Learn how to make fluffy and light marshmallow frosting, perfect for topping cakes, cupcakes, or even decorating cookies. This easy recipe brings a delicious and airy sweetness to your desserts, adding a fun and tasty finishing touch!
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Marshmallow frosting recipe is a super light and fluffy topping, similar to a sweet meringue, that adds an airy, indulgent touch to your baked goods. Perfect for frosting cakes, cupcakes, or even as a filling, it brings a delightful sweetness and smooth texture to any dessert!
Made just like Swiss meringue, marshmallow frosting is created by heating egg whites and sugar over a double boiler before whipping them. This method results in a soft, airy frosting that has the delightful texture of marshmallows.
This marshmallow fluff frosting is perfect to make a delicious toasted marshmallow topping on your tarts, pie filling, cupcakes, or covering a layer cake. Its light and fluffy texture makes it an ideal and delicious finishing touch for all your desserts.
Ingredients You Need
You’ll need these ingredients to make this easy marshmallow meringue frosting recipe:
- Egg Whites: Use medium egg whites. They don't need to be at room temperature.
- Sugar: Use regular granulated sugar if possible extra-fine sugar, but avoid powdered sugar.
- Vanilla and Salt: Add a touch of pure vanilla extract for a mild flavor, and a pinch of salt to balance the sweetness.
- Cream of Tartar (optional): Helps stabilize the egg whites for a fluffier, longer-lasting frosting.
- Sugar syrup (optional): add 1 to 2 tablespoons of corn syrup during heating for added stability and a smoother texture.
Don't throw away your egg yolks: Use them to make lemon curd, chocolate chip cookies with egg yolks, or a classic French buttercream.
How To Make Marshmallow Frosting
Here are some quick visual instructions. Remember, the full instructions with exact ingredients are in the main recipe card below!
Step 1: Place egg whites and granulated sugar in a heat proof bowl, then cook them over a double boiler in a small saucepan with simmering water for about 4 minutes in medium heat until the sugar granules have dissolved.
>> You can monitor the cooking process using a candy thermometer; the mixture should reach a minimum temperature of 131°F (55°C).
Step 2: Transfer the white mixture to the bowl of your mixer or stand mixer fitted with the whisk attachment.
Step 3: Add the vanilla extract and a pinch of salt (optional), then whisk on high speed until you achieve stiff, glossy peaks.
Step 4: Immediately use these whipped egg whites on your cakes, cupcakes, tarts, and other pastries.
How to Use This Meringue Frosting
- Buttercream frosting: If you add chunks of butter, you’ll get a Swiss meringue buttercream.
- Cupcakes: Use marshmallow cream with a piping bag to top your chocolate cupcakes, giving them a sweet, light finish like these ghost cupcakes, S'more cupcakes, hot chocolate cupcakes or hi hat chocolate cupcakes.
- Cakes: Frost your layer cakes with marshmallow frosting for an airy, shiny look that will impress guests, such as with a lemon meringue cake or in a chocolate cake.
- Lemon tarts: Swap traditional meringue with marshmallow frosting for a softer, melt-in-your-mouth texture on lemon meringue tart or lemon tartlets.
- Cookies: Add a fluffy marshmallow layer on top of cookies for an extra sweet touch.
- S’mores: Spread the frosting on Graham crackers with chocolate for a homemade version of s’mores.
- Brownies: Add a layer of marshmallow frosting to brownies and broil them for a toasted effect.
- Donuts: Glaze donuts with marshmallow frosting for a sweet and light topping.
- Hot chocolate: Serve a spoonful of marshmallow frosting on hot chocolate for an extra indulgent treat.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Will marshmallow frosting hold up in hot weather?
Marshmallow frosting is not as heat-stable as buttercream or ganache. It’s best used for indoor events or stored in a cool environment. If it’s exposed to heat for too long, it may soften or lose its structure.
Can I toast marshmallow frosting like meringue?
Yes! Marshmallow frosting can be toasted using a kitchen torch for that delicious s'mores-style flavor. It gives the frosting a slight caramelized texture and appearance.
More Frosting Recipes
I hope you love this marshmallow creme frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Marshmallow Frosting
- Total Time: 19 minutes
- Yield: 12 portions
Description
Delicious, fluffy, and smooth marshmallow frosting, super easy to make and perfect for topping cupcakes, pies, or using as filling or coating a cake. This recipe decorates 10-12 cupcakes or a 6-inch layer cake.
Ingredients
- 4 egg whites - medium
- 200 g (1 cup) superfine sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Place the egg whites and sugar into the bowl of a stand mixer or a heatproof bowl.
- Set this bowl over a saucepan with a little water heated over medium heat and cook in a double boiler for about 4 minutes until the mixture reaches at least 55°C (130°F) and the sugar is fully dissolved.
- Place the bowl back on the stand mixer fitted with the whisk attachment, add the vanilla extract, and whisk on medium-high speed for about 5 to 10 minutes until you get a shiny, firm meringue with stiff peaks.
- Use the frosting immediately to decorate your cupcakes or cakes.
Notes
Storage: Store the frosting in an airtight container for up to 5 days in the fridge.
Tips:
- Use clean and grease-free utensils.
- Heat the mixture until the sugar is fully dissolved.
- Whisk the egg whites to stiff peaks for a stable frosting.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: frosting, fillings, cream
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 87
- Sugar: 16.8 g
- Sodium: 21 mg
- Fat: 1.4 g
- Carbohydrates: 16.8 g
- Protein: 1.8 g
- Cholesterol: 54.6 mg
great recipe. I used it for frosting a "Angel Kiss" cake and the result was fabulous. The texture and taste are incredible good. I made meringue cookies with the leftover frosting.