Toasted Marshmallow Frosting

I've always been a fan of roasted marshmallows, so adding toasted marshmallows to frosting is a no-brainer for me! Slather this marshmallow loaded buttercream frosting on cakes, cupcakes, cookies, or brownies for an added campfire mallow-like experience!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Mixing Time 5

Total Time 20

Servings servings

Calories 1212kcal

Author Whitney Wright

Ingredients

1 1/2 cups unsalted butter slightly softened to room temperature, but still just a touch chilled
3 cups mini marshmallows
pinch salt
4 cups powdered sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Toast the marshmallows by placing the marshmallows on a cookie sheet that has been sprayed with nonstick spray.
Turn oven to broil and put the cookie sheet of marshmallows in the oven. The marshmallows will get toasted really quickly (less than two minutes in my oven), so watch them closely! Set aside to cool slightly.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until it’s light and very smooth.
Add the salt and toasted marshmallows and beat until the mixture is homogenous.
Add the vanilla and slowly add the powdered sugar and heavy cream. Once all the ingredients have been added, beat the buttercream on high speed for 3 minutes. This can be made ahead of time and stored in the refrigerator. It will need to sit at room temperature for 4-5 hours after refrigeration to become soft and spreadable again.

Notes

This recipe makes approximately 4 1/2 cups worth of marshmallow frosting.

Store frosting in an airtight container in the fridge for 5-7 days.

Nutrition