Marshmallow Frosting

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Ever wish your cupcakes or cakes had that cloud-like, glossy swirl that looks like it belongs on the cover of a baking magazine? Meet Marshmallow Frosting — the ultimate light-as-air topping that brings a sweet, toasty flavor and a luxurious finish to any dessert.

Unlike traditional buttercream, this frosting delivers a unique fluffy texture and mild sweetness that doesn’t overpower your bakes. Whether you’re making chocolate cupcakes, lemon cake, or using it as a filling for sandwich cookies, this marshmallow topping adds visual drama and a melt-in-your-mouth experience that’s unforgettable.

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Preparation Phase & Tools to Use

To get that perfectly whipped and silky marshmallow texture, the right tools are non-negotiable:

1. Stand Mixer or Electric Hand Mixer: This recipe involves whipping egg whites into stiff peaks. A stand mixer is ideal for steady whipping power, but a hand mixer works fine too.

2. Heatproof Bowl (or Double Boiler): You’ll be gently cooking egg whites and sugar over simmering water. A heatproof bowl set over a saucepan is essential for even heating without scrambling the eggs.

3. Candy Thermometer: Temperature precision is key. Heating the mixture to 160°F ensures safe, stable egg whites.

4. Silicone Spatula: For smooth folding and scraping down sides without deflating the volume of your whipped frosting.

5. Piping Bag & Star Tip (optional): If you want to go full glam with your cupcake decor, piping is the way to go.

Investing in these tools doesn’t just make your marshmallow frosting easier to handle—they also help achieve the pro-level fluff and sheen that sets this topping apart.

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Ingredients for the Marshmallow Frosting

Each ingredient plays a key role in achieving that iconic marshmallow texture and flavor:

Egg Whites – The base structure of this frosting, egg whites are whipped into stiff peaks, giving the frosting its airy, cloud-like form.

Granulated Sugar – Dissolved into the egg whites during the heating process, sugar sweetens and stabilizes the mixture.

Cream of Tartar – This acidic powder helps stabilize the egg whites and maintain their volume during whipping.

Vanilla Extract – Adds a soft, aromatic sweetness that rounds out the flavor profile.

Pinch of Salt – Balances the sweetness and enhances the overall depth of flavor.

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How To Make the Marshmallow Frosting

Step 1: Set Up the Double Boiler

Fill a saucepan with about 2 inches of water and bring it to a simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.

Step 2: Combine and Heat

In the bowl, whisk together egg whites, sugar, and cream of tartar. Stir constantly while heating until the sugar is fully dissolved and the mixture reaches 160°F on a candy thermometer.

Step 3: Whip to Glossy Peaks

Transfer the mixture to a stand mixer fitted with the whisk attachment. Beat on high speed for 6–8 minutes until stiff, glossy peaks form.

Step 4: Flavor and Finish

Add vanilla extract and a pinch of salt. Whip just until incorporated. The frosting should be thick, shiny, and hold shape well.

Step 5: Pipe or Spread

Use immediately to frost cupcakes, cakes, or cookies. The frosting is best piped fresh, but it also spreads beautifully with a spatula for a rustic look.

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Serving and Storing Marshmallow Frosting

Marshmallow Frosting is best used immediately after whipping while it maintains its airy texture and glossy sheen. For serving, it pairs exceptionally well with chocolate cupcakes, s’mores-inspired bakes, lemon or vanilla cakes, and even fresh fruit tarts. The fluffiness offers a delightful contrast to rich or tart bases.

If you have leftovers, store the frosting in an airtight container in the refrigerator for up to 2 days. Keep in mind that it may lose a bit of volume and gloss over time. Before reuse, rewhip it gently for a minute or two to restore some of its structure. Avoid freezing, as the texture won’t hold up well when thawed.

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Frequently Asked Questions

Can I toast the marshmallow frosting?

Absolutely! You can use a kitchen torch to gently toast the surface for a s’mores-like finish. Avoid using a broiler, as this frosting is delicate and may melt.

Is it safe to eat raw egg whites in this recipe?

Yes. The egg whites are cooked to 160°F, which is considered a safe temperature for consumption according to food safety guidelines.

Can I make marshmallow frosting without cream of tartar?

You can, but cream of tartar helps stabilize the egg whites. If you don’t have it, a small amount of lemon juice or white vinegar can serve as a substitute.

Does this frosting hold up well on cakes?

It holds its shape for a few hours at room temperature, making it suitable for short-term displays or events. However, it’s not ideal for long-term storage or hot, humid environments.

Can I color this frosting?

Yes, you can add gel food coloring during the final whipping stage. Avoid liquid food dyes, as they may thin out the frosting.

Will this frosting crust like buttercream?

No, marshmallow frosting stays soft and pillowy. It doesn’t form a crust, which makes it ideal for swirled or piped finishes.

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Want More Dessert Topping Ideas?

If you loved the pillowy elegance of Marshmallow Frosting, there are even more sweet ideas waiting for you.

For a buttery, structured finish, check out the Creamy Easy Egg Custard Pie. Or add a tangy twist with Mini Cinnamon Roll Cheesecakes, perfect for bite-sized indulgence.

If you’re in the mood for easy no-bake options, try the No Bake Mini Banana Cream Pies — the marshmallow-like topping pairs beautifully with banana and cookie crust.

For a rich contrast to the light frosting, consider layering it over Decadent Chocolate S’mores Cupcakes or use it to finish off the gooey center of Chocolate Peanut Butter Dream Bars.

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Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for easy access later. Just hit the Pin button!

If you gave it a go, let me know! Did you pipe it high or swirl it smooth? Maybe even toast it with a torch? Leave a comment and share your frosting creations. I love seeing how you make it your own.

And for daily sweet ideas and frosting inspiration, follow along on my Pinterest: LadyPlate on Pinterest

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