Marshmallow Frosting
This homemade marshmallow frosting is light, glossy, and fluffy, with a sweet marshmallow fluff taste. Perfect for cakes, cupcakes, brownies, and more.
Servings 4 cups
Calories 95kcal
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.
Notes
Double boiler setup: The simmering water should not touch the bottom of the glass bowl, or the egg whites may cook. Steam, not direct heat, should be cooking the mixture.
Whipping time: 10–15 minutes is a guide. Stop when the frosting is glossy, thick, and stiff enough to hold a peak that sticks right up.
Use the frosting immediately after making, or it will start deflating. Once you pipe on a cake or spoon over a pie, it will hold up just fine.
This recipe works so well for frosting cakes, piping swirls on cupcakes, or as a filling for sandwich cookies and s’mores-inspired desserts.
This frosting can be lightly torched with a kitchen torch for a toasted marshmallow look and flavor.
Nutrition
Serving: 2tbsp | Calories: 95kcal