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This homemade marshmallow frosting tastes just like marshmallow creme! It comes together quickly with just 5 basic ingredients. Fluffy, slightly sweet and light––this frosting will be your new favorite!
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A reader, Kim, commented: “Hi Allie, I made this frosting last weekend for a cake and it was just amazing! I like mine on the lighter side so it doesn’t overpower the cake, and this was just perfect. Thanks so much for sharing the recipe! ★★★★★”
Another reader, Arabella, commented: “This frosting is the best! I’ve made it multiple times and it always turns out perfect. Goes wonderfully on my homemade s’mores cake. Also, my husband is so picky with frosting but he’ll eat this one straight out of the bowl. ★★★★★”
I first shared this marshmallow frosting recipe in 2019–it’s since become a reader-favorite along with whipped cream frosting and Swiss meringue buttercream. I know you’re going to love it because it’s so light and fluffy, and it tastes just like homemade marshmallows. It whips up stiff enough to pipe for cupcakes or filling, but also smooth enough for cakes, too!
You’ll Love This Marshmallow Frosting
Ingredients You Need
- Sugar: Granulated sugar is used with the egg whites and to create a simple syrup.
- Egg Whites: You need 5 large egg whites. These are the base of the recipe– whipped together until foamy and double in size.
- Water: The water is paired with the sugar to make the simple syrup, similar to homemade lemonade but without the lemons.
- Cream of Tartar: Needed to help stabilize the egg whites–I use it in lemon meringue pie, classic whoopie pies, and meringue cookies. If you don’t have it, you can substitute with a small amount of lemon juice or white vinegar.
- Vanilla Extract: Adds flavor.
It’s best to use a brulee torch for this type of application. However, it can be toasted under the broiler with keeping a very close eye on it as it can burn very fast!
More Frostings
Marshmallow Frosting
This homemade marshmallow frosting tastes just like marshmallow creme! It comes together quickly with just 5 basic ingredients. Fluffy, sweet and light––this frosting will be your new favorite!
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Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.
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While continuing to whip, add 1 cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).
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Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
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Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
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Place the remaining 1 cup of sugar in a small pot, along with the water.
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Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.
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In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.
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When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.
Makes enough for 24 cupcakes, 1 triple-layer, 6″ diameter layer cake, or 1 double-layer, 8″ diameter layer cake.
Calories: 69kcal, Carbohydrates: 17g, Protein: 1g, Fat: 1g, Sodium: 11mg, Potassium: 21mg, Sugar: 17g, Calcium: 1mg
