Fluffy Marshmallow Frosting

The FLUFFIEST Marshmallow Frosting

This easy-to-make Fluffy Marshmallow Frosting is spreadable, pipe-able and all around glossy and gorgeous!

FROSTING FRIDAY coming at ya again!!

Frosting Friday Week One - PERFECT BUTTER CREAM #FrostingFriday

How are y’all liking this series so far? I feel like we go the basics out of the way the first two weeks with Perfect Buttercream and Creamy Chocolate Frosting….and now we get to move on to the FUN STUFF!!

Ummmm….HELLLOOOOOOO BEAUTIFUL MARSHMALLOW FROSTING!!

Can you even right now?

This frosting is fluffy, creamy, glossy, sweet but not too sweet, spreadable, pipe-able and an ALL AROUND WINNER.

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?

Have a great weekend!

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Fluffy Marshmallow Frosting

  • Author: Cookies & Cups
  • Cook Time Cook Time: 10 mins
  • Total Time Total Time: 10 mins
  • Yield Yield: covers one 8 or 9 inch cake OR pipes onto 12 cupcakes 1x
  • Category Category: Dessert
  • Method Method: Bowl
  • Cuisine Cuisine: American

Description:

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

  1. 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.
  2. If you aren’t using a stand mixer, use any large heat-safe bowl, with high sides for mixing.
  3. Heat the mixture, whisking constantly until the egg whites are warm to the touch and sugar has dissolved, about 3 – 4 minutes.
  4. 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.
  5. 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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Marji
Marji

Hi! Is it ok to use icing sugar?

Cate G
Cate G

Does it taste like marshmallows?

Rekha
Rekha

Hi how stable is this frosting on a cake and will it keep its shape once piped

Sara
Sara

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.

Cinthia
Cinthia

Ive tried making this twice and somehow my batter won’t thicken and stiff up :/ any suggestions?

Amy
Amy

Do you think I could use meringue powder instead of the egg whites? How would you recommend making that swap?

Lia
Lia

Will adding less sugar (half as much) prevent the whites from getting thick and forming any peaks at all?

Robi Hill
Robi Hill

Hi, can this be used to mix in a cookie mixture and baked

Shari
Shari

Can u use a hand held mixer with regular beaters?

nina
nina

wow!! i made something on the lines of a smore cake and this made it so amazing!!! i definitely recommend this! absolutely delicious!

Mary
Mary

Hi Shelley! Recently I tried making marshmallows at home twice. Lately I have been wanting to make Chocolate Marshmallow Teacakes. Where I reside, marshmallow fluff isn’t available. I was planning to make homemade fluff , when I came across recipes like “Double Boiler Marshmallow frosting”, ‘Marshmallow Maringue frosting”. I’m confused. Is there any difference between fluff and frosting? Can they be used interchangeably? Can I use the frosting to fill teacakes?

Leijah
Leijah

Hi!

I’m trying this recipe this weekend and am super excited to try it out! However, I’m making them as a Christmas present for some coworkers. I was going to make the cupcakes and frost them on Saturday, then give them to my coworkers on Monday. I also bought a torch specifically for this!

Would this frosting be able to hold up without weeping over the weekend in the fridge? Or should I wait until the day of to frost them?

Taylor Widener
Taylor Widener

Followed recipe exactly, turned out perfect! I have extra, how should I store this?

Missy
Missy

Can you dip it in ganache ?

Sabrina
Sabrina

Could you also add actual marshmallows to the mixture??

Shelly 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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