This is an easy small batch recipe for Glossy Marshmallow Meringue Frosting. With just a few ingredients, you have homemade silky and creamy marshmallow cream, better than store-bought! The frosting is perfect for topping cakes and cupcakes – or use as a filling for trifles or sandwich cookies.
RECIPE AND POST UPDATED September, 2020
New and Improved Marshmallow Frosting
I recently updated this recipe for Marshmallow Frosting. I have been knee deep in testing recipes for the holiday’s and I found the changes to the original recipe to be much better.
What changed from the original recipe:
- Granulated sugar – instead of powdered sugar. I have found through many trials and errors that granulated sugar creates a creamy and smooth texture. More so than the powdered sugar.
- Light corn syrup – I found this makes the frosting even more glossy. And the addition of the corn syrup mimics a lot of the flavor you get from an actual marshmallow. Could you omit it – yes. However, I have tested so many batches of marshmallow frosting – the batches I favored are the ones with the corn syrup.
- Water – I consider the water as an emulsifier (this is my opinion) and helps to dissolve the corn syrup.
- Thermometer – I have invested in a thermometer that works for small batches. A regular candy thermometer is hard for small batches. It is just too big to fit in any small bowl or pan, and actual measure anything. We are heating the eggs to 160 degrees to ensure they are salmonella free.
The new recipe is:
- Easy to pipe
- Lightly sweetened
- Thicker than the original recipe
Is Marshmallow Frosting The Same As Meringue
In my opinion, yes.
For the meringue in this recipe, it is truly a meringue. We whisk egg whites and sugar until glossy and creamy.
This frosting can be torched as well – if you would like to create a S’mores effect on top of your cakes or cupcakes.
And now that you know you can make up your own batch of marshmallow’y goodness at home, I challenge you not to make this to top every cake and cupcake you make! 🙂
Is Marshmallow Frosting The Same As Marshmallow Cream
Again, my opinion, but no. I think of marshmallow cream as the fluffy goodness you buy in the little tubs at the grocery. This marshmallow frosting is light and fluffy, and can be piped. Marshmallow cream is next to impossible to pipe.
One other thing I want to point out – is even though this is a Marshmallow Frosting, it will not make (properly) the cute little marshmallow cubes or cylinder that you can toss on top of hot chocolate.
The frosting can develop a ‘skin’ if set out long enough, but it is not the same as an actual marshmallow. To make an actual marshmallow, gelatin is used. In addition to a different process. But that is a future recipe and post …
How to make Homemade Marshmallow Meringue Frosting
It really is super easy to make Glossy Marshmallow Meringue Frosting. We only need a few ingredients, a hand-held mixer, saucepan, and heat-proof mixing bowl.
- Create our own double-broiler – a saucepan with a couple of inches of water and a heat-proof mixing bowl (i.e. glass) on top = homemade double-broiler.
- Use the one of the whisk attachments – from your hand held mixer, to mix while on the double broiler. One less utensil to clean.
- Whisk the mixture constantly – while heating on the double broiler. We are avoiding making scrambled eggs, making sure the sugar is dissolved, and heating the mix evenly.
- Whisk to 160 degrees – this makes sure the egg white is safe to consume. This will take a few minutes. It took me about 4 minutes – the mix gets foamy and white. It may take shorter/longer depending on your stove, the size of your pans/bowls. This is where the thermometer comes in handy.
- If you don’t have a thermometer – I would recommend getting one. Until then, whisk until the sugar dissolves, the mix is foamy and white, and if you rub a little between your fingers, you will not feel any sugar granules.
- Remove the mixing bowl from the double broiler – and add the vanilla.
- Beat to stiff peaks – on medium speed. The frosting will start to get glossy, fluffy and reach stiff peaks at about 2 and 1/2 minutes. Again, depending on your mixer.
- Use immediately – no need to chill or give time to set. It can be piped on cakes or cupcakes right away.
Small Batch Marshmallow Frosting
Couple things on this small batch of Glossy Marshmallow Meringue Frosting:
This is not your typical frosting – like buttercream. It will pipe nicely. But if you are looking to make detailed designs or decorations, probably not going to work as well as buttercream. And, you don’t have to pipe it – it is just as beautiful and magical dolloped on top of your bake.
It is an egg-based frosting – I recommend you enjoy this the day you make it (much like any fresh baked treat!) However, it can be stored in the refrigerator for up to 2-days. Beyond that, it may start to loosen and separate.
Uses for Glossy Marshmallow Meringue Frosting
Now that you have your own homemade, the possibilities are endless!
- the topping on Pumpkin Napoleons
- sandwich between two Flourless Chocolate Cookies
- frosting for Vanilla or Strawberry cupcakes
- torch on top of Brownies
- layer in between a Pudding Parfait
- frosting on an easy Chocolate Cake
Glossy Marshmallow Meringue Frosting
- 1 egg white, room temperature
- 1 tablespoon water, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon light corn syrup
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Create a double boiler – Simmer about 2-inches of water in a saucepan. In a heat-proof mixing bowl large enough to fit on top of the saucepan – without touching the water – add the egg white, water, corn syrup, granulated sugar, and cream of tartar. Set the bowl on top of the saucepan and attach a thermometer to the side of the bowl (recommended – see notes).
- Using one of the whisk attachments as your whisk, constantly whisk the mixture until foamy and white. We want the sugar to dissolve and the temperature of the mixture to reach 160F degrees. This may take up to 4 minutes. If you don't have a thermometer, you can test if the sugar has dissolved by carefully rubbing a little of the egg white between your thumb and index finger – if done, you will not feel sugar granules.
- Remove the bowl from the heat, and add the vanilla extract. Using a hand-held mixer with whisk attachments, beat on medium speed until stiff peaks form, and the frosting is pillowy and glossy. This may take about 2 and 1/2 minutes.
- The frosting is ready to be used immediately. If storing, place in an airtight container and refrigerate for up to 2 days. Longer than that, the frosting may start to loosen and separate. I do not recommend keeping the frosting at room temperature for longer than 4 hours.
- Thermometer – Using a standard candy thermometer for this may not work – given its size (because we are making a small batch!) As an alternate – this is my go-to thermometer for small batch baking.
- You can double the recipe – If you need a larger batch, double all of the ingredients.
- Separate the egg white when it is cold – I’ve learned this through practice and professional advice.
- Chocolate Chip Cookies
- Scrambled Eggs