Easy Homemade Marshmallow Frosting: Your Ultimate Guide to Light & Glossy Swiss Meringue
Unlock the secret to a perfectly light, irresistibly glossy, and wonderfully stable Marshmallow Frosting with this incredibly easy homemade recipe, perfected by a professional pastry chef. Requiring just four simple ingredients, this Swiss meringue-based frosting comes together effortlessly, transforming cakes, cupcakes, pies, and an array of other desserts into extraordinary culinary delights. Forget store-bought fluff or complicated buttercreams – this recipe delivers that iconic fluffy, sweet, and slightly vanilla-kissed marshmallow flavor and texture, ready to elevate any treat.
This exquisite marshmallow frosting boasts a remarkably light and airy consistency, presenting beautifully whether left in its brilliant white form or artfully toasted for a caramelized finish. Imagine it piped generously onto decadent chocolate cupcakes, swirled elegantly over vibrant lemon blondies, or creating a truly dramatic topping for a classic carrot cake. What sets this recipe apart is its ability to achieve that coveted shiny, stable meringue without the need for any corn syrup, resulting in a purer, more authentic marshmallow flavor.
Unlike richer, butter-based frostings such as Italian meringue buttercream or Swiss meringue buttercream, **this straightforward marshmallow frosting recipe is completely butter-free**. It draws inspiration from traditional “7-minute frosting” or old-fashioned marshmallow frostings, offering a similar delightful texture but with enhanced stability. This frosting holds its shape beautifully, maintains its captivating glossy sheen, and tastes like delicate, sweet pillows of vanilla bean marshmallows, making it an absolute must-try for any baking enthusiast.
Table of Contents
- Why This is the Best Marshmallow Frosting
- Professional Tips for Making Marshmallow Frosting
- What is Marshmallow Frosting?
- Ingredients Needed
- How to Make Homemade Marshmallow Frosting
- How to Toast Marshmallow Frosting
- Chef Lindsey’s Recipe Tip
- How to Store Marshmallow Frosting?
- How to Use Marshmallow Frosting?
- Frequently Asked Questions
- Marshmallow Frosting Recipe
Why This is the Best Marshmallow Frosting You’ll Ever Make
- Tested & Perfected in a Professional Kitchen: This isn’t just another recipe; it’s a foundation! This exact formulation has been the backbone of many signature desserts in professional restaurant settings, a testament to its reliability and superior quality. This means it’s been rigorously tested under varied conditions, making it virtually foolproof. I’ve navigated every potential pitfall, understanding its limits and how to ensure consistent success. All my accumulated expertise is distilled into the tips shared throughout this comprehensive guide.
- Delicious & Visually Stunning, Toasted or Untoasted: The beauty of this frosting lies in its versatility. You can either use a kitchen torch to achieve beautifully caramelized, smoky notes and dramatic swirls, as I did with these delightful sweet potato cupcakes, or leave it in its pristine, brilliant white state, offering a clean and elegant finish, perfect for treats like these fluffy coconut cupcakes. Both presentations are equally appealing and incredibly delicious, offering different sensory experiences.
- Effortless Homemade Recipe with Staple Ingredients: Say goodbye to canned marshmallow fluff or melting down store-bought marshmallows. This recipe champions authenticity, crafting a truly homemade frosting from scratch using only a few basic ingredients you likely already have in your pantry. It’s a simple process that yields a superior product, far surpassing any shortcut alternatives.
- Light, Airy, and Universally Complementary: The delicate, cloud-like texture and balanced sweetness of this marshmallow frosting make it an ideal companion for an astonishing range of flavors. It’s incredibly delicious when paired with rich devil’s food cake, perfectly complements a classic white cake, or serves as a wonderfully simple yet elegant topping for tart lemon bars. Its adaptability means it’s hard to find a dessert that wouldn’t be enhanced by its presence!
Professional Tips for Making the Perfect Marshmallow Frosting
- Achieve Consistent Results with an Instant-Read Thermometer: While it’s possible to gauge when sugar granules have dissolved by touch, an instant-read thermometer offers unparalleled accuracy and consistency. Overheating the meringue can lead to a less stable frosting that separates or “weeps” much faster. By adhering to the precise temperature of 120°F, you ensure the sugar is fully dissolved and the egg whites are perfectly tempered, leading to the most robust and beautiful meringue.
- Heat Swiss Meringue to 120°F for Superior Shine and Stability: This is perhaps my most valuable, formerly closely guarded secret for Swiss meringue, and I’m sharing it with you **now**! Traditional Swiss meringue recipes often suggest heating to 130°F. However, through extensive testing in my professional kitchen, I’ve discovered that stopping at a slightly lower temperature of 120°F yields a superior result. This subtle difference makes the finished frosting noticeably shinier, significantly more voluminous, and remarkably more stable, resisting weeping for longer periods.
- Toasting Enhances Frosting Longevity: Beyond its aesthetic appeal and delightful caramelized flavor, toasting marshmallow frosting offers a practical benefit: increased shelf life. My experience shows that a toasted marshmallow frosting can last up to 3 days in the refrigerator before it begins to weep or break down. In contrast, an untoasted meringue may start to show signs of weeping after just 24 hours. The torched crust creates a protective barrier, sealing the meringue from air exposure and preserving its structure. For even longer-lasting stability, especially if you need it to hold for a week or more, consider using my marshmallow fluff recipe, which is based on an Italian meringue.
- Start with Cold Egg Whites for Optimal Stability: Here’s another golden nugget from my professional kitchen! While many meringue recipes call for room temperature egg whites, starting with cold egg whites for this Swiss meringue provides a crucial advantage. It allows for the ideal amount of whisking over the simmering water, giving the whites enough time to develop a strong, stable structure as they gradually warm and the sugar dissolves. If you start with room temperature whites, they’ll reach the target temperature too quickly, often before sufficient aeration and stabilization have occurred, resulting in a less stable frosting that weeps twice as fast.
What Exactly is Marshmallow Frosting?
- At its core, this marshmallow frosting is a type of meringue, specifically a Swiss meringue. It’s prepared by gently whisking together fresh egg whites, granulated sugar, and a tiny pinch of kosher salt in a heatproof bowl set over a pot of simmering water. This mixture is continuously whisked until it reaches a precise temperature, ideally 120°F, ensuring the sugar fully dissolves and the egg whites are gently cooked. Once heated, it’s removed from the bain-marie and whipped vigorously in a stand mixer until it transforms into a towering, glossy, and stiff-peaked meringue.
- The versatility of marshmallow frosting is truly remarkable, allowing it to be used in much the same way as any traditional buttercream. It’s superb for lavishly icing entire cakes, piping elegant swirls onto individual cupcakes, or creating dramatic domes on cheesecakes. Beyond these classic applications, it makes a fantastic airy covering for pies, an unexpected yet delightful filling for cupcakes, or a light, sweet topping for rich brownies and chewy blondies. You can also deploy it in any scenario where you might typically use marshmallow fluff. One of my favorite uses is swirling it into homemade ice cream mixtures before freezing; its unique stability means it retains the exact same luxurious texture whether refrigerated or frozen solid!
Essential Ingredients for Homemade Marshmallow Frosting
- Egg Whites: The foundation of our meringue! For the silkiest, shiniest, and most stable marshmallow frosting, I highly recommend using freshly separated large egg whites. While pasteurized whites from a carton can be used in a pinch, be aware that they typically produce a meringue that is less stable, may weep sooner, and will have a slightly less satiny, luxurious texture. Fresh is always best for optimal results.
- Granulated Sugar: This provides the necessary sweetness and, critically, the structure for the meringue. When heated with the egg whites, the sugar dissolves completely, forming a stable syrup that encases the whipped air, creating that signature light and fluffy consistency.
- Kosher Salt: Far from just a seasoning, kosher salt plays two vital roles in this recipe. Firstly, it brilliantly heightens and balances the overall flavor, preventing the frosting from being overly sweet. Secondly, and equally important, it acts as a crucial stabilizer for the meringue, helping the egg whites whip up firmly and hold their shape for longer periods. Do not omit it.
- Vanilla Extract: This beloved flavoring adds depth and a classic sweet aroma that is quintessential to marshmallow treats. To preserve its delicate aromatic compounds and allow the meringue to reach its maximum volume and stiffness, it’s essential to add the vanilla extract only after the meringue has been whipped to stiff peaks.
- Ground Cinnamon (Optional): A subtle pinch of ground cinnamon can add a warm, inviting spice note that pairs beautifully with the vanilla and marshmallow flavor, especially if you’re planning to toast the frosting or serve it with autumn-themed desserts. It’s a delightful addition, but entirely optional based on your preference.
Refer to the comprehensive recipe card below for precise measurements and detailed ingredient information.
How to Make Homemade Marshmallow Frosting: A Step-by-Step Guide
For even more granular details and exact measurements, please consult the complete recipe card provided further down this page.
Step 1: Prepare Your Bain-Marie (Double Boiler Setup)
Begin by pouring approximately one inch of water into the bottom of a saucepan. Select a saucepan that will allow your stand mixer bowl to sit snugly on top without the bottom of the bowl touching the simmering water. It’s often a smaller pot than you might initially think, so test it out. Bring this water to a rolling boil, then immediately reduce the heat to a gentle simmer. Congratulations! You’ve successfully created a bain-marie, a gentle heating method crucial for Swiss meringue. Alternatively, you can use the bottom half of a traditional double boiler if you have one.
Step 2: Combine Ingredients & Gently Heat
In the clean, dry bowl of your stand mixer, combine the fresh egg whites, granulated sugar, and kosher salt. Whisk these ingredients together just until they are combined. It’s important not to do this step too far in advance or whisk too vigorously before heating, as introducing too much air at this stage can lead to a less stable meringue later. Carefully place the mixer bowl over your prepared simmering water (the bain-marie). Continuously whisk the egg white mixture. This constant whisking is vital to prevent the egg whites from scrambling and to ensure even heating and thorough dissolution of the sugar. Continue whisking until the mixture reaches a precise temperature of 120°F (49°C) on your instant-read thermometer.
The Cardinal Rule: Don’t Stop Whisking! Throughout the heating process over the bain-marie, never stop whisking. This is the most crucial rule for successful Swiss meringue and, by extension, this marshmallow frosting. Consistent movement prevents the egg whites from cooking too quickly or unevenly at the bottom of the bowl, which could lead to scrambled eggs instead of a smooth, dissolved sugar mixture.
As illustrated in the Step 2: Temperature photo above, I’m demonstrating a professional technique: whisking and simultaneously taking the temperature. Observe closely how I skillfully hold both the thermometer and the mixer bowl with my left hand. This ensures the bowl remains perfectly stable over the simmering water, allowing for precise temperature monitoring and continuous whisking—a true pro-move for flawless meringue.
Step 3: Transfer to Mixer
As soon as the mixture reaches 120°F, immediately remove the mixer bowl from the heat. Carefully transfer it to the base of your stand mixer, ensuring it’s securely fitted with the whisk attachment. Speed is key here to maintain the meringue’s optimal temperature and texture.
Step 4: Whip to Stiff Peaks
Turn your stand mixer to high speed and begin to beat the meringue. Continue beating uninterruptedly until the meringue transforms into a thick, glossy, and voluminous cloud that forms stiff, firm peaks when the whisk is lifted. The mixture should also feel significantly cooler to the touch, indicating it has stabilized.
Step 5: Incorporate Vanilla
Once the meringue has reached stiff peaks, add the vanilla extract (and cinnamon, if desired). Beat for another 30 seconds to a minute on medium speed, just until the vanilla is fully incorporated and evenly distributed throughout the frosting. At this stage, the frosting should be approximately body temperature or feel just slightly warm – this is the perfect consistency!
Step 6: Frost Your Desserts!
Your beautiful, glossy marshmallow frosting is now ready to use! You can spread it generously and artfully over your freshly baked goods using an offset spatula, creating rustic swoops and swirls. Alternatively, for a more refined and decorative finish, transfer the frosting to a piping bag fitted with your favorite piping tip. Get creative and start frosting!
How to Toast Marshmallow Frosting for a Golden Finish
Adding a toasted finish to your marshmallow frosting not only elevates its appearance but also introduces a delightful caramelized flavor and subtle smoky notes. Once you’ve piped or spread the frosting onto your baked goods as desired, you have two primary methods for toasting: using a kitchen torch or your oven’s broiler.
Method 1: Using a Kitchen Torch (Recommended for Control)
A kitchen torch is generally the fastest and most reliable option for toasting meringue. Its direct flame allows for incredible precision, enabling you to control the degree of browning with ease. Hold the torch a few inches away from the frosting, moving it constantly in small, circular motions. Watch carefully as the peaks and swirls begin to caramelize, turning a beautiful golden brown. You can move the flame closer or further away to highlight specific details, creating stunning visual effects and deep pockets of toasted flavor. Ensure adequate ventilation and always exercise caution when working with open flames.
Method 2: Using the Oven Broiler (Requires Vigilance)
If you don’t have a kitchen torch, your oven’s broiler can also achieve a toasted effect. This method requires extreme vigilance as meringue can go from perfectly golden to burnt in a matter of seconds. Place your frosted desserts on a baking sheet on the top rack of your oven, about 4-6 inches away from the broiler element. Turn the broiler to high and keep the oven door slightly ajar so you can continuously monitor the frosting. As soon as you see the desired golden-brown color develop, immediately remove the desserts from the oven. This process usually takes only 30 seconds to 2 minutes, so do not walk away!
Chef Lindsey’s Expert Recipe Tip: Optimal Serving Temperature
For this marshmallow frosting, the secret to maintaining its most exquisite appearance and silkiest texture lies in its serving temperature. The ideal time to work with and serve this frosting is when it’s at approximately body temperature or just slightly warmer. At this point, it will boast its maximum shiny appearance and delicate, satiny mouthfeel. As the frosting cools down further, it naturally begins to “set” or firm up. While it will still be perfectly delicious, attempting to pipe or spread it extensively after it has completely cooled will disrupt its beautifully set structure, potentially resulting in a slightly less glossy, less perfect finish. It will still be absolutely fine to eat and enjoy, but it might not be quite as visually stunning as frosting applied at the optimal warm temperature.
How to Store Marshmallow Frosting: Maximizing Freshness and Stability
- Room Temperature Storage: I strongly advise against storing marshmallow frosting at room temperature for more than 2 hours prior to serving, due to the egg whites. For optimal flavor, texture, and food safety, always refrigerate frosted items if they won’t be consumed immediately. For desserts like cakes or pies adorned with this frosting, you’ll achieve the cleanest and most precise slices if they are chilled thoroughly and sliced directly from the refrigerator.
- Refrigerated Storage: This marshmallow frosting can be stored in an airtight container in the refrigerator for up to 3 days before it may begin to “weep,” which means the liquid separates from the meringue structure. A fantastic trick to extend its refrigerated life is to toast the meringue! Toasted marshmallow frosting creates a firm, protective barrier that shields the delicate meringue from air exposure and humidity, allowing it to remain stable and weep-free for longer, typically up to 3 days (compared to less than 24 hours for untoasted).
- Frozen Storage: For longer preservation, marshmallow frosting can be stored in the freezer for up to 1 month, whether it’s toasted or untoasted. To prevent premature weeping caused by temperature fluctuations, I recommend storing it in a freezer that is not frequently opened and closed. Place the frosting in an airtight, freezer-safe container, ensuring as little air as possible is trapped inside. When ready to use, thaw it slowly in the refrigerator overnight before bringing it to room temperature (or slightly warmer) for serving.
Creative Ways to Use Your Homemade Marshmallow Frosting
- Classic Frosting Applications: Embrace its traditional uses! Pipe elegant swirls onto individual cupcakes for birthdays or celebrations. Lavishly frost an entire layer cake, creating a show-stopping centerpiece. Or, pile it high in dramatic, cloud-like mounds on top of a rich lemon meringue cheesecake for a truly decadent dessert.
- Unexpected Culinary Creations: Think beyond the obvious! This frosting is perfect for innovative desserts. Try it as the sweet, fluffy topping for a rustic s’mores pie or a zesty key lime pie, where its sweetness beautifully balances the tartness. Swirl it directly into homemade ice cream base before freezing solid for a unique texture and flavor. It also makes an incredible, light filling for cupcakes or a whimsical addition to a layered trifle.
- Effortless Dips and Spreads: Transform this frosting into a delightful dip! Combine it with cream cheese for a luscious marshmallow cream cheese fruit dip, perfect for fresh berries and sliced apples. Or, blend it with peanut butter for an irresistible fluffernutter dip, ideal for crackers or pretzels.
- Perfect for Frozen Delights: Remarkably, this frosting maintains its exact same delightful consistency when frozen, making it an ideal candidate for frozen desserts. Use it as a billowy topping for a creamy peanut butter ice cream pie, sandwich it between cookies for homemade ice cream sandwiches, or mound it generously on a quick 5-minute ice cream pie! You can even prepare it in advance, pipe individual dollops onto parchment paper, freeze them, and then use these frozen marshmallow puffs to top scoops of your favorite ice cream, like s’mores ice cream, for a sophisticated touch. Don’t forget to torch them for an extra layer of flavor and visual appeal!
Frequently Asked Questions About Homemade Marshmallow Frosting
While both marshmallow fluff and this exquisite marshmallow frosting share a similar delightful, pillowy-soft texture and a shiny appearance reminiscent of homemade marshmallows, their core difference lies in their preparation technique and resulting stability. This marshmallow frosting is a **Swiss meringue**, where egg whites and sugar are gently heated over a bain-marie before whipping. Marshmallow fluff, on the other hand, is typically an **Italian meringue**, which involves pouring hot sugar syrup into already whipping egg whites. Due to its preparation method, Italian meringue (and thus marshmallow fluff) is inherently more stable and slightly denser. This increased stability means marshmallow fluff will generally keep without weeping for up to a week in the refrigerator and over two months when properly frozen, offering greater longevity compared to Swiss meringue frosting.
It’s important to understand that while Swiss meringue recipes like this one involve heating the egg whites, the temperature typically reached (120°F in this recipe, or even the more common 130°F) is generally **not hot enough to fully cook the egg whites** to a temperature considered safe by regulatory bodies. According to the FDA, eggs need to be cooked to 160°F (71°C) to be considered fully safe. Alternatively, the USDA’s guidelines for pasteurization suggest holding eggs at 134°F (57°C) for 3.5 minutes to eliminate harmful bacteria. While the heating step reduces risk, for those with compromised immune systems, pregnant women, young children, or the elderly, using pasteurized egg whites (though the texture may differ slightly as noted below) or opting for a fully cooked meringue (like Italian meringue) is often recommended. Always consider your audience and personal health factors when preparing recipes with undercooked eggs.
Yes, you absolutely can make this marshmallow frosting using pasteurized egg whites available in cartons, and it’s a great option for added food safety, especially for those who are health-conscious or serving vulnerable populations. However, it’s important to manage expectations regarding the final outcome. While the frosting will still be light and fluffy, the end results are typically not identical to those achieved with fresh egg whites. Meringues made with pasteurized egg whites tend to be somewhat less stable and may not achieve the same silky, luxurious texture. They might also begin to weep (separate) a bit sooner than meringues made with fresh, carefully handled egg whites. Nevertheless, it will still yield a delicious and enjoyable frosting, just with minor textural nuances.
While meringues sometimes get a reputation for being finicky, they’re often more forgiving than people realize, so try not to stress too much! If your meringue isn’t whipping up to stiff peaks after it has cooled completely, you definitely have a problem, but there are a few common culprits and potential fixes. First, ensure your bowl and whisk are absolutely grease-free; even a tiny speck of fat can prevent egg whites from whipping. Second, double-check if any egg yolk accidentally slipped into your whites; if it’s a small amount, you might be able to carefully fish it out. If these aren’t the issues, and your meringue is just stubbornly soft, I recommend trying to add a pinch of cream of tartar at a time while continuing to beat on high speed. Cream of tartar is an acidic agent that helps stabilize egg whites and can sometimes coax a reluctant meringue into forming stiff peaks. Start with about ¼ teaspoon for this recipe, beat for a minute, and if still soft, add another tiny pinch. The worst-case scenario is that you might add so much cream of tartar that it imparts a noticeable sour flavor, at which point you’d have to discard it and start over. But if your meringue was destined not to stiffen, you would have had to throw it out anyway! You get bonus points for attempting to salvage your creation and learning from the experience.
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Homemade Marshmallow Frosting (Swiss Meringue Style)
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Ingredients
For the Marshmallow Frosting:
- 4 large egg whites (preferably fresh, separated cold)
- 1 cup granulated sugar
- pinch kosher salt
- 1 teaspoon vanilla extract
- pinch ground cinnamon (optional, for warm notes)
Instructions
Making Your Perfect Marshmallow Frosting:
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To begin, pour about 1 inch of water into a saucepan and bring it to a gentle simmer. Meanwhile, in the meticulously clean bowl of your stand mixer, combine the cold large egg whites, granulated sugar, and a pinch of kosher salt. Whisk these ingredients lightly, just enough to combine them, but avoid incorporating too much air at this stage. Carefully place the mixer bowl over the simmering water, ensuring the bottom of the bowl does not make contact with the water. This setup creates a gentle bain-marie.
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Continue to whisk the sugar-egg white mixture constantly and vigorously over the simmering water. This continuous motion is critical to prevent the egg whites from scrambling and to ensure the sugar fully dissolves. Heat the mixture until an instant-read candy thermometer registers a precise temperature of 120°F (49°C). The mixture should also feel noticeably warm to the touch and be smooth, with no granular sugar remaining when rubbed between your fingers. Once the target temperature is reached, promptly remove the bowl from the heat and secure it in the base of your stand mixer, fitted with the whisk attachment.
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Immediately turn the stand mixer to high speed and beat the meringue mixture without interruption. Continue whipping until the meringue is incredibly thick, beautifully glossy, has significantly increased in volume, and forms very firm, stiff peaks when the whisk is lifted. The bowl should also feel cool to the touch, indicating the meringue has properly cooled and stabilized. At this point, add the vanilla extract (and the optional ground cinnamon). Beat for an additional minute on medium speed to thoroughly incorporate the flavoring, ensuring a consistent taste throughout.
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Your glorious marshmallow frosting is now ready for use! You can either spoon it into a large piping bag fitted with your favorite decorative tip for elegant designs or simply mound it generously onto your preferred baked goods, much like the stunning cheesecake pictured, for a more rustic yet impressive presentation.
Video Tutorial
Chef’s Notes & Tips
Presentation Perfection: For a delightful contrast in flavor and appearance, consider toasting your marshmallow frosting with a kitchen torch or under a broiler. Not only does this add a beautiful golden-brown caramelized finish, but it also helps to create a protective barrier that significantly extends the frosting’s storage life without weeping. However, leaving it untoasted offers a classic, pristine white look that is equally stunning.
Key Technique Reminder: The most crucial aspect of achieving a perfect Swiss meringue for this frosting is continuous whisking while it heats over the bain-marie. Just don’t stop whisking, and you’ll be well on your way to success!
Storage Solutions: For optimal freshness and stability, store any leftover marshmallow frosting in an airtight container in the refrigerator for up to 3 days. If you’ve toasted it, it will hold up even longer without weeping. For extended storage, the frosting freezes beautifully for up to 1 month.
Nutrition Information
