Rice Krispies Treat Buttercream Frosting
Creamy buttercream frosting infused with ground Rice Krispies cereal and marshmallow cream, studded with finely chopped Rice Krispies treats. Light, fluffy, and textured with a nostalgic crispy element. Whipped butter base creates an airy frosting ideal for cupcakes or layer cakes.
Ingredients
- 1 box (12 oz) Rice Krispies cereal
- 1 bag (10 oz) large marshmallows
- 3 cups Rice Krispies cereal, ground into fine crumb
- 1 ½ cup (339 g) unsalted butter, cold
- 4 cups (780 g) powdered sugarconfectioners sugar1:1bakingFull guide →
- 2 tablespoons (45 ml) heavy whipping cream, or milk
- 1 tablespoon (10 ml) pure vanilla extract
- salt, pinch
- 1 jar (7 oz) Kraft Jet Puffed marshmallow cream
- 2 cups chopped prepared Rice Krispies treats
Instructions
- 1
Prepare a batch of Rice Krispies treats according to box instructions in a 9x13 inch pan and set aside to cool.
- 2
Cut butter into pieces and whip using paddle attachment for 5-7 minutes, scraping bowl occasionally, until light in color.
- 3
Grind 3 cups Rice Krispies cereal in food processor into fine crumbs and add to butter, mixing until combined and scraping bowl as needed.
- 4
Add powdered sugar and mix on low speed until incorporated, then add vanilla extract and mix to combine.
- 5
Beat for about 60 seconds, then add remaining powdered sugar with heavy cream and salt.
- 6
Beat on low speed until sugar is incorporated, then increase to medium-high and beat for 3 minutes.
- 7
Add marshmallow cream and beat until combined, adding additional powdered sugar if frosting is too thin.
- 8
Finely chop about 2 cups of prepared Rice Krispies treats to dime size and fold into frosting.
- 9
Use large cookie scoop to frost cupcakes and top with additional chopped treats.
Tips
Whip butter until noticeably lighter in color before adding other ingredients for best texture.
Scrape down bowl frequently when mixing to ensure even incorporation.
If frosting becomes too thin during preparation, add powdered sugar one cup at a time.
Chop Rice Krispies treats to uniform dime size for even texture distribution.
Good to Know
Refrigerate in airtight container up to 5 days. Frosting may firm up when chilled; let sit at room temperature 15-20 minutes before using.
Prepare frosting up to 2 days in advance and refrigerate. Prepare Rice Krispies treats base up to 3 days ahead.
Frost cupcakes or cakes and top with additional chopped Rice Krispies treats. Serve at room temperature for best texture.
Common Mistakes
Do not skip the initial butter-whipping step to avoid dense, greasy frosting.
Do not over-mix after adding marshmallow cream to avoid deflating the frosting.
Do not add all powdered sugar at once to avoid lumpy texture; incorporate gradually.
Do not chop Rice Krispies treats too fine to avoid losing the signature crispy texture.