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You’ve Gotta Try Joshua John Russell’s Toasted Marshmallow Buttercream

Love the taste of toasted marshmallow? Well this toasted marshmallow buttercream recipe from cake star Joshua John Russell might just make the best buttercream we’ve ever had. Don’t believe us? You’ve gotta try it for yourself!

(P.S. If you need a little inspiration, check out how Joshua uses the recipe in the latest episode of his YouTube show Man About Cake.)

Toasted Marshmallow Buttercream

(It’s like camping for your mouth…)


Enough to fill and ice a 10-inch round cake


  • 3 cups granulated sugar
  • 2 cups water
  • ½ cup meringue powder
  • 12 sticks unsalted butter
  • 2 tablespoons Madagascar Bourbon Vanilla Bean Paste
  • 1 cup confectioners’ sugar


1. In a small pan combine granulated sugar and water.

2. Bring to a boil at medium heat to dissolve the sugar. Let it cool completely.

3. Add sugar/water mixture and meringue powder to a stand mixer fitted with the whip attachment. Whip on high speed until full peaks are formed (8 to 10 minutes).

4. Turn mixer off and brown meringue with a brulée torch until the top surface is golden brown.

5. Turn mixer on low and spin until white again.

6. Brown again and repeat the same process about three times. Taste the mixture. If it tastes like toasted marshmallow, then you’re ready to add the butter. (If not, brown the meringue with the torch a few more times, always mixing between brownings.)

7. With the mixer on medium speed, add the butter one stick at a time.

8. Last, add the vanilla and confectioners sugar and mix on low until fully incorporated. until smooth.

Watch Joshua whip up this recipe on this week’s “Stars, Stripes & Toasted Marshmallow” episode of Man About Cake.

Americana Cake, as seen on Man About Cake

Watch on YouTube


cheryl beatty

is the amount of butter correct? that would be 3 lbs of butter…….

Cathanne Bart

Is there a way to substitute liquid vanilla for the paste?


12 Sticks of butter seems a bit much!!! That’s 3 cups!


That is A LOT of butter. Is it possible to leave some out? Can I sub a portion of it for shortening? 3 pounds of butter makes for some expensive cake!


Hi all! While 12 sticks is definitely a hefty amount of butter that is the correct amount. Just wait until you taste how delicious and indulgent it is though, definitely worth the calories!


Im amazed at how much butter it is and yes the butter cream taste is incredible. My daughter is home from college baking and pastry student and it seems that’s all I buy is butter lol. I thought it was way too much also, but when you see her make it you understand.


How well does this keep if you don’t use it all at once? What’s the best method to keep stored ? Sounds delicious!


This is actually a take on IBC or SBC frosting and both of theses frosting take a lot of butter. So the butter portion of this recipe do not surprise me. If you stay in a hot climate area, like me… Phoenix, I would suggest replacing half of the butter with high ratio shortening.


is it possible to just use egg whites? if so, what’s the subsitution ratio and do i still need a simple syrup? should i just go about making a swiss meringue buttercream and toasting the meringue instead? D:


Butter – Cream – Frosting … how rich and delicious. Thanks!

Natalie MacAskill

What is 12 sticks of unsalted butter in Australian measurements?

Cathie Huxtable

678 gms


Like it in pdf format please!

Stephanie Martin

And if you don’t have a brûlée torch?

Dave Smith

I’m pretty sure the butter is incorrect – if you look at the episode he only used like 5 sticks.
King Arthur’s IBC recipe uses the same amount of meringue powder and 6 sticks.


I used just the toasting instruction part of this recipe (different ratios for my SMBC, as I have my own favorite) and it was really yummy! I torched the Meringue 5 times. I probably could have torched it more times, for a more intense toasted flavor, but got nervous it would ruin my Meringue!


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