Why You’ll Love This Recipe

This Marshmallow Buttercream is the ultimate in light, fluffy frostings. The texture is smooth and cloud-like, while the flavor strikes a perfect balance between sweet and buttery. Unlike traditional buttercream, which can be heavy, this frosting has a lighter, more delicate feel thanks to the marshmallow base. It’s a versatile choice for a wide range of baked goods, and it holds its shape beautifully, making it perfect for decorating cakes or cupcakes.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Marshmallow Base:

Bloom the Gelatin: In a small bowl, combine the gelatin with ¼ cup of cool tap water. If you’re using a vanilla bean, split it and scrape the seeds into the water at this point.
Make the Sugar Syrup: In a stainless steel pot, combine ¾ cup of water, corn syrup, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar dissolves.
Cook the Syrup: Clip a candy thermometer to the pot and stop stirring. Increase the heat to medium-high and cook the syrup until it reaches 250°F (about 8 minutes).
Combine Syrup and Gelatin: Once the syrup has reached 250°F, pour it carefully into the bowl of a stand mixer. Add the bloomed gelatin and beat on low speed until the gelatin dissolves.
Whisk the Mixture: Increase the mixer speed to medium-high and whisk the syrup mixture for 10 minutes, until it thickens and triples in volume. Transfer the mixture to a container, cover, and allow it to rest at room temperature until firm (at least 2 hours).

Make the Buttercream:

Beat the Marshmallow Base: Place the firm marshmallow base into the stand mixer and beat on medium speed to loosen it up.
Add the Butter: Gradually add the softened butter, 1 tablespoon at a time, ensuring each addition is fully incorporated before adding more. Scrape down the sides of the bowl as necessary to ensure even mixing.
Whip Until Creamy: Continue mixing until the buttercream is light, fluffy, and smooth. If the buttercream is too firm, warm it slightly to soften. If it’s too soft, refrigerate it for a short time and then rewhip.

Customize or Use as Desired:

Once the buttercream reaches the right consistency, you can use it immediately to frost cakes or cupcakes.
If you need to store it, you can refrigerate the buttercream for up to 3 weeks. Be sure to bring it to room temperature before use, and rewhip it before frosting.

Servings and Timing

Servings: Enough to frost a 3-layer 8-inch cake or approximately 24 cupcakes
Prep time: 20 minutes
Rest time: 2 hours (for the marshmallow base)
Total time: 2 hours 20 minutes (including resting time for the marshmallow base)

Variations

Flavor Variations: Add your favorite extracts such as almond, lemon, or coconut to customize the flavor of your buttercream.
Coloring: Add gel food coloring to create vibrant shades of buttercream for cake decoration.
Chocolate Version: Fold in melted and cooled chocolate to the buttercream for a rich chocolate marshmallow flavor.

Storage/Reheating

Refrigeration: Store the buttercream in an airtight container in the refrigerator for up to 3 weeks.
Reheating: Bring the buttercream to room temperature before using. If it has become too firm, briefly warm it, then rewhip it until it returns to the desired consistency.

FAQs

Can I make this buttercream without gelatin?

Gelatin is essential in this recipe to achieve the light, marshmallow-like texture. Without it, the buttercream may not have the same fluffy consistency.

Can I use a different type of syrup?

While light corn syrup gives the buttercream its smooth texture, you can experiment with alternatives like glucose syrup, but the result may differ slightly in texture and flavor.

How do I store leftover marshmallow buttercream?

Store any leftover buttercream in an airtight container in the refrigerator. It will stay fresh for up to 3 weeks.

Can I use margarine instead of butter?

Unsalted butter is recommended for the best flavor and texture, but you can substitute margarine in a pinch. However, the texture and taste may not be as rich.

Can I add food coloring to this buttercream?

Yes, you can add gel food coloring to achieve your desired hue. Gel colors are best as they don’t affect the texture of the buttercream.

How long can I leave the frosted cake at room temperature?

A cake frosted with marshmallow buttercream can be kept at room temperature for up to 24 hours. After that, it’s best to refrigerate it to maintain freshness.

What if the buttercream is too soft?

If the buttercream becomes too soft, refrigerate it for a short period and rewhip it before using. This will help it firm up to the right consistency.

Can I make this buttercream ahead of time?

Yes, you can make the buttercream in advance. Simply refrigerate it and bring it back to room temperature before using.

Can I use this buttercream for piping decorations?

Yes, this buttercream holds its shape well and is great for piping decorations like rosettes, borders, or flowers.

Can I use regular vanilla extract instead of vanilla beans?

Yes, regular vanilla extract can be substituted for vanilla beans. Use 1 tablespoon of vanilla extract to replace one vanilla bean.

Conclusion

This Marshmallow Buttercream is a versatile, light, and fluffy frosting that’s perfect for a wide variety of cakes and cupcakes. With its smooth texture and sweet, buttery flavor, it will complement any dessert beautifully. Whether you’re using it to top a simple cake or creating intricate decorations, this buttercream will add the perfect finishing touch to your baked goods.

Marshmallow Buttercream

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Author: Julia
Total Time: 2 hours 20 minutes
Yield: 24 servings
Diet: Vegetarian

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Description

This Marshmallow Buttercream is a light, fluffy, and creamy frosting that’s perfect for cakes, cupcakes, and cookies. Its smooth texture and balance of sweetness and buttery flavor will elevate any dessert. Easy to make and versatile, this marshmallow buttercream holds its shape beautifully, making it ideal for decorating and frosting your favorite baked goods.

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

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Instructions

Prepare the Marshmallow Base:

Bloom the Gelatin: In a small bowl, combine gelatin with ¼ cup cool water. If using a vanilla bean, scrape seeds into the water.
Make the Sugar Syrup: In a stainless steel pot, mix ¾ cup water, corn syrup, sugar, and salt. Heat over medium, stirring until sugar dissolves.
Cook the Syrup: Attach a candy thermometer to the pot. Increase heat to medium-high and cook the syrup to 250°F (around 8 minutes).
Combine Syrup and Gelatin: Pour the syrup into a stand mixer bowl, add bloomed gelatin, and beat on low speed until gelatin dissolves.
Whisk the Mixture: Increase the mixer speed to medium-high and whisk for 10 minutes until thickened and tripled in volume. Transfer the mixture to a container, cover, and rest at room temperature for at least 2 hours.

Make the Buttercream:

Beat the Marshmallow Base: Place the marshmallow base into the stand mixer and beat on medium speed to loosen it.
Add the Butter: Gradually add softened butter, 1 tablespoon at a time, mixing each addition fully before adding more. Scrape down the sides of the bowl as necessary.
Whip Until Creamy: Continue mixing until the buttercream is smooth, light, and fluffy. If too firm, warm it slightly to soften; if too soft, refrigerate briefly and rewhip.

Customize or Use as Desired:

Use immediately for frosting cakes or cupcakes.
For storage, refrigerate for up to 3 weeks. Allow it to come to room temperature before use, and rewhip if necessary.

Notes

Add flavor variations like almond, lemon, or coconut extract.

For colorful frosting, add gel food coloring.

For a chocolate version, fold in melted and cooled chocolate.

Prep Time: 20 minutes
Category: Dessert
Method: Mixing
Cuisine: American