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Toasted Marshmallow Buttercream Frosting

Created by: Courtney
Prep Time 20 minutes
Total Time 20 minutes
Yield: 5 cups
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 and a fluffy texture that pipes beautifully onto cakes and cupcakes. Perfect for s’mores-inspired desserts, this frosting is sweet, dreamy, and impossible to resist.

Equipment

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

Storing & Serving:
  • 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.
Buttercream Frosting Tools & Supplies (affiliate links): Stand mixer or electric hand mixer | Kitchen torch
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information. For this recipe, the nutritional information is based off 1 cup of buttercream frosting, which is likely not an accurate serving size.

Nutrition

Serving: 1cup | Calories: 1292kcal | Carbohydrates: 159g | Protein: 1g | Fat: 78g | Saturated Fat: 49g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 209mg | Sodium: 247mg | Potassium: 38mg | Sugar: 134g | Vitamin A: 2444IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.1mg

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