Marshmallow Frosting

This Marshmallow Frosting is light, fluffy, and perfectly sweet with a glossy finish that makes any dessert look stunning. I like how it spreads like a cloud over cakes and cupcakes, adding a fun texture and flavor without being overly heavy. It’s a great alternative to traditional buttercream when I want something a little different.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make yet delivers bakery-style results. I don’t need fancy ingredients just pantry staples that come together into a luscious, marshmallow-like topping. I also like how versatile it is: I can swirl it on cupcakes, pipe it onto cookies, or pile it high on a layer cake.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

¾ cup (150 g) granulated sugar
⅔ cup (160 ml) light corn syrup
4 (130 g) large egg whites room temperature preferred
½ teaspoon cream of tartar
⅛ teaspoon table salt
1 ½ teaspoons vanilla extract

Directions

1. In a small saucepan, I combine the sugar, corn syrup, and ⅓ cup water. I bring it to a boil over medium-high heat, stirring until the sugar dissolves.
2. While the syrup heats, I beat the egg whites, cream of tartar, and salt with a mixer on medium speed until soft peaks form.
3. Once the syrup reaches about 240°F (soft-ball stage), I slowly pour it into the egg whites with the mixer running on low.
4. I increase the speed to high and whip until stiff, glossy peaks form, about 7–9 minutes.
5. I add the vanilla extract and beat just until combined.
6. I use the frosting immediately to top cakes, cupcakes, or cookies.

Servings and Timing

This recipe makes enough to frost about 12 cupcakes or a single-layer 9-inch cake. It usually takes me 20 minutes total, including prep and mixing.

Variations

I sometimes toast the finished frosting with a kitchen torch for a s’mores-inspired look and flavor. For a hint of flavor, I swap vanilla with almond or coconut extract. If I want a colorful finish, I gently fold in a drop of food coloring.

Storage/Reheating

I use this frosting the same day I make it, since it holds best when fresh. If I do store leftovers, I keep them covered at room temperature for up to 1 day. I don’t refrigerate or freeze it, as the texture changes and loses its fluffiness.

FAQs

Does this frosting taste like marshmallows?

Yes, it has that same sweet, fluffy flavor and texture.

Can I make this without corn syrup?

Yes, I can substitute golden syrup or honey, but the texture may be slightly different.

Can I make this ahead of time?

I don’t recommend it, since the frosting is best used right after whipping.

Can I pipe this frosting?

Yes, I can pipe it onto cupcakes or cookies, but I use it immediately while it holds its shape.

How do I toast the frosting?

I use a kitchen torch to lightly brown the peaks, just like toasted marshmallows.

Can I flavor this frosting?

Yes, I sometimes use almond, peppermint, or lemon extract instead of vanilla.

Why did my frosting collapse?

It may be from under-whipping, or if the syrup wasn’t hot enough before adding.

Can I use a hand mixer instead of a stand mixer?

Yes, but it takes a little longer and I keep the mixer running while pouring the hot syrup.

How long does it hold its shape?

It usually stays fluffy for several hours, but I prefer to use it right away.

Can I use this as a filling between cake layers?

Yes, but I spread it thickly and use it the same day since it doesn’t store as well as buttercream.

Conclusion

This Marshmallow Frosting is glossy, fluffy, and a fun twist on classic frosting. I love how it transforms simple cakes and cupcakes into eye-catching desserts with its cloud-like swirls. Whether I keep it plain or toast it for a s’mores-style finish, it’s always a treat that makes desserts feel extra special.

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