Marshmallow frosting is the crowning touch for any cupcake or layer cake. Billowy and light, marshmallow frosting is always a favorite. 

Marshmallow Frosting Recipe from

There’s a funny thing about my sister and me. Well, most likely just one of many! We’ve always loved to share desserts – especially cake – when we eat at restaurants. I would always eat the majority of the cake and she would eat the frosting. It was the perfect situation for both of us since we each got what each of us considered to be the “best part” of dessert.

Now that we’ve gotten just a little bit older (ha!), we still gravitate toward that childhood routine when we go out to eat and share a piece of cake – me first digging my fork into bottom of the slice of the cake while her fork goes toward the top. Maybe that’s the secret as to why we’ve always gotten along so well!

But, my ability to share desserts ends when it comes to homemade confections – especially if it is something I love as much as I do this cloudlike Marshmallow frosting! As much as I love my sister, I’m not up for sharing this deliciousness!

It is absolute perfection 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 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!

Here’s the recipe for my Marshmallow Frosting. I think you’ll declare it a “no share” zone, too!

Marshmallow Frosting Recipe

Marshmallow Frosting is the crowning touch for any cupcake or layer cake. Billowy and light, marshmallow frosting is always a favorite.
4.86 from 7 votes

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Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Author: Robyn Stone | Add a Pinch


  • 8 egg whites room temperature
  • 2 1/4 cups granulated sugar
  • 1/2 teaspoon cream of tartar
  • pinch of salt
  • 3 teaspoons vanilla extract


  • 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.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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29 Comments Leave a comment or review

    1. Hi Brenda,
      Sorry for any confusion. You are heating the egg white mixture to fully dissolve the sugar, then you are whipping until nice, fluffy, gorgeous peaks are formed. I hope that helps! Let me know if any more questions! xo

  1. I haven’t made this in a really long time, and it’s a shame because it is so good!!! I really enjoy it on chocolate cake. Thank you for reminding me of this recipe. 🙂

  2. Robyn, thank you for he Marsmallow Frosting recipe have wanted it for years, Heard about it but couldn’t find it, until now. Thanks again.

  3. I love this icing, and have not made in in forever…I always called it 7 minute frosting….it is so good!

  4. hey Robyn,

    Hey Robyn, Can I just use the electric mixer to beat the egg whites and sugar until they form peaks instead of boiling water over them? Also, being diabetic, I would like to know what else I can use besides sugar.

  5. Yummy! This reminds me of Swiss Meringue Buttercream without the butter added in. I always lick the paddles after I’m done beating my egg whites. I’ll have to try this next time!

    1. Sarah, this frosting is the one used on many coconut cakes. It is a very “light weight” frosting and really sticky. It just doesn’t have the consistency for holding up very well to food coloring or decorating.

  6. My parents make one very similar to this only they boil pure make syrup to the ‘hair’ point and beat into the egg whites. No sugar (because of the syrup). Maple Syrup Frosting is all they ever called it. Perfect on white cake when the sap is running heavy in the countryside of NNY. Yum.

    1. What’s the hair point? I am cane sugar intolerant, and can’t use normal sugar as a result. Maple’s my biggest baking staple.

  7. I tried this recipe because I was Making a mocha cake with my grandma and we needed a frosting and she made a marshmallow one a while ago so I tried this one and it is amazing and my new go-to frosting. It’s such an easy frosting and so delicious. I LOVE IT!!
    (it is just like merengue)

  8. I was looking for a 7 min frosting recipe and will try yours. I do add marshmallows at the end, only difference. I use this for chocolate angel food cake. Perfect frosting!

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