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Marshmallow Frosting

This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.

  • Yield: Makes enough for 2 dozen cupcakes
Marshmallow Frosting

Source: The Martha Stewart Show, Episode 3148


  • 8 large egg whites
  • 2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract


  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

  2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Reviews (38)

  • Nicole Perreras 11 Mar, 2015

    I just made this today. The proportions are perfect and the icing holds up beautifully. I made half of the recipe to frost a 9x13 inch pan of brownies and still had 1/4 leftover. It's not too sweet and it tasted great with toasted coconut and almonds on top. Thanks Martha!

  • kerrie 3 Aug, 2013

    Loved the fluffy smooth texture of the frosting. Torched beautifully. I took them to the office the next morning and the frosting had turned to sugar. How long does the frosting last? Did I do something wrong in the process?

  • nanax6 25 Jun, 2013

    this is fantastic, I tried another marshmallow cream/frosting/fluff recipe and was not happy with it, turned right around and tried this and it is awesome, putting on S'mores cupcakes for granddaughter's birthday. I popped the cupcakes back in the oven to toast the marshmallow and it worked as good as a kitchen torch I don't have. Will use this again!

  • garth12 1 Mar, 2013

    This is absolutely fabulous. Never gritty and not too sweet. I use it for my son's birthday cake, a Chocolate Fudge w/chocolate chip cake which is very rich. This is a perfect icing. Though I haven't piped it I'm sure it would do so beautifully.

  • Jamie l slick 6 Dec, 2012

    I love this recipe for my hot chocolate cupcakes! I also made it with peppermint extract instead of vanilla and it was delicious! But only use about half the amount of extract for peppermint because it can be strong.

  • jellytots_are_fun 15 Oct, 2012

    Absolutely lovely! ive used it twice now and topped with dessicated coconut and its moreish! also great to save some to top hot chocolate with!

  • SarvieG 10 Aug, 2012

    Why is this called marshmallow frosting when there isn't any marshmallows in it? It's just like any regular meringue frosting, haha

  • dianne_sprott 9 Aug, 2012

    This is very good but I can't seem to get it to stiffen up. Does anyone have any suggestions as to why? I used it as a glaze instead and it was still excellent.

  • ebelisario 30 Jun, 2012

    This recipe turned out beautifully. I had a different recipe for smores cupcakes that used marshmallow creme in the frosting. This was light and not sickeningly sweet. Worked perfectly!

  • fruitloop151 2 Apr, 2012

    am I the only one that has had problems with this recipe?? I followed the directions exactly, and my frosting will not stiffen up! Tastes great, but it still just ribbons in the bowl :(

  • ondryasova 13 Dec, 2011

    Have any of you tried dipping this recipe in chocolate to make hi-hats?

  • tjjohnson3 10 Nov, 2011

    LOVELOVELOVE! Turns out great every time. I even forgot the vanilla once and it was still delicious! :)

  • Cupc8Junkie 5 Oct, 2011

    This was sooo easy to make, and turned out awesome!!! Really easy to pipe and toast on the Chocolate Graham Cracker Cupcake. Had just enough for 27 cupcakes. I accidently put the vanilla in when heating the egg whites, but still turned out good. Oh ya, you'll know the egg whites are cooked when the sugar has dissolved, test buy rubbing batter between fingers to feel for sugar grains, if you don't feel them, you are good to go :) A tip I've learnt from a fellow chef.

  • Lyddz 7 Jul, 2011

    I used this recipe a year ago and I'm using it again today. I love it! It was the perfect marshmallow texture. But you do have to work quickly with it since it stiffens up in the piping bag if you aren't careful. It has a delicious flavour too, especially with the Chocolate Graham Cracker Cupcakes.

  • isaiahmybaby 3 Jul, 2011

    This recipe is horrible. Don't waste your time. I followed the exact directions and I was so angry as this recipe never looked anything like marshmallow. What a waste of ingredients.

  • KarenCorrey 26 Jun, 2011

    I used this recipe in conjunction with another cupcake recipe and it worked great. Very easy to do and holds up well once it's toasted with a kitchen torch. I will definitely use it again and probably try the related cupcake recipe.

  • AshEklund 19 May, 2011

    A very simple, very delicious frosting. Half a recipe made enough for a dozen cupcakes. It holds up well, but after about four days it starts to get a bit grainy. I'd also recommend storing frosted cupcakes in the fridge if it's warm out.

  • meesheegirl 25 Apr, 2011

    I made this amazing frosting with the chocolate graham cracker cupcake this past weekend for my daughters 4th birthday and they were a huge hit! Everyone LOVED them. The frosting did great in the broiler (no torch) for just over a minute. I made them the night before the event and they were still perfect. 3 days later and they are still great!!! The recipe made more frosting than needed, so I made meringues with the leftovers, and those are awesome too. You can't go wrong with this recipe! :)

  • thinktran 24 Feb, 2011

    @emmybems - If you click on the link to the cupcake recipe that uses this frosting recipe, it says that the frosted cupcakes can be stored in an airtight container for 2 days (after a light torching, but i think that's optional).. so I think you should be able to store this frosting for 2 days. ??

  • emmybems 21 Feb, 2011

    I made the cupcakes and the chocolate glaze but I'm stuck on the frosting. I need to bring these in to schol and serve them at lunch which is at least four hours after I make the frosting and it says to serve immediatly. I'm afraid it will harden and taste like stale marshmallows. Can I just use fluff? Can I put fluff in a pastry bag?

  • anolan2002 15 Jul, 2010

    When you make homemade marshmallow you use egg white, corn syrup and gelatin, etc. Basically a sticky meringue. This is basically like making a spreadable, not so sticky marshmallow. The texture is light and marshmallow-y (for lack of a better word). And you can brulee it just like a proper marshmallow. Technically this is 7 minute frosting, but marshmallow frosting desribes it well. Hope that clears things up!

  • dogchowMT 13 Jul, 2010

    Am I missing something here, or is this neither 'marshmallow' or 'frosting?' It seems to be just a merangue. The photos look great and I'm sure it's equally delicious, but wouldn't something more marshmallow-y be even better. Has anyone experimented with 'Fluff' or another product along those lines? Just askin'. Or have I overlooked something very obvious?

  • 78melissa78 2 Mar, 2010

    I've made these cupcakes numerous times, exactly as the recipe calls out and they are sooo YUM!! I do have a problem with the frosting though. :o( I beat to stiff glossy peaks, and after I add the vanilla my frosting loses it's stability, and melts... This has happened multiple times! what am I doing wrong? Do I need to whisk longer?

  • zionrubies 26 Aug, 2009

    YUMMY!!! It's absolutely delicious and very stable, provided you beat it to truly stiff-peak stage. It says to use immediately, but I refrigerated the leftover and it's still in great shape after 12 hours... I halved this recipe and it worked great - even ended up w/enough to frost another 6-8 cupcakes. SO, my advice is to be very generous when frosting your 2 dozen. You'll have enough to do it AND gracious-looking cakes.

  • mypinktoes 29 Jun, 2009

    @cupcakelover09 it could make a difference, but with the frosting protecting the top, and the papers protecting the body of the cupcakes, I think it will be fine. If you find broiling makes a difference, let me know - i haven't tried it with cupcakes, but have done with Baked Alaska. M/b didn't notice b/c it was a whole cake.

  • cupcakelover09 12 May, 2009

    mypinktoes - instead of torching it you said you could just leave it in the oven in broil for 30seconds or so right? the whole cupcake? wouldn't that affect the cupcake itself making it harder, tougher or overdone? thanks.

  • hollylua 1 Nov, 2008

    I made this for the cupcakes listed above for my daughters 5th birthday party and the were to die for! This frosting tastes like real, fresh marshmallow. I look forward to making it again.

  • lovetoshopaz 13 Sep, 2008

    Yummy, worked fine. I didn't pull out my torch, I just put then in the broiler and it worked fine. If you don't broil, it kink of gets on the runny side over time.

  • EmilyOtter 14 Jul, 2008

    how is this if you don't toast/broil it? I am looking for a regular marshmallow frosting...

  • andekok 1 May, 2008

    I actually froze part of my cupcaked to take to school a few weeks later. Thawed them in the refrigerator and they were great!!

  • MissMatched 27 Apr, 2008

    I have made this cupcake several times and do not have a torch. I've stuck my cupcakes in the broiler and it works great. Just make sure that your oven is preheated before you broil and really watch it unless you love the charred marshmallow smores :)

  • vanity021 21 Apr, 2008

    How long does this stay good for? Could I refrigerate the frosting and use the following day?

  • osuzanna 11 Apr, 2008

    Can I make this a "chocolate marshmallow" topping?

  • ilovefrenchies 6 Apr, 2008

    thx mypinktoes - given a choice would you broil or torch? thx again

  • mypinktoes 6 Apr, 2008

    You can put them on the TOP rack and broil - just watch them closely. I have a kitchen torch, but sometimes find broiling to work better. it won't look quite the same, but it will be fine.

    Close oven for 30 s to broil, then open oven and watch carefully from there. I turn the pan around at 30 s. and then watch closely because the line between done and burned is very very thin.

    Good luck!

  • ilovefrenchies 5 Apr, 2008

    Is it possible to put the cupcakes on the bottom rack of oven, with oven on broil, and obtain the same results as using a torch?

  • ispiCes 3 Apr, 2008

    use a torch

  • larmas 3 Apr, 2008

    After putting the frosting on the cupcakes, did she put the cupcakes in the oven to get that color shown in the picture? It looks that the frosting is toasted; therefore, she probably putted the cupcakes in the oven. For how long? What temp?

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