 🙂
What is the yield on this? Can it frost and fill a 9 inch layer cake?
I wanted to love this buttercream so bad! The second I put the marshmallows in it melted everything to mush. Followed there recipe to a T.
Yes, the marshmallows are warm, but as you beat it, it will thicken up, and it does say to wait until it cools to spread or pipe!
This sounds incredible! I’m going to use it to make s’mores cupcakes. I’ve recently been introduced to Swiss meringue buttercream, and I love it. Do you think this would work with that too?
Mine came out incredibly sticky & difficult to manage, does anyone have any hints or tricks as to what went wrong and how to correct it next time I give this recipe a whirl? I’d like to stay away from adding more powdered sugar, as the recipe as written is already very sweet.
I made this frosting today and it’s delicious however once it cooled it has become so sticky and thick that it is impossible to pipe. I hade to empty the piping bag and make a sloppy icing mess with a knife instead. Any suggestions?
I think next time I’m gonna use half the marshmallows it calls for. It added to much moisture to the icing. I added more sugar and it still became sticky. I am making a layer cake and am using this as a filling rather than the icing. Just so I don’t waste it.
This is really yummy AND easy! I just had a slight problem. It nearly wrecked my kitchenAid hand mixer because the marshmallows stuck themselves right up the beaters and into the holes that hold the beaters as I beat. I would recommend using a stand mixer. Other than that, yum!