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    Home » Recipes » Recipes

    Easy Marshmallow Frosting

    Published: Dec 30, 2021 · Modified: May 20, 2025 by Sherri · This post may contain affiliate links · 24 Comments

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    Marshmallow Frosting is made with the flavor of classic marshmallows but the fluffy texture of a whipped, glossy, meringue-type frosting that is perfect for piping and spreading on all your favorite cakes and cupcakes!

    This 4-ingredient quick and easy frosting is the perfect complement to the chocolate cupcakes! It’s lighter than buttercream but still luxurious, fluffy, and delightful!

    closeup of chocolate cupcake topped with marshmallow icing

    Easy Whipped Marshmallow Creme Frosting

    Marshmallow frosting is a simple recipe that takes marshmallow fluff and turns it into a light and fluffy frosting, thanks to the whipped egg whites. I love to use it on everything from cupcakes to chocolate cake, cookies, and sometimes a dollop in a s’mores whipped cup of hot cocoa hits the spot!

    This is a quick and easy homemade frosting that’s lighter than buttercream, but thick and creamy enough to be able to pipe and spread. It’s made with just 4 ingredients and 10 minutes of your time, so it’s basically hassle-free!

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    closeup of marshmallow frosting on a chocolate cupcake topped with mini marshmallows and chocolate sprinkles

    Why we love this recipe

    • A quick and easy frosting doesn’t get much better than this!
    • It tastes like marshmallows but isn’t overly sweet.
    • This is a versatile frosting that can be spread or piped onto all your baked treats.
    • Great texture if you’re not a fan of the heaviness that is buttercream.
    • Can be elevated by toasting the edges for that s’mores taste.
    several small white bowls of sugar, marshmallow fluff, vanilla and 2 eggs

    Ingredients Needed

    • White sugar – Sugar helps to stabilize egg whites which is how it helps keep its structure and not become too runny.
    • Egg whites – You’ll just need two for this recipe, but keep your yolks for breakfast tomorrow!
    • Marshmallow fluff – You can find a jar at most local grocery stores.
    • Vanilla extract – A lovely vanilla flavor is always welcome in frosting!

    How to Make this Recipe

    Keep this recipe handy because it has so many uses and is one of the best-tasting whipped frostings out there!

    Step 1: Add water to a small pot and simmer over medium heat. Place egg whites and sugar into a heat-proof glass bowl and place it over the simmering water.

    silver mixing bowl with egg white and sugar mixture

    Step 2: Whisk constantly on low speed until the sugar dissolves. This will take about 5 minutes and the temperature will read 160 degrees F on a food or candy thermometer.

    white mixing bowl with marshmallow cream peaks

    Step 3: Pour the egg white mixture into a large mixing bowl (or the bowl of a stand mixer with paddle or whisk attachment) and beat on medium speed until stiff peaks form. You can also handheld electric mixer as well.

    Step 4: Slowly add the marshmallow creme and vanilla extract and turn up to high speed. Beat until the stiff peaks form again and your frosting is nice and glossy!

    Variations

    1. Add 2 tablespoons of cocoa powder for chocolate marshmallow fluff frosting.
    2. A couple of drops of peppermint extract for a minty marshmallow frosting would be great.
    3. Replace the store-bought marshmallow fluff with a ¼ teaspoon of cream of tartar. This way you can steer clear of the added sugar and corn syrup!

    Tips

    • If you’d like, you and lightly toast the marshmallow frost with a kitchen torch. Be sure to use high heat up close and work quickly. Otherwise, the frosting will melt before it has a chance to brown!
    • Stiff peaks are needed to be able to hold up to all your decorating needs, especially piping cupcakes.
    • You’ll know they have reached stiff peak status if when you remove the whisk from the bowl, whatever whipped egg whites go with it, will not fall back into the bowl. They will completely hold their form.
    • Using a food or candy thermometer is a game-changer. It’s really the only accurate way to tell whether or not your sugar water is at the temperature it needs to be.

    FAQ’s

    How to Store?

    Keep in the fridge, covered in an airtight container. Use it within 2 days. It may not last long, so it’s a good thing it’s easy to make.

    Why is my marshmallow frosting runny?

    The most important thing to keep in mind is that egg whites can only be whipped without fat (i.e. butter, oil, etc.). Since this recipe doesn’t use fat, the reason has probably got to do with not dissolving the sugar into the water properly and allowing it to get to the right temperature or not whipping the egg whites long enough to form stiff enough peaks.

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    closeup of a wire rack with several chocolate cupcakes topped with white marshmallow frosting

    Marshmallow Frosting

    Marshmallow frosting is made with the flavor of classic marshmallows but the fluffy texture of a whipped, glossy, meringue-type frosting that is perfect for piping and spreading on all your favorite cakes and cupcakes!
    4.90 from 119 votes
    Prevent your screen from going dark
    Print Pin Share Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 12 servings
    Calories: 44kcal
    Author: Sherri Hagymas

    Ingredients

    • ½ cup white sugar
    • 2 large egg whites
    • ¼ cup marshmallow fluff I use Jet Puffed Marshmallow Creme
    • 1 teaspoon vanilla extract

    Instructions

    • Add water to a small pot and heat it to simmer over medium heat.
    • In a glass bowl, add the egg white and sugar and place the bowl over the simmering water. (you can also use a metal mixing bowl and not have to transfer to one in step 4. Just be careful the water doesn't boil.)
    • Whisk constantly until the sugar dissolves and mixture reached 160° F on a food or candy thermometer (it will take about 5 minutes.) The sugar must be completely dissolved, otherwise it will weigh down the egg whites and they won’t set properly.
    • Place the egg white mixture in a metal mixing bowl (or the bowl of a stand mixer with the whisk attachment) and beat on medium speed until stiff peaks form. (it will take about 5 more minutes).
    • Slowly add the marshmallow fluff 1-2 teaspoons at a time over the course of 1-2 minutes and vanilla extract and continually beat on high speed until the stiff peaks form again (approximately 3 minutes).
    • For Cupcakes: add the frosting to a piping bag with whatever tip you'd like and add the frosting to the cupcakes.
    • For Cakes: Spread on the side and top of the cake.
    • Garnish with mini marshmallows and/or chocolate sprinkles.

    Notes

    IMPORTANT TIP:  The number one problem I’ve seen with this meringue technique is condensation from the bottom of the glass bowl getting into the egg whites when transferring them to the mixing bowl. Egg whites will not form stiff peaks if there is any fat or water present. 
    The sugar must be completely dissolved in step 3, otherwise it will weigh down the egg whites and they won’t set properly.
    The egg whites will deflate slightly when the marshmallow fluff is added— the key is to add it very slowly with the mixer running. I added about 1-2 teaspoons at a time over the course of 1-2 minutes. Adding it all at once will cause it to deflate
    Using a different marshmallow creme may have different results.
    Leave out the marshmallow fluff from the meringue entirely and it will still be delicious. 

    Nutrition

    Serving: 2tablespoon | Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Sodium: 9mg | Potassium: 10mg | Sugar: 10g | Calcium: 1mg | Iron: 1mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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    Reader Interactions

    Comments

    1. Patricia Ann Gregory

      October 24, 2023 at 5:57 pm

      2 stars
      I wish I had read the comments before trying this recipe. The cream of tartar made a big difference. But the frosting was never as white as the picture. The vanilla turned it off-white. Any suggestions?

      Reply
      • Lisa

        October 26, 2023 at 8:38 pm

        I worked at a bakery and when we needed really white frosting for things like wedding cakes, we used a tiny bit of purple food coloring gel. Just dip and wipe a toothpick through it. It counters the yellow tone in buttercream and brightens the frosting nicely

        Reply
      • Sandy Hatten

        November 11, 2023 at 8:35 am

        I buy the clear vanilla when I want a pure white. Works every time

        Reply
      • Carol

        December 11, 2023 at 6:54 pm

        You can buy clear vanilla. Exact same taste with no darkening of the icing.

        Reply
      • Izabelle

        December 25, 2023 at 3:16 pm

        You have to use clear vanilla. Hobby Lobby has it as well as Michaels or online. A lot of grocery stores carry it too.

        Reply
    2. Raye

      September 06, 2022 at 9:03 am

      1 star
      Everything was fine until I added the marshmallow fluff. The egg whites, which I had beaten to a stiff peak, immediately deflated. I couldn’t get it to whip even after a long time in the fridge (I thought that maybe temperature was affecting it). I used fresh egg whites, too, just in case. Ended up making a Swiss meringue buttercream instead but wish this had worked.

      Reply
      • Julie

        October 25, 2022 at 2:26 pm

        Raye,
        It sounds like your egg whites weren’t hot enough when you removed them from the heat. I have made this frosting for years but my recipe is slightly different. It is my very favorite. Try it again with these changes:
        1. Add 2 Tb water and 1/4 tsp cream of tarter to egg whites and sugar before placing over boiling water. Be sure water doesn’t touch the bottom of the bowl.
        2. Beat egg whites on medium low
        speed until they reach 160. Leave egg whites over heat and increase speed to high. Beat until stiff peaks form. Remove from heat.
        3. SLOWLY add ENTIRE 7oz jar of
        marshmallow cream and vanilla. Beat until stiff peaks form again.
        This makes enough to frost a 9” layer cake or a 9×13 cake.
        Good luck and happy baking !!‍

        Reply
        • Julie

          October 25, 2022 at 2:32 pm

          Raye,
          I forgot to mention, this frosting is best if it is not refrigerated. It will remain good at room temperature for 3-4 days.

        • Noreen

          August 18, 2023 at 2:05 pm

          Julie,
          Thank you so much for your help with this recipe!

    3. Wendy

      May 09, 2022 at 6:06 am

      Does this have to be refrigerated? I’d like to use it for a BBQ but am wondering if it will hold up or melt.

      Reply
      • Sherri

        May 09, 2022 at 8:42 am

        It is best if used on cupcakes/cakes immediately. Then it will be fine to leave out for 2 days at room temperature. Enjoy!

        Reply
      • Meghan

        January 22, 2024 at 12:57 am

        1 star
        Didn’t work out for me, and I was frustrated. How much water is supposed to be used at the beginning?

        Reply
    4. Tom Byrd

      May 03, 2022 at 10:54 pm

      Would this work on a key lime pie instead of a whipped cream or cool whip topping?

      Reply
      • Sherri

        May 06, 2022 at 12:27 pm

        I’m sure it could be! 🙂

        Reply
        • Faith

          July 17, 2022 at 4:22 pm

          3 stars
          I wish there was something that told you the quantity this made. It made enough to ice maybe 6 cupcakes. I would have doubled the recipe had I known this. Also I had to beat it for more that 15 mins total to get any volume.

    5. Faye Myers

      April 27, 2022 at 7:08 pm

      Recipe for Marshmallow Frosting does it make enough for 2 – 9″ round cake pans or do I have to double the recipe?

      Reply
      • cat

        July 29, 2023 at 2:51 am

        no, it won’t make enough to frost between layers, top & sides. Double the recipe OR make a different frosting for the filling than the top & sides (or vice versa)

        Reply
    6. Sue

      April 26, 2022 at 7:20 pm

      Does anyone knows what the recipe for wedding cake frosting. I have not found any that taste the same

      Reply
    7. Susan Briecke

      April 12, 2022 at 4:08 pm

      After I frost the cupcakes do they have to stay refrigerated? Can the recipe be doubled or tripled? I want to make smores cupcakes for my nieces Bridal Shower and this recipe sounds perfect for the icing. Thanks In Advance.

      Reply
      • Megan

        April 24, 2022 at 6:56 pm

        I’d love to know as well!

        Reply
      • Faye Myers

        April 27, 2022 at 5:40 pm

        Recipe for Marshmallow Frosting does it make enough for 2 – 9″ round cake pans or do I have to double the recipe?

        Reply
        • Sherri

          April 27, 2022 at 6:45 pm

          You may want to double it just to be sure 🙂

    8. Ginger

      March 30, 2022 at 10:25 pm

      5 stars
      It was super easy and delicious!

      Reply
    4.90 from 119 votes (114 ratings without comment)

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