Marshmallow Frosting

This Marshmallow Frosting adds a touch of whimsy and nostalgia to every bite! Use it to fill a classic chocolate cake, add it to s’mores-inspired treats, or eat it with a spoon!

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This Marshmallow Frosting is homemade vanilla bean marshmallow that transforms any dessert into a show-stopper! Light, fluffy, and irresistibly sweet, it's an excellent choice for cakes, cupcakes, cookies, and more!

If you enjoy this recipe, check out the posts for my Caramel Apple Marshmallows, S'mores Cream Puffs, and Sweet Potato Cookies!

Ingredients

With some fridge and pantry staples, you'll be whipping up this frosting in no time! Measurements for each of the ingredients are included in the recipe card, below.

• Granulated Sugar - For sweetness, texture, and flavor.
• Agave Syrup - For a smooth and creamy texture to the marshmallow. If you prefer, you can substitute with light corn syrup.
• Egg Whites - Makes the marshmallow light and fluffy. Be careful that your bowl is completely clean and you don't include even a drop of egg yolk, or the whites won't whip up!
• Cream of Tartar - Helps to stabilize the bubbles in the whipped egg whites.
• Salt - To balance the sweetness of the marshmallow.
• Vanilla Bean Paste - For flavor.

Hint: If you're looking for recipes to use up your leftover egg yolks, check out my post with 10+ Recipes Using Egg Yolks for instructions on storing leftover yolks and recipes to use them up!

Instructions

Here's what you need to do to make this frosting, step by step! More detailed instructions are included in the recipe card, below.

Here is a general overview of the steps to make this recipe. For full instructions, see the recipe card, below.

1. Combine sugar, agave syrup, egg whites, cream of tartar, and pinch in a heatproof bowl. Warm the mixture over a pan of simmering water until the sugar has dissolved and the mixture reaches 160° F.
2. Pour the mixture into the bowl of a stand mixer and beat with the whisk attachment until white and glossy. Add vanilla bean paste and mix to combine.

Equipment

Here are a few things I used when making this frosting:

• Candy Thermometer - A candy thermometer is the best tool to ensure the egg white mixture reaches a safe temperature.
• Pastry Bag - For piping the marshmallow frosting, if desired.
• 1M Piping Tip - This is the size piping tip I used in the above photo if you'd like your piping to look like mine. No shame if you don't pipe the frosting and just dollop with a spoon with abandon!
• Kitchen Torch - This frosting will toast beautifully with a torch, if desired.

Variations

Here are a few ideas to change this recipe up a little:

• Add Some Spice - This frosting is fantastic as-is, but consider adding cinnamon, nutmeg, cardamom, and/or ginger if it suits your use!
• Use Flavored Sugar - Instead of regular granulated sugar, use flavored sugar to add a little oomph of flavor! Vanilla Sugar, Ginger Sugar, Strawberry Sugar, and Blueberry Sugar are all great options!

Uses for Marshmallow Frosting

The uses for this frosting are limited only by your imagination! Here are a few that I've thought of:

• Use it to top my Sweet Potato Cookies.
• Sandwich Fresh Ginger Cookies, Dirty Chai Cookies, or Eggless Chocolate Chip Cookies with sweet, fluffy marshmallow!
• Use Marshmallow Frosting Instead of (or in addition to??) the ganache on my Chocolate Ganache Cake.
• Fill my Black Velvet Cupcakes with marshmallow goodness!

Storage

Marshmallow frosting is best when used immediately, as it starts to set up fairly quickly. If you're not using it immediately, cover and store at room temperature. If the marshmallow has set, you can re-whip the frosting to use.

Other Recipes You May Like

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