Switch up your normal buttercream frosting for a light and fluffy homemade marshmallow frosting! It’s perfect for topping cakes, cupcakes, and pies for that perfect marshmallow flavor and texture or bringing the essence of s’mores to any dessert!
Best of all, this fluffy marshmallow frosting recipe is straightforward to make. No hard-to-find ingredients are needed, and I break down the recipe step-by-step so you can make it flawlessly every time. Toast the frosting with a torch to add classic toasted marshmallow flavor, or make an ultra-quick variation with a jar of marshmallow creme! For more homemade frosting recipes, check out my Swiss meringue buttercream, Italian buttercream, and cream cheese frosting.
Ingredients
Egg Whites — beaten until thick and glossy to form the base of the frosting. Use egg whites from fresh eggs; carton egg whites don’t whip up well. Separate the eggs when they’re cold, then let them come to room temperature to help them whip up fast.
Sugar — granulated sugar makes the frosting sweet and helps stabilize the egg whites when beaten.
Cream of Tartar — this ingredient is crucial for stabilizing the egg whites, helping the frosting hold its stiff peaks. You can find cream of tartar in the grocery store’s baking aisle, usually in the spice aisle.
How To Make Marshmallow Frosting
1. Add the egg whites, sugar, and cream of tartar to a medium, heat-proof mixing bowl that fits over a double boiler or a small pot.
2. Whisk vigorously for 1 minute until foamy. Scrape down the sides of the bowl with a spatula.
3. Fill the small pot or double-boiler with 1 inch of water and bring it to a simmer over medium-high heat. Reduce the heat to medium-low and place the bowl with the egg mixture over top, ensuring that the bottom of the bowl does not touch the water. Cook the egg white mixture, stirring frequently, for 8 to 10 minutes until the sugar is dissolved and the temperature reaches 160°F.
4. Place the egg mixture in the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla extract and salt.
5. Beat the frosting mixture at high speed (level 8) for 4 to 5 minutes or until thick, glossy, stiff peaks form and the sides of the bowl are just warm to the touch.
6. Spread or pipe the frosting onto a cake or cupcakes. If desired, you can toast the meringue-style frosting with a kitchen torch.
Use A Torch For Toasted Marshmallow Flavor
This step is optional but encouraged if you have a kitchen torch. Toasting the frosting creates a classic campfire toasted marshmallow flavor, ideal for chocolate desserts!
Can I Make This With Marshmallow Fluff?
You can use marshmallow cream (or fluff) to make a different type of frosting, which is more like a marshmallow buttercream frosting. It’s important to know that this variation cannot be toasted.
To make this version, add 1 cup of unsalted butter softened to room temperature to a large bowl and beat until creamy. Add 2 cups of powdered sugar and beat until smooth. Next, add one 13-oz jar of marshmallow fluff, ½ teaspoon of vanilla, and ¼ teaspoon of salt. Beat until smooth and creamy, and spread or pipe it onto baked goods.
Ways to Use Marshmallow Frosting
There are seemingly endless ways to enjoy this smooth and fluffy frosting! Pipe it on chocolate cupcakes, spreading over a chocolate cake, and swirl it on top of a s’mores cake.
You can also sandwich it in oatmeal cream pies, spread it on peanut butter sandwiches, or pipe it on top of chocolate pudding or chocolate mousse. It makes a showstopping presentation when spread or piped on top of a s’mores pie, pumpkin cheesecake, or homemade brownies. You can also use it as an alternative topping for lemon meringue pie or chocolate pie!
How to Store
The frosting should be used immediately because the meringue will start to set after it is whipped.
Baked goods topped with frosting can be kept for 6-8 hours at room temperature before covering and refrigerating for up to 3 days. I do not recommend freezing this frosting.
Pro Tips For Making This Recipe
- Cook the egg whites to the proper temperature. The sugar and egg mixture is ready to whip when it reads 160°F with a candy thermometer, and the sugar completely dissolves. If you don’t have a thermometer, you can rub a small amount between your fingers; it is ready once it feels very warm and smooth. If you feel any sugar granules, keep stirring it over the hot water.
- Don’t let the mixing bowl touch the simmering water. The bowl should rest over it, not in contact with it, allowing for even heat. If your stand mixing bowl fits over your boiler without touching the water, you can cook the mixture in it before whipping. But I actually prefer using a separate bowl to keep my mixing bowl from getting hot.
- For a perfectly white frosting, use clear vanilla extract. Natural vanilla extract is bourbon-colored, adding a light golden tone to the homemade frosting.
Frequently Asked Questions
The most common reason marshmallow frosting gets runny is that the egg whites and sugar didn’t fully come up to temperature. Cook the sugar mixture on the double boiler with a candy thermometer until it reaches 160°F (up to 170F). Hitting this temperature affects the proteins in the egg whites, creating a meringue that is more stable and sturdy when whipped.
It’s also possible it wasn’t whipped long enough. You will know it is ready when the outside of the bowl just feels warm to the touch, not hot, and the frosting has enough structure to firmly hold its shape when you remove the whisk attachment; this should take at least 4 to 5 minutes.
The frosting will hold in its shape at room temperature for several hours before it needs to be covered and refrigerated for up to 3 days.
Yep! Once the frosting has achieved stiff peaks, whip in a few drops of liquid food coloring or a small swipe of gel food coloring until you have achieved your desired color intensity.
If you love this recipe try these out!
If you’ve tried this Marshmallow Frosting recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Marshmallow Frosting Recipe
Equipment
- Double boiler
- Stand mixer with whisk attachment
- Piping tips
Ingredients
- 4 large egg whites (140g)
- 1 cup granulated sugar (200g)
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- In a medium, heat-proof mixing bowl (that fits over a double-boiler), whisk together the egg whites, sugar, and cream of tartar for 1 minute until foamy. Scrape down the sides of the bowl with a spatula.
- Fill the double-boiler with 1 inch of water and bring it to a simmer over medium-high heat. Reduce the heat to medium-low and place the bowl with the egg mixture over top, ensuring that the bottom of the bowl does not touch the water.
- Cook the egg white mixture, stirring frequently, for 8 to 10 minutes until the sugar is dissolved and the temperature reaches 160°F. (Be careful, the mixture is very hot. You should not feel any sugar granules when rubbed between your fingers.)
- Place the egg mixture in the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla and salt. Beat on high speed (level 8) until thick and glossy and the sides of the bowl are just warm to the touch, 4 to 5 minutes.
- Spread or pipe the frosting onto a cake or cupcakes. (This frosting should be used immediately as the meringue will start to set after it is whipped.) You can use a kitchen torch to toast this meringue-style icing, if desired.
Notes
- Cook the egg whites to the proper temperature. The sugar and egg mixture is ready to whip when it reads 160°F with a candy thermometer, and the sugar completely dissolves. If you don’t have a thermometer, you can rub a small amount between your fingers; it is ready once it feels very warm and smooth. If you feel any sugar granules, keep stirring it over the hot water.
- Don’t let the mixing bowl touch the simmering water. The bowl should rest over it, not in contact with it, allowing for even heat. If your stand mixing bowl fits over your boiler without touching the water, you can cook the mixture in it before whipping. But I actually prefer using a separate bowl to keep my mixing bowl from getting hot.
- For a perfectly white frosting, use clear vanilla extract. Natural vanilla extract is bourbon-colored, adding a light golden tone to the homemade frosting.
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