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.
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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?
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?
Just grab some Loranns marshmallow flavoring oil and add a few drops to achieve more of a marshmallow taste.
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!