Today, I’ve got the ultimate summer frosting, in this lime marshmallow frosting, that’s a splash of citrus in your mouth. This marshmallow frosting is a super simple to make lime Italian meringue that works great as a frosting on cake, a fruit dip or you could even make a delicious cookie sandwich. A simple twist on my homemade marshmallow frosting.
Lime is not a flavour I enjoyed until the last couple years but now is something I can’t get enough of, especially in the summer! Combine the tartness of lime, with the sweet and gooeyness of marshmallow and you’ve got an amazing combo. Similar to a key lime pie without the crunch of the crust.
This homemade lime marshmallow frosting is a little different but that’s what makes it so yummy. Combine it with a graham cracker cookie, a chocolate cupcake or anything else you can think of! If you’ve got a blow torch, toast the frosting for the absolute best warm summer flavours.
If you like a citrus kick like me, try my creamy lime bars or for a different version of this frosting, try my lemon marshmallow frosting.
FAQ: Lime Marshmallow Frosting
Is This Frosting The Same As Italian Meringue?
Yes, my frosting version I just added a little more sugar to make it more stable and obviously added some lime juice in this version.
Does This Frosting Need To Be Refridgerated?
Not immediately, but where it’s made with egg whites, I don’t recommend leaving it out all day or night. A few hours will be fine however.
What’s The Best Way To Store This Marshmallow Frosting?
Store leftovers in an airtight container in the fridge to help prevent it from wilting and due to it being made with egg whites.
Can I Use Bottled Lime Juice Instead Of Fresh?
Yes, I would recommend fresh if possible for best taste but bottled juice will also work.
Can I Pipe This Frosting On Cakes And Cupcakes?
Absolutely, I have many times! For extra stabilization and flavour, you can toast the frosting with a blow torch as well.
How Long Will It Hold It’s Shape?
So, because my lime marshmallow frosting is made without corn syrup, it’s best eaten the day of. It will be perfectly fine to eat the next day but may start to wilt a little.
What Flavour Desserts Pair Well With Lime Marshmallow Frosting?
Anything with coconut, chocolate, vanilla and mango will go brilliantly. Other citrus and berry flavours will also pair nicely. Try my vanilla cupcakes for a simple pairing or create a cookie sandwich with my chewy ginger molasses cookies.
Top Tips For the Perfect Meringue
- Make sure there’s no fat on any of your tools or equipment. Thoroughly wash everything or wipe it clean with vinegar. Fat or grease can prevent the egg whites from whipping up. Mind you, I’ve never had this recipe fail and I’m not super careful but I do make sure everything feels grease free.
- Make sure you properly separate your eggs. If you get yolk in with the egg whites, they won’t whip up.
- Make sure you bring the sugar mixture to the right temperature, 240℉ or or 115°C using a thermometer. This is what basically “cooks” your eggs so they’re safe to eat and gives you a beautiful fluffy meringue.
There are many ways to do this but I find the easiest way is to crack the shell off the counter in the middle and pour the egg into your hand. Let the whites run into the bowl through your fingers while gently passing the egg between your hands. It’s much harder to break the yolk this way.
How to Separate Eggs
Other methods include passing the yolk back and forth between the two halves of the shell while letting the egg whites drop into the bowl or using egg separator tools.
Another tip is eggs are easier to separate when cold. When recipes, not including this one, call for eggs to be at room temperature, separate the eggs first then let them come to room temperature.
Should I Blowtorch the Frosting?
So, I love this frosting toasted and untoasted. When I frost cupcakes with this frosting, I like to blowtorch some of them and leave some of them as is. Some people prefer them one way or another and personally it depends on my mood. The flavours will be a little more complex if you do toast the frosting.
Baking Tips
- When making the frosting, ensure all of your tools and equipment are grease free, otherwise the egg whites won’t whip up. If you thinks there is grease on anything, wipe it down with white vinegar.
- Ensure you heat the sugar syrup to 240 degrees. This is what “cooks” the eggs and kills any bacteria.
- For the best flavour, I recommend using fresh lime juice. However, if you only have store bought, it will still work perfectly fine and taste delicious.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Citrusy Desserts
Today’s song is one I just recently found and I cannot get enough of it. It is the most fun to listen to while driving as well. Here’s Milk & Honey by The Vaniers. Happy baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Lime Marshmallow Frosting
Ingredients
- 3/4 cup (150g) granulated sugar
- 2 tbsp water
- 2 tbsp lime juice (fresh is possible)
- 2 large egg whites
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 1/4 tsp vanilla extract
Instructions
- Add the granulated sugar, water and lime juice to a small saucepan. Give it a gentle stir so all the sugar is in the liquid. Heat on the stove over medium-low heat until the mixture reaches 240℉ or 115℃ on a thermometer. (Make sure you're not touching the thermometer off the bottom of the pot when checking the temperature as this will effect the accuracy) Don't stir, just let it heat up.
- While the sugar mixture heats up, add the egg whites, salt and cream of tartar to a clean, grease free bowl of a stand mixer. (*see notes) Whisk on medium-high speed until soft peaks form. At this stage the egg whites will just barely hold their shape. Stop whisking at this point until the sugar comes to temperature.
- Once the sugar syrup reaches 240℉, carefully slowly pour it into the egg whites while whisking at low speed. Once all the syrup is in, add your vanilla extract and whisk the meringue at medium-high speed until it becomes fluffy and glossy, about 2-4 minutes. It should about double in size.
- Once the frosting has cooled to room temperature, it's best to use it right away or the same day. Otherwise, store it in an airtight container in the fridge for up to 2 days before using, although it may start to wilt at this point.
- If you want to toast it, pipe it or spread it on your dessert first before gently blowtorching it. Don't hold the blowtorch over one spot to long or it can burn or catch fire, just like an actual marshmallow.
