Toasted Marshmallow Buttercream Frosting
This toasted marshmallow buttercream frosting is smooth, creamy, and packed with nostalgic campfire flavor. Made with toasted marshmallow fluff and vanilla, it has rich golden toasted notes that taste just like a perfectly roasted marshmallow. Fluffy and easy to pipe, it’s the perfect finishing touch for cakes, cupcakes, and more.
Toasted Marshmallow Buttercream Frosting
This toasted marshmallow buttercream frosting is the dessert equivalent of the ultimate 80s summer night—sweet, nostalgic, and just a little over the top in the best way.
Made with toasted marshmallow fluff and vanilla, every fluffy swirl tastes like gooey roasted marshmallows, late-night bonfires, and summer memories wrapped into one dreamy frosting.
Smooth enough to pipe beautifully and delicious enough to eat by the spoonful, this frosting is pure dessert magic.
Whether piled high on cupcakes, cakes, or brownies, this frosting is sweet, nostalgic, and guaranteed to steal the spotlight at any dessert table.
If toasty campfire vibes are what you’re after, check out my toasted s’mores cupcakes, s’mores cookies, and s’mores bars.
Why You Will Love This Recipe
- Easy to make: This toasted marshmallow frosting comes together with simple ingredients and easy steps for a bakery-style result.
- Packed with nostalgic campfire flavor: Toasted marshmallow fluff and vanilla create that classic gooey roasted marshmallow taste in every bite.
- Smooth, creamy, and fluffy: The silky texture pipes beautifully onto cakes, cupcakes, brownies, and more.
- Beautiful for piping and decorating: This frosting holds swirls beautifully with delicious little toasty specks throughout for extra campfire-inspired flavor.
- Perfect for s’mores-inspired desserts: The toasted marshmallow flavor pairs perfectly with chocolate, graham crackers, and campfire treats.
Recipe Ingredients
- Marshmallow fluff – Marshmallow creme.
- Unsalted butter – Room temperature.
- Powdered sugar
- Heavy cream
- Vanilla extract
- Salt
How to Make Toasted Marshmallow Buttercream Frosting
Toast the marshmallow fluff with a kitchen torch.
Whip the room temperature unsalted butter for 5 minutes until it is light and fluffy.
Add in the powdered sugar and mix on low speed until it is fully combined with the butter.
Add in the cooled toasted marshmallow fluff, heavy cream, vanilla extract, and salt.
Mix the frosting for 2 to 3 minutes until the frosting is light and fluffy.
Melt 1 cup of frosting in the microwave, add it back to the buttercream, and mix on low speed to make it silky smooth.
Courtney’s Expert Buttercream Frosting Tips
- Use room temperature butter. Softened butter creates the smoothest, creamiest frosting texture.
- Whip the butter for several minutes before adding other ingredients. Whipping the butter first helps create a light and fluffy frosting.
- Toast the marshmallow fluff until golden with a kitchen torch. The darker golden spots add the best rich, campfire-style flavor to the frosting. Just be careful not to burn it. Toast it several times for the best toasty flavor.
- No kitchen torch? No problem! You can carefully toast the marshmallow fluff under your oven’s broiler instead. Keep a close eye on it, as the marshmallow can go from perfectly golden to burnt very quickly.
- Let the toasted marshmallow fluff cool before mixing it into the frosting. If it’s too hot, it can melt the butter and make the frosting too soft.
- Use a high-quality vanilla extract for the best vanilla flavor and to enhance the flavor of the marshmallow.
- To make super smooth frosting, temper the buttercream. Heat 1 cup of the frosting in the microwave for about 20 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
Frequently Asked Questions
This recipe makes about 5 cups of frosting which is enough buttercream to frost 2 to 3 dozen cupcakes or frost a 3-layer 7-inch round cake (depending on how much frosting you use).
Yes! You can toast the marshmallow fluff under your oven’s broiler instead. Spread the marshmallow cream onto a baking sheet with a spatula and toast it under the broiler. Watch it carefully, as it can brown very quickly.
The toasted marshmallow fluff may have been too warm when added, or the butter may have become too soft. Try chilling the frosting for 10–15 minutes, then rewhipping it.
This frosting is delicious on chocolate cupcakes, brownies, graham cracker cakes, vanilla cakes, and all kinds of s’mores-inspired desserts.
I don’t recommend toasting the frosting as it will melt the butter. You should toast the marshmallow fluff before adding it to the frosting.
If you try this recipe, please leave a comment with a star rating below! Follow Cake Me Home Tonight on Instagram and Pinterest for the sweetest recipes!
click the stars to rate!
Toasted Marshmallow Buttercream Frosting
Ingredients
- 4 cups (400 g) marshmallow fluff (marshmallow creme)
- 2 cups (454 g) unsalted butter (room temperature)
- 3 cups (360 g) powdered sugar
- ¼ cup (60 ml) heavy cream
- 1 tbsp (1 tbsp) vanilla extract
- ½ tsp (½ tsp) salt
Instructions
- Spread the marshmallow fluff into an even layer on a plate. Use a kitchen torch to carefully toast the fluff until it is golden brown. Stir the marshmallow fluff, spread it into an even layer, and then toast the fluff again. Repeat this process several times until you notice lots of "toasty bits" throughout the fluff. Set aside to cool.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Next, add in the cooled toasted marshmallow fluff, heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Mix on low speed for several minutes or mix by hand to remove any air pockets.
- Optional: If you notice there are a lot of air bubbles in the frosting, melt 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
- Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Never Miss A Sweet Recipe!
Subscribe get the latest recipes, baking tips and more sent straight to your inbox!
Did you make this recipe or want to see more? Make sure to leave your review below and tag me on Instagram @CakeMeHomeTonight so I can see your creations!