Today, I’ve got the best homemade marshmallow frosting. This frosting is basically a more stabilized Italian meringue and is surprisingly easy to make. My marshmallow frosting is a little different then most as it contains no corn syrup and no marshmallow fluff but is still stable enough to pipe and will last all day.
Italian meringue always intimidated me until I actually tried making it. Since I made it the first time and realized how simple it is, I’ve honestly made it and variations like this marshmallow frosting at least 30 times. I know most people prefer the Swiss meringue method over the double boiler but I find this method, with hot sugar syrup, much easier.
This marshmallow frosting is one of my favourite frostings to top cupcakes with as it pairs with pretty much any flavour but also, isn’t actually that sweet. This frosting only has about 1/5 the amount of sugar that American buttercream has depending on the recipe! Plus, it’s creamy and gooey just like a toasted marshmallow.
What to Pair it With?
This marshmallow frosting pairs with pretty much any cupcake, cake, tart or pie. You can also use it to create cookie sandwiches or as a dip for graham crackers. I like to top my chocolate cupcakes with it or my gingersnap pumpkin cupcakes.
If you want to make a cookie sandwich, try making them with my chewy ginger molasses cookies or my double chocolate cookies. You could also use graham crackers or Celebration cookies for an instant s’more!
My Best Tips to Get the Meringue Perfect Every Time
- 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
How to Separate Eggs
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.
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 tips 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.
How Long Will It Hold It’s Shape?
So, because my 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.
That being said, this frosting is easy to pipe onto a cupcake, cake, pie, etc. and will taste a million times better then anything store bought.
If you want it to last longer, toasting the outside with a blowtorch helps it maintain it’s shape. Plus it tastes phenomenal!
Why No Corn Syrup
I honestly created a marshmallow frosting without corn syrup by accident while playing around with Italian meringues. Then I decided to roll with it as by adding a little additional sugar, the meringue was stiffer and held it’s shape much better and for longer then regular meringue. I know many people prefer not to eat corn syrup so I just kept testing different amounts of granulated sugar to get the perfect marshmallow frosting!
Do I Need A Blowtorch?
No, you can leave the frosting as is but I personally prefer it toasted. There’s nothing better than that toasty marshmallow flavour.
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.
- 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 Frostings
Stabilized Whipped Cream
Chocolate Cinnamon Cream Cheese Frosting
Today’s song is a song I listened to constantly in university and I don’t think I can ever get sick of it. Here’s Roll the Bones by Shakey Graves. 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.
Homemade Marshmallow Frosting
Ingredients
- 2 large egg whites (not from a carton)
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 3/4 cup (150g) granulated sugar
- 1/4 cup water
- 1/2 tsp vanilla extract
Instructions
- Add the granulated sugar and water to a small saucepan. Give it a gentle stir so all the sugar is in the water. Heat on the stove over medium-low heat until the mixture reaches 240℉ 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 marshmallow 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.
