Silky buttercream with real roasted marshmallows whipped in.
Get ready to have your mind blown with the most epic buttercream you’ve ever tasted—Roasted Marshmallow Buttercream! This isn't just another buttercream; it’s a flavour explosion that captures the essence of campfire marshmallows in every silky, sweet bite. This recipe is a dream come true for anyone who loves the nostalgia of campfire treats and glorious summer nights.
Starting with a velvety buttercream base, this recipe is a little less sweet than your typical frosting, allowing the roasted marshmallows to shine. The magic happens when you take two big skewers of marshmallows, roast them until the outsides are beautifully charred and the insides are gooey, then whip them straight into the buttercream. The result? A buttercream with the perfect balance of sweetness, texture (silky smooth with little bits of char throughout!), and that unmistakable roasted campfire flavour.
Whether you’re roasting marshmallows over a gas stove, an actual campfire, or with a kitchen blowtorch, this recipe is as fun to make as it is to eat. Plus, it’s beginner-friendly, with no fancy extracts or special ingredients required. The combination of buttery richness and toasted marshmallow goodness makes this buttercream a must-try for your next baking project. And stay tuned, I have a very, very special recipe coming up which uses it. The most epic s’mores cake you’ve ever tasted. Make sure to subscribe to the emails list (found on the contact page) to get notified when that recipe is posted!
Recipe:
Makes enough for a 3 layer 6-inch cake
Notes
I specify the type of salt used, as different salts are more or less salty than others. If you don’t have the same kind of salt used, be mindful of this and adjust accordingly. Generally speaking, pink Himalayan salt is less salty than most others.
The 25 marshmallows called for are the usual sized ones that you would roast on a stick over the campfire.
When you’re roasting the marshmallows, it’s vital that the outsides be charred and that the insides be warm and gooey (otherwise they won’t whip into the buttercream in a homogenous way—you don’t want lumps of marshmallow!). I suggest keeping a plate and fork nearby during this process, as a couple of random ones sometimes melt more quickly than the others and start to fall off, so be ready for those.
Roasted Marshmallow Buttercream
Ingredients
454 g unsalted butter, room-temperature
4 egg yolks, room-temperature
230 g powdered sugar
3 tbsp pure vanilla extract
1/4 tsp salt (pink Himalayan)
25 marshmallows
Instructions
Place butter and egg yolks in a large bowl, and beat on high speed with an electric mixer for 3 minutes.
Sift in powdered sugar, and beat on high for 3 more minutes.
Add in the vanilla, and salt. Beat until just combined (I do this on medium).
Slide the marshmallows onto 2 long metal skewers (I uses barbecue ones).
Take the first one, and roast it over a gas stove set on high (this is what I did), a real campfire, or a strong kitchen blowtorch. They are done when the outsides are burned (yes, burned! Unless you hate that taste of course—but remember, there’s a lot of buttercream to mellow out the flavour, so I prefer to char them all), and the inside is warm and gooey (this is crucial, otherwise they won’t blend into the buttercream properly, so take your time and ensure that they get enough heat).
Use a fork to slide the marshmallows off of the first skewer, into the bowl of buttercream. Immediately whip them in on high for 1 minute.
Repeat steps 5 and 6 with the other skewer.
Enjoy!
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