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!
Servings 12 servings
Calories 44kcal
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
