Last Updated on January 14, 2023
Are you a fan of marshmallows? What is your favorite part about them; their texture or their sugary sweetness? With this recipe, you will be able to take the things you love about them to your baking, even including them on your frosting! This is the best marshmallow frosting using marshmallows you'll find!
This type of frosting is different from classic American-style buttercream, but still incredibly delicious! You will get a fluffier texture that is perfect for piping on cupcakes or filling your favorite sponge. As a decoration, it can be torched to give the perfect look. We have taken our recipe from My Baking Addiction.Jump to Recipe Print Recipe
How to: Marshmallow Frosting Using Marshmallows Recipe
Servings and Preparation Time
This recipe will make enough frosting to decorate 18 cupcakes. It will take you around 10 minutes to make, and there is minimal cooking involved.
- 2 large egg whites
- 1 cup granulated sugar
- 2 teaspoons light corn syrup
- ⅓ cup cold water
- 1 teaspoon pure vanilla extract
- 2 cups of marshmallows (if you are using large marshmallows, cut them up so they melt more easily)
Marshmallow Frosting Using Marshmallows: Step-by-Step
Separate the egg whites from the yolks, making sure that no yolk is mixed in with the whites.
Inside a heat-safe bowl (you could use the pot of your stand mixer if you own one), beat the whites together with the corn syrup, sugar, and water for one minute until everything is combined. Make sure the inside of the bowl where you are mixing is totally dry before adding the ingredients.
Set up a double boiler. You will need a pot with boiling water on top of where you can put the heat-safe bowl you were using in step 2. This will help the sugar dissolve into the egg whites, heating them without cooking them through.
Place the heat-safe bowl on top of the pot with boiling water, making sure the boiling water does not touch the bottom of the container. Beat with an electric mixer for 7 to 8 minutes on medium.
Add in the vanilla extract and the marshmallows. Beat for another 2 minutes on high, but make sure you check the consistency. You need to achieve stiff peaks that look glossy. Stiff peaks mean that the meringue holds the peak without it falling over. Do not stop early, keep whisking until it looks right.
And the frosting is done! Make sure to use it immediately after it is made, as it is best that way. If you try to freeze it for later it will separate.
Marshmallow Frosting Using Marshmallows Without Eggs
When making marshmallow frosting with marshmallows, it's quite common for eggs to be used. However, you do not need to use eggs. To make this recipe, you'll need:
- 2 cups of large marshmallows
- ½ cup of softened butter
- ½ cup of shortening
- 1 tablespoon of milk
- 1 teaspoon of vanilla extract
- around 2 cups of powdered sugar (you may need slightly more)
Now all you need to do is:
- Grab a saucepan and add both the milk and marshmallows to the pan.
- Place on medium heat and stir continuously as the mixture is melting.
- Once completely melted and smooth, remove from heat.
- Leave to one side to cool for a few minutes.
- In a bowl, add the shortening and butter and beat together until creamy.
- Pour in the vanilla extract and melted marshmallows. Mix well until ingredients are combined.
- Now slowly add the powdered sugar (add around ½ cup at a time and mix well). Mix until creamy.
- If your frosting is too thin, you can add additional powdered sugar. Keep adding the sugar until you have the consistency you're looking for.
- Store in an airtight container in the refrigerator until ready to use.
Easy Marshmallow Icing
If you're looking to make the best marshmallow frosting with marshmallows, then look no further. To make this marshmallow frosting recipe from scratch, you'll need:
- 2 egg whites
- 1 ½ cups of white sugar
- ⅓ cup of cold water
- 1 ½ teaspoons of light corn syrup
- 1 teaspoon of vanilla extract
- 1 cup of mini marshmallows
Now all you need to do is:
- Add the egg whites, sugar, cold water, and syrup to a heat-proof bowl and place them on top of your double boiler.
- Mix the ingredients well and place them over boiling water.
- While the mixture is heating, beat well throughout until soft peaks begin to form. This should take around 6-7 minutes with an electric beater.
- Remove from heat and add both the mini marshmallows and vanilla extract.
- Mix until melted and your marshmallow topping is ready to go!
How to Melt Marshmallows For Icing
There are many ways you can melt marshmallows for marshmallow creme frosting. Some of the most common ways are on the hob, in the microwave, and using a double boiler. You can even try melting them on the grill; however, that isn't typically the easiest way of doing so.
- Double boiler - for the double boiler method, you'll need to fill a large saucepan with water and boil the water until it begins to simmer. Grease a heat-proof bowl with butter and place over the pan. The pan mustn't touch the water. Reduce the heat and add your marshmallows to the heat-proof bowl that has been greased; as well as add around three tablespoons of water. Stir the mixture continuously for around 5 minutes until creamy. Remove from heat and leave to cool before using.
- Microwave - place the marshmallows into a microwave-safe bowl. Add a few tablespoons of water and place into the microwave. Heat for around 10-15 second intervals. Stir the marshmallows and then repeat this until your marshmallows are completely melted. It's important to repeatedly check as marshmallows can burn easily.
- Hob - add the marshmallows to a pan, along with a small amount of water or milk. Melt your marshmallows over low, slow heat. This can lead to sticky marshmallows if you aren't keeping a watchful eye on the mixture.
- Grill - line a sheet with parchment paper and place your marshmallows on top. Place your marshmallows under the grill until they melt. Again, they can burn very quickly, so you'll need to be careful.
Marshmallow Frosting Using Marshmallows: Tips & Tricks
Once you have decorated it, you could torch it and it will be able to hold up in the fridge for a few days. To do this you would need a culinary torch, like the ones professionals use, but do not be afraid as it is quite simple to use.
To decorate with it, you can pipe it onto anything. Remember not to use any special tip, as it can only take simple piping. You can cut the corner off a Ziploc bag too if you do not have any piping bags on hand!
The Best 10-Minute Marshmallow Frosting Using Marshmallows
- Separate the egg whites from the yolks, making sure that no yolk is mixed in with the whites.
- Inside a heat-safe bowl (you could use the pot of your stand mixer, if you own one), beat the whites together with the corn syrup, sugar and water for one minute until everything is combined. Make sure the inside of the bowl where you are mixing is totally dry before adding the ingredients.
- Set up a double boiler. You will need a pot with boiling water on top of where you can put the heat-safe bowl you were using in step This will help the sugar dissolve into the egg whites, heating them up without cooking them through.
- Place the heat-safe bowl on top of the pot with boiling water, making sure the boiling water does not touch the bottom of the container. Beat with an electric mixer for 7 to 8 minutes on medium.
- Add in the vanilla extract and the marshmallows. Beat for another 2 minutes on high, but make sure you check the consistency. You need to achieve stiff peaks that look glossy. Stiff peaks means that the meringue holds the peak without it falling over. Do not stop early, keep whisking until it looks right.
If you love the taste of marshmallows you should try making this recipe. Once you do, make sure to comment below and tell us what you thought of it.
Karen is a passionate pastry chef who loves to create delicious baked goods. She has been in the culinary arts for over 10 years, honing her skills and perfecting her craft. Karen is known for her creativity and attention to detail, creating unique desserts that bring a smile to everyone’s face. She is always looking for ways to challenge herself and come up with new recipes that are both tasty and visually appealing. Karen loves to experiment with different flavors and textures, and she is committed to providing the highest quality of products to her customers.