S’mores Buttercream Frosting combines delicious frosting with the taste of S’mores!
It’s day two of S’mores Week, and I have a really serious recipe for you today. S’mores Buttercream Frosting! About five seconds ago I ate some of this straight out of the container in my fridge. It’s that good. Though, I suppose that if you are a more civilized human being, you could do something like put it on some vanilla cupcakes. Or make a graham cracker sandwich with it.
Graham cracker sandwiches with frosting was one of my favorite treats when I was younger. And seriously what frosting is better to stick between two graham crackers than s’mores frosting?? Right??
The other day I saw this picture on Instagram from my friend Julianne of Beyond Frosting. She was making some Rice Krispie Frosting! And since we were coming up on S’mores Week, a light bulb went off in my head! S’mores Buttercream Frosting!!
The possibilities for this frosting are pretty much endless. It is good enough to be called s’mores, but chocolately enough to be used just all the time as frosting. The marshmallow and the chocolate pair together perfectly (duh) and the marshmallow gives the buttercream such an airy and wonderful quality. This is seriously my most favorite frosting ever.
S’mores Buttercream Frosting
Ingredients
- 1 cup melted chocolate
- 1/2 cup melted marshmallows
- 1/2 cup softened butter
- 2 tsps vanilla
- 1/4 cup heavy cream
- 4 cups powdered sugar
Instructions
- In the bowl of a stand mixer with the whisk attachment on, cream together the butter, melted chocolate, and melted marshmallow until mostly smooth. Scrape down the sides with a spatula as necessary.
- Cream in the vanilla and the cream.
- Then slowly add the powdered sugar one cup at a time. Once all the sugar is added, whisk on high for about two minutes.
- Use immediately, or keep refrigerated until ready to use. Make sure to let it sit out before frosting cupcakes or a cake to make it easier to spread.
Lauren says
Hello would this buttercream be good between cakes with fondant on them? I mean would it hold up?
My guess is that it would work fine, but I have such minimal experience with fondant that I don’t feel qualified to answer.
Jenny says
This looks good! Sounds very interesting. How can you mix melted marshmallows in? Wouldn’t theyall jusr clump when added to the mixer?? Wouldn’t it be easier to use marshmallow fluff? Could we substitute that?
You could definitely try it with Marshmallow Fluff! If you do that, let me know how it goes!
Lisette says
Can you specify what you mean by melted chocolate? Chocolate chips, chocolate bars? and how did you melt it?
Melted chocolate chips!
Ashley Rabon Jeffcoat says
About how many cupcakes would you be able to use for this frosting?
24 if you do a small amount of frosting, 12 if you are going to pipe it on.
Brock Fischer says
I’ve never seen a buttercream that uses a whisk. Have you tried piping it? Everywhere else I read says that whisking buttercream incorporates too much air resulting in drooping. I might use the paddle attachment as other buttercreams call for to be safe. Any thoughts?
I always use a whisk attachment and don’t have problems, but my buttercream use LOTS of powdered sugar and as a result, definitely do not droop.
Monica says
This recipe was delicious, but I doubled the amount of butter and marshmallows. It only made enough to frost a two layer 8-inch cake, with none left over for piping. I think using marshmallow creme would have been easier than melting the marshmallows, too. How I made it was a big hit, though! I paired it with Dark chocolate cake and added Graham cracker crumbles (basically graham crust crumbles) in between and on top. Oh my delicious!
Tiffany says
What kind of cream is suggested to be used?
Heavy cream.