Name: Marshmallow Icing
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1/4 cup water; 2 large egg whites; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla extract; 1/2 cup marshmallow fluff

Jump to Recipe·Leave a Review

Why You’ll Love Marshmallow Icing Recipe

It’s incredibly light, airy, and smooth—just like a marshmallow cloud.
Perfect for piping, spreading, or creating decorative swirls.
Adds a sweet, nostalgic flavor without being overly sugary.
Uses simple ingredients you likely already have at home.
No butter or powdered sugar required—great for those avoiding dairy or heavy frostings.
Sets slightly on the outside while staying soft and fluffy inside.
Ideal for cakes, cupcakes, cookies, and even as a dip for fruit.
Whips up in just 15 minutes from start to finish.
Versatile base for flavor variations like chocolate or citrus.
Kid-friendly and a fun frosting to make together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
1/4 cup water
2 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup marshmallow fluff

Directions

In a small saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar is fully dissolved. Allow the mixture to boil without stirring until it reaches 240°F (115°C) on a candy thermometer.
While the sugar syrup heats, place the egg whites and cream of tartar in a clean mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
Once the syrup reaches 240°F, slowly pour it into the egg whites in a thin stream while continuing to beat at medium speed. Avoid pouring directly onto the beaters to prevent splashing.
Increase the mixer to high speed and continue beating until the mixture becomes glossy and stiff peaks form, about 5 minutes.
Add the vanilla extract and marshmallow fluff. Beat just until everything is well combined and the frosting is light and fluffy.
Use immediately to frost cakes, cupcakes, or cookies. The icing will set slightly on the outside but remain soft and airy inside.

Servings and timing

Prep Time: 15 minutes
Total Time: 15 minutes
Calories: 95 kcal per serving
Servings: Frosts 12 cupcakes or 1 standard cake

Variations

Chocolate Marshmallow Icing: Add 2 tablespoons of cocoa powder during the final mixing step for a chocolaty twist.
Citrus Zest: Fold in a teaspoon of lemon or orange zest for a refreshing citrus flavor.
Almond Flavoring: Swap out half of the vanilla extract for almond extract for a nutty undertone.
Toasted Marshmallow: Lightly torch the finished icing on cupcakes or cakes for a s’mores-inspired finish.
Color Fun: Add a few drops of food coloring to match party themes or holidays.

Storage/Reheating

Store any unused marshmallow icing in an airtight container in the refrigerator for up to 2 days. Because this icing contains egg whites, it’s best used fresh. If needed, re-whip the icing briefly before using to restore its fluffy texture. Do not freeze, as it may alter the consistency.

FAQs

How long does marshmallow icing last?

Marshmallow icing is best used immediately but can be stored in the refrigerator for up to 2 days in an airtight container.

Can I use pasteurized egg whites from a carton?

Yes, but results may vary. Fresh egg whites tend to whip better. Make sure the carton specifies that the egg whites can be whipped.

Is marshmallow icing safe to eat with raw egg whites?

The hot sugar syrup effectively cooks the egg whites during the mixing process, making them safe to consume.

Can I pipe this icing?

Absolutely. Marshmallow icing is ideal for piping and holds its shape well once slightly set.

Can I make it without a candy thermometer?

It’s recommended to use a thermometer for accuracy, but you can test the syrup by dropping a bit into cold water—it should form a soft ball stage (240°F).

Can I use this frosting under fondant?

Marshmallow icing is too soft to support fondant and may not provide a smooth base. It’s best used as a top-layer frosting.

What’s the difference between marshmallow icing and meringue?

Marshmallow icing includes marshmallow fluff and vanilla, giving it a richer, more candy-like flavor than traditional meringue.

Can I add butter to this recipe?

This recipe is designed to be butter-free, but adding butter will turn it into a marshmallow buttercream, changing both texture and flavor.

Why did my icing turn grainy?

Graininess can happen if the sugar wasn’t fully dissolved before boiling. Stir until completely dissolved before letting it boil.

Can I toast this icing?

Yes! Use a kitchen torch to gently toast the surface for a golden, caramelized flavor reminiscent of roasted marshmallows.

Conclusion

Marshmallow icing is a delightful alternative to traditional buttercream, offering a lighter, fluffier texture with a nostalgic sweetness. Perfect for cakes, cupcakes, and cookies, it’s a quick and easy way to elevate any dessert. With just a handful of pantry staples, you’ll have a glossy, cloud-like frosting that’s sure to impress. Whether you’re hosting a celebration or baking for fun, this icing is the sweet touch your desserts deserve.