Recipes Dessert & Treats Recipes Cake Recipes Fillings & Frostings Marshmallow Frosting This glossy frosting adds dramatic flair to cakes and cupcakes. Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins Servings: 32 Yield: 8 cups Jump to recipe Our marshmallow frosting is glossy, sweet, and perfect for piping. Technically a Swiss meringue, it calls for a simple two-step process: First, you’ll gently cook egg whites with sugar and cream of tartar until the sugar dissolves, which keeps the frosting from becoming grainy. Next, whip the mixture with an electric mixer until stiff, sturdy peaks form. You can pipe the finished frosting onto cupcakes or use a spatula to form dramatic swoops on cakes and pies. You can even brown it with a kitchen torch for a toasted marshmallow effect. Easy and eye-catching, this marshmallow frosting deserves a place in your baking repertoire. Frosting vs. Icing: What's the Difference? Credit: Kelsey Hansen 4 Ingredients for Marshmallow Frosting Egg whites: A total of eight egg whites are needed for this recipe. Cold eggs are easier to separate as the yolks are more firm and less prone to breaking, so wait to take the carton out of the fridge until you're ready to start cracking. Sugar: For a pure white, glossy frosting, reach for granulated sugar. Using brown sugar instead creates a classic topping known as sea foam frosting. Cream of tartar: A touch of cream of tartar—a natural byproduct of the winemaking process—helps stabilize the egg whites, encouraging the frosting to hold its shape. Vanilla extract: Two tablespoons of vanilla extract give this frosting its marshmallowy flavor. Use the best quality extract you can, and be sure to seek out pure vanilla extract, not imitation, if you can. Beating Meringue to Stiff Peaks When making meringue, it's crucial to beat the egg white mixture until stiff peaks form. At that point, you'll have formed continuous chains of tiny air bubbles that will allow the piped frosting to hold its shape. It should take about seven minutes to reach this stage, but it's better to rely on your eyes than a timer. To confirm which stage the meringue has reached, remove the whisk from the machine (if using a stand-mixer) and flip it upside down; if using a hand-mixer, simply flip the machine so the whisk is facing up. Soft peaks: The meringue will look like very loose, soft whipped cream. The peak on the tip of the whisk will fold back into itself almost immediately and collapse. Stiff peaks: You'll know you've reached the stiff peak stage when the peak points straight up without curling in on itself and the meringue holds its shape and looks glossy. For a toasted marshmallow effect: Use a kitchen torch to brulée, or caramelize, the piped or swooped frosting. Start gently with the torch several inches away from the frosting to avoid burning it, gradually adding more heat until you reach the desired color. Directions Credit: Kelsey Hansen Whisk egg whites, sugar, and cream of tartar over heat: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Credit: Kelsey Hansen Rub a bit of the egg white mixture between your fingers to test if the sugar is dissolved; it should feel smooth with no graininess. Beat to stiff peaks: Credit: Kelsey Hansen Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla: Add vanilla, and mix until combined. Use immediately. Credit: Kelsey Hansen How to Store Marshmallow Frosting Marshmallow frosting is best enjoyed the day it's made. Baked goods topped with this frosting can be stored at room temperature for up to 6 hours. For longer storage, refrigerate items for up to 2 days. Store leftover frosting in an airtight container for up to 2 days. We do not recommend freezing marshmallow frosting. Our Favorite Ways to Use Marshmallow Frosting As a topper for our one-bowl chocolate cupcakes or these black-bottom cupcakes Spread onto this chocolatey banana and graham-cracker icebox cake Dolloped onto chocolate pots de crème Spread over a coconut custard pie or Alexis's sweet potato pie 5 More Frosting Recipes to Try Martha's Swiss Meringue Buttercream Milk Chocolate Frosting Vanilla Frosting Our Favorite Cream Cheese Frosting Coffee Buttercream This recipe is courtesy of Jennifer Shea of Trophy Cupcakes. Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.