Marshmallow Frosting

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

Course Dessert

Cuisine Frosting, Marshmallows

Prep Time 20

Cook Time 5

Total Time 25

Servings cups

Calories 140kcal

Author Amee

Equipment

Ingredients

4 egg whites (see note)
¾ cup granulated sugar
⅔ cup agave syrup (see note)
½ teaspoon cream of tartar
pinch salt
1 teaspoon vanilla bean paste (see note)

US Customary - Metric

Instructions

In a large heatproof bowl, combine first five marshmallow ingredients (egg whites, sugar, agave syrup, cream of tartar, and salt) and whisk to combine. 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!
Place the bowl over a saucepan of simmering water, taking care that the water doesn't touch the bowl. Whisking constantly until the sugar is dissolved and the mixture to is warmed to 160° F on a candy thermometer (see note), about 5-10 minutes.
Carefully transfer the mixture to the bowl of a stand mixer and whip on high speed using the whisk attachment until it reaches medium-stiff peaks. The mixture will be smooth and glossy. Add vanilla bean paste (see note) and beat to incorporate.
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.
Frosting will toast beautifully with a kitchen torch, if desired.
Enjoy!

Notes

Note on leftover egg yolks: 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!

Note on vanilla bean paste: I love the flavor of vanilla bean paste, and the beautiful flecks of vanilla bean it leaves in both the marshmallow! If you don't have vanilla bean paste or prefer not to use it, you can use an equal measure of vanilla extract.

Note on candy thermometer: A candy thermometer is the best tool to ensure the egg white mixture gets to the appropriate temperature.

Note on piping marshmallow: These cookies are completely delicious with the marshmallow dolloped on top with a spoon, there's no need to pipe the marshmallow on top. If you do want your cookies to look like mine, I used a pastry bag fitted with a 1M piping tip.

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