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Fluffiest Marshmallow Frosting

Marshmallow frosting, sometimes called meringue frosting, is super fluffy! You can spread it or pipe it and, best of all, you can toast it just like a marshmallow roasted over a campfire. Plus, it tastes just like marshmallows!

stiff egg white peaks in a stand mixer

Marshmallow frosting is a favorite of mine that I’ve been making for years. It’s so easy to make. The only ingredients you need are egg whites, sugar, and vanilla extract

The only hitch is that you’ll also need a little bit of time – tasty things come to those who wait.

I mix the frosting in my stand mixer for almost 20 minutes. Do not attempt to do this by hand. 

What to Use Marshmallow Frosting On

a group of coffee cupcakes with donuts on top of them

I love using marshmallow frosting on all kinds of desserts. It looks so pretty after I use a culinary torch to brown it. You see it on my coffee cupcakes above and on my lemon meringue cupcakes below.

You’ll notice that on the top cupcakes, I piped the frosting. On the bottom cupcakes, I spread it and used a fork to create a few peaks. I like both looks.

Mile-High Cupcakes

Marshmallow frosting also works really well on cakes. Below, you’ll see it on my pressure cooker tres leches cake.

Pressure cooker tres leches cake with a slice on a cake server

How to Make Marshmallow Frosting

Marshmallow Frosting

Before you get to the fun cloud-making part of marshmallow frosting, you’ll need to set up a double boiler. A double boiler is made by setting a heat-safe bowl (like the metal bowl from a stand mixer) over a pot of boiling water.

In this recipe, the double boiler helps the sugar dissolve into the egg whites and heats the egg whites to a safe-to-eat temperature without the egg whites getting so hot that they cook

Once the egg whites and sugar are combined, it’s time to let your stand mixer do all of the work. First, whisk on medium speed for ten minutes. Then, increase to high and whisk until you have stiff glossy peaks – another five to ten minutes. 

You’ll know that the frosting is ready when the meringue holds a peak on its own without falling over.

Marshmallow Frosting in a mixing bowl

Marshmallow frosting is best the day that it is made. If it sits out too long, it will start to separate.

Using a culinary torch to toast meringue frosting

However, once you torch it, you can leave it in the refrigerator for days and it will hold its shape really well. 

Best Tips for Making Marshmallow Frosting

  • Make sure the inside of the bowl is totally dry,
  • Make sure there are no egg yolks mixed in with the egg whites, and
  • Keep on whisking – don’t stop early.

Marshmallow Frosting Variation

a group of sweet potato cupcakes topped with mini marshmallows

If you want a really fast and easy alternative to homemade marshmallow frosting, simply buy a bag of mini marshmallows. Use something sticky like honey, corn syrup, or frosting to “glue” the marshmallows to the top of your dessert and then brown with a culinary torch. SO EASY!!

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Marshmallow Frosting in a mixing bowl
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4.43 from 7 votes

Marshmallow Frosting

A fluffy frosting that tastes just like marshmallows!
Course Dessert
Cuisine American
Keyword fluffy frosting, marshmallow frosting, meringue frosting
Prep Time 25 minutes
Cook Time 3 minutes
Total Time 28 minutes
Servings 12
Calories 139kcal


  • 7 egg whites
  • 2 cups sugar
  • 1 1/2 teaspoons vanilla extract


  • Combine the ingredients in the metal mixing bowl of your stand mixer and set over a pot filled with boiling water on a range, creating a double boiler.
  • Whisk by hand for a few minutes until the mixture reaches 110 F on a candy thermometer.
  • Place the bowl on a stand mixer fitted with the whisk attachment. Whisk on medium speed for 10 minutes.
  • Increase to high speed and whisk until stiff glossy peaks form, about 5 to 10 minutes more.
  • Pipe or spread frosting onto desserts.
  • Using a culinary torch, toast the frosting.
  • Store in the refrigerator until ready to eat - up to 3 days.


  • Make sure the inside of the bowl is totally dry.
  • Make sure there are no egg yolks mixed in with the egg whites.
  • Keep on whisking – don’t stop early.


Nutrition Facts
Marshmallow Frosting
Amount Per Serving
Calories 139
% Daily Value*
Sodium 29mg1%
Potassium 28mg1%
Carbohydrates 33g11%
Sugar 33g37%
Protein 1g2%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
Light and fluffy marshmallow frosting that is spreadable, pipe-able and all around glossy and gorgeous! Simple, delicious and a perfect topping for any type of cake or cupcake recipe.
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8 comments on “Fluffiest Marshmallow Frosting”

  1. Julie Evinksays:

    5 stars
    I love marshmallow anything and this frosting was no exception! YUMMY!

  2. Noellesays:

    5 stars
    I love using marshmallow frosting, especially on chocolate cupcakes!

  3. Beth Piercesays:

    5 stars
    That looks so fun! I can’t wait to try it! Yummy!

  4. Marjasays:

    5 stars
    I’ve a question.
    You said to put your METAL bowl over a pot with simmering water, but i only have a GLASS and STONE bowl with my stand mixer!
    I want to try your recipe with my glass bowl, but is that possible?
    Thanks in advance for answering.
    Have a great weekend and till next time.
    Oh…and i envie you cos of your Disney cruise!
    I’ve been to the Disney parks in Orlando just once. I’d like to go much more and often but it’s quit a journey for us coming from the Netherlands, Europe! We’re saving up to go just once more cos it’s very expensive all together. The trip, hotel and the Disney parks. But i looooove it so very much! I fully understand that you liked your trip! From where i live it’s much, much cheaper to go to France, but that’s not the real thing to me. I loved Orlando!
    Have a lovely day and enjoy your memories on your cruise!

    • Stefsays:

      As long as your bowl is heat safe, you should be just fine. I have been to the Netherlands once and I would LOVE to go back. I had such a great trip. I hope you make it back to Disney. :)

  5. susansays:

    hi… cam i use pasteurized egg whites?thanks

  6. Bobsays:

    What if I don’t have a candy thermometer

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