Marshmallow Frosting

Marshmallow frosting is a light, fluffy, glossy frosting perfect for cakes, cupcakes, and dessert decorating.

I use this Swiss meringue frosting when I want that marshmallow-cream look and texture without buttercream heaviness.

It’s a simple egg whites + granulated sugar frosting that sets up smooth, holds peaks, and works as a cake topping or filling.

Why you'll love this recipe

• Pipes like a dream: glossy, stiff peaks, clean swirls.
• Not too heavy: airy texture with a marshmallow vibe.
• Torch-friendly: easy toasted finish for s’mores-style desserts.

Ingredients You Need

• Egg whites: Medium or large egg whites, no need to bring them to room temperature since they are heated with the sugar.
• Granulated sugar: Regular white sugar or extra-fine sugar for a smoother marshmallow frosting, never powdered sugar.
• Vanilla extract & salt: Pure vanilla for flavor and a small pinch of salt to balance the sweetness.
• Cream of tartar (optional): Helps stabilize the egg whites and keeps the frosting fluffy for piping.
• Corn syrup (optional): 1–2 tablespoons added during heating for extra stability and a smoother, marshmallow-like texture.

Best tips for this recipe

• Dissolve the sugar fully: Heat the egg whites and sugar until smooth to avoid a grainy marshmallow frosting.
• Use clean equipment: Any trace of fat will prevent the meringue frosting from whipping properly.
• Whip to stiff peaks: The frosting should be glossy and hold firm peaks for piping and decorating.
• Use immediately: Marshmallow meringue frosting has the best texture when freshly whipped.
• Torch carefully: If toasting, use quick passes to avoid melting the frosting.

How To Make Marshmallow Frosting

Heat egg whites and sugar over a double boiler until smooth and warm, about 160°F / 71°C.

Transfer the warm mixture to the bowl of a stand mixer fitted with the whisk attachment.

Add vanilla extract and a pinch of salt, then whip on high speed until the frosting is glossy and forms stiff peaks.

Use immediately to frost cakes, cupcakes, tarts, or desserts, or lightly torch for a toasted marshmallow finish.

How to Use This Marshmallow Meringue Frosting

• Cupcakes: Pipe marshmallow frosting on chocolate or vanilla cupcakes, then toast lightly for a s’mores-style finish.
• Cakes: Use as a light frosting or topping for layer cakes, especially chocolate, lemon, or vanilla cakes.
• Pies & tarts: Spread over pies or tarts instead of classic meringue and torch for a toasted marshmallow look.
• Cookies & bars: Spoon or pipe on brownies, cookie bars, or sandwich cookies for a soft, fluffy topping.
• Hot drinks & desserts: Add a dollop on hot chocolate, brownies, or dessert cups just before serving.

You can also use this marshmallow frosting to make hi hat cupcakes, finished with a crisp chocolate shell.

Storage

Store marshmallow frosting in an airtight container in the refrigerator for up to 24 hours. Rewhip briefly before using.

Recipe Variations

• Vanilla bean frosting: use vanilla bean paste instead of extract
• Chocolate marshmallow frosting: fold in melted, cooled chocolate
• Lemon marshmallow frosting: add a small amount of lemon zest
• Coffee marshmallow frosting: dissolve instant espresso in the warm mixture
• Toasted marshmallow frosting: torch lightly after piping for a s’mores finish

If you’re looking for more frosting and filling ideas for cakes, you can find them all here.

Recipe Questions

Can I make marshmallow frosting ahead of time?

Yes. It’s best used the same day but can be stored chilled for up to 24 hours.

Does marshmallow frosting harden in the fridge?

It firms up slightly but stays soft. Rewhip briefly to restore the texture.

Can I torch this frosting?

Yes. It toasts beautifully with a kitchen torch, just like meringue.

Is this frosting stable for piping?

Yes, as long as it’s used fresh and kept cool.

More Meringue Frosting Recipes

• Swiss meringue
• Italian meringue
• French meringue
• Swiss meringue buttercream
• French meringue buttercream

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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