Toasted Marshmallow Buttercream Frosting

Toasted Marshmallow Buttercream Frosting

This frosting is SO fun!  It’s Toasted Marshmallow Buttercream Frosting…with toasted marshmallows mixed right into the buttercream.  The toasted marshmallows give the frosting a delicious flavor and marshmallow texture!  Perfect for cake filling or cupcake frosting!


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 a basic buttercream, 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…

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.

Toasted Marshmallow Buttercream Frosting

Then spread marshmallows on a parchment lined baking sheet…

Toasted Marshmallow Buttercream Frosting

And toast them under the broiler for just about 45 seconds, until they look like this…

Toasted Marshmallow Buttercream Frosting Immediately mix that right into the frosting.

Toasted Marshmallow Buttercream 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!


Toasted Marshmallow Buttercream Frosting
  • 1 cup butter, room temperature
  • 4 cups powdered sugar
  • 2 Tbsp milk
  • 10 oz mini marshmallows
  1. In bowl of stand mixer beat butter until smooth. Add in powdered sugar slowly and then milk and continue mixing until smooth.
  2. 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.
  3. Immediately scrape the marshmallows in to the butter mixture and beat until smooth.
  4. The frosting will be warm due to the marshmallows, so allow it to cool completely before spreading or piping.


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50 Comments on "Toasted Marshmallow Buttercream Frosting"

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Betsy |

Genius! I love how the little bits of the toasted marshmallow can be seen in the frosting 🙂

Tieghan Gerard

This is amazing! I love that it is real marshmallow and not fluff!

Liz @ Tip Top Shape

This looks great!!!!


Yummy. Would it be totally wrong to frost Rice Krispy treats?

Janine (

What a creative way to add flavoring to buttercream! Sounds delicious!


Printed. Thanks!

Erin | The Law Studen

I think the heavens just opened an angels sang. LOVE this. I kind of want to put it on my PB toast. Marshmallow buttercream for breakfast? I vote yes.

Georgia @ The Comfort of Cooking

I love those little bits of toasty marshmallow in this heavenly frosting, Shelly! It’s divine!

Melissa @ Treats With a Twist

OMG!! I want this! Just straight up. Maybe piped onto graham crackers spread with pb?! Maybe yes. It reminds me of why I love 7-min frosting, because of that marshmallowy texture! And burnt marshmallows are my FAV

Shashi @ RunninSrilankan

Frosting AND toasted marshmallow lovers unite! This frosting is EPIC!


Will you marry me? (please bring a drum of this frosting with you)

Angelyn @ Everyday Desserts

can I just eat this by the spoonful??

Dalila G.

What a wild and fabulous idea!!
As far as I’m concerned, you invented this frosting, I’m NOT going to Google it, that’s my story and I’m sticking to it. 🙂
I will be trying this recipe for marshmallow/buttercream icing this weekend on my cupcakes, thanks Shelly!

Erin @ The Spiffy Cookie

Oh yum! I once made toasted marshmallow ice cream and that was great too. I gotta figure out a cupcake to frost this with!

Dorothy @ Crazy for Crust

You are SUCH a genius! OMG. Toasting them first…wow. And yeah, google is really good at dream killing. I stopped googling a long time ago. 🙂


YOU are smart and I love you. The end.

Leanna R

You have me thinking. I made some peppermint marshmellows at Christmas and have some left (why?). Anyway cut them up and toast them. They are pink, too……….


Would you judge me if I made this as a snack? Like, right now at 7:45 a.m.??

Amy B

Perfect timing. I have been looking for the “right” frosting to put on top of oreo cupcakes (made with the new rice krispy marshmellow oreos). This will be perfect!

Cookbook Queen

I SO need a giant bowl of this, a package of graham crackers, the Oscars and a bottle of wine. Can you tell I’ve given this some thought? 😉

Paula – bell’alimento

You had me at Toasted Marshmallow Buttercream Frosting! Just wow! Love!

Marissa | Pinch and Swirl

I didn’t think anything could top vanilla buttercream, but you’ve done it. Yum!


I can already taste this on top of a s’more cupcake! Pinning for future reference!


This looks amazing! It’s definitely something I’m going to have to try on my next batch of cupcakes. 🙂


This sounds glorious. Enough said. 😉


You’re simply a genius

Nancy @ gottagetbaked

This is so amazing! I tried making something like this once but my marshmallow became hard little bits in the frosting. I’m definitely going to have to try again with your recipe. Pinned!

Renee @ Awesome on $20

This sounds amazing! Have you googled it yet?

Hi there, I’m making your perfect funfetti cake with this frosting and the sprinkle streusel topping for my best friend’s daughter’s first birthday party tomorrow! I’ve just finished making this frosting but it’s very goopy, definitely doesn’t seem like it would be useful for piping at all and I’m worried it will just drip outside the cake if I try and put it between the two layers. Any advice? Followed directions to a T but I’m in Ireland and I’m wondering if the marshmallows here might not be exactly the same as the ones from the States so maybe they… Read more »

Planning on using this recipe for a “Lucky Charms” cupcake! Thanks!!!! 😀


Every time I make this frosting it is just so runny. I even put it in the freezer for an hour.
So disappointed because it certainly tastes amazing.
Maybe it’s the humidity here in Houston? I mean there’s never a day when it’s less than about 95% humidity.

I made moist double chocolate cupcakes and made this frosting for the top along with crushed Graham crackers. It is amazingly delicious- tastes just like a fresh roasted marshmallow! I am in love. One thing I did was cut back on the powdered sugar. I always dislike basic recipes that use 4 cups. I think it’s overkill on sweetness, hides flavors, and it’s always too much for just 12 cupcakes. I used about 2 cups powdered sugar and a bit less butter. I still used the full 10 oz. of toasted marshmallows cause I wanted a strong flavor to shine… Read more »

I just made this to put on chocolate cupcakes. It’s insanely good!


Looks yummy! How many servings?

Nancy KV

Truly perfection! I made this frosting to fill some vanilla macarons for my brunch yesterday. It’s genius! The toasted bits are fantastic. Thank you for the awesome recipe!


OH MY AWESOMENESS!!!!!!! This buttercream is the BOMB!!!!!!!!!!! Thank you so much for creating this and sharing it with all of us!!!!


Cheryl Page

FYI, the Ad’s are slowing your site WAY down, taking over a minute to change pages. Then they come on obnoxiously loud.


Hi, will this frosting be just as good refrigerated and saved for a few days before used? Thanks!


I made this icing last night and oh my goodness it is so good! I love the crunchiness of the marshmallows and the light flavor of this icing. It’s hard not to eat it by the spoonful!


Hi. Can I color this frosting – using gel paste? If yes, at what stage (before OR after adding/mixing the marshmallows into the buttercream?).

Another question, is there a recommended temperature for broiling the marshmallows? As per your instructions above, just turn on the oven and put the marshmallows in..



Hey! Great idea!! This looks really delicious! Can’t wait to try it out this weekend! May I know the life shelf of this toasted marshmallow frosting?((:


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!


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?


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.