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marshmallow frosting piped on cupcakes
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4.91 from 10 votes

Marshmallow Frosting

This easy homemade marshmallow frosting tastes just like marshmallow fluff! This recipe is a fun and simple alternative to buttercream, and this step-by-step tutorial will show you how to make perfectly fluffy frosting that doesn’t get grainy.  
Cook Time10 minutes
Mixing Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 71kcal
Author: Sophia Assunta

Equipment

Ingredients

Marshmallow Frosting

  • 1 cup sugar
  • 4 egg whites
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla

Instructions

  • Set up a double broiler or a saucepan with an inch or two of water, making sure the water is at least 1-2 inches below the bottom of the bowl you will be placing on the saucepan.
  • Mix all ingredients in a bowl. You can add the vanilla extract now or mix in at the very end for a stronger vanilla flavor.
  • Pour the mixed ingredients into the bowl of a standing mixer or in a large heat safe bowl, being careful not to splash the mix along the sides of the bowl.
  • Place the bowl over the prepared saucepan.
  • Start to simmer the water and heat the mixture until it reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes from when the water starts to simmer.
  • While heating, gently mix to ensure even cooking. If any sugar egg mixture has splashed on the sides you can use a pastry brush dipped in water to wash it down or use a spatula to scrape down the sides of the bowl. Any undissolved sugar can cause the frosting to get grainy so it’s important all the sugar crystals have dissolved.
  • The egg white mixture will be fairly warm to the touch, but you can check to see if the sugar has dissolved by rubbing a bit between your fingers. If it is still grainy, heat it longer until you can no longer feel any grains of sugar when you test it.
  • Once all the sugar has dissolved and the mix is 165 ℉, remove from heat and place the bowl in a standing mixture and mix on medium high for 5-7 minutes until the egg whites whip up and the mixture starts to cool. Once it starts to whip up, add the vanilla if you haven't done so already. You can also use a hand mixer to mix it.
  • Frost on your favorite dessert and enjoy!

Notes

  • Make sure the bowls and utensils you use to mix your eggs whites are very clean. Any oil can cause the egg whites to not whip up properly. 
  • Make sure there are no undissolved sugar crystals along the sides of the bow or it can get grainy. You can use a spatula to scrape down the sides of the bowl or use a pastry brush dipped in water to wipe down the sides of the bowl if any sugar egg mixture gets stuck on the sides. 
  • You can test to see if all the sugar has dissolved by rubbing a bit between your fingers. If it still feels grainy, keep cooking.  If you don't have a candy thermometer or are using boxed egg whites, this is also a good way to tell when it is ready to whip. 
  • You can use a hand held mixer to whip the egg whites, but still make sure all the sugar has dissolved before you start mixing.
  • You can easily color this frosting using food coloring. I recommend gel food coloring for brighter colors that won't alter the texture. Add after the egg whites have been whipped and cooled, and rewhip until combined. 
  • This frosting is best the day you make it, but it will last a day or two in the fridge. 
  • Marshmallow Frosting Recipe is adapted from here.

Nutrition

Serving: 1serving | Calories: 71kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Sodium: 114mg | Potassium: 37mg | Sugar: 17g