This easy-to-make Fluffy Marshmallow Frosting is spreadable, pipe-able and all around glossy and gorgeous!
Fluffy Marshmallow Frosting Is Sweet, Light, and GORGEOUS!
I love frosting so much and since I’ve got the basics here on my site for you (Perfect Buttercream and Creamy Chocolate Frosting). We now get to move on to the FUN STUFF!!
This marshmallow frosting is fluffy, creamy, glossy, sweet but not too sweet, spreadable, pipe-able and an ALL AROUND WINNER.
What Actually IS Marshmallow Frosting?
This is the frosting for those of you who (gasp) aren’t into buttercream. It’s such a beautiful frosting and it’s easy to make. It also happens to be much lower in fat and calories than buttercream, if you’re worried about that kind of thing.
It starts with an egg white base. You heat the egg whites so there is no danger of salmonella. You whip them up with granulated sugar, cream of tartar (to stabilize the egg whites), a pinch of salt, and a little vanilla extract.
You whip it for 7-9 minutes, so a stand mixer works best, but you can absolutely do it with a hand mixer… but you want the peaks to be stiff and glossy.
The only down-side to this frosting is it doesn’t really keep for very long. I always recommend serving the same day. BUT if you have to store it, airtight in the refrigerator for up to 24 hours max.
It pipes like a DREAM…
And it toasts up so pretty using a kitchen torch.
You can absolutely spread this on a cake, but it isn’t great for FILLING a cake, because it is so soft in texture. It’s best for covering cakes, and piping onto cupcakes.
Dreamy, isn’t it?
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Fluffy Marshmallow Frosting
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: covers one 8 or 9 inch cake OR pipes onto 12 cupcakes 1x
- Category: Dessert
- Method: Bowl
- Cuisine: American
Description
This easy-to-make Fluffy Marshmallow Frosting is spreadable, pipe-able and all around glossy and gorgeous!
Ingredients
- 4 large egg whites
- 1 cu granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Instructions
- Add the egg whites, granulated sugar, cream of tarter, and salt to a heat-safe bowl of an stand mixer. Set the bowl over a saucepan filled with a few inches of simmering water.
- If you aren’t using a stand mixer, use any large heat-safe bowl, with high sides for mixing.
- Heat the mixture, whisking constantly until the egg whites are warm to the touch and sugar has dissolved, about 3 – 4 minutes.
- Remove the bowl from the heat and transfer to your stand mixer fitted with the whisk attachment. Mix on high speed, until stiff, glossy peaks form, about 7-9 minutes. Add the vanilla during the last 10 seconds of mixing.
- Spread or pipe onto cake immediately.
Notes
Best if used immediately.
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PERFECTION! BEST TOPPING FOR MY BROWNIE CUPCAKES!
Can I use this to stuff cookies? Will it be alright if it’s baked?
I wouldn’t recommend stuffing unbaked cookies with this before baking. It would melt and probably make a mess. My best suggestion would be to freeze the frosting in balls and use that to stuff, but likely the heat from the oven will still melt it due to the high butter content.
Marshmallow Icing YUMMY!! So fluffy and good. It only took 3 minutes on high in a kitchen aid counter mixer. Very sticky which makes it more delicious!!! Can’t wait for my husband to try it.
Can you make this and Frost the cupcakes the night before?
Yes!
This looks amazing! I’d like to make it ahead to frost Mexican hot chocolate cupcakes for Christmas. Do I need to bring it back to room temp after refrigerating before I pipe it on the cupcakes?
Hi,
I love how you torched lines in your piped marshmallow. How do you do that magic? I guess the tip you used must leave the ridges? What brand/number gives that look?
Making your fluffy marshmallow frosting for my own birthday cake this week!
Cheers,
Anne