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Marshmallow Frosting

Name: Marshmallow Frosting
Yield: Makes enough for 2 dozen cupcakes
Ingredients: 8 large egg whites; 2 cups sugar; 1/2 teaspoon cream of tartar; 2 teaspoons pure vanilla extract

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

Source: The Martha Stewart Show, Episode 3148

Makes enough for 2 dozen cupcakes

Yield

Ingredients

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

Directions

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.

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Reviews

298

How would you rate this recipe?

298

shewalkedaway

4 APR, 2018

I've made this recipe countless times, also with half the ingredients and it always comes out beautifully. Love love love it!
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- smartahhisabe
  
  17 APR, 2019
  
  Is this icing good for smaller kids?? I want to make it for my little sisters bday
MS10312185

15 OCT, 2017

I read all the reviews and followed this recipe to the T, with disastrous results. Not only was I not able to pipe it, it wouldn't stick to the sides of the cake as a glaze. Really bummed. Not at all like the photos.
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MS11620019

10 DEC, 2016

can this be toasted in the oven under a broiler?
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nix_p_md

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!
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Kerrie-Prince

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?
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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!
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Garth49

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.
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Jamie Leigh

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.
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lipstick-kisses

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!
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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
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