Marshmallow Frosting
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Make this fluffy, glossy marshmallow frosting in just 15 minutes. It’s snowy white with notes of vanilla and the perfect amount of sweetness. Use it to frost cakes, cupcakes, and s’mores desserts. Add a dollop to hot chocolate.
WHY YOU’LL LOVE THIS EASY RECIPE
- Simple Recipe: Marshmallow creme frosting looks elegant and fancy, but you can make a quick batch in just 15 minutes.
- Just 4 Ingredients: Plus a pinch of salt, if needed. That’s all it takes to make this easy recipe. Pantry staples plus marshmallow fluff.
- Perfect Amount of Sweetness: It’s not overly sweet like many other marshmallow frosting recipes.
- Gorgeous Texture: It’s much lighter than buttercream with a glossy look and lovely mouthfeel. It won’t leave you with a heavy feeling.
- Can Be Toasted: For desserts with a s’mores-like look and taste, the edges can be lightly toasted with a culinary torch.
- Make-ahead Frosting: Make marshmallow fluff frosting 3 days in advance. Transfer it to an airtight container (or piping bag with metal tip) and store it in the fridge until needed.
🛒 INGREDIENTS
- Large Egg Whites: Are used to create a meringue as part of the recipe. Save the yolks for later. Brush them on puff pastry desserts before baking. Or make resort-style scrambled eggs which use 1 additional yolk for every 2 eggs to create extra richness and texture.
- Granulated Sugar: Adds an ideal amount of sweetness to the mixture while providing important structure for nice tall peaks.
- Marshmallow Fluff: Is the star of this classic marshmallow frosting. It’s a spreadable marshmallow product available at most grocery stores in the baking aisle. It features a traditional marshmallow flavor.
- Pure Vanilla Extract: Enhances the flavor of frosting while adding a traditional bakery aroma.
- Sea Salt: A tiny pinch balances the flavors and sweetness.
BAKER’S TIP: Egg separate easier when they’re cold. Use an egg separator, or crack individual eggs directly into the palm of your hand. As the egg yolk rests in your palm, the whites drip down through your fingers into a bowl.
HOW TO MAKE MARSHMALLOW FROSTING
RECIPE PREP: Make double sure the metal bowl and whip are completely free of grease.* These kitchen tools must be meticulously clean. If there’s even a tiny speck of grease, it will prevent the egg whites from whipping.
- STEP 1: Create a “makeshift” double broiler. Add a few inches of water to a medium saucepan – the pan must be large enough to suspend the heat-proof metal bowl from your stand mixer. Bring the water to a simmer on stovetop over medium-low heat.
- STEP 2: Place the metal bowl over the simmering water. Make sure the water does not touch the bottom of the bowl. Add egg whites and sugar to the bowl. Whisk constantly until the sugar has dissolved and mixture has reached 160ºF on an instant-read thermometer (about 5 minutes).
*KITCHEN TIP: To remove unseen grease from kitchen tools, wash them thoroughly with warm soapy water, and dry them with a lint-free cloth. Or wipe them down with lemon juice using a lint-free paper towel.
- STEP 3: With kitchen towels to protect your hands from heat, carefully move the metal bowl from the stovetop to the stand mixer. Connect it with the paddle attachment. Beat on medium speed until stiff peaks form (about 5 minutes).
- STEP 4: Turn the mixer to low speed. Slowly add the vanilla extract and marshmallow fluff. Turn the mixer to high speed. Whip the mixture until stiff peaks form again, about 3 minutes. (If the frosting is too sweet add a tiny pinch of salt.) The texture should be thick, glossy and luxurious.
- STEP 5: Transfer marshmallow frosting to a piping bag fitted with your favorite metal tip. Frost desserts as desired.
RECIPE FAQ
These are the most commonly-asked questions for making the BEST marshmallow frosting, and the most helpful answers for recipe success.
Carton egg whites can be used for marshmallow frosting, but they don’t whip as well as fresh egg whites. It will take a lot more whipping with an electric mixer plus a stabilizer (1/8 teaspoon cream of tartar for each egg white) to achieve the thick stiff consistency needed for piping.
It can be kept at room temperature for 6 to 8 hours. After that time, store it in the fridge in an airtight container to keep it from wilting.
Any portion of the frosting that’s exposed to air will stiffen. But the inside layer within the swirls will retain a soft marshmallowy texture.
Yes, you can lightly toast the edges with a culinary torch. But don’t place marshmallow frosting under an oven broiler – or it will melt.
It depends. If the marshmallow topping was made with store-bought marshmallow fluff, it will melt if placed on a hot surface. For excellent results, use this this delicious sweet potato fluff recipe.
It’s not recommended. The consistency is not sturdy enough to handle being squished between layers of cake. It’s best used as a frosting, a topping, or as a filling cupcakes.
USES FOR marshmallow frosting
- To frost hot chocolate cupcakes.
- To top chocolate chip ice cream.
- To spread over triple chocolate brownies.
- To make mini s’mores cookie cups.
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
Flavor testers rated this the BEST marshmallow frosting. They loved it’s vanilla flavor, glossy look, and fluffy texture that’s strong enough to pipe onto cupcakes. They were amazed it could be made in just 15 minutes.
If you too enjoyed this luscious marshmallow frosting recipe, give it a 5-star rating in the comments. Then be a recipe hero. Pin it to Pinterest.
Marshmallow Frosting
- Total Time: 15 Minutes
- Yield: 12 Servings 1x
Description
This fluffy marshmallow frosting is snowy white and perfectly sweet with delicious notes of vanilla. Make this easy recipe in 15 minutes. Spread or pipe it onto your favorite desserts.
Ingredients
- 2 large egg whites, room temperature
- 1/2 cup granulated sugar
- 1/4 cup marshmallow fluff
- 1 teaspoon pure vanilla extract
If needed: 1 tiny pinch kosher salt. This ingredient balances flavors and tamps down sweetness.
Instructions
RECIPE PREP: Make double sure the metal bowl and whip are completely free of grease.* These kitchen tools must be meticulously clean. If there’s even a tiny speck of grease, it will prevent the egg whites from whipping.
- Create a “makeshift” double broiler. Add a few inches of water to a medium saucepan – the pan must be large enough to suspend the heat-proof metal bowl from your stand mixer. Bring the water to a simmer on stovetop over medium-low heat.
- Place the metal bowl over the simmering water. Make sure the water does not touch the bottom of the bowl. Add egg whites and sugar to the bowl. Whisk constantly until the sugar has dissolved and mixture has reached 160ºF on an instant-read thermometer (about 5 minutes).
- With kitchen towels to protect your hands from heat, carefully move the metal bowl from the stovetop to the stand mixer. Connect it with the paddle attachment. Beat on medium speed until stiff peaks form (about 5 minutes).
- Turn the mixer to low speed. Slowly add the vanilla extract and marshmallow fluff. Turn the mixer to high speed. Whip the mixture until stiff peaks form again, about 3 minutes. (If the frosting is too sweet add a tiny pinch of salt.) The texture should be thick, glossy and luxurious.
- If desired, transfer marshmallow frosting to a piping bag fitted with your favorite metal tip. Frost desserts as desired.
Notes
How to remove unseen grease from kitchen tools: Wash them thoroughly with warm soapy water, and dry them with a lint-free cloth. Or wipe them down with lemon juice using a lint-free paper towel.
How to easily separate eggs: Egg whites and yolks separate much easier when they’re cold. Use an egg separator, or crack individual eggs directly into the palm of your hand. While the egg yolk rests in your palm, let the whites drip down through your fingers into a bowl.
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Category: Frosting
- Method: Stovetop/Mixing
- Cuisine: American
Marshmallow Frosting 👉🏻 Join The Conversation
Would you like to use marshmallow frosting to make indoor s’mores without a fire pit? You can toast the edges with a culinary torch. In the comments below, share your favorite ways to enjoy this luscious topping.
Yesterday I decided to make something new. This marshmallow frosting was amazing. I saw your other recipe for hot chocolate cupcakes and paired it with those. Took them to the office, blinked and they were gone. Needless to say, I’ll be making these again.