Marshmallow Frosting Recipe

33 Comments

4.86 from 7 votes
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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. 

Marshmallow Frosting Recipe from addapinch.com

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

4.86 from 7 votes
Marshmallow Frosting is the crowning touch for any cupcake or layer cake. Billowy and light, marshmallow frosting is always a favorite.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24

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

This makes enough frosting for  2 dozen cupcakes or 1 layer cake.

Nutrition

Calories: 79kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.1g | Sodium: 17mg | Potassium: 28mg | Sugar: 19g | Calcium: 1mg | Iron: 0.02mg

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

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




33 Comments

  1. Jaklin says:

    I want to try it but im confused. Do I need to put marshmallows? How much? It’s doesn’t say

    1. Robyn Stone says:

      You don’t add marshmallows, Jaklin. Just follow the recipe. The frosting tastes like marshmallows.

  2. N Sullivan says:

    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!

  3. HAILEY says:

    4 stars
    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)

    1. Robyn Stone says:

      Thanks Hailey! I’m so happy you enjoyed it!

  4. Mary Jane N. sertimo says:

    hi. how many cups of marshmallow frosting in 1 batch of recipe?

  5. Shirley Holman says:

    5 stars
    Very good recipe. Easy to follow

    1. Robyn Stone says:

      I’m happy you liked it, Shirley! Thanks!

  6. grethel garces says:

    5 stars
    to me this recipe is Merenge i do no see eny Marshmallow\

  7. Bren says:

    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. Rebecca Vickery says:

      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.

  8. Terri says:

    5 stars
    I’ve always called this 7 minute frosting. Been making it for years.

    1. judy says:

      5 stars
      Thats what we called it too and it is out of this world. I could sit with a spoon and eat the whole bowl ful hahahahaha

  9. Sarah says:

    Is this frosting sturdy enough to add food coloring and hold up some light icing flowers?

    1. Lisa Myrick says:

      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.

  10. Sue says:

    How soon does this frosting have to be used?