Marshmallow Frosting
One of my favorite frostings is a silky smooth frosting that tastes like marshmallows.
This frosting is perfect for piping onto cupcakes. It can be tinted in many beautiful pastel colors.
I love to pair it with anything lemon. Try my lemon meringue cake or Lemon Ricotta cake. It is sweet, just like marshmallows but not overly sweet, just perfect if you ask me.
The vanilla bean paste in this recipe really brings out the amazing marshmallow flavor in this frosting. Promise me you won't skip that!
Before you start
Read the recipe completely; make sure you have everything you need.
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- Bakers tip
Make superfine sugar by grinding white sugar ( granulated sugar ) in a blender 2 x 10 seconds, give the blender a shake in between the 10 seconds.
In this recipe I use glucose syrup it is used for shine, smoothness, and a stable texture. If you cannot find glucose syrup, you can use light corn syrup. However, light corn syrup is much sweeter and thicker, which can slightly alter the texture of your icing. So, if you’re aiming for a perfect glossy finish, glucose syrup is the best option.
Marshmallow Frosting
- 120 grams egg whites at room temperature
- 250 grams superfine sugar
- 2 tablespoons glucose syrup
- 1 tablespoon water
- A pinch of cream of tartar
- 1 teaspoon vanilla bean paste or seeds from 1/2 vanilla bean
- If using food coloring, do not use Color Mill
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Marshmallow Frosting
- Wipe your mixer bowl, whisk attachment, and hand whisks with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
- Pick a saucepan that lets the stand mixer bowl sit comfortably on top without actually dipping into the water beneath. Pour in about 2 inches of water and heat it up until it’s just simmering. If the stand mixer bowl is too small and ends up touching the bottom of the saucepan, no worries—just warm up the mix in a separate mixing bowl and then transfer it into the stand mixer bowl to whip it up.
- Place 120 grams of egg whites, 250 grams of superfine sugar, 2 tablespoons of glucose , 1 tablespoon of water (the water makes the whipped meringue light and airy), and a pinch of cream of tartar into a perfectly clean bowl of your stand mixer. Whisk the ingredients together to make a thick slurry.
- Place the bowl over the pan of simmering water (make sure the pan is small enough that the bowl sits above the water and is not directly touching it, or you may end up with scrambled egg whites).
- Whisk constantly but gently until the mixture reaches 54°C/129°F (about 7 minutes). Be sure your sugar-egg white mixture is hot enough to dissolve the sugar, or you will end up with grainy frosting.
- Once all the sugar has melted, transfer the bowl to the mixer fitted with a whisk attachment.
- Whip on low speed for a minute, then whip on medium-high speed for 4 to 5 minutes, or until the mixture has tripled in volume, is fluffy and glossy, and looks like shaving cream.
- Colored Marshmallow Frosting: At the very end of beating, add food coloring with a toothpick a little at a time until you get your desired color. Remember: You can always add more but can’t take out extra. Avoid using colour mill.
- Add seeds from 1/2 vanilla bean or 1 teaspoon of vanilla bean paste at the very end of beating and whip on low speed until just combined.
- Make sure not to over-whip the marshmallow frosting. It can get pretty thick and stiff if you overmix it, making it difficult to pipe onto your cupcakes.
- Use it immediately to frost your beautiful cupcakes or decorate your cakes.
