I love love LOVE marshmallows! And soft squishy marshmallow frosting, creme or fluff (whatever you want to call it) is AMAZING! On top of cake, tarts, ice creams, etc.. This is ONE of TWO recipes! This is the easier, softer recipe, click over to this slightly more complicated and slightly more stabilized Marshmallow Fluff. It’s softer than a buttercream but can be dolloped, spread or piped.
Homemade is AMAZING! you will love love LOVE this! BUT it’s my favorite icing to use on a chocolate cake at home. For an extra treat I like to take a torch and brown the frosting! It’s also great as part of a trifle, with chocolate cake and pretty much anything else, pudding, crushed candy bars, etc… This video starts with this recipe then moves on to the more advanced recipe.
Once you pipe it it will set up nicely, it does stay a little sticky unless you toast it. It toasts beautifully but you don’t have to toast it. Use it right away! It’s thick right at the beginning, but it does lose its stiffness kinda quickly and if left exposed to air it will set up, so don’t take too long frosting, don’t over work it. You CAN put it in sealed container (I like to use a gallon bag to keep the air out)
I love love LOVE to serve this in my Hot Chocolate or on top of my Frozen Hot Chocolate, something about Hot Chocolate and Marshmallows that I just adore! I’m not sure if there anything chocolate I don’t love this on, it plays a staring role in my S’more Ice Cream!
this is often called a 7 minute frosting, or cooked frosting or american meringue - I call it marshmallow frosting, it has the flavor and texture that is that of a soft spreadable marshmallow. Perfect in place of meringue on tarts, or as a frosting on cupcakes or cakes, amazing plain or toasted and any extra is perfect with graham crackers
- 4 lrg egg whites
- 3/4 C granulated sugar
- 6 Tbsp light corn syrup
- 1 tsp vanilla
- Put eggs whites, sugar and corn syrup in the top of a double boiler over boiling water and beat with a hand mixer until it turns white, thickens and ribbons form- about 4 mins.
- Transfer mixture to a room temp mixing bowl,(or place warm bowl into a bowl if ice to cool it down) add vanilla and beat with electric mixer with whisk attachment on Med high until stiff peaks form- about 3 mins.
Recipe Video
Recipes that use my Marshmallow frosting or Fluff
Dorothy at Shockingly Delicious
July 29, 2014 at 8:25 pmCan I just lick that beater?
Ashlee
November 25, 2014 at 11:38 pmI do ALL THE TIME! it’s seriously SO good!
Kimberly
May 12, 2015 at 4:48 pmThank you so much for sharing your knowledge on marshmallow frosting, I was actually going to use it for the layers of a wedding cake! Phewww!!! I didn’t know it wasn’t strong enough to hold up!
Ashlee
May 26, 2015 at 10:30 pmI have made homemade marshmallow in a cake pan and used that as filling quite a few times, but sadly, I can’t use this frosting as filling. I do love it on practically everything though
Helen
May 14, 2015 at 6:36 pmThis looks really good! I just wanted to know, if I make this recipe, about how many cupcakes will I be able to frost?
Ashlee
May 26, 2015 at 10:33 pmI can do a full batch of 24 with this, and depending on how generous I am I’ll sometimes have just a tad bit left over, ORRR I can frost just 12 and eat the rest…
Rosa Bood
January 14, 2016 at 10:13 pmThis recipe only contains 4 1/2 total ounces of sugars compared to most other similar recipes (ex: 7 Minute Frosting) that call for 1-1 1/2 cups of sugars…hmmm is this the correct amount of sugars? Thank you in advance for answering me Ashlee.
Ashlee
February 5, 2016 at 10:20 pmyup this is the amt I always use.
Emily C
May 5, 2016 at 6:18 pmHello, will the frosting melt/wilt? I’m going to frost a cake with it and I”m wondering if I should wait to make it day-off or if I can frost the day before? Thanks!
Ashlee
May 24, 2016 at 12:26 amit’s def thinner and softer than most frosting, but once you stop messing with it it stabilizes – don’t make it too thick or it will run down a bit before it stabilizes. then it will stay sticky, but it won’t melt, you need to use it as soon as you finish making it, but you can frost it the day before with no issues
Jennifer Edmonds
August 18, 2016 at 2:02 pmCan you tell me if this would hold up as a whoopie pie filling? If not, how could I stiffen it up a bit to work inside a whoopie pie?
Ashlee
October 15, 2016 at 1:01 amit would – but you’ll need ot let it set to hold the cookies apart – if you ate them super fresh it would just spill out (which is good and bad 😉 delicious, but messy)
Sim
September 6, 2016 at 5:34 pmCan I use it to decorate a wedding cake?