Marshmallow Frosting

So, I started packing my hospital bag yesterday. Besides the cuteness of these baby clothes, I got really freaked out. I can’t believe I’m already to that point! Crazy!

To calm my nerves, I resort to baking….and lots of frosting. 😉

This frosting is so perfect. It’s marshmallow to the extreme! It’s very sweet and I love that it has protein from the egg whites.

So, if you want a really awesome recipe for marshmallow frosting, you must try this one.

I’m not even kidding.

Do it.

I need another spoonful…right now.


P.S. Go enter this week’s giveaway if you haven’t already! 😀


Marshmallow Frosting

slightly adapted from Pixels & Paperie


  • 4 egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla extract


  1. In a glass bowl over a pot of simmering water (make sure the bowl isn’t touching the water), constantly whisk the egg whites and sugar together until the sugar has dissolved and the mixture is hot to the touch, about 5-7 minutes.
  2. Remove from the heat, set in an ice bath and beat until light and fluffy, about 3 minutes.
  3. While you are beating, add in the vanilla extract.
  4. Once complete, top your cakes, cupcakes, or just lick your spoons! 😉

Servings: Makes about 4-5 cups of frosting


    1. It definitely cooks them enough to be safe. When I stuck my finger into the mixture, it was hot to the touch.

      1. When I tried to make it, it turned out like marshmallow soup. It tasted like marshmallow, but it wasn’t light and fluffy. I tried to cook it a bit longer and THEN tried to beat but it still didn’t work. And I don’t have cream of tartar to stabilize it.

  1. Do you think this would work with a liquid sweetener such as Stevia? Also, could you get away with less sugar? I love marshmallow but am trying to cut back on sugar as much as possible; I have a terrible sweet tooth, and if I indulge too often, I get hooked and it takes me ages to kick the nasty habit!

    1. To tell you the truth Sandy, I’m not a fan of the no-calorie sweeteners. I just stick to the motto of ‘everything natural in moderation’. You could always experiment some on doing it with less sugar, but I can’t guarantee that it’ll work. If you come up with something good when experimenting, let me know! 😀

  2. I feel so exited just with the thought of another person having a baby! Enjoy your last few days of pregnancy and trust me (i know it’s hard) you will miss begin pregnant 😉
    This frosting looks so dreamy and perfect. YUM!

  3. How long will this frosting last? Meaning how far in advanced can I make it! And how long after its mde until its hard and a sticky mess?

    1. Mmm…the cake lasted about 5 days in my house, but I kept it in the refrigerator all wrapped up, so the icing wasn’t pretty anymore. But, I’m betting that if you leave it on your counter, maybe covered with a cake stand, it’ll be great for 5 days. 😀 Let me know how it turns out! 😀

  4. wow this frosting looks perfect !! But can I use it to fill a swiss roll? can this swiss roll be refrigerated for up to 3-5 days?

  5. Has your little one made its grand entrance yet? Good luck and congrats and thanks for the great recipe. If I keep whipping, will it get stiffer and stiffer like with heavy cream or how do I know when to stop? I am looking for one of those tall, fluffy creams that tops all the great looking cupcakes in the pictures. Is this it? Can I tint it a different color? Thank you 🙂

    1. Haha…no baby as of yet! 😀 Any day though!

      As for the frosting, you keep whipping until it reaches a hot enough temperature, for it to be safe to eat the eggs. It doesn’t get stiff like marshmallows, but it always stays like a soft marshmallow cream consistency. I think that it would look good on cupcakes though! And you can definitely tint it a different color, but do it after it’s off of the heat. 😀 Happy baking!

  6. I am a stickler for following directions. I followed these to the letter and, although something nagged at me, I thought I was doing it right. Well, hindsight is 20/20. By taking the glass bowl away from the heat and putting it into the ice bath. I can’t believe I’m the only one who lost a glass bowl.

    1. Uh oh! I’m so sorry. I have never lost one doing this frosting. Again, I’m so sorry. That totally stinks!

    2. I lost one as well. Very thick and expensive glass mixing bowl, completely screwed. So annoyed. Even more so because I then screwed up the frosting while trying to change the bowl. Grr.

    3. Hey, thought I’d chime in here…I just used this frosting for the s’mores macarons and I just used a regular metal bowl. It worked great and there was no danger of shattering glass. I think what she’s going for here is just a simple DIY double boiler. Just a thought!

  7. hi im so excited to make this frosting but im scared i might do it wrong so one question……….how long should i put it in the ice bath till its cold ?????????? thanks you for any advice

    1. It only takes about 3-5 minutes in the ice bath while you’re beating the frosting to get it right. 😀 Happy Baking!

  8. Thanks for this scrumptious & easy recipe! I’ve never tried a marshmallowy frosting before, and it turned out perfect, completely delighting my 9-year-old on his birthday.

  9. I followed your directions on point, and I’ve been beating it for over ten minutes in/after the icebath… And it’s still completely liquid ):

    What the heck have I done wrong?!

    1. Weird! I have no idea?!? You’re not hand whisking, right? All I can think of is that 1) You may not have gotten it hot enough or got it too hot or 2) Your eggs were old?
      I seriously have no idea. I never have any trouble with that recipe. That’s a bummer that it’s not working though. 🙁 Hmmm…

    2. If you have any grease or egg yolk in your egg whites you will never get them to whip up! Make sure you are using a dry clean bowl free of any grease, and be extra carefully not to get ANY egg yolk in your egg whites. If you do start again!

  10. If your egg whites aren’t whipping it may be possible that there was an oil residue in or on your utensils/bowls. Try wiping everything down first with a little vinegar on a paper towel. Any oily substance will prevent the egg whites from whipping up.

  11. Hi! I am hoping to try this recipe for my son’s birthday cake. Do you think I could substitute ‘raw sugar’ for the white (assuming the only difference may be the color?)? Thanks!

    1. Do you mean turbinado sugar or just pure cane sugar? I wouldn’t use the turbinado sugar because it’s a little more course. However, using pure cane sugar (fine grains but more of a caramel color than the bleached sugar) would work great! Happy Baking!

  12. Hi.. How does the frosting pipe? I’d like to have a high swirl piped on my cupcakes and will it last for a few hours once piped?
    thank you

  13. Why did mine come out runny rather than fluffy. I beat it for 7 minutes on the sove and 4 minutes in the cold bath. I used #3 spped on my hand beaters. I even tried using number 9 the last 1 minute. 🙁

    1. The only thing I can think is that the humidity in your house wasn’t what the frosting needed, or the sugar wasn’t dissolved all the way? It’s so hard for me to say not being there. I’m sorry it didn’t work out, though. That’s a bummer. Maybe you could use it as an ice cream sundae topping instead. 🙂

      1. I can use it as a frosting but it did not come out FLUFFY…I still wonder why. The humidity was 42 % in my house…not very high. I dissolved the sugar well also.

  14. I need to use this for smores cupcakes. Can it be torched? Also if I make it a day ahead will it hold up? I also need to travel with it in the car. How stiff is the icing? I’m afraid of all these things going wrong

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