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
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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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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!
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?
Hi! Is it ok to use icing sugar?
No, you need granulated for this recipe for a few different reasons.
Does it taste like marshmallows?
Hi how stable is this frosting on a cake and will it keep its shape once piped
will keep it’s shape, absolutely!
First time making a marshmallow frosting and it came out great! Consistency was perfect. Frosted chocolate cake and refrigerated it until we ate it in the evening.
★★★★★
So glad you enjoyed!!
Ive tried making this twice and somehow my batter won’t thicken and stiff up :/ any suggestions?
Do you think I could use meringue powder instead of the egg whites? How would you recommend making that swap?
I haven’t tried that swap in the specific recipe, but 2 teaspoons of meringue powder + 2 tablespoons water = 1 large egg white is a general rule!
Will adding less sugar (half as much) prevent the whites from getting thick and forming any peaks at all?
Hi, can this be used to mix in a cookie mixture and baked
I’m not sure if I understand your question… like swirled into a cookie dough?
Can u use a hand held mixer with regular beaters?
Yes you can 🙂
wow!! i made something on the lines of a smore cake and this made it so amazing!!! i definitely recommend this! absolutely delicious!
★★★★★