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Who needs a jar of Marshmallow Fluff when you’ve got this incredible homemade marshmallow icing recipe? Marshmallow frosting is light, airy, and yet totally decadent.
Made with just four ingredients, this marshmallow icing is perfect for cookies, cupcakes, brownies and more – I dare you to stop at just one bite!
Add marshmallow icing to a chocolate cake, and you’ve got the decadent campfire joy of beloved s’mores. In fact, these S’mores Cupcakes are the best way to put your s’more love into a handheld treat that’s easier to eat and transport!
While I am always a fan of shortcuts, in this case, the extra effort is worth it. Of course a jar of Marshmallow Fluff is great in a pinch, but this marshmallow icing? It’s worth every minute of effort and every single calorie.
I’m a fan of everything marshmallow and I love sharing with you! Have you made my 3 Ingredient Creamy Marshmallow Ice Cream, Peanut Butter Marshmallow Puffs, Fluffernutter Cookies or my Marshmallow and Peanut Butter Cookie Cobbler? Don’t skip these!
Bonus? Because there’s no butter or oil like many traditional frosting recipes, this marshmallow icing is actually pretty light in both calories and flavor!
Marshmallow frosting is made by whipping egg whites into a frothy, airy confection that is full of love. Spread the joy today and make some to share with friends and family!
Why You’ll Love this Marshmallow Icing
- Minimal ingredients
- Easy to whip up for a special treat
- Perfect topping for a wide variety of desserts
- light and airy, with less calories than a traditional buttercream icing
- A total crowd-pleaser!
Marshmallow Icing Ingredients
- White Granulated Sugar – While many traditional frostings call for powdered sugar, this one needs granulated to work the egg whites into a whipped marshmallow topping.
- Salt – Just a hint to balance the sweet flavor.
- Egg Whites – Create the light and airy, fluffy consistency.
- Vanilla Extract – Optional, for a hint of flavor. You can use your favorite extract.
How to Make Marshmallow Frosting
- Make a Double Boiler – Use a double boiler or fill a pot with an inch or two of water and add a heat proof mixing bowl to create a double boiler.
- Combine – On low heat, add sugar, salt, and egg whites, whisking about 5 minutes.
- Whip – Pour mixture into large mixing bowl or stand mixer and add vanilla. Beat on high.
- Frost – Spoon or pipe marshmallow icing onto cooled cupcakes, cookies, brownies and cakes.
Serving Suggestions
- Toast marshmallow on the broil setting of your stove for 30 seconds or use your kitchen torch to toast it up like a dreamy s’mores dessert!
- Take your time while it’s on the stove top to ensure it’s fully mixed and heated through.
Tips
- Allow cake, cupcakes, cookies or brownies to cool completely before icing.
- Use a storage bag with the corner clipped off or icing bag to pipe fluff on.
Is Marshmallow Fluff the same as Italian meringue?
The ingredients are very similar – so much so that the recipes could be used interchangeably.
What is a substitute for marshmallow creme?
This marshmallow icing is the perfect substitute, and so much more delicious.
How to Store
- At Room Temperature – you can store this marshmallow frosting out on the counter for up to two hours while serving.
- Refrigerate – Because this icing has egg whites, you’ll want to refrigerate in an airtight container. It can be stored in the fridge for up to 48 hours.
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
More Easy Frosting Recipes
- Caramel Icing
- Fluffy Cream Cheese Frosting
- Brown Butter Frosting
- Sugar Cookie Buttercream Frosting
- Cinnamon Frosting
Marshmallow Icing
Made with just four ingredients, this marshmallow icing is perfect for cookies, cupcakes, brownies and more – I dare you to stop at just one bite!
Yield
Ingredients
- 1 cup white granulated sugar
- ⅛ teaspoon salt
- 4 egg whites
- 1 teaspoon vanilla extract
Instructions
- Use a double boiler or fill a pot with an inch or two of water and add a heat proof mixing bowl to create a double boiler.
- On low heat, add sugar, salt, and egg whites, whisking continuously until the sugar dissolves and the mixture is hot to the touch (about 5 minutes).
- Pour mixture into large mixing bowl or stand mixer and add vanilla. Beat on high until stiff peaks form, about 7 minutes.
- Spoon marshmallow icing onto cooled cupcakes.
- Optional: Toast marshmallow under your stove's broil setting for 30 seconds, or using a torch.
Nutrition Information
Calories: 71kcal (4%), Carbohydrates: 17g (6%), Protein: 1g (2%), Fat: 1g (2%), Sodium: 41mg (2%), Potassium: 17mg, Sugar: 17g (19%), Calcium: 1mg, Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Jenelle says
Can you use for S’mores macarons?
Julie Blanner says
For the filling? Yes!
Julie A says
Wouldn’t this essentially be Swiss meringue (as opposed to Italian meringue)?
Anonymous says
It is similar but without the added butter that Swiss Meringue has!
Ann Burns says
Thanks!
Tracy Conoly says
Mine is a little soupier then I would like but still some stiff peaks. Not sure if I kept it on water bath to long or what. Taste just like marshmallow cream❤️
Julie Blanner says
It sounds like you didn’t beat long enough. Continue beating until it gets glossy and stiff.
Michelle says
Can this be piped?
Julie says
Not easily, sorry!
Julie says
Just the standard size tub. It is the girls favorite icing by far. I hope he loves it as well! Enjoy!
Starr says
Tub of what? Did I miss something in the recipe?
Julie Blanner says
Hi Starr,
I’m not sure what you’re referring to! There are just four ingredients in this recipe, and you can find them listed in the printable recipe card at the end of the post. I hope that helps- enjoy!
Julie
Michelle says
Hi Julie. You had replied to someone else about a tub of something but it doesn’t show the comment that you were replying to. So someone got confused but I see what she meant.