Imagine the perfect dessert topping—a frosting so light, creamy, and versatile that it enhances every recipe it touches. This marshmallow buttercream is your next go-to recipe for crafting unforgettable desserts.
Whether you’re frosting layer cakes, cupcakes, or sandwich cookies, this recipe offers a unique twist on classic buttercream, blending the silky texture of Swiss meringue with the nostalgic sweetness of marshmallows.
Why Marshmallow Buttercream Stands Out
Traditional American buttercream is often sweet and heavy, making it a reliable but basic choice.
Marshmallow buttercream, on the other hand, elevates dessert recipes to a new level of sophistication. It’s lighter, airier, and silkier, thanks to the integration of a marshmallow base.
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Unlike conventional frostings, this one doesn’t crust over or leave behind gritty crumbs, making it perfect for special occasions or everyday indulgences.
This recipe also avoids the heavy aftertaste often found in other buttercreams. Instead, it delivers a velvety texture with a subtle vanilla finish that’s adaptable to endless flavor combinations.
Tips for Perfecting This Dessert Recipe
Achieving the perfect consistency for marshmallow buttercream is all about temperature and precision. Here’s how to troubleshoot and adjust:
- If It’s Too Warm: Butter above 68°F can result in a frosting that’s overly soft or even runny. Cool your buttercream in the refrigerator for 15–30 minutes, then whip it again to regain its silky texture.
- If It’s Too Cold: When the butter is below 65°F, your frosting may feel dense or waxy. In this case, warm a portion of the buttercream, re-incorporate, and whip until smooth.
With these tips, your buttercream will maintain the ideal balance of structure and softness, making your desserts not only delicious but also visually stunning.
Customizing the Flavor Profile
Marshmallow buttercream is a canvas for creativity. Add a personal touch to your dessert recipes with these fun flavor variations:
- Boozy Bourbon: Add a splash of bourbon for a sophisticated twist, ideal for adults-only desserts.
- Salted Caramel: Drizzle in caramel sauce for a sweet-and-salty combination that pairs beautifully with chocolate cake.
- Strawberry Rose: Incorporate strawberry syrup and rose water for a delicate, floral flavor perfect for spring gatherings.
- Peanut Butter Bliss: Whip in creamy peanut butter for a nutty, indulgent take.
Each variation allows you to tailor the buttercream to suit the dessert’s theme or your personal preferences.
Why This Recipe Works
What sets this recipe apart is its use of a homemade marshmallow base, combining gelatin, sugar syrup, and vanilla. This creates a light, stable foundation that supports intricate dessert decorations without compromising taste.
It also offers a longer shelf life—up to a week at room temperature—making it a reliable choice for meal prep or events.
Additionally, this buttercream’s ability to absorb more liquid ingredients than traditional recipes makes it perfect for adventurous bakers who want to experiment with bolder flavors or unique textures.
Make It Ahead for Effortless Dessert Prep
This marshmallow buttercream recipe is ideal for planners. You can make it ahead and store it in an airtight container in the refrigerator for up to three weeks.
When you’re ready to use it, simply let it come to room temperature and give it a quick re-whip.
Elevate Your Desserts Today
This marshmallow buttercream dessert recipe is not just a frosting—it’s an experience. With its silky texture, customizable flavors, and ability to transform any dessert into a showstopper, this recipe will quickly become a staple in your kitchen.
Marshmallow Buttercream Recipe
Equipment
- Stand mixer with a whisk attachment
- Digital thermometer
- Medium-sized stainless steel pot
- Heat-resistant spatula
Ingredients
- 1 envelope (2 ¼ teaspoons) unflavored gelatin
- ¼ cup cool tap water to bloom gelatin
- 1 tablespoon vanilla extract or 1 vanilla bean
- ¾ cup water for sugar syrup
- ¾ cup plus 2 tablespoons light corn syrup
- 2 cups sugar
- ½ teaspoon kosher salt
- 5 sticks (20 ounces) unsalted butter softened to 65°F
Instructions
Prepare the Marshmallow Base:
- Combine gelatin and ¼ cup cool water in a small bowl. If using a vanilla bean, split it and scrape the seeds into the water.
- Heat ¾ cup water, corn syrup, sugar, and salt in a stainless steel pot over medium heat, stirring until dissolved.
- Clip a thermometer to the pot, stop stirring, and increase heat to medium-high. Cook until the mixture reaches 250°F (about 8 minutes).
- Pour the hot syrup into a stand mixer bowl. Add gelatin and beat on low speed until dissolved.
- Increase speed to medium-high and whisk for 10 minutes, until thick and tripled in volume. Transfer to a container, cover, and let rest at room temperature until firm (at least 2 hours).
Make the Buttercream:
- Place the marshmallow base in the stand mixer and beat on medium speed.
- Gradually add softened butter, 1 tablespoon at a time, ensuring each addition is fully incorporated.
- Scrape the bowl periodically. Continue mixing until light and creamy.
- Adjust consistency as needed (if too firm, warm briefly; if too soft, refrigerate and rewhip).
Customize or Use as Desired:
- Use immediately or refrigerate for up to 3 weeks. Bring to room temperature and rewhip before use.
Notes
- Ensure thermometer accuracy by testing it in boiling water (212°F).
- Variations include flavors like cherry almond, salted caramel, dark chocolate, and peanut butter. Adapt these by modifying the liquid or sugar components during preparation.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.