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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!
Marshmallow Frosting Recipe
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
3.92 from 23 votes
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Prep Time: 5 minutes minutes
Cook Time: 4 minutes minutes
beating time: 3 minutes minutes
Total Time: 12 minutes minutes
Servings: 24 servings
Calories: 40kcal
Author: Ashlee Marie
Ingredients
- 4 lrg egg whites
- 3/4 C granulated sugar
- 6 Tbsp light corn syrup
- 1 tsp vanilla
US Customary - Metric
Instructions
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.
Video
Nutrition
Calories: 40kcal | Carbohydrates: 10g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Sugar: 10g | Calcium: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!
Recipes that use my Marshmallow frosting or Fluff
[riview showtitle=always tags=marshmallow-fluff size=150x150 lightbox=0]
Related Posts:
- Homemade Peeps - recipe and video tutorial
- S'mores Ice Cream Recipe
- Chocolate Ganache Ice Cream
About Ashlee
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...
Reader Interactions
Comments
Can I just lick that beater?
Reply
I do ALL THE TIME! it’s seriously SO good!
Kimberly
Thank 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!
Reply
I 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
This looks really good! I just wanted to know, if I make this recipe, about how many cupcakes will I be able to frost?
Reply
I 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
This 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.
Reply
yup this is the amt I always use.
Emily C
Hello, 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!
Reply
it’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
Can 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?
Reply
it 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
Can I use it to decorate a wedding cake?
Reply
Jennifer Darby
How long will this keep, made up in the fridge?
Reply
Ashlee Marie
this frosting needs to be used right away, this isn’t to make ahead. If left out it will crust over, if put in Tupperware (in the fridge or on the counter) it will separate and it doesn’t whip back up again. I still enjoy the leftovers, just scoop off the top, don’t try to stir it back together.
