Marshmallow frosting piped into a glass jar next to a piping bag.

Marshmallow Frosting

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups


Freshly whipped, homemade Marshmallow Frosting made from pillowy Swiss meringue flavored with a hint of vanilla. Perfect for piping onto your favorite cupcakes and cakes!


  • 4 large egg whites
  • 1 cup (190g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla


  1. Combine sugar, egg whites, and cream of tartar in a bowl with a candy thermometer attached. Set the bowl over the top of a pot with 1 ¼ cups water covering the bottom. Place over medium heat.
  2. Stir constantly with a whisk until the mixture reaches 140°-160°  The sugar should be dissolved in the egg whites. You can test this by placing a drop on your fingertips and rubbing them together to ensure it’s completely smooth.
  3. Immediately place the mixing bowl on your stand. Using the wire whisk attachment, beat the eggs white on low for 2 minutes, then increase to medium-high. Beat for another 5 minutes (the frosting should have turned white and the body of the meringue starts to form). Add the vanilla extract and increase the mixing speed to high, beat for another 3-5 minutes until the bottom of your bowl is cool to the touch and your meringue has stiff peaks. Use immediately.


  • Marshmallow frosting is best if used immediately.
  • Before beginning, wipe down the inside of your stainless-steel bowl with vinegar to remove any grease, as just the slightest bit of grease can make a meringue flop.
  • The key to making a meringue frosting is to beat it until stiff peaks form. What does this mean? Basically, if you run a knife through it, the shape will hold and not cave in on itself.
  • Make sure that the frosting isn’t warm when you pipe it, otherwise, it won’t hold its shape.
  • Use a kitchen torch to lightly toast the marshmallow.
Nutrition Information:
1/4 cup
12.6 g
13.9 mg
0 g
12.6 g
0 g
0.9 g
0 mg
  • Category: Frosting
  • Method: Stovetop
  • Cuisine: American

Keywords: swiss meringue, vanilla frosting, homemade frosting