Marshmallow Frosting Recipe
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Marshmallow frosting is the crowning touch for any cupcake or layer cake. Billowy and light, marshmallow frosting is always a favorite.
This frosting is delicious on top of my favorite chocolate cake, my white cake, and even my yellow cake. I love to add a sprinkle of coconut flakes on top of cupcakes, like in the picture, for Easter, showers, and other special treats, too. It is also fun to use a kitchen torch to lightly toast the edges of the frosting for gorgeous treat!
How to Make Marshmallow Frosting Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For this frosting, you’ll need egg whites at room temperature, granulated sugar, cream of tartar, salt, and vanilla extract.
Step-by-Step Instructions
- Pour about 1/2 cup of water into a saucepan and bring to a simmer.
- Add the egg whites, sugar, cream of tartar, and salt to the bowl of an electric mixer. Whisk with a hand-held whisk until the ingredients begin to become foamy.
- Place the mixing bowl over the saucepan of simmering water and continue to whisk until the sugar is completely dissolved about 5 minutes.
- Carefully remove the bowl from the saucepan and transfer it to a stand mixer with the whisk attachment attached. Turn the mixer to a medium setting and whip for about 1 minute. Increase the speed to high and whip until stiff peaks are formed, about 5-7 minutes. Reduce speed and incorporate the vanilla extract.
Here’s the recipe for my Marshmallow Frosting. I hope you love it, too!
Marshmallow Frosting Recipe
Ingredients
- 8 (280 g) egg whites, room temperature
- 2 1/4 cups (446 g) granulated sugar
- 1/2 teaspoon (1.5 g) cream of tartar
- pinch (0.4 g) kosher salt
- 3 teaspoons (14 g) vanilla extract
Instructions
- Pour about 1/2 cup of water into a medium-sized saucepan and bring to a simmer.
- Add egg whites, sugar, cream of tartar, and salt to the bowl of an electric mixer. Whisk with hand-held whisk until the ingredients begin to become foamy.
- Place the bowl over the saucepan of simmering water and continue to whisk until the sugar is completely dissolved, about 5 minutes.
- Remove the bowl from the saucepan and transfer to a stand mixer with the whisk attachment attached. Turn mixer to medium setting and whip for about 1 minute. Increase the speed to high and whip until stiff peaks are formed, about 5-7 minutes. Reduce speed and incorporate vanilla.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Does this frosting need to be refrigerated? How long will it keep at room temp?
Kelly, I would refrigerate the frosting in an airtight container and place in the refrigerator or refrigerate any cupcakes or cake frosted with it if not used same day it is made. Hope you enjoy.