Marshmallow Frosting – Fluffy Frosting Recipe for Cakes, Cupcakes & More

Marshmallow frosting can feel like a childhood memory you can pipe onto a cupcake. This version skips the store-bought shortcuts and gives you a homemade frosting that’s fluffy, glossy, and stable enough to swirl, pipe, or spoon. You’ll learn exactly how to make it from scratch, how it compares to fluff-based shortcuts, and why it behaves so differently than traditional buttercream.

It’s soft but not runny. Sweet but not cloying. This one walks the line just right. I’ve tested it across hot kitchens, rushed birthdays, and rainy-day brownies. If you’re after a homemade frosting that spreads like silk but stands tall, this one earns its place in your frosting rotation.

What to Expect with This Fluffy Frosting

This is a cooked egg white frosting, sometimes called 7-minute frosting or Swiss meringue without butter. It starts with egg whites and sugar heated over steam, whipped until glossy, and finished with vanilla. No butter, no shortening, no fuss.

The result is a frosting that feels weightless but still pipes clean peaks. It’s smooth, not gritty. You can use it for cupcakes, brownies, sandwich cookies, and even layer cakes if you’re fast.

This style of frosting is often searched alongside marshmallow fluff recipes and marshmallow icing, but it offers a cleaner finish and better control than using pre-made fluff. That difference matters when you want the shape to hold through a party.

Here’s where this recipe really shines, it gives you that fluffy texture without relying on preservatives or stabilizers.

Why Each Ingredient Matters – My Tested Choices

Egg whites create the entire structure. They’re what give this frosting lift, sheen, and body. I always use fresh eggs for this one. Carton whites don’t whip quite the same, and I’ve had batches fall flat because of it.

Granulated sugar sweetens, but also stabilizes. Heating it until fully dissolved is key. Any leftover graininess will ruin the smooth texture. I rub a bit between my fingers to check. It should feel like silk.

Cream of tartar acts like a safety net. It helps the egg whites whip faster and hold longer. I’ve skipped it before, and the peaks didn’t last. Just a pinch makes a difference here.

A little salt rounds out the sweetness. It’s subtle, but it matters. Vanilla brings warmth and depth. You’ll taste it at the end, especially if the cake beneath is simple like vanilla or chocolate.

I’ve made this frosting with both vanilla bean paste and extract. Paste adds speckles and a slightly deeper flavor, but extract keeps it snowy white. Use whichever suits your final look.

Fluff vs Scratch – What I’ve Learned

I’ve tested both. Store-bought marshmallow fluff works when you’re in a pinch. It mixes quickly with a little powdered sugar and butter for a fluff frosting shortcut. But it doesn’t hold up under heat, and it tends to sag by the second day.

Homemade marshmallow frosting, like this one, behaves differently. It whips up smoother, finishes glossier, and stands firmer when piped. I’ve piped roses with this frosting that held all evening through a summer baby shower.

It also tastes cleaner. Less sticky-sweet. More toasted meringue than jarred spread. If you’re frosting cupcakes ahead of time or want clean edges on cookies, this recipe delivers a better result.

Related: You can also compare this to my Cool Whip Cream Cheese Frosting if you’re deciding between airy and creamy textures.

How I Make Sure It’s Silky Every Time

Start by wiping down your bowl and beaters with vinegar or lemon juice. Any grease will ruin the whip.

Set up your double boiler. The bowl should sit above the simmering water without touching it. You’ll heat the whites, sugar, and cream of tartar slowly. Keep whisking until the sugar dissolves fully. I usually check at 160°F, but I always trust my fingers more than the thermometer.

Once it’s smooth, move it to the stand mixer. High speed, 6 to 8 minutes. Watch for the peaks to stand and the texture to turn glossy. Only then, add the vanilla.

Use it right away. The texture is best fresh. If you wait too long, it loses its gloss and volume. I frost in batches if I need to work slowly.

For another option with more buttery richness, try my Ermine Frosting instead. It behaves differently but still holds shape.

How I Serve It and How Long It Keeps

This frosting doesn’t crust like buttercream, so it feels smooth on the tongue. I love it on vanilla cupcakes, brownies, or swirled between sandwich cookies. For cake layers, use it right before serving.

You can toast the tops with a kitchen torch for a s’mores effect. That slight crackle brings out a deeper flavor and gives the top a marshmallow-browned look.

As for storage, don’t refrigerate it before using. The cold can cause it to deflate. Once frosted, cakes can be stored at room temp for a few hours. After that, the texture starts to shift. If I have leftovers, I spoon it onto cookies and call it a treat.

For a softer whipped topping variation, you might like my Whipped Cream Frosting, which stays fluffy but feels much lighter.

One More Note from My Kitchen

If you want a frosting that feels nostalgic but behaves like a pro finish, this one will serve you well. It doesn’t need refrigeration, it pipes beautifully, and it turns simple bakes into something polished.

I’ve frosted chocolate cakes, piped stars onto cookies, and even filled sandwich macarons with this marshmallow frosting. It’s simple, steady, and trustworthy. And it always gets compliments.

You might also like the cooked version known as 7 Minute Frosting if you want something with a bit more height and gloss.

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Save and Share – Let’s Bake Together

If you’re planning to try this Marshmallow Frosting Recipe, save it to your Cake Frosting Recipes board on Pinterest so you can find it again easily.

I’d love to hear how it turned out. Drop your questions or your own tweaks in the comments. Let’s keep this frosting conversation going.

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