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High-angle shot of glossy white Marshmallow Buttercream Frosting with a silver spatula swirl.

Marshmallow Buttercream Frosting: The Ultimate Glossy Toasted Recipe

This Marshmallow Buttercream Frosting features a glossy white texture, voluminous soft peaks, and real toasted marshmallow bits. Perfectly silky and aerated, it's the ultimate topping for cakes, cupcakes, and gourmet desserts.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Dessert, Topping
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups (450g) Unsalted Butter Softened to room temperature
  • 7 oz (198g) Marshmallow Creme Standard jar size
  • 4 cups (500g) Powdered Sugar Sifted
  • 1 tbsp Vanilla Bean Paste Or pure vanilla extract
  • 2 tbsp (30ml) Heavy Cream As needed for consistency
  • 1 cup (50g) Mini Marshmallows To be toasted and chopped
  • 2 tbsp Fine White Sugar Crystals For shimmering finish

Equipment

  • 1 Stand Mixer With paddle attachment
  • 1 Kitchen Torch Or oven broiler
  • 1 Silver Metal Spatula For folding and swirling

Method
 

Preparation
  1. Spread mini marshmallows on parchment. Use a kitchen torch to blister them until golden brown. Let cool and chop finely.
  2. Whip softened butter in a stand mixer for 5 minutes until pale and voluminous.
  3. Add marshmallow creme and vanilla bean paste. Beat until glossy and well combined.
  4. Slowly add sifted powdered sugar. Increase speed to high and whip for 2 minutes to achieve a silky, aerated texture.
  5. Fold in the toasted marshmallow bits. Sprinkle with fine sugar crystals before serving.

Notes

Ensure butter is not too soft or the frosting will separate.
Use a silver metal spatula to check for glossy vanilla frosting peaks.