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Soft Marshmallow Icing recipe

Soft Marshmallow Icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing

This is a light fluffy icing which tastes like marshmallows, and which you can colour as needed. It spreads or pipes well and will cover a 2 layer 18cm cake or 20-24 cupcakes, depending on how much you put on.

48 people made this

IngredientsServes: 20

  • 600g caster sugar
  • 250ml water
  • 1/4 teaspoon cream of tartar
  • 3 egg whites
  • 1 pinch salt
  • 1 teaspoon vanilla extract

MethodPrep:25min ›Ready in:25min

  1. Combine sugar, water and cream of tartar in a saucepan. Cook until sugar thermometer reaches 115 degrees C (238 degrees F), or until syrup spins a long thread when dripped from a spoon.
  2. Beat egg whites until stiff. Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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Reviews & ratingsAverage global rating:(37)

Reviews in English (33)

Oh dear... Disaster! This is the first time I've tried making marshmallow frosting - for a birthday devil's food cake. Followed recipe closely.... But it never formed peaks - and I burnt-out the hand-mixer trying to achieve them!! The end result certainly wasn't light and fluffy as I expected, more thick and very gluey... Great for sandwiching the cake layers together -although it did pull the top layer apart, as it spread due to its viscosity! I daren't use it to frost as it would have rendered the cake totally inedible.Luckily, the birthday guests are easy-going and we all had a good laugh about it. But what did I do wrong?Should the syrup have been cool when it was added to the beaten egg whites? Doesn't say so in the recipe.Would standard uncooked meringue mix, made by adding caster sugar into to egg whites, have worked ?-28 Oct 2013

Wow!! What an amazing marshmallow cream - absolutely gorgeous. I have always used buttercream to sandwich cakes - won't be using it ever again. This recipe is fantastic! Thank you so much for sharing it-30 Jan 2013

Used this recipe to top muffins to make sheep cakes for Easter. They tasted so yummy. I'd highly recommend this recipe, thanks for sharing it.-26 Mar 2016

How to Make Marshmallow Buttercream Frosting

Soft and sweet, marshmallow buttercream frosting is the perfect topping for almost any cake recipe. Made using marshmallow creme, this delicious buttercream can be used between cake layers or to ice cupcakes.

If you’ve got a sweet tooth for buttercream frosting, this is the recipe for you! Fluffy and light, this buttercream is made using marshmallow creme for that deliciously sweet flavor. Use it as a filling between cake layers, or pipe it on your favorite chocolate cupcake recipe.

Like American buttercream, this frosting can be colored and piped. However, we don’t suggest using it for detailed, 3-D decorations, as it’s too soft to hold the shape.

What is Royal Icing?

Lets start with talking about what Royal Icing is&hellip Royal Icing is a hard white icing traditionally made from Egg Whites and Powdered Sugar. By definition, Royal Icing is void of oils and fat.

Royal Icing is most commonly used to decorate cookies so that you can stack and bag them without destroying the pretty decoration.

This Soft Royal Icing Recipe contains fat. Which is typically a no no, but we&rsquore going to do it anyway!

Soft Marshmallow Icing recipe - Recipes

I’ve been following The Creative Chick Parade over at The Girl Creative and am so enjoying all the various crafts being shared.

How it works is, you merely link up a craft you’ve created and posted about on your blog. It can be an old post or a new one, it doesn’t matter. You just have to link up to the theme for the day.

Well, today’s theme is recipes and I recently stumbled across a really yummy frosting for cakes. It works especially well on cupcakes. If you pipe it on, it stands up beautifully – much like soft serve ice-cream! And the taste… well it tastes just like gooey soft marshmallow fluff! .

1 Cup ordinary sugar (white or brown)

Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water.

Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. .

Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. . After 3 minutes, the mixture will be lovely and fluffy.

I love using disposable piping bags – without a nozzle, I simply piped straight out the end of the piping bag directly onto the cupcakes.

Don’t you love how they look – and so yummy.

Hope you try this recipe. It sounds like a bit of work, but really it takes very little time and effort and they are so easy to pipe as the icing is very soft and much easier to squirt out than buttercream.


It looks yum, thanks for sharing the recipe Vee! Have a great weekend!

This is a wonderful recipe! If you have a little "torch", you can toast the marshmallow, too! Thanks for the reminder to use this recipe more. :)

OOh I had been looking for a marshmallow frosting recipe, the toasting idea is great too!

great idea! but i followed your directions and it came out really runny. similar to pancake batter without the lumps! i added some powdered sugar and a little bit of flour, hoping it would firm up, but nothing worked. i even tried whipping in some heavy whipping cream! im letting it sit in the refridgerator overnight. i hope it works! my cupcakes need frosting!

I just tried this recipe (I halved the batch so I wouldn't eat it all) and it came out perfectly! Yummy! Thank you.

I've been wanting to try marshmallow frosting for ages now, but I hear it doesn't keep well & has to be eaten shortly after being pipped on - do you know anything about this? Your cupcakes look fabulous, and whenever I've had marshmallow frosting I've loved it. I'm adding this to my "to make" list :-)

I literally JUST made this and its amazing. thanks you so much for the recipe!

It will come out runny if you get just even a tiny bit of yolk or have grease/oil left over from your bowl. Otherwise a great recipe and take just like marshmallow fluff!

Just made it and it was perfect until I put vanilla extract and coloring gel in, then it went totally runny, please help I am desperate to make it work!! :(

I just posted this recipe on my website (and gave you credit). I made it just a little while ago and it turned out perfectly for my little chocolate cupcakes I made for a friend's birthday tomorrow.

Those look AMAZING, Veronica! I'm going to have to try them!

Looks yummy. Do you know if it keep well if you freeze the cupcakes after icing?

This turned out awesome :) Loved it, just wish there was a sugar free one just like this!

this is so smart! looks amazing.

How many cupcakes will this recipe frost? Especially with giant swirls like in the picture, it doesn't seem like it would go far! Just wondering if I need to double or triple it.

This recipe easily frosts 12 cupcakes. Mine weren't small cupcakes either, they were a good size.
The egg whites really froth up a lot so it really makes enough frosting.

Please do try it- it is so yummy.

I made these, and my frosting wasn't as stiff as yours, so I added a lot of cream of tartar, and it worked. Thickened it right up! Saved my frosting. LMK if you want me to send you a pic because they were beautiful. Well, not as beautiful as yours, but still, beautiful!

I just tried this and mine too were runny, and I added peppermint extract instead of vanilla. Next time I will double check and make sure I got no yolk in, and if tvhey don't work I'll try the cream of tartar! If nothing else this would make a great filling for my cupcakes!

Mine came out runny- so I added 3 sticks of butter and 1/2 cup of powdered sugar ! It worked out- otherwise I would have had to trash it!

Wow, this looks great, I'm definitely going to try making this frosting soon.

Glad I found your blog. I'll stop by again soon.

Isn't this just seven minute frosting?

Can't wait to make this frosting. very similar to a frosting my Gma used to make called Lord Baltimore frosting (used Karo syrup) This will be adorable for Christmas cupcakes! :D

Visit my blog:

Hi there, I just tried it out and it worked! I read one of the comments earlier, something about cream of tartar, so I threw some in and it was perfect. I almost gave up but kept on going, and it paid off :D

I doubled the recipe and if you double the amount of time (about 10 minutes on the double boiler and 6 minutes mixing on high speed with the whip attachment) then it turns out perfect!! It is so delicious and yummy thank you for sharing this great recipe!

Anonymous. yes, this is the same as the old recipe for 7 minute icing/frosting. an age old recipe.

I just tried this! My frosting turned out fine, however, fell when I put it on my cupcakes. Next time i'm going to try the cream of tartar. I liked this post to my blog to credit you! I just make s'mores cupcakes and used this recipe for my frosting!!

I love this recipe and blog. I posted it on my community foodie blog. Hope you can come check it out

Also, feel free to post you're recipes or you're favourite foodie tips on it whenever you like!

Thanks for this Marshmallow Frosting recipe - looks delicious! :)

Hi everyone! I have made this in the past as the filling for High Hat Cupcakes. You use the same marshmallow frosting and pipe it onto your chocolate cupcakes. Then let them cool in the freezer while you melt a bag of Semi-Sweet Chocolate Chips with about 2 TBSP. of Canola Oil in the microwave. Then you take your cupcakes out of freezer after they are cold and dip the marshmallow frosting part in the melted chocolate. They are so good and everyone loves them. Enjoy!

Can't wait to try this! Hope it tastes as good as it looks and I'm sure it will. I saw this on Pinterest and had to repost it. Thank you!

so nice! I found you via pinterest & am following along! Thanks for sharing & I have 24 cupcakes to make for a classroom party - I think I found my winner here! Have a great day!

Hi everyone. I just made this frosting. It came out okay, but my only concern is is it safe to eat? Does the bowl over simmering water really cook the egg whites? I get nervous about these things!

Just made this today to frost angel food cupcakes. Turned out well after I added some cream of tartar and beat it about 4 or so extra minutes. Thanks!

When using egg whites it is very important to use glass or metal when moving over to the second bowl for the second set also make sure the mixer is very clean and dry.

This is delicious! I used 1/2 vanilla and 1/2 almond extract. I also used cream of tarter.. perfection on chocolate cake!!

Mine didn't fluff so I added just a TINY bit of cream of tartar. What a difference! It tastes absolutely DIVINE!!

I am not sure what I did wrong - but this did NOT work for me at all. I used the egg whites that come in a carton instead of real eggs. so I'm not sure if that was the issue.

Hi Veronica! I found this cupcake image on Pinterest and followed it to your site. It looks absolutely amazing and I'm going to try it. I am now following you on Google Friends Connect. I also do blogging because I love being creative in my communicating. I'm living in South Africa. Tina at and (these are just two of my sites, I have more)

I found this buried in my pins on Pinterest and tried it for the first time today. Super easy and delish! I have plenty of leftovers for fluff&nutter sammies or ice cream topping all week. Thanks!

I made cupcakes with this icing at the weekend and everyone loved it - I was worried that it would be too sweet, but it was perfect. I've already had two people on Twitter asking about the recipe so I've sent them over here! Thanks for posting!

You can not use egg whites in a carton,those egg whites have been pasturized and will not whip up or stay whipped. there should be a warning on the carton letting you know that they are NOT suitable for whipping. Also this is not just like 7 minute frosting since most 7 minute frosting call for corn syrup and sugar. Just letting you know.

For those of you whose frosting isn't setting up, this is basically just a meringue, which means grease is the enemy. But if you use lemon juice to wipe down your bowls and utensils, that will get rid of any grease. Also, if you have a candy thermometer to clip on the side, once it gets to around 140 degrees, your mixture should be ready to be whipped. It beats putting your fingers into a hot mixture of egg whites and sugar to make sure the sugar is dissolved.) This is actually a really yummy thing to know how to make. I usually end up eating half of it before I frost anything. lol

I am searching for a perfect topping recipe, a topping which is solid and fluffy. I think I found it! :-)

I make this recipe a lot and it is super yummy! Some of the tricks-heat it to 160 degrees (for health and to avoid undissolved sugar), use apple cider vinegar to wipe down anything that will be touching it (bowls, utencils, beaters) to get any fat that would break it down, and add your flavoring after it gives stiff peaks. It does only hold up well for about a day. :)

I have made something similar to this before and the problem was , you had to use immediately or it got weepy and started to disintegrate . Does this one hold up if you frost ahead of time?

I made them, and they will hold up in the fridge for about 36 hours, then they will start to disintegrate. That is what happened to me

I plan on using this as a filling for chocolate cupcakes. Do you think it will work just as well? Should I wait to make it the day of serving cupcakes or will it be ok to make a day ahead?

This is just like my grandma's seven minute frosting. It does harden up and crack over just a small amount of time. This recipe also works well for meringue cookies!

So amazing! Just finished this frosting and it could not be more delicious. I made a half batch and added a half a teaspoon of lemon extract in addition to the vanilla extract. Sweet and tart! This is definitely my go to recipe from now on :D

Hi, thanks a lot for the posting! I had a problem with mine, though. Despite my using lemon and vanilla the result still smells heavily of egg. What should I do?

Hello. Found you through Pinterest!! I JUST made this FABULOUS frosting and it's great! Totally tastes like Marshmallow! While it came out good, I had a really hard time getting it into my piping bag. Any tips or tricks for that?? Also, it doesn't make very much, I was only able to ice 10 cupcakes, I have 12 more! LOL.
Thank you for sharing!

It looks absolutely fantastic! Thanks for sharing!

It took me 20 minutes with the hand held mixer!! Guess I need a nicer one!

I really can't wait to try this! Looks great and brilliant tips from everyone. I found you on Pintrest x

This stuff is truely amazing! This is the second time I have made it and it turned out great both times. :)

I followed the recipe exactly and it turned out brilliant! I plan on making these again but making them in a ghost shape and putting chocolate chips as the ghost eyes.

I used my kitchen aide mixer and it took me exactly 3 minutes!

This frosting is the bomb. It tastes JUST like marshmallows. YUM!! Will def. make again.

Yes the egg whites are "cooked."

This is SEVEN MINUTE frosting. Google it.

Very very nice

This is actually the recipe for making Meringue. Like you see on top of pies. Marshmallows are a lot harder to make, but get easier the more you make them. As for meringue, if there is the tiniest bit of egg yolk, or any type of oil, on any of the items you are using it will not set. So those of you who mixed and mixed,and it didn't work. That could be why. Next time, clean all your bowls, pans, beaters, whisks, whatever you are using with soap and water, and rinse in vinegar and water to make sure there's no grease at all.

Great recipe, and I have loved this stuff since I was a little girl. It's awesome.

This was great, surprisingly light and fluffy - not too sweet. I made the ugliest cupcakes you ever saw for a December birthday LOL but the frosting was great!

I just made this and it turned out kind of runny. not too bad but I may try the cream of tartar trick others have talked about next time. I decided to use it as a filling as well and OH MY GOSH! It was amazing. I made butter recipe chocolate cupcakes for it and I must say that is one of the best birthday presents I could have done for myself. Thanks for the recipe!

So I just did this and it was tannish and runny. what happened? I followed your recipe.

My mom always made something similar, but she boiled the sugar and water with a pinch of cream of tartar until it was completely dissolved. Then she added the syrup to the lightly beaten egg whites and vanilla in a thin stream with the beaters going. It puffs up huge. I've never had this fail. She just called it boiled frosting.

I just made this, exactly as the recipe except root beer extract instead of vanilla. It turned out perfect! I have a kitchenaid mixer so I just flipped it to high for about 5 minutes, piped it out of a gallon size ziplock bag, and it looks exactly like the picture. Thanks!

Just made this and put it on brownies with peanut butter in the middle!! Simpley AWESOME.

I agree with anonymous, we always called it boiled frosting. While its on the "double boiler". (Google boiled frosting to verify the degrees ncessary). It needs to reach a certain temperature before switching to the high speed and beating until stiff peaks. You could actually invert the bowl without it falling out!

If any your bowl or utensils came into contact with any oil at all the egg whites will never hold a fluff. In such a case all you can do is throw it out and start over. Sorry

The coloring gel most likely had an oil base. It will render the egg whites un able to hold their shape. Sorry. Also, egg whites will not hold their fluff if the bowl or utensils you use have any oil residue on them.

I just made this for my husband's birthday cupcakes- YUM! Thanks for sharing!

I was skeptical at first, but it was absolutely perfect! I've used it to top vanilla cupcakes filled with lemon curd. yum!

Also if you get the teeniest bit of yoke in your egg whites it will stay runny too. Crack your eggs one at a time into desperate cups. ensuring the purity of the egg whites, without having to lose more than one egg if any gets in!!

You can freeze or refrigerate cupcakes/cake frosted with this frosting! Just bring to room temp before serving for best flavor!

Meg, that is an indicator that you over beat the recipe. Unfortunately there is no fixing that. Must beat it for less time next time!!

does the frosting set firm and dry to touch at room temperature?

I was wondering if you would get a similar result if you just heated marshmallows in a bowl over a pot of steaming water. I have a lot of campfire marshmallows in my cupboard that I need to get the rid of, and i would love to make this icing!

This is meringue. Not marshmallow. Swiss meringue to be exact. by the method it was made. And cream of tartar is kind of necessary in meringues that may be why so many people are having trouble for 4 egg whites use 1/8-1/4 teaspoon CoT. And this sounds delicious on cupcakes :)

I don't have any vanilla , are there any substitutions for it? Please hurry!

If it was raining, the dampness could cause the egg whites not to get stiff enough.

This recipe saved my life! I had an order for ghost cupcakes and i thought marshmallow fluff would do the trick. When it quickly disappointed. I found this link. Amazing. Worked like a charm. Thanks!

Would this spread on a cake well? Haven't tried it but I like fluffy icing and wanted to try something different for my cakes I have another recipe but was curious how it would do on a cake if anyone knows? Thanks in advance!

Can l use trivia instead of sugar??

Can u use vanilla extract instead of vanilla essence? What is vanilla essence?

Also known as old fashion 7min frosting!!

This is a yummy frosting recipe. I use egg whites from a carton and never have a problem :)

This was great! I used it for Rainbow cupcakes! came out fabulous!

Piece of crap. 3 times I tried. I lost ingredients, time and money. Any suggestions for the sweet gooey batter?

I just made this for my husband's birthday. First of all, whoever nicknamed this 7 minute frosting should be beatten. It took about 47 minutes ( I doubled the recipe for a two-layer cake) However, ITS AMAZING!! You definitely have to use a metal bowl to mix in. As for "whisking" um no. My arm would have fallen off. I used my mixer on high for about 30 minutes. I'm pretty sure I saw smoke at one point. And I almost gave up because I didn't think it would ever firm up but I kept at it and ended up with the most beautiful fluffy whip I've ever seen. It's definitely worth the time you most certainly have to put into it. Thank you for sharing!!

Love it! Just made it and it worked out great! Tastes like fluffy marshmallow clouds!

Just put some vinegar on a paper towel and wipe out your bowl, beaters and spatula. This will take care of any oily substance

That recipe my Mom made all the time when i was a kid & it is the best. its an old recipe not a new recipe but it truely is the BEST. November 29,2015

I'd like to know if the frosting can be made today and then refrigirate it and use it tomorrow. thanks a lot

Any advice for adding a stabilizer such as gelatin or other option would be greatly appreciated. Icing would be piped onto cupcakes as ordered.

How long will this icing hold up. my daughter is wanting this on her wedding cake??

Has anyone tried using this icing outside or in warm weather? I want to make some for a baby shower but am worried the icing won't hold up on the Florida heat.

I have a question much the same as the last gal! I am getting married at a Mexico resort in a few months and it's gonna be hot! I am unfortunately allergic to milk/cream/butter so traditional wedding cake frosting is a no go! Would this hold up in the "heat"?

I was worried because I saw the comment about egg whites from a carton not working, but mine came out fine. I also doubled my recipe for 24 cupcakes but found I had quite a bit left over (better than not enough!)

I used 1/2 the brown sugar & use some french vanilla creamer instead of extract, very tasty�� try it u might like it������

I want to use this for a church party. So I have two questions:
1) can I make it and have it usable for 6 hours until the party?
2) Is it spreadable, as in KIDS can spread it with their parents help?
Or does this need to be piped?

Hi Ladies, just wanted to see if this was close to my mother's old recipe and it is, double boiler and more egg whites and more cream of tartar. But remember if your is runny DO NOT USE COLD EGGS. They must be at room temperature. This is for any recipe needing whipped eggs to a peak. And, like the other lady's comment, if there are any yellow egg mixed it won't work either. I have made this mistake, using cold eggs, they will not whip up. I like this recipe, the quick one is okay but it's not thick enough to my memories of my mothers. Will try this the next time.

Easy marshmallow icing recipe

One of my favorite ways to ice cupcakes is with marshmallow icing. It's so simple to make and I always have the ingredients on hand. This "recipe" was my grandmother's favorite icing and hence, a family favorite now as well.

  • 2 large egg whites at room temperature
  • 1 cup sugar
  • 1 pinch of salt
  • 1 tsp Cream of Tartar

Put the egg whites, salt, and Cream of Tartar into your mixing bowl. Beat at high speed until soft peaks form.

Add water and sugar to a pan and heat to dissolve sugar. Stir constantly!

Turn mixer to medium speed and slowly drip the sugar mixture down the side of the bowl. Continue to whisk until soft, fluffy peaks form.

When I ice these cupcakes, I like to slice the tops off and add some extra marshmallow icing there. I tend to like lots of icing and the marshmallow doesn't pile up like a buttercream does. And, I also think it looks cute!

I usually make this icing up the morning of the party because it tastes best when freshly made. Luckily, this isn't a problem since it is such a quick and simple recipe.

And one more tip. use an icing bag or pipe from a Ziploc where you cut the tip off. If you try to spread this icing, it will pick up all sorts of cake bits and look like a hot mess!

CakeBoss Marshmallow Fondant


  • 16 oz mini-marshmallows
  • 2 lb powdered sugar
  • 1 tbsp water
  • 1 tbsp corn syrup optional
  • 1 tsp lemon extract optional


Empty your bag of marshmallows into a large, microwave-safe bowl, and add water. Microwave until the marshmallows are puffed up and soft looking (about 2 minutes in my microwave).

Grease your wooden spoon. This is really important – while your marshmallows are in the microwave, use a paper towel and some shortening to thoroughly lubricate a wooden spoon. Making marshmallow fondant is a sticky business, and this is one way to make it a little easier on yourself.

Add your corn syrup and lemon extract, if you are using them. The corn syrup seems to help with flexibility of the fondant after it reaches room temperature, and the extract is for added flavor and to help cut the sweetness.

The mixture should be kind of soupy as you stir it, and most of the marshmallows should be dissolved.

If you want to color this entire batch, you can add color now, rather than trying to knead it in later.

Stop when it becomes difficult to continue to stir with the spoon.

Turn out onto a greased surface. KEEPING IN MIND THAT IT IS HOT, begin CAREFULLY kneading with your hands, and gradually add in the rest of your bag of powdered sugar. You may not need to use the entire bag! You'll want to stop kneading when the fondant stops absorbing the powdered sugar, and it actually feels like warm fondant (this is where previous experience with fondant comes in handy). You may want to keep your shortening nearby so you can grease your hands as necessary.

When you are ready to use your MMF, grease your work surface with shortening and a paper towel. Be sure to cover every spot, there is nothing worse than having your fondant stick to the mat!


Using your Marshmallow Fondant

When you are ready to use your MMF, grease your work surface with shortening and a paper towel. Be sure to cover every spot, there is nothing worse than having your fondant stick to the mat!

The two most important things to have on hand when working with marshmallow fondant are shortening and a microwave. Marshmallow fondant does not loosen up with kneading, like traditional fondant. If it is too hard to roll out, put it in the microwave in 5-second increments until it is kneadable. It’s important to not “melt” your MMF! You just want to soften it enough so that you can knead it and roll it out! A liberal coating of shortening on your hands will assist with the kneading process.

Roll out as you would for any other kind of fondant, and cover cake as usual.

Storing your Marshmallow Fondant

Store your MMF by wrapping as airtight as possible (double-bagged in ziploc bags works well). It will keep for a month or so. Just pop it in the microwave for 5-second increments and use your hands covered with shortening to make it soft and workable again. You’ll know when the MMF is no longer “good”. It will be hard as a rock and will not soften up in the microwave. Then it’s time to toss it and make some more!

Poured Fondant Icing

This frosting is the traditional coating for baked goods like petits fours. It can be tinted any color you like, and makes a lovely, slightly sheer glaze over a cake or cupcakes. Work with it warm, and simply pour it over whatever you're planning to frost. The excess can be remelted and strained of crumbs to use again or poured into molds to make candies.


  • 1 cup (142g) white confectioners' coating or white chocolate chips
  • 4 cups (454g) confectioners' sugar or glazing sugar
  • 1/4 cup (78g) light corn syrup
  • 1/4 cup (57g) hot water
  • 1 teaspoon vanilla extract
  • Food coloring


In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth.

Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.

Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with, and pours smoothly, at about 100°F.

Quick and easy, with very few ingredients — that’s how! Get the full recipe with measurements on the page down below):

  1. First, you need to melt your marshmallows. Pour your big bag of marshmallows into a microwave-safe bowl, add a little bit of water, and put it in the microwave until melted.
  2. Once melted, you add in your icing sugar (recipe measurement below!) and you mix — you can do this by hand, but it will take some elbow grease for sure.
  3. After the fondant begins to come together, you drop it onto a well-oiled surface and you knead (and add some more icing sugar) until it’s nice and smooth!
  4. Once it’s kneaded, you can then add any color you’d like to it.

Homemade Marshmallow Crème

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Marshmallow crème doesn’t have to come out of a jar, as Shauna Sever, author of Marshmallow Madness! Dozens of Puffalicious Recipes, demonstrates in this CHOW Tip video. Just slowly pour hot sugar syrup into egg whites and whip until the mixture reaches a fluffy, stretchy, gooey consistency. This crème is delicious on a peanut butter sandwich, Fluffernutter style spread between two cookies or put on top of dark chocolate ice cream.

Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the syrup in this recipe.

Marshmallow Frosting

These were supposed to be Cadbury Egg Cupcakes. You know, like the ones plastered all over Pinterest. That, however, was an epic Pinterest fail. I really should’ve taken pictures to send in to one of those Pinterest fail posts. The egg was melted and just a hard, gooey blob in the bottom of the cupcake. So I will definitely need to re-think that recipe and try again! (Maybe I’ll have it right by next Easter!)

Thankfully, I still had a really delicious WIN from that experience and that’s what I’m sharing today. A fabulous Marshmallow Frosting Recipe! Everybody gets so excited about the Peeps during Easter-time (my kids included!), so I thought it would be fun to make a marshmallow frosting to top your non-Pinterest-fail cupcakes with! Something you could put a Peep on top of and it would be pretty, festive, and most importantly delicious. This marshmallow frosting recipe is essentially a buttercream mixed with marshmallow creme.

Just a quick note about the flavoring: I tested out both almond and vanilla extract. The almond extract was fabulous, but I think the vanilla extract made it taste more marshmallow-y. Your marshmallow frosting will be delicious either way, but I just wanted to throw that out there for you!