I’m sharing my favorite recipe for Marshmallow Frosting today! It’s simple to make, not too sweet, and made completely from scratch. Recipe includes a how-to video!
The Best Homemade Marshmallow Fluff
I’ve you’ve ever been disappointed with marshmallow frosting that wouldn’t fully set up or was just way too sweet, then you need to try my recipe. I’ve cracked the code on how to get the perfect light and fluffy texture, glossy white color, and delicate vanilla marshmallow flavor. And best of all–it’s easy to make, too!
Not only is my marshmallow frosting recipe simple to make, but it’s not overly sweet. In fact, it uses surprisingly less sugar than many of my other frostings, such as my classic buttercream frosting.
Why You’ll Love This Marshmallow Frosting:
- Unlike many other recipes out there, this one does not require pre-made marshmallow fluff or pre-made marshmallows–we’re making this completely from scratch!
- It’s versatile! This frosting can also be used almost anywhere in place of marshmallow fluff. I recommend you try it on chocolate cupcakes.
- This is a butter-free recipe, so it’s a great option if you are out of butter or can’t use butter.
- It has a perfectly balanced sweetness, which is often a big complaint with frostings.
- The technique is different, but I include lots of tips, notes, and a video to make it easy! The technique is similar to my meringue cookies and Swiss meringue buttercream, and if you’ve tackled my homemade marshmallows recipe you can certainly handle this one!
What You Need
Here are the three key ingredients in today’s marshmallow frosting recipe:
- Corn syrup. Corn syrup is NOT the same as high fructose corn syrup, which is an ingredient I (and many of you) generally try to avoid. I use corn syrup because it helps keep the sugars in the frosting from recrystallizing and helps the fluff last longer, hold its shape better longer, and last better when refrigerated.
- Egg whites. I don’t recommend using store-bought egg whites (often sold in a carton). People have reported mixed success with these, they will not always whip to stiff peaks (and often say so on the carton), which could make for a frosting that’s too soft/droopy.
- Cream of tartar. This is important for stabilizing the frosting and keeping it firm. While some people have reported successfully making meringue without it, I recommend using it (it can usually be found in the spice section of your grocery store) for best results.
SAM’S TIP: For those of you who prefer to bake without corn syrup at all, you can just use the filling for my oatmeal cream pies as a marshmallow frosting.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Marshmallow Frosting
- Fill a medium saucepan with 1-2 inches of water and bring it to a simmer.
- Make sure your bowl is completely clean and does not touch the bottom of your pot when resting on top.
- Combine all ingredients except vanilla in your bowl, place it on your prepared saucepan, and begin whisking constantly.
- Test to make sure the sugar has dissolved and the syrup is ready by rubbing a drop between your fingers and checking the temperature.
- Transfer your bowl to your stand mixer and beat the mixture with a whisk attachment until thick, and fluffy stiff peaks form.
- Stir in your vanilla until incorporated and use as desired!
SAM’S TIP: This frosting is great to serve as-is, but it’s even better lightly toasted! I bought an inexpensive culinary torch a few years ago (I’ll link to it in the recipe card) and it’s been so worth it for toasting things like meringue and this frosting.
Frequently Asked Questions
If your frosting is not reaching stiff peaks, it’s possible that there was grease in your bowl or whisk, some egg yolk got in with the white, or water got in the bowl. Unfortunately you will have to start over if this happens. However, you may just need to whip it longer!
If consuming within two days, the frosting should be fine to sit at room temperature. Any longer than that, and you’ll need to refrigerate!
Any part of the frosting that is exposed to air will become firm, much like the exterior of a store-bought marshmallow. However, the interior, everything beneath the outside layer, will remain soft and sticky!
Stay tuned for a recipe that uses this homemade marshmallow fluff very soon…
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Marshmallow Frosting
Ingredients
- ¾ cup (150 g) granulated sugar
- ⅔ cup (160 ml) light corn syrup
- 4 (130 g) large egg whites room temperature preferred, see notes for recipes that can make use of your leftover egg yolks!
- ½ teaspoon cream of tartar
- ⅛ teaspoon table salt
- 1 ½ teaspoons vanilla extract
Recommended Equipment
- Medium-sized saucepan or double boiler
Instructions
- Before you begin: prepare a double boiler. I like to use my stainless steel KitchenAid mixing bowl (since I like to do all the mixing with my stand mixer) and a medium-sized saucepan that is large enough to suspend the bowl without it touching the bottom of the pan. Make sure that the bowl that you will be adding your egg whites to is completely clean, dry, and grease-free.
- In the bowl that you are using for your double boiler (I use my stand mixer bowl), combine sugar, corn syrup, egg whites, cream of tartar, and salt and whisk until well-combined.¾ cup (150 g) granulated sugar, ⅔ cup (160 ml) light corn syrup, 4 (130 g) large egg whites, ½ teaspoon cream of tartar, ⅛ teaspoon table salt
- Bring 1-2” of water to a simmer over medium-low heat in the bottom of your double boiler (Note: I use a medium-sized saucepan. Make sure that when the bowl of your double boiler is added to the pot it does not touch the water).
- Place the bowl with egg whites over simmering water and whisk constantly until the sugar is dissolved and temperature of mixture reaches at least 160F (70C). Note: if you rub a small amount of the syrup between your fingers, it should feel smooth and not at all gritty. Be careful though, the syrup is hot!
- Remove bowl from heat and fit it onto your stand mixer (fitted with a whisk attachment). Slowly increase mixer speed to high and beat on high speed for about 5-10 minutes, until you have thick, billowy, glossy stiff peaks.
- Stir in vanilla extract until completely combined.1 ½ teaspoons vanilla extract
- Use marshmallow frosting immediately or cover tightly and store at room temperature until ready to use (you may need to re-whip the frosting before using if it sits longer than several hours). If desired, toast frosting using a culinary torch after piping and before serving.
Notes
Recipes That Use Egg Yolks:
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Carolyn
Hi Sam, can you use this with your peppermint whoopie pies? I would love to make these for Christmas.
Sam
Absolutely, it makes a great filling. Enjoy! 🙂
Kim
This recipe whipped up beautifully. They piped on the cupcakes nicely. So far the frosting has withstood the heat without sliding off the cupcakes. I’m really impressed with this recipe and will definitely be using it again!
Sam
I’m so glad you enjoyed it so much, Kim! 🙂
Joy
I made a half batch for a smaller batch of chocolate cupcakes today and oh my gosh, it is so good. So marshmallowy and delicious. Will definitely be making this again in the future!
Also, the instructions are clear and easy to follow!
Sam
I’m so glad you enjoyed it so much, Joy! 🙂
Charissa
This recipe is excellent. It is soft and billowy. I really appreciated that it wasn’t overly sweet. Make it, you won’t be sorry
Sam
I’m so glad you enjoyed it, Charissa! 🙂
Victoria
Sooo yummy!!! I made a half batch which was plenty to generously cover 12 chocolate cupcakes plus lots of tasting along the way.
Sam
I’m so glad you enjoyed it so much, Victoria! 🙂
Deanna
When it’s 1 am and you just overwhipped your whipped cream frosting — this recipe to the rescue! Turned out perfect 🙂
Sam
I’m so glad you enjoyed it, Deanna! 🙂
Em
Can you freeze frosted cupcakes? How long would they last in the freezer?
Sam
I’m not sure the frosting would do well being frozen on a cupcake. It could potentially get really soft and slide off when defrosting. 🙁
El
Yes, you can, they can last up to three weeks, just defrost them after. If you are planning to use this recipe, it will become stretchy and gooey.
Tim
Would this frosting work on a coconut cake in place of the traditional “seven minute” frosting? The technique for making it seems very similar, but that frosting doesn’t usually have any or only a small amount of corn syrup.
Sam
Hi Tim! It will go great on a coconut cake. 🙂
Dale Weihrauch
Excellent recipe. I am retired and living in the Philippines with my wife, it is both warm and humid. Frosting for cakes is a problem here. Your method of using homemade marshmallow cream works. The marshmallow did not even melt or slide a little on the cupcakes. The taste even without flavoring was like marshmallows or it is so close it passed the taste test here. The meringue really got thick it slowed our KitchenAid mixer a little. Thank you for the guidance.
Sam
I’m so glad you enjoyed it, Dale! 🙂
Debbers
Hi Sam 🙋♀️
I was wondering if this would work well for the meringue topping on a lemon meringue pie ? The first time I made one, the meringue shrunk ….so I doubled the recipe and it was piled so high, I had trouble baking it finished . ( I actually ripped the top off when removing it from the oven – it was so high ☹️) This recipe looks like a nice substitute for a regular meringue top. Let me know what you think. Thanks a bunch!
Sam
It will work, but this frosting will be denser and probably a bit sweeter than a classic meringue. 🙂
Jessica
Hi. Wondering how far in advance you can pipe this on a cupcake?
Can you do this a day in advance and they will be fine? Some recipes say they loose their volume/shrink
Sam
Hi Jessica! The outside of the frosting will become a bit firm so it shouldn’t lose it’s volume or shrink. The insides should remain nice and soft though. It’s generally good for about 2 days at room temperature. 🙂
Dalia
I have yet to try this recipe out but would adding food coloring have any adverse effects?? I really want to do this frosting for a smores cake but want to incorporate some color without doing a separate frosting if possible.
Sam
Hi Dalia! Adding food coloring should work just fine. 🙂
Suzi
Hey Sam! Love this marshmallow frosting recipe .It came out firm and pipeable but after having the cupcake on the counter for a few hour the icing slipped off the cupcake. I’m making these for a graduation party and am worried they will all slip after after taking them out of the refrigerator . Any suggestions.
Sam
Hi Suzi! This is very odd. I have a couple of potential issues here. Make sure your cupcakes have cooled completely, like not even a little tiny bit warm to the touch. Another thing that could be causing you issues is if there is really high humidity. I hope it goes better next time. 🙂
Suzi F
It’s been real humid lately. Could be that’s the cause of my slippery icing. I did find a solution .I added 1 tsp. clear gelatin to the sugar mixture and it kept the marshmallow icing from sliding off the cupcake. Thanks for responding quickly Sam!
Sam
Unfortunately the humidity is probably causing your issue, but I’m glad you found a solution. 🙂
Cheryl
Frosting was so nice and thick. Cooled my cake for hours. After frosting the cake the frosting slid from every layer. So disappointing!
Sam
I’m so sorry to hear this! If it was really warm you could have this issue, or maybe the frosting may have just needed to be whipped a bit longer to be a bit thicker? 🙁
Cliff
Sam, which one of your cake recipes would you recommend for this frosting. My wife isn’t a fan of chocolate cakes. Thanks much. Cliff
Sam
Hi Cliff! I think my vanilla cake would work well since you are looking for a non-chocolate option. 🙂
Molly
Delicious and way easier than I was expecting. I used this for Fluffernutter sandwich cookies but still have a lot of left over marshmallow fluff so I want to make oatmeal cream pies. How long will this keep in the refrigerator in an airtight container?
Sam
Hi Molly! I’m so glad you enjoyed it! It should last 5 days in the refrigerator. 🙂
JosieR
Hi, Sam– I will be trying this recipe, very soon. For some reason, for the past few weeks I can’t get any of your videos when you post your recipes–I click the “jump to video” link and it takes me directly to the recipe, with no video attached. Any suggestions? I love to watch you make the recipe before I make it. Thanks for any help!
Sam
I’m so sorry this is happening, Josie! A lot of the times the issue is a pop-up blocker. They will prevent the video from playing. I wonder if a browser updated or something got switched that no longer allows it. If that doesn’t help fix the issue you can always find them on my youtube channel. I know that’s another step and a huge pain, but without being there to look at what’s going on I won’t be able to actually fix it. 🙁
V
Disable your ad blocker for this site. That will fix it.
SHERRY SHADLE
SAM, WHAT DID YO DO WITH THE SUGAR WATER? I DIDN’T SEE YOU MIX IT IN?
Sam
Hi Sherry! The sugar, egg whites, corn syrup, cream of tartar, and salt are all mixed together in the bowl then you place that on the double boiler. I hope that helps. 🙂