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Marshmallow Frosting Recipe

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4.3 from 4 reviews

This Marshmallow Frosting recipe delivers a light, fluffy, and glossy frosting perfect for cakes and cupcakes. Made by whisking egg whites with sugar and corn syrup over a double boiler, then whipping to stiff peaks with a touch of vanilla, it provides a smooth, sweet, and stable frosting that can be toasted for added flavor and texture.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Marshmallow Frosting Ingredients

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

Instructions

  1. Prepare Double Boiler: Set up a double boiler using a stainless steel mixing bowl and a medium saucepan filled with 1-2 inches of water. The bowl should sit above the water without touching it. Ensure the bowl is clean, dry, and grease-free to prevent the egg whites from deflating.
  2. Combine Ingredients: In the mixing bowl, whisk together sugar, light corn syrup, egg whites, cream of tartar, and salt until thoroughly combined.
  3. Heat Mixture: Place the bowl over the simmering water on medium-low heat. Continuously whisk the mixture to dissolve the sugar and cook the egg whites until the temperature reaches at least 160°F (70°C). The mixture should feel smooth and not gritty when rubbed between fingers, indicating complete sugar dissolution.
  4. Whip to Stiff Peaks: Remove the bowl from the heat and attach it to a stand mixer fitted with a whisk attachment. Gradually increase the mixer speed to high and whip for 5-10 minutes until the frosting forms thick, billowy, glossy stiff peaks.
  5. Add Vanilla Extract: Fold in the vanilla extract and mix until fully incorporated for enhanced flavor.
  6. Use or Store: Use the marshmallow frosting immediately for best results. Alternatively, cover it tightly and store at room temperature. If stored for several hours, re-whip before use. For a decorative touch, toast the frosting with a culinary torch after piping onto baked goods.

Notes

  • Room temperature egg whites whip better and create more volume.
  • Ensure no grease or moisture is in the bowl or on utensils to help the egg whites whip properly.
  • The sugar must fully dissolve to avoid gritty frosting.
  • Leftover egg yolks can be used in other recipes to avoid waste.
  • The frosting can be toasted with a culinary torch for a toasted marshmallow flavor.
  • Store at room temperature and re-whip if it sits for more than a few hours before using.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Frosting
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/marshmallow-frosting-recipe/