Masters of kitchen
If you’re looking to add a touch of magic to your desserts, marshmallow frosting is your secret weapon. This cloud-like topping is ultra-fluffy, slightly sweet, and has a nostalgic toasted flavor that reminds you of cozy campfires and gooey s’mores. It’s the kind of frosting that makes cupcakes look extra inviting and turns ordinary cakes into showstoppers.
But what really sets marshmallow frosting apart? It’s that pillowy texture and glossy finish—a combination that feels both light and luxurious. Whether you’re making a layered celebration cake, bite-sized cookies, or just want to elevate a batch of brownies, this frosting adds serious wow-factor.
In this guide, you’ll learn everything you need to know: how it’s made, different methods, pro tips, variations, safety, storage, and more. By the end, you’ll be ready to whip up a batch like a pro—and maybe even impress a few friends while you’re at it.
What Is Marshmallow Frosting?
Marshmallow frosting, sometimes called marshmallow meringue or marshmallow fluff frosting, is a glossy, billowy topping made primarily from whipped egg whites and sugar. Unlike buttercream, which is rich and dense, marshmallow frosting is light, airy, and not overly sweet—making it an ideal choice for those who prefer a softer finish.
While it shares similarities with Swiss or Italian meringue (all use whipped egg whites), marshmallow frosting stands out with its stickier texture and smoother body. It’s also more forgiving and easier to flavor. You can even make a shortcut version using store-bought marshmallow fluff for a quicker prep.
What makes it especially charming is its versatility—you can swirl it high on cupcakes, toast it with a blowtorch, or spread it generously over chocolate cake. It’s soft enough to melt in your mouth, but structured enough to hold beautiful peaks. A true blend of texture and taste.
Ingredients Overview: What You’ll Need
To make traditional marshmallow frosting, you’ll only need a few simple ingredients:
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Egg whites (fresh or pasteurized carton egg whites)
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Granulated sugar
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Cream of tartar – helps stabilize the egg whites and achieve stiff peaks
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Pure vanilla extract – adds depth of flavor
Optional additions include:
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Marshmallow fluff – for shortcut versions or extra stability
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Light corn syrup – occasionally used to help maintain texture
Tip: For the fluffiest results, use room temperature, fresh eggs and make sure your mixing bowl is completely grease-free before whipping.
Methods: Two Main Ways to Make Marshmallow Frosting
A. Classic Egg White Method (Stovetop or Stand Mixer)
This is the traditional and most reliable method. You’ll whisk egg whites, sugar, and cream of tartar together in a heatproof bowl over simmering water (double boiler style) until the sugar dissolves and the mixture reaches 160°F—safe for consumption. Then, it gets whipped until it forms stiff, glossy peaks.
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Result: ultra-light, shiny, and holds shape beautifully
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Great for piping and toasting
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Requires a candy thermometer and stand mixer or hand mixer
B. Shortcut Version Using Marshmallow Fluff
Short on time? You can make a simplified version using marshmallow creme or fluff. Just mix it with some softened butter, powdered sugar, and vanilla until smooth and fluffy.
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Easier and faster
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No egg whites or heat involved
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Slightly less airy, but still delicious
Pro Tip: Always use a candy thermometer if going the stovetop route—it ensures food safety and the right consistency.
Step-by-Step: How to Make Classic Marshmallow Frosting
Making this frosting from scratch might sound fancy, but it’s actually quite doable—even for beginners. Follow these simple steps:
Step 1: Prep Your Tools and Ingredients
Gather your egg whites, sugar, cream of tartar, and vanilla. You’ll also need a mixing bowl, hand or stand mixer, candy thermometer, and a saucepan to create a double boiler setup.
Step 2: Heat the Egg Whites and Sugar
In a clean, heatproof bowl, whisk together egg whites, sugar, and cream of tartar. Place the bowl over a pot of simmering water (make sure the bottom doesn’t touch the water) and whisk constantly until the sugar dissolves and the mixture reaches 160°F.
Step 3: Whip to Glossy Peaks
Immediately transfer the hot mixture to your mixer. Beat on high speed for 6–8 minutes, or until stiff, glossy peaks form and the bowl feels cool to the touch.
Step 4: Add Vanilla and Finish Whipping
Drizzle in your vanilla extract and beat just until incorporated. The frosting should look silky, thick, and marshmallowy.
Step 5: Frost Your Desserts
Use immediately on completely cooled cakes, cupcakes, or cookies. Pipe for dramatic swirls, or spread with a spatula for rustic charm.
Troubleshooting Tips
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Grainy frosting? The sugar didn’t dissolve completely—heat longer while whisking.
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Won’t stiffen? There might be fat or yolk in the whites—start over with a clean bowl.
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Too runny? Keep whipping, or chill it briefly to firm it up.
Marshmallow Frosting vs. Meringue Frosting
It’s easy to confuse marshmallow frosting with meringue, and they do share a similar base—whipped egg whites and sugar. However, the differences matter, especially in taste and texture.
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Meringue frosting (especially Italian or Swiss) is light, airy, and often used as a filling or topping, like in lemon meringue pies. It’s typically toasted and has a drier texture.
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Marshmallow frosting, by contrast, is denser, glossier, and has a sticky, stretchy consistency—similar to melted marshmallows.
Marshmallow frosting is also sweeter and easier to pipe into decorative swirls, making it a go-to for cakes and cupcakes that need that “wow” factor. You can even toast it for a golden finish, just like classic meringue.
Is It Safe to Eat Marshmallow Frosting Made with Raw Eggs?
Yes—if prepared properly. Traditional marshmallow frosting heats the egg whites to 160°F, which kills any bacteria (like salmonella). That’s why using a candy thermometer is so important for the stovetop method.
If you’re still concerned, use pasteurized egg whites from a carton or opt for egg white powder—both are safe and effective. Or go with the marshmallow fluff method, which skips raw eggs altogether.
Always use caution when serving to kids, pregnant women, or elderly individuals. When made safely, this frosting is not only delicious but totally safe to enjoy.
Can You Toast Marshmallow Frosting? (Yes, and You Should!)
Absolutely! One of the best parts about marshmallow frosting is that you can toast it for that golden, caramelized look and campfire-style flavor. Use a small kitchen torch to gently brown the tips of your piped swirls or peaks. If you don’t have a torch, carefully use your oven’s broiler—but watch it like a hawk to prevent burning.
Pro Tip: Only toast the frosting once it’s already on your dessert, and make sure the base is completely cooled first. The result? A bakery-worthy treat with a touch of nostalgia.
How to Use Marshmallow Frosting: Best Dessert Pairings
Marshmallow frosting is as versatile as it is delicious. Its soft texture and fluffy peaks make it perfect for all kinds of desserts—from simple treats to eye-catching showstoppers.
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Cupcakes: Swirl it high with a piping bag, then torch the top for a golden, toasty finish. Tip: Pipe onto chocolate cupcakes, then toast for a gourmet s’mores experience!
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Layer cakes & sheet cakes: Spread it generously for a dreamy, cloud-like topping. It holds shape beautifully but still melts in your mouth.
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Cookie sandwiches: Pipe between two soft cookies (like chocolate chip or graham cracker) for an easy marshmallow sandwich treat.
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Homemade s’mores: Replace traditional marshmallows with a dollop of this frosting—no campfire needed!
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Hot chocolate toppings: Spoon a heaping swirl over your mug and watch it melt into creamy bliss.
It also pairs beautifully with brownies, whoopie pies, and lemon bars—basically, anywhere you’d use a sweet topping that could use some fluff and flair.
How to Store Marshmallow Frosting
Marshmallow frosting is best enjoyed fresh, but here’s how to keep it if needed:
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At room temperature: Once frosted on a dessert, it can sit out for 1–2 days. Just keep it covered and in a cool spot.
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Refrigeration: Not ideal. Cold air can cause it to deflate and become tacky. If you must refrigerate it, re-whip gently before use to restore fluffiness.
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Freezing: Not recommended. Freezing alters the texture, and it won’t hold peaks once thawed.
If you need to make it ahead, store it in an airtight container at room temperature and use it within 12–24 hours. Be sure to give it a quick whip before piping or spreading again.
Note: Frosting is most stable when applied to fully cooled cakes or cookies and should be used promptly for best volume and texture.
Make-Ahead Tips & Stability Advice
Need to prep in advance? You’ve got options, with a few precautions:
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Stabilize your frosting with a little cornstarch or add marshmallow creme to help it hold its shape longer.
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If you’re making it for an event, whip it fresh the same day, ideally right before serving.
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Avoid humid or hot environments, as the frosting can melt or deflate.
You can store it in an airtight container for a short while, but for best results, pipe it immediately after whipping and enjoy that peak-perfect fluff.
Flavor Variations to Try
One of the best parts about marshmallow frosting is how easy it is to customize. With a few tweaks, you can create flavor profiles that match any season, holiday, or craving:
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Chocolate Marshmallow: Add melted dark chocolate or a tablespoon of cocoa powder during the final whip.
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Peppermint Twist: A few drops of peppermint extract turn it into a festive, minty treat—great for winter bakes.
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Strawberry Dream: Mix in powdered freeze-dried strawberries for a fresh, fruity flavor and a pop of pink.
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Lemon Zest: Brighten it up with finely grated lemon zest and a splash of lemon extract.
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Maple or Caramel: Drizzle in maple syrup or caramel sauce for a richer, more decadent version.
Fun tip: Add a drop or two of gel food coloring to match party themes, holiday palettes, or kids’ birthdays. It’s a frosting that loves to dress up!
FAQs
Does marshmallow frosting harden?
Nope! Marshmallow frosting stays soft and fluffy unless you toast it. Even then, the toasted layer develops a thin, caramelized skin while the inside remains gooey and light.
Can I use it under fondant?
It’s not the best choice for layering under fondant. Because it stays soft and sticky, it can cause the fondant to slide or sweat. Stick to buttercream if you need a firm base.
How do I fix runny marshmallow frosting?
If your frosting won’t hold peaks, try these fixes:
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Keep whipping until it cools completely
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Chill it slightly to firm up
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Add a scoop of marshmallow fluff for instant stability
Can I pipe marshmallow frosting?
Yes! It’s fantastic for piping when freshly whipped. Use a large star tip and work quickly for the best definition and volume. Avoid over-handling once piped—it’s delicate.
Is marshmallow frosting gluten-free?
Most homemade versions are naturally gluten-free—just double-check your vanilla extract or any added flavorings to ensure no gluten-containing additives are present.
Final Thoughts: Why You’ll Love It
Marshmallow frosting is pure dessert joy—fluffy, glossy, lightly sweet, and endlessly versatile. Whether you’re swirling it onto cupcakes or torching it for a dramatic s’mores cake, it’s a foolproof way to elevate your baking.
Once you try it, you’ll wonder why it isn’t your go-to topping for everything from cookies to cocoa. So grab those egg whites, whip it to perfection, and watch your desserts transform.
Let us know how you used it—cupcakes, cookies, or something more creative? We’d love to hear about your marshmallow masterpieces!
Marshmallow Frosting
Equipment
- Mixing bowl (heatproof)
- Stand mixer or hand mixer
- Saucepan (for double boiler)
- Candy thermometer
- Whisk
- Spatula
- Piping bag (optional)
Ingredients
Classic Version:
- 4 large egg whites or ½ cup pasteurized egg whites
- 1 cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
Optional:
- ½ cup marshmallow fluff for added stability
- 1 tbsp corn syrup optional for sheen
Instructions
- Prep: Make sure all tools are grease-free. Add egg whites, sugar, and cream of tartar to a heatproof bowl.
- Heat: Place bowl over a pot of simmering water (double boiler). Whisk constantly until sugar is dissolved and mixture reaches 160°F (about 4–5 minutes).
- Whip: Transfer mixture to stand mixer and beat on high speed for 6–8 minutes, until stiff, glossy peaks form.
- Flavor: Add vanilla extract and whip 30 more seconds to combine.
- Use: Pipe or spread onto completely cooled cupcakes, cookies, or cakes.
- Optional Toasting: Use a kitchen torch to toast the frosting for a golden, s’mores-style finish.
Notes
- Use pasteurized egg whites for a no-cook version if concerned about food safety.
- Store leftovers in an airtight container for up to 1 day at room temperature. Re-whip if needed.
- Not ideal for freezing or long-term refrigeration—best used fresh.
- Add a drop of gel food coloring for themed desserts or holidays.
- For a quick version, use marshmallow fluff, butter, powdered sugar, and vanilla instead.
Nutrition
