This easy-to-make Fluffy Marshmallow Frosting is spreadable, pipe-able and all around glossy and gorgeous!
Fluffy Marshmallow Frosting Is Sweet, Light, and GORGEOUS!
I love frosting so much and since I’ve got the basics here on my site for you (Perfect Buttercream and Creamy Chocolate Frosting). We now get to move on to the FUN STUFF!!
This marshmallow frosting is fluffy, creamy, glossy, sweet but not too sweet, spreadable, pipe-able and an ALL AROUND WINNER.
What Actually IS Marshmallow Frosting?
This is the frosting for those of you who (gasp) aren’t into buttercream. It’s such a beautiful frosting and it’s easy to make. It also happens to be much lower in fat and calories than buttercream, if you’re worried about that kind of thing.
It starts with an egg white base. You heat the egg whites so there is no danger of salmonella. You whip them up with granulated sugar, cream of tartar (to stabilize the egg whites), a pinch of salt, and a little vanilla extract.
You whip it for 7-9 minutes, so a stand mixer works best, but you can absolutely do it with a hand mixer… but you want the peaks to be stiff and glossy.
The only down-side to this frosting is it doesn’t really keep for very long. I always recommend serving the same day. BUT if you have to store it, airtight in the refrigerator for up to 24 hours max.
It pipes like a DREAM…
And it toasts up so pretty using a kitchen torch.
You can absolutely spread this on a cake, but it isn’t great for FILLING a cake, because it is so soft in texture. It’s best for covering cakes, and piping onto cupcakes.
Dreamy, isn’t it?
PrintFluffy Marshmallow Frosting
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Cook Time: 10 mins -
Total Time: 10 mins
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Yield: covers one 8 or 9 inch cake OR pipes onto 12 cupcakes 1x -
Category: Dessert
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Method: Bowl
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Cuisine: American
Cook Time:
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PinDescription:
This easy-to-make Fluffy Marshmallow Frosting is spreadable, pipe-able and all around glossy and gorgeous!
Ingredients:
- 4 large egg whites
- 1 cu granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Instructions
- Add the egg whites, granulated sugar, cream of tarter, and salt to a heat-safe bowl of an stand mixer. Set the bowl over a saucepan filled with a few inches of simmering water.
- If you aren’t using a stand mixer, use any large heat-safe bowl, with high sides for mixing.
- Heat the mixture, whisking constantly until the egg whites are warm to the touch and sugar has dissolved, about 3 – 4 minutes.
- Remove the bowl from the heat and transfer to your stand mixer fitted with the whisk attachment. Mix on high speed, until stiff, glossy peaks form, about 7-9 minutes. Add the vanilla during the last 10 seconds of mixing.
- Spread or pipe onto cake immediately.
Notes:
Best if used immediately.
Keywords:: frosting recipe, how to make frosting, homemade frosting, vanilla frosting recipe, easy frosting recipe, best frosting recipe, frosting homemade recipe, homemade frosting cake, homemade frosting for cake, marshmallow frosting
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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Hi,
I love how you torched lines in your piped marshmallow. How do you do that magic? I guess the tip you used must leave the ridges? What brand/number gives that look?
Making your fluffy marshmallow frosting for my own birthday cake this week!
Cheers,
Anne
This was amazing and came out great !!! I love the taste !!
★★★★★
Hello, can i make this icing and put it in sealed piping bag and use it after a few hrs?
I have a friend requested this icing for a DIY cake kit giveaways.
It sets up and might be hard to pipe after sitting in the bags.
Divine! I used to frost a dozen chocolate cupcakes and had lots leftover! I didn’t bother with a piping bag, but next time I will or make 2 dozen cupcakes. This is so delicious and in my opinion, way better than buttercream! Follow the instructions as written and you just can’t miss. I think it would be good in a layer cake with some crushed pineapple mixed in as a filling for the middle layer. Thanks for this wonderful recipe!
★★★★★
Hi,
How would this hold up in hot weather. I would like to make smore’s cupcakes for my son’s birthday in August. But I am thinking they’d be fine if we have something at home. I can keep them indoors. But if we end up having something outdoors, then how would the frosting do?
★★★★★
I think it will do fine as long as it’s not too humid!
Hi! Just came across this! If I use this for lemon meringue pie, I assume I don’t need to bake it, and I can just spread on the pie and torch it? Thanks!!!
You don’t need to bake this!
How long can this frosting be unrefrigerated?
Honestly I don’t refrigerate this frosting unless I am making it in advance! I prefer my buttercream at room temp!
This is a standard Swiss meringue.
No, it’s not. It is what you get before you add BUTTER to SMBC. THIS is marshmallow or merengue frosting…what my mother called 7 minute frosting.
What happens after 24 hours? Does it deflate? Or is it unsafe to eat?
IT will deflate a bit 🙂
Does this taste like marshmallows? 😉
It tastes like frosting more so than marshmallows, but it definitely has a subtle marshmallow flavor!
First of all, this was amazing. We didn’t end up using it all to cover the cake (which was a little more than two tiers, to give you an idea) so we just ate the rest of it ourselves because it was too good. I wasn’t able to find any comments before I made it about how long it actually lasts, so I wanted to share that I made it on a Tuesday and finished it on a Friday. The marshmallow had started to lose its shape but it wasn’t falling off or separating. I also stored it in the… Read more »
Mine didn’t thicken enough to be pipeable. What can i do?
That’s strange, but you can always add a bit more powdered sugar to frosting to thicken it!
Keep beating. That’s the trick. I’ve watched 20 minutes go by using a stand mixer just to get the texture I’m craving.
Also…you might have not let the sugar dissolve enough. I recommend using a digital thermometer to assure you reach 160 degrees Fahrenheit not just for safety reasons (die Salmonella die!) but to ensure maximum dissolution of the sugar. Again, I’ve lost 15-20 minutes at the stove on this part too. Time and patience are your friend.
I was wondering if this could go on cakes and cupcakes
Yes!
Hi! I just made it and it’s amazing! How do you store extra frosting? Or do you have to use it all?
★★★★★
You can refrigerate it for up to 3 days 🙂
Has anyone made this recipe the night before? Did it last the next day?