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 hot chocolate cupcakes I make throughout the winter months! I’ll also whip some up when I want to switch things up on a Red Velvet Poke Cake or Oreo poke cake. It’s lighter than buttercream but still luxurious, fluffy, and delightful!
Table of contents
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!
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.
Ingredients/shopping list
- 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.
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.
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/ Substitutions
- Add 2 tablespoons of cocoa powder for chocolate marshmallow fluff frosting.
- A couple of drops of peppermint extract for a minty marshmallow frosting would be great.
- 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
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.
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.
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Marshmallow Frosting
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 of water 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
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Cora
I followed the recipe to a T, made sure the egg yolks and sugar mixture got hot enough on the stove and it only took 5 minutes to beat into stiff peaks after taking off the heat. Then when I slowly added the marshmallow fluff it completely deflated and would not get back to a stiff peak. I tried to pipe it onto my cupcakes anyways and the frosting’s shape immediately fell and dripped off the cupcakes. Very disappointing.
Jennifer Engstrom
In the long post, the correct directions are given. In the recipe card, the instructions to form stiff peaks BEFORE adding marshmallow fluff is NOT clear. Very disappointed tween baker on my hands. And now we have to take messy cupcakes to a party.
Kim
Glass bowl on a metal pot?! Worst idea ever! My favorite mixing bowl shattered.
Bree
Followed to a t and it was a total waste of time. Stiff peaks never occurred. Paddle attachment is the wrong attachment for a recipe like this but I stuck with what the recipe said. I’ve made far more complex icing recipes than this. So disappointed.
Mah
So what does it actually mean to add water to a pot of water?
Also, I always recommend not putting glass bowls on top of boiling water. It doesn’t always work out
Raye
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.
Julie
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 !!
Julie
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.
Keets
Tried. And tried again following suggestions in a comment. Never got close to stiff peaks. More like a glaze.
Kate
How much water in step 1??
Wendy
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.
Sherri
It is best if used on cupcakes/cakes immediately. Then it will be fine to leave out for 2 days at room temperature. Enjoy!
Tom Byrd
Would this work on a key lime pie instead of a whipped cream or cool whip topping?
Sherri
I’m sure it could be! 🙂
Faith
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.
Faye Myers
Recipe for Marshmallow Frosting does it make enough for 2 – 9″ round cake pans or do I have to double the recipe?
Sue
Does anyone knows what the recipe for wedding cake frosting. I have not found any that taste the same
Susan Briecke
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.
Megan
I’d love to know as well!
Faye Myers
Recipe for Marshmallow Frosting does it make enough for 2 – 9″ round cake pans or do I have to double the recipe?
Sherri
You may want to double it just to be sure 🙂
Ginger
It was super easy and delicious!