Marshmallow Frosting
User Reviews
4.9
Marshmallow Frosting
Description
This Marshmallow Frosting recipe blends whipped egg whites and sugar heated over simmering water until the sugar fully dissolves and the mixture reaches about 160°F. It is then beaten until stiff peaks form, yielding a glossy meringue base. Marshmallow creme is added slowly while continuing to beat, which stabilizes and sweetens the frosting, creating a fluffy, cloud-like texture suitable for spreading or piping. Vanilla extract adds flavor depth.
The frosting is characterized by its light, airy consistency and sweetness typical of marshmallows. Achieving stiff peaks and gradual incorporation of marshmallow fluff are key steps to maintain volume and avoid deflation. The cooking step ensures safety and proper sugar integration.
This frosting is excellent for topping cupcakes and cakes where a delicate, marshmallow-y texture complements the crumb. It can be piped decoratively or spread gently and holds shape well when properly prepared.
Care is needed to avoid condensation when transferring the heated mixture and to add marshmallow creme slowly to prevent loss of volume. Different brands of marshmallow creme may vary in results. The frosting can be used without the marshmallow fluff for a classic meringue version.
Ingredients
- ½ cup white sugar
- 2 large egg white
- ¼ cup marshmallow creme I use Jet Puffed Marshmallow Creme, fluff
- 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
- Ensure sugar is fully dissolved by heating the egg white mixture to 160°F to secure stable stiff peaks.
- Add marshmallow creme slowly in teaspoons with the mixer running to prevent deflating the meringue.
- Watch for condensation under the mixing bowl which can affect meringue formation; use dry, fat-free bowls.
- Different marshmallow cremes may affect texture; this recipe uses Jet Puffed Marshmallow Creme.
- Leaving out the marshmallow crème still yields a tasty meringue frosting alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Serving | 2tablespoon | |
| Calories | 44kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 9mg | 0% |
| Potassium | 10mg | 0% |
| Sugar | 10g | 20% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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