I’m going to ask you to brace yourself, because I can already tell that what I recently discovered is going to cause a whirlwind over here at Foodologie.
Marshmallow Frosting
Why hadn’t I tried making this before? Oh I know why… it seemed too complicated and not worth my time.
Well, let me just tell you. It’s totally worth it and not nearly as difficult or time consuming as I thought it would be. All the recipes I read required 8-10 egg whites, too much cracking… corn syrup, um no. But finally I found one without corn syrup that was easily to scale down and gave it a try. Thank you, Martha Stewart, for introducing me to marshmallow frosting.
Easy Marshmallow Frosting
from Martha Stewart
2 egg whites
1/4 cup sugar
1/4 tsp vanilla extract
1 big pinch of cream of tartar*
1 pinch of salt
Place a glass bowl over a sauce pan that has about 1 inch of water in it, make sure the water is not touching the bottom of the bowl (aka build a double boiler). Add egg whites, sugar, vanilla extract, cream of tartar and salt. Mix together. Heat, stirring constantly until the sugar dissolves and the egg whites are warm when you touch them.
Transfer egg white mixture to a stand mixer and attach whisk attachment. Stir on low and turn up the speed every 15 seconds or so until it’s on high speed. Beat 5-7 minutes or until glossy, stiff peaks form.
Frost cupcakes and serve! Refrigerate if you’re not using it right away. This recipe will make enough to frost about 8-10 cupcakes using a lot of frosting per cupcake (as I did in this photo), or 1 small 6 inch cake. I would probably double the recipe if you are doing a larger cake or 2 dozen cupcakes. *Note: the original recipe called for 8 egg whites, 2 cups sugar, 1/2 tsp of cream of tartar, so when I scaled it down I just did a big pinch. If you double this recipe, use 1/4 tsp cream of tartar. 
I’m seriously amazed at how delicious and easy it was to make this marshmallow frosting. I already have a million ideas for variations on this type of frosting. What I really loved about it is that it’s super light and NOT sickeningly sweet like other frostings I’ve had. I almost want to say I’d add more sugar next time, but I think this would be the perfect frosting for an already sweet cake.
So be prepared for lots of cupcakes to come!
What’s your favorite type of frosting? I usually love chocolate ganache or just plain whipped cream, but this marshmallow frosting is going to be on the top of my list now.
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Foodologie 
thank you for finding a marshmallow recipe that is corn syrup free! i will give this a shot!
Hi I really loved your recipe for the marshmallow frosting, it is delicious, and oh so beautiful to decorate cupcakes And cakes, I love the way It holds its shape, I just had to try toasting the frosting to see the outcome, it was a delicious outcome, I used the frosting over some freshly baked pumpkin cupcakes, thank you for the. Recipe.
I honestly can’t wait to try!!! Thanks for posting, I’ve had the same problem too 🙂
Looks heavenly, Karla!
Mmm marshmallow frosting! Looks lovely!
Sooo, obviously I don’t bake… what makes it marshmallow flavor? It’s gorgeous.
Great questions! Honestly, it tastes like marshmallow fluff. I’m not sure how to describe it other than that. It also has that sticky, fluffy texture.
Hi, this looks super easy and delicious. Can I make this without a stand mixer? I hope so.
Hi Debbie,
Honestly, I haven’t tried it without a stand mixer. I’m guessing you’d be using a hand-mixer? That should work. If you’ve made any type of meringue before without a stand mixer, you’re good to go! Hope that helps!
I suppose you could add a drop or two of food colouring for the desired colour? What do you suggest
Hi Anna! I haven’t tried but I suppose you could! Let me know how it goes.
I used blue gel food coloring, it turned out great and tastes the same.
I’m so glad! Thanks for commenting!
Will this frosting hold up to refridgeration after cupcakes are frosted? If so, how long? Is it thick enough for a pastry bag and tip?
Hello! Yes. I’ve frosted with this and kept it in the fridge overnight. Yes, it’s thick enough for piping bag and tip (that’s what I used for the pics).
I will say this doesn’t hold up well in heat. Refrigerated it’s all good though.
Hope this helps!
Thanks! Gorgeous pics too. What frosting tip did you use? Going to use this frosting on smore cupcakes and add a torched/toasted marshmallow on top.
Hi…great frosting. .will it harden if we kept it outside for long hours. After taking from the fridge, how is its behaviour like v have to whip again or it is still smooth.TIA
This won’t work like butter-based frostings that you can premake. It sort of stiffens after a while but you can’t rewhip (at least I’m 90% sure you cannot). I hope that makes sense.
What type of sugar.? Granulated or powder?
What type of sugad, granulatef or powder?
Granulated
Thank you for this great recipe! I have tried and it worked great! For some reason fresh marshmallow only works with white sugar, I’ve tried Demerara and coconut sugar but didn’t work.
I’ve tried this kind of frosting and I always end up with bits of floating cooked egg white. Any suggestions? I really want to make it for daughter’s birthday but I’m so worried about un cooked eggs.
The egg white should get cooked on the double boiler. I haven’t had bits of egg floating. Make sure your bowl isn’t touching the water and let it heat up slowly. Good luck!
Thank you. Seriously. Thank you for this super quick and easy frosting recipe. My mixer broke and only the whisk attachment was working and I’m terrible at frosting to begin with, but this whipped up perfectly and tasted amazing in spite of me forgetting the salt!
It’s my new go-to frosting! I might be able to make cupcakes for school bazaars now after all!
Will this hold it’s shape if I pipe cupcakes and then put them in the fridge a day prior to an event? The cupcakes would be at room temp for several hours the day of the event so I’m worried they will melt. I also want to use this to frost a cake that will be covered in fondant (therefore not refrigerated). Do you think it will be ok?
I have been searching for years for an easy marshmallow frosting recipe. My Aunt Shirley used this frosting on an orange supreme cake she made back in the 1950s. It was one of my favorite cakes as a child. Thank you.
This was easy to make and made enough to do a nice swirl on a dozen cupcakes with a bit left over. It piped very smoothly. It is definitely NOT sweet at all which was unexpected for a marshmallow type frosting. I would add more sugar next time.
Isn’t this the same as seven minute frosting?
Yes! Definitely. It needs to be refrigerated. I had that problem too when it it sat out too long. But in the fridge then served was fine.
This tastes amazing. But… I am so glad i didnt put it on my cake. After a couple hours kept cold it completely fell apart.