Marshmallow frosting is easy to make, super fluffy, and perfect for cakes and cupcakes! You can spread it or pipe it and, best of all, you can toast this marshmallow icing just like a marshmallow roasted over a campfire.
What Do You Need to Make this Marshmallow Frosting Recipe?
You only need three ingredients to make this recipe:
- egg whites
- vanilla extract
- You definitely will want an electric mixer, and ideally a stand mixer for this recipe. I mix the frosting in my stand mixer for almost 20 minutes. Do not attempt to do this by hand.
- Candy thermometer. The egg whites need to reach 100 F on a candy thermometer in order to be safe to eat.
- Culinary torch (This isn’t required, but this marshmallow cake frosting looks amazing when it is toasted.)
How to Make Marshmallow Frosting
Heat the egg whites and the sugar in 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.
This step serves two purposes:
- It helps the sugar dissolve into the egg whites.
- It heats the egg whites to a safe-to-eat temperature without the egg whites getting so hot that they cook.
During this step, make sure there are no egg yolks mixed in with the egg whites and that the bowl is completely dry. Yolks or a wet bowl can keep the frosting from whipping up properly.
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.
How Long Does Marshmallow Frosting Last
Marshmallow frosting is best the day that it is made. If it sits out too long, it will start to separate.
However, once you torch it, you can leave it in the refrigerator for days and it will hold its shape really well.
To torch the frosting, use a culinary torch on medium heat. Start with the torch a few inches away from the frosting and move closer as needed.
What to Use This Frosting On
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.
Marshmallow frosting also works really well on cakes. Below, you’ll see it on my pressure cooker tres leches cake.
Cheater Marshmallow Frosting
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!!
It’s the method that I use on my sweet potato muffins shown below.
If You Like This Recipe, You May Also Like…
- My vanilla buttercream (It tastes like melted vanilla ice cream!)
- Chocolate cream cheese frosting (This is my favorite frosting ever!)
- Cookie dough frosting (Why wouldn’t you want to top your cupcakes with cookie dough?!)
- Strawberry whipped cream (This is a nice, light alternative to frosting.)
- S’mores cupcakes from Baking Mischief (These would be perfect with marshmallow frosting.)
- 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.