This marshmallow frosting is a dreamy, cloud-like topping that will elevate any dessert to new heights. With its silky smooth texture and sweet, airy flavor, it’s perfect for cakes, cupcakes, or even as a dip for fresh fruit. Ready in just 35 minutes, it’s surprisingly simple to whip up, making it a go-to for last-minute treats.
The light, fluffy consistency melts in your mouth, leaving a delightful sweetness that’s not overpowering. Whether you’re a baking pro or a beginner, this frosting is a foolproof way to impress. Plus, it’s versatile enough to pair with chocolate, vanilla, or even citrus flavors, adding a touch of magic to every bite.
What makes this frosting truly special is its irresistible combination of lightness and richness. The marshmallow base creates a pillowy softness, while the subtle hints of vanilla add depth and warmth. It’s a crowd-pleaser that’s as fun to make as it is to eat. In just 5 minutes of cooking and 30 minutes of prep, you’ll have 8 cups of this heavenly topping ready to go.
Perfect for parties, family gatherings, or a cozy night in, this frosting is sure to become a staple in your kitchen. Its creamy, melt-in-your-mouth quality will have everyone asking for seconds—and the recipe!
Ingredients for Marshmallow Frosting
- ¾ cup (150 g) granulated sugar
- ⅔ cup (160 ml) light corn syrup
- 4 large egg whites (130 g) (room temperature preferred; see notes for recipes using leftover yolks!)
- ½ teaspoon cream of tartar
- ⅛ teaspoon table salt
- 1 ½ teaspoons vanilla extract
Step-by-Step Instructions
- Prepare the double boiler: Use a stainless steel mixing bowl (like a KitchenAid stand mixer bowl) and a medium-sized saucepan. Ensure the bowl is clean, dry, and grease-free. Fill the saucepan with 1-2” of water and bring to a simmer over medium-low heat. The bowl should not touch the water.
- Combine ingredients: In the mixing bowl, whisk together sugar, corn syrup, egg whites, cream of tartar, and salt until well combined.
- Heat the mixture: Place the bowl over the simmering water. Whisk constantly until the sugar dissolves and the mixture reaches at least 160°F (70°C). Test by rubbing a small amount between your fingers—it should feel smooth, not gritty. Be careful, as the syrup is hot!
- Whip the frosting: Remove the bowl from heat and attach it to your stand mixer fitted with a whisk attachment. Start on low speed, then gradually increase to high. Beat for 5-10 minutes until thick, glossy, and stiff peaks form.
- Add vanilla: Stir in vanilla extract until fully incorporated.
- Use or store: Use the frosting immediately or cover tightly and store at room temperature. If it sits for several hours, re-whip before using. Optionally, toast with a culinary torch after piping for a toasted marshmallow effect.
Perfect Pairings: What to Top with Marshmallow Frosting
This fluffy marshmallow frosting is a dream on cupcakes, especially chocolate or vanilla. It’s also fantastic on layer cakes, brownies, or even as a dip for fresh fruit like strawberries or bananas. For a fun twist, try piping it onto graham crackers for a s’mores-inspired treat!
Storage Secrets: Keeping Your Frosting Fresh
If you’re not using the frosting right away, cover it tightly with plastic wrap or transfer it to an airtight container. It can sit at room temperature for up to 8 hours. If it loses its fluffiness, simply re-whip it with your stand mixer for a minute or two to bring it back to life.
Time-Saving Tips for Busy Bakers
To speed things up, prep your double boiler while your egg whites come to room temperature. Use a candy thermometer to monitor the syrup’s temperature—it’s quicker and more accurate than testing by hand. If you’re short on time, skip the double boiler and use a heatproof bowl in the microwave, heating in 15-second intervals and whisking in between.
Equipment Essentials: What You’ll Need
A stand mixer with a whisk attachment is ideal for this recipe, but a hand mixer works too. Make sure your mixing bowl is completely clean and grease-free for the best results. A candy thermometer is helpful for checking the syrup’s temperature, but if you don’t have one, the finger test works in a pinch.
Common Questions Answered
Can I use pasteurized egg whites?
Yes, pasteurized egg whites are safe to use and work well.
What if I don’t have cream of tartar?
You can substitute it with an equal amount of lemon juice or white vinegar.
Can I toast the frosting without a torch?
Yes, place it under a broiler for a few seconds, but watch it closely to avoid burning!
Marshmallow Frosting
Ingredients
- ¾ cup granulated sugar (150 g)
- ⅔ cup light corn syrup (160 ml)
- 4 large egg whites room temperature preferred, see notes for recipes that can make use of your leftover egg yolks! (130 g)
- ½ teaspoon cream of tartar
- ⅛ teaspoon table salt
- 1 ½ teaspoons vanilla extract
Instructions
- Before you begin: prepare a double boiler. I like to use my stainless steel KitchenAid mixing bowl (since I like to do all the mixing with my stand mixer) and a medium-sized saucepan that is large enough to suspend the bowl without it touching the bottom of the pan. Make sure that the bowl that you will be adding your egg whites to is completely clean, dry, and grease-free.
- In the bowl that you are using for your double boiler (I use my stand mixer bowl), combine sugar, corn syrup, egg whites, cream of tartar, and salt and whisk until well-combined.
- Bring 1-2” of water to a simmer over medium-low heat in the bottom of your double boiler (Note: I use a medium-sized saucepan. Make sure that when the bowl of your double boiler is added to the pot it does not touch the water).
- Place the bowl with egg whites over simmering water and whisk constantly until the sugar is dissolved and temperature of mixture reaches at least 160F (70C). Note: if you rub a small amount of the syrup between your fingers, it should feel smooth and not at all gritty. Be careful though, the syrup is hot!
- Remove bowl from heat and fit it onto your stand mixer (fitted with a whisk attachment). Slowly increase mixer speed to high and beat on high speed for about 5-10 minutes, until you have thick, billowy, glossy stiff peaks.
- Stir in vanilla extract until completely combined.
- Use marshmallow frosting immediately or cover tightly and store at room temperature until ready to use (you may need to re-whip the frosting before using if it sits longer than several hours). If desired, toast frosting using a culinary torch after piping and before serving.