Marshmallow icing is a light, fluffy, and glossy frosting that adds a delightful sweetness to cakes, cupcakes, cookies, and more. Made with simple ingredients like egg whites, sugar, and vanilla, this icing has a smooth texture and a marshmallow-like consistency. Unlike buttercream, it is not overly rich, making it an excellent choice for those who prefer a lighter topping.
Why You’ll Love This Recipe
- Light and Airy – Perfect for those who enjoy a fluffy, cloud-like texture.
- Glossy and Beautiful – Provides an elegant, shiny finish to desserts.
- Not Overly Sweet – Balanced sweetness that complements various baked goods.
- No Butter Required – A great alternative to butter-based frostings.
Ingredients
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare a Double Boiler:
Fill a saucepan with about an inch of water and bring it to a gentle simmer. Place a heatproof bowl over the saucepan, ensuring it does not touch the water. - Whisk the Ingredients:
In the heatproof bowl, combine the egg whites, sugar, cream of tartar, and salt. Continuously whisk the mixture over simmering water until the sugar dissolves and the mixture reaches 160°F (70°C) (about 4–5 minutes). - Beat Until Fluffy:
Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on high speed for 5–7 minutes, or until stiff, glossy peaks form. - Add Vanilla:
Mix in the vanilla extract and beat for another 30 seconds until fully incorporated. - Use Immediately:
Spread or pipe the icing onto your baked goods while it’s still soft. It will firm up slightly as it sets.
Variations
- Chocolate Marshmallow Icing: Add 2 tablespoons of cocoa powder for a chocolatey twist.
- Coconut-Flavored Icing: Substitute vanilla extract with coconut extract.
- Lemon Marshmallow Icing: Add 1 teaspoon of lemon zest for a citrusy flavor.
Servings and Timing
- Servings: Frosts 12 cupcakes or one 9-inch cake.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Storage and Reheating
- Storage: Best used immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
- Reheating: If the icing stiffens, whisk it briefly to restore its texture before using.
Frequently Asked Questions
How do I know when the icing is ready?
The icing is ready when it forms stiff, glossy peaks that hold their shape when lifted with a whisk.
Can I use this icing for piping designs?
Yes! It holds its shape well for simple designs but may not be as firm as buttercream for intricate details.
Does marshmallow icing harden?
It sets slightly but remains soft and fluffy rather than forming a hard crust.
Can I make marshmallow icing without cream of tartar?
Yes, but cream of tartar helps stabilize the egg whites, making the icing fluffier and more stable. You can substitute it with a few drops of lemon juice or white vinegar.
Can I use a hand mixer instead of a stand mixer?
Absolutely! It may take a little longer, but a hand mixer on high speed works well.
Can I make this icing ahead of time?
It’s best when fresh, but you can refrigerate it for up to 24 hours and re-whisk before using.
Is marshmallow icing the same as meringue?
It’s similar but slightly different in texture. Marshmallow icing is silkier, while meringue is drier and more structured.
What desserts pair well with this icing?
Cakes, cupcakes, cookies, brownies, and even s’mores-inspired treats!
Can I toast marshmallow icing?
Yes! Use a kitchen torch to lightly toast the icing for a delicious toasted marshmallow effect.
Is this icing safe to eat since it contains raw egg whites?
Yes, as long as you heat the egg whites to 160°F, which makes them safe to consume.
Conclusion
Marshmallow icing is a fantastic way to add a light, sweet, and glossy topping to your desserts. With its easy preparation and delightful texture, it’s a go-to choice for those looking for an alternative to buttercream. Whether you use it to frost cakes, cupcakes, or cookies, this icing is sure to impress!
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Marshmallow Icing Recipe
- Total Time: 15 minutes
- Yield: Frosts 12 cupcakes or one 9-inch cake 1x
Description
“Light, fluffy, and glossy, this marshmallow icing is the perfect frosting for cakes, cupcakes, and cookies. Made with egg whites, sugar, and vanilla, it’s easy to whip up and not overly sweet. Try this delicious, dairy-free alternative to buttercream!”
Ingredients
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
-
Prepare a Double Boiler:
- Fill a saucepan with about an inch of water and bring it to a gentle simmer.
- Place a heatproof bowl over the saucepan, ensuring it does not touch the water.
-
Whisk the Ingredients:
- In the heatproof bowl, combine the egg whites, sugar, cream of tartar, and salt.
- Continuously whisk the mixture over simmering water until the sugar dissolves and the mixture reaches 160°F (70°C) (about 4–5 minutes).
-
Beat Until Fluffy:
- Transfer the mixture to a stand mixer fitted with a whisk attachment.
- Beat on high speed for 5–7 minutes, or until stiff, glossy peaks form.
-
Add Vanilla:
- Mix in the vanilla extract and beat for another 30 seconds until fully incorporated.
-
Use Immediately:
- Spread or pipe the icing onto your baked goods while it’s still soft. It will firm up slightly as it sets.
Notes
- Storage: Best used immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
- Reheating: If the icing stiffens, whisk it briefly to restore its texture before using.
- Toasting Option: Use a kitchen torch to lightly toast the icing for a delicious toasted marshmallow effect.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Double Boiler, Whisking
- Method: frosting. icing
- Cuisine: American
Keywords: Marshmallow frosting, fluffy icing, egg white frosting, glossy frosting, dairy-free icing
