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Marshmallow Buttercream Recipe

This Marshmallow Buttercream is a versatile frosting with a light and silky texture similar to Swiss meringue but rich enough to support layered cakes without refrigeration.
It blends the sweetness of marshmallows with the richness of whipped cream, offering endless customization possibilities.
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Active Time 1 hour
Course Dessert
Cuisine Global
Servings 6 cups

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.
Keyword Buttercream for cupcakes, dessert recipes, Homemade marshmallow frosting, Layer cake frosting guide, Marshmallow buttercream recipe, Silky frosting recipe
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