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marshmallow frosting piped on cupcakes
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4.88 from 8 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 mins
Mixing Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 71kcal


  • Standing or Hand-Held Mixer with Large Bowl
  • Saucepan
  • Heat Proof Spatula
  • Digital Thermometer


Marshmallow Frosting

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

7 Minute Frosting

  • 1 ½ cups sugar
  • ¼ tsp cream of tartar
  • 1/4 tsp salt
  • cup water
  • 2 large egg whites
  • 1 tsp vanilla extract


  • 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, minus the vanilla extract in a separate bowl.
  • 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. You can also use a hand mixer to mix it.
  • This frosting is best used the day you make it but it will last up to a day in the fridge.


  • 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 bowl. 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. Any undissolved sugar can make the frosting grainy so it’s important all the sugar is dissolved. 
  • Placing a gently rolled up ball of tin foil in the bottom of the pan can help keep the bowl from touching the water.
  • 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, 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 Facts are for the Marshmallow Frosting.


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