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?
Print
Fluffy Marshmallow Frosting
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: covers one 8 or 9 inch cake OR pipes onto 12 cupcakes 1x
- Category: Dessert
- Method: Bowl
- 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
- 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.
Want To Save This Recipe?
Find more recipes like this:
PIN for later:
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?
I was wondering same thing as Robi. I’m looking for a marshmallow that I can pipe inside my pumpkin pie batter to add interest
This will work! It has the consistency of a lighter Marshmallow Fluff that will hold it’s shape fairly well.
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!
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?
Fluff consistency will be a little thicker. I actually have a recipe coming soon for Homemade Fluff! And yes, you can use it to fill cakes.
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?
I would wait until the day or at least the night before. It is fairly sturdy, but climate and other factors can play in and I would hate for them not to be pretty!
Followed recipe exactly, turned out perfect! I have extra, how should I store this?
Can you dip it in ganache ?
Yes, it will hold up to a thin ganache 🙂
Could you also add actual marshmallows to the mixture??
Although I agree this is like marshmallow (I love it), it’s actually Swiss Meringue. It has that thick, marshmallowy texture, but without gelatin it’s just meringue. Wonderful, delicious meringue. 🙂