Who needs a jar of Marshmallow Fluff when you’ve got this incredible homemade marshmallow icing recipe? Our marshmallow frosting is light, airy, and yet totally decadent.
Made with just four ingredients, this marshmallow icing is perfect for cookies, cupcakes, brownies and more – I dare you to stop at just one bite!
Add marshmallow icing to a chocolate cake, and you’ve got the decadent campfire joy of beloved s’mores. In fact, these S’mores Cupcakes are the best way to put your s’more love into a handheld treat that’s easier to eat and transport!
Table of Contents
- Marshmallow Icing
- Ingredients and Substitutions
- Tools to Use
- How to Make
- Tips
- Serving Suggestions
- Frequently Asked Questions
- How to Store
- Dietary Considerations
- More Frosting Inspiration
- Marshmallow Icing
- Explore More
While I am always a fan of shortcuts, in this case, the extra effort is worth it. Of course a jar of Marshmallow Fluff is great in a pinch, but this marshmallow icing? It’s worth every minute of effort and every single calorie.
I’m a fan of everything marshmallow and I love sharing with you! Have you made my Marshmallow Ice Cream, Peanut Butter Marshmallow Puffs, or my Marshmallow and Peanut Butter Cookie Cobbler? Don’t skip these!
Bonus? Because there’s no butter or oil like many traditional frosting recipes, this marshmallow icing is actually pretty light in both calories and flavor!
Marshmallow frosting is made by whipping egg whites into a frothy, airy confection that is full of love. Spread the joy today and make some to share with friends and family!
Marshmallow Icing
Why You’ll Love It
- So Easy – A special treat with minimal ingredients.
- Flexible – Perfect topping for a wide variety of desserts.
- Crowd Pleaser – Light and airy, with less calories than a traditional buttercream icing.
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- White Granulated Sugar– While many traditional frostings call for powdered sugar, this one needs granulated to work the egg whites into a whipped marshmallow topping.
- Salt– Just a hint to balance the sweet flavor.
- Egg Whites– Create the light and airy, fluffy consistency.
- Vanilla Extract– Optional, for a hint of flavor. You can use your favorite extract.
- Mixer(You can also mix by hand)
- Double Broiler
- Liquid Measuring Cups
- Measuring Cups + Measuring Spoons
How to Make
- Make a Double Boiler – Use a double boiler or fill a pot with an inch or two of water and add a heat proof mixing bowl to create a double boiler.
- Combine – On low heat, add sugar, salt, and egg whites, whisking about 5 minutes.
- Whip – Pour mixture into large mixing bowl or stand mixer and add vanilla. Beat on high.
- Frost – Spoon or pipe marshmallow icing onto cooled cupcakes, cookies, brownies and cakes.
Tips
- Whip over your double broiler until it’s 160°F or until you don’t feel granules.
- If you’re using egg whites from a carton, note that one egg white from a large egg generally equals about 2 tablespoons.*Note that we have not tested packaged egg whites in this recipe.
- Allow cake, cupcakes, cookies or brownies to cool completely before icing.
- Use a storage bag with the corner clipped off or icing bag to pipe, though this frosting will not be set up enough to pipe like a traditional buttercream.
Serving Suggestions
- Toast marshmallow on the broil setting of your stove for 30 seconds or use your kitchen torch to toast it up like a dreamy s’mores dessert!
- Take your time while it’s on the stove top to ensure it’s fully mixed and heated through.
Frequently Asked Questions
Is Marshmallow Fluff the same as Italian meringue?
The ingredients are very similar – so much so that the recipes could be used interchangeably.
What is a substitute for marshmallow creme?
This marshmallow icing is the perfect substitute, and so much more delicious.
Would this marshmallow frosting stand up to decorating?
We’ve never tested this frosting to see if it will stand up to decorating. While our images show this frosting piped onto the cupcakes, it won’t hold its shape as well as a buttercream for piping. The light and airy nature of this frosting might not hold up to heavier adornments on a cake.
Why aren’t the peaks forming in my marshmallow icing?
It’s possible that you haven’t beat it for long enough! Continue beating until it gets glossy and stiff.
Can I add food coloring to this marshmallow frosting?
While we haven’t tested it, I don’t see why not!
Can this icing go between cake layers when frosting a cake?
You can absolutely ice a cake with it as a topping, but it is not suitable to hold cake layers. Enjoy!
How to Store
- At Room Temperature – you can store this marshmallow frosting out on the counter for up to two hours while serving.
- Refrigerate – Because this icing has egg whites, you’ll want to refrigerate in an airtight container. It can be stored in the fridge for up to 48 hours. Note that the texture will change though, and a bit of a crust can form on the exterior of the frosting, while the interior remains soft.
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
More Frosting Inspiration
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Marshmallow Icing
By Julie Blanner
Made with just four ingredients, this marshmallow icing is perfect for cookies, cupcakes, brownies and more – I dare you to stop at just one bite!
Prep: 10 minutes mins
Cook: 12 minutes mins
Total: 22 minutes mins
Servings: 12
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Ingredients
- 1 cup white granulated sugar
- ⅛ teaspoon salt
- 4 egg whites
- 1 teaspoon vanilla extract
Instructions
Use a double boiler or fill a pot with an inch or two of water and add a heat proof mixing bowl to create a double boiler.
On low heat, add sugar, salt, and egg whites, whisking continuously until the sugar dissolves and the mixture is hot to the touch (about 5 minutes).
Pour mixture into large mixing bowl or stand mixer and add vanilla. Beat on high until stiff peaks form, about 7 minutes.
Spoon marshmallow icing onto cooled cupcakes.
Optional: Toast marshmallow under your stove's broil setting for 30 seconds, or using a torch.
Julie’s Tips
Tips
- Whip over your double broiler until it’s 160°F or until you don’t feel granules.
- If you’re using egg whites from a carton, note that one egg white from a large egg generally equals about 2 tablespoons. *Note that we have not tested packaged egg whites in this recipe.
- Allow cake, cupcakes, cookies or brownies to cool completely before icing.
- Use a storage bag with the corner clipped off or icing bag to pipe, though this frosting will not be set up enough to pipe like a traditional buttercream.
How to Store
- At Room Temperature– you can store this marshmallow frosting out on the counter for up to two hours while serving.
- Refrigerate– Because this icing has egg whites, you’ll want to refrigerate in an airtight container. It can be stored in the fridge for up to 48 hours. Note that the texture will change though, and a bit of a crust can form on the exterior of the frosting, while the interior remains soft.
Calories: 71kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Sodium: 41mg | Potassium: 17mg | Sugar: 17g | Calcium: 1mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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