Easy Marshmallow Frosting
This Easy Marshmallow Frosting is light, fluffy, and sweet! Perfect for cakes and cupcakes, it’s a simple way to elevate your baking with just a few ingredients.
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowl
- Spatula
- Measuring cups and spoons
- Double Boiler or Microwave
Ingredients
- 4 large egg whites room temperature for best results
- 1 cup granulated sugar 200g, for sweetness and stability
- 1/4 teaspoon cream of tartar to help stabilize the egg whites
- pinch salt to balance the sweetness
- 1/2 teaspoon vanilla extract optional, for flavor
Instructions
Easy Marshmallow Frosting Instructions
- Ensure that your egg whites are at room temperature. Measure out your sugar, cream of tartar, salt, and vanilla extract if using.
- In a heatproof bowl (like a glass mixing bowl), combine the egg whites, sugar, cream of tartar, and salt.
- Set your bowl over a pot of simmering water (double boiler method) or microwave the mixture in short bursts, stirring frequently. Heat until the sugar dissolves completely and the mixture reaches 160°F (70°C) to pasteurize the egg whites.
- Transfer the warm mixture to your stand mixer bowl. Using the whisk attachment, whip at medium-high speed until stiff peaks form and the mixture cools to room temperature, about 5 to 10 minutes.
- If you’re using vanilla extract, gently fold it into the whipped frosting using a spatula.
- Spread or pipe the Easy Marshmallow Frosting onto your favorite cakes or cupcakes. Enjoy the fluffy, sweet goodness!
Notes
- Ensure all your tools are clean and dry to prevent any grease from affecting the egg whites.
- Whip the egg whites until they form stiff peaks for the best texture.
- Experiment with different extracts like almond or coconut for unique flavor variations.
- Use the frosting immediately or store in an airtight container for up to 3 days in the refrigerator.
- To thaw frozen frosting, bring to room temperature and whip again to restore fluffiness.