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marshmallow frosting piped on cupcakes
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5 from 7 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

Equipment

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

Ingredients

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

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, 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.

Notes

Nutrition Facts are for the Marshmallow Frosting 
Marshmallow Frosting Recipe is adapted from here
 
 
 

Nutrition

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