+

Marshmallow Frosting

Marshmallow Frosting

Ingredients (5)

  • 8 large egg whites, at room temperature
  • 2 cups granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon fine salt
  • 2 teaspoons vanilla extract
Try Amazon Fresh
Nutritional Information
  • Calories286
  • Fat0.08g
  • Saturated fat0.0g
  • Trans fat
  • Carbs67.31g
  • Fiber0.0g
  • Sugar67.02g
  • Protein4.8g
  • Cholesterol
  • Sodium122.41mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Most marshmallow recipes start with gelatin packets and boiling-hot sugar syrup, but this marshmallow frosting is much easier. All you need to do is heat up sugar and egg whites until they’re just hot to the touch, then throw the mixture into the bowl of a stand mixer and whisk it into tall, billowy peaks. Try this fluffy vanilla-flavored topping sandwiched between chocolate graham crackers, or pile it on chocolate cupcakes and toast the peaks.

Game plan: To toast the marshmallow icing, you can use a small kitchen blowtorch. Alternatively, your cake or cupcakes can be toasted under the broiler.

For more, see our easy marshmallow fluff recipe.

Instructions

  1. 1Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
  2. 2Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
  3. 3Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute. Use immediately or store in an airtight container at room temperature for up to 3 hours.
Load Comments

Recommended from Chowhound

8 Alternative Uses for Your Neglected Loaf Pan
Guides

8 Alternative Uses for Your Neglected Loaf Pan

by Camryn Rabideau | Thanks for joining us for Cookware Week! In case you missed it, we shared our favorite cookware sets...

How to Line Every Pan with Parchment Paper
CHOW Tip

How to Line Every Pan with Parchment Paper

by Jen Wheeler | Thanks for joining us for Cookware Week! In case you missed it, we shared our favorite cookware sets...

7 of the Best Ways to Store Your Pots and Pans
Shop

7 of the Best Ways to Store Your Pots and Pans

by Brittany Loggins | Thanks for joining us for Cookware Week! In case you missed it, we shared our favorite cookware sets...