Marshmallow Frosting
Hello sweet friends! I’ve made plenty of frostings from scratch over the years, but this homemade marshmallow frosting has to be one of my favorite recipes. It’s light, glossy, and stable enough for piping swirls on cupcakes or spooning over a warm brownie. The best part is that it tastes just like marshmallow fluff, but better — sweet, fluffy frosting with a touch of pure vanilla extract. With just a few tricks and simple ingredients, you can make this cloud-like topping right at home.
Best Marshmallow Frosting Recipe
What makes this recipe shine is its texture and versatility. The frosting starts by heating egg whites, sugar, cream of tartar, and a pinch of salt over a gentle boil in a double boiler. Once whipped to stiff peaks, the result is thick, glossy, and stable. Whether you’re topping a cake, torching it for a toasted finish, or using it as a filling for sandwich cookies, this recipe card delivers consistent results every time.
How to Make Marshmallow Frosting
Start by filling a small pot with about two inches of water and set it over medium heat until it comes to a gentle boil. In a stand mixer bowl (or a large glass bowl that will fit over the pan), whisk together the egg whites, sugar, cream of tartar, and salt. Place the bowl over the simmering water to form a double boiler, making sure the bottom of the bowl doesn’t touch the water.
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Whisk constantly until the mixture reaches 140ºF, or until the sugar has dissolved and the mixture feels warm when rubbed between your fingers. Remove the bowl from the heat and set it on your stand mixer fitted with the whisk attachment. Beat the mixture on high speed for 10–15 minutes, scraping down the side of the bowl with a rubber spatula as needed. You’ll know it’s ready when the frosting looks glossy, elastic, and holds stiff peaks.
Finally, add the vanilla and give it a good stir to combine. The result is a billowy, fluffy frosting that tastes just like marshmallow fluff.
Storage
Marshmallow frosting should be used immediately after making. Once piped or spread on baked goods, it will hold its shape. Store decorated desserts in the fridge, but keep in mind the frosting itself can’t be made far ahead — it will begin to deflate if left sitting in a bowl. If you do need to save leftovers, place them in an airtight container in the fridge and give the frosting a quick beat with a hand mixer or a good stir with a rubber spatula before reusing.
Tips & Tricks for Marshmallow Frosting
- Make sure your egg whites are at room temperature — they whip up with better volume.
- Keep the water at a simmer, not a hard boil, or the egg whites may cook.
- Stop whipping once stiff peaks form; overbeating can cause the frosting to lose its shine.
- A kitchen torch adds an irresistible toasted marshmallow flavor.
Variations
- Swirl on cupcakes and lightly toast for extra flavor.
- Spread over brownies for a gooey, campfire-inspired treat.
- Use as a filling for cookies or whoopie pies.
How to Use Marshmallow Frosting
This recipe works so well for frosting cakes, piping swirls on cupcakes, or as a filling for sandwich cookies and s’mores-inspired desserts. Its glossy finish and fluffy texture make it a versatile topping that holds up beautifully when piped or spread. For an extra treat, try giving it a quick toast with a kitchen torch for that classic toasted marshmallow flavor.
FAQ for Marshmallow Frosting
Can I make this frosting ahead of time?
It’s best made right before you need it. You can store it in an airtight container in the fridge for a day, but it will deflate slightly.
What does marshmallow frosting taste like?
It tastes just like marshmallow fluff — sweet, vanilla-forward, and cloud-like.
Do I need a stand mixer?
A stand mixer makes it much easier since you’ll be whipping at high speed for up to 15 minutes, but a hand mixer works too.
Why didn’t my frosting whip up?
Double-check that your bowl and beaters were completely clean and free of grease, and that you reached the right temperature while heating.
Similar Recipes
If you love this homemade marshmallow frosting, try pairing it with this Homemade Brownie Recipe, or these Blueberry Cupcakes. Or explore other favorite frostings like Cream Cheese Frosting or Chocolate Whipped Cream Frosting. Each recipe card has step-by-step instructions to guide you through.
Share Your Bake
If you make this homemade marshmallow frosting, I’d love to see how you use it! Tag me on Instagram so I can share your creation, or leave a review on the recipe card below. Your feedback helps others and means so much to me.
Marshmallow Frosting
Ingredients
- 4 large egg whites
- 1 cup granulated sugar 200g
- ½ tsp cream of tartar
- ¼ tsp salt
- 2 tsp vanilla extract
Instructions
- Fill a small pot with 2 inches of water. Place it over medium heat. Bring to a gentle simmer.
- Add the egg whites, sugar, cream of tartar, and salt to a large glass bowl, and whisk to combine.
- Place the glass bowl on top of the pan to form a double boiler.
- Continue to whisk the mixture over the double boiler, until it reaches 140ºF, or until the mixture is just barely hot, and the sugar has entirely melted.
- Remove from the double boiler. Either whip the mixture in the bowl it already is using a hand mixer, or transfer the syrup to the bowl of a stand mixer, and whip using the whisk attachment.
- You should whip the syrup for about 10 to 15 minutes, or until stiff peaks form. The mixture should be thick, elastic, glossy, forming stiff peaks.
- Add the vanilla and mix to combine.
