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Toasted Marshmallow Buttercream Frosting

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…

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.

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!

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Toasted Marshmallow Buttercream Frosting

  • Author: Cookies & Cups
  • Prep Time: 9 min
  • Cook Time: 1 min
  • Total Time: 10 min
  • Yield: frosts 12 cupcakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!


  • 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.


  • 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

Keywords: toasted marshmallow recipe, toasted marshmallow frosting recipe, frosting recipe, buttercream frosting recipe, toasted marshmallow buttercream frosting recipe, homemade frosting recipe, homemade buttercream frosting recipe

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59 comments on “Toasted Marshmallow Buttercream Frosting”

  1. 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?((:

      1. A few comments below you noted it shouldn’t be refrigerated. Is it possible to store leftovers and what’s the best method?

  2. 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..


    1. The broil setting on my oven is 550°F I believe. Also I have never colored this frosting, but would add the coloring before adding the marshmallows, into the butter/powdered sugar/milk mixture and mix it until it’s a uniform color. When you add the marshmallows just mix them until the color is uniform!

  3. 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!

    1. I don’t recommend refrigerating it…the consistency will definitely change due to the marshmallows in it. It sets up and will be tough to get back to spreadable.

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

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


  6. 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!

  7. 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.

    1. 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 and not be overpowered by the cake. It came out a bit goopy, as to be expected with less powdered sugar, but I used a little bit of corn starch to stiffen a bit. I piped my cupcakes and let them set for about an hour. The frosting stiffened beautifully and everyone was losing it over the flavor. I believe this way you have a much stronger flavor that doesn’t get lost in too much sugar. Such a great idea! Thank you!

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