By: Jill Mills Posted: May 10, 2026

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Light and fluffy just like a marshmallow, this Marshmallow Frosting recipe takes just 5 ingredients and 10 minutes to prepare. It’s quick, easy, and the subtle flavor pairs so well with many desserts.

A plate of cupcakes topped with marshmallow frosting

Like the Cool Whip frosting I love so much, this marshmallow frosting is a little different than your typical vanilla buttercream or cream cheese frosting, in both process and texture. Similar to Italian meringue buttercream, it begins with egg whites and sugar but, in this case, we skip the butter. After the meringue mixture is nice and frothy, it’s whipped into stiff peaks that create the perfect light, fluffy texture – think the inside of a toasted marshmallow.

The flavor is very similar to marshmallows, too, making this a great addition to s’mores desserts. But it’s also lovely with chocolate, peanut butter, and other dessert flavors.

Why I Love This Marshmallow Frosting Recipe

Only 5 ingredients. This frosting is made with five very basic ingredients, like egg whites and sugar. There’s no butter involved either, so it’s my go-to when I don’t have any on hand.
No marshmallow fluff. Many marshmallow frosting recipes begin with marshmallow fluff, but this version has a similar texture while being made completely from scratch.
Quick and easy. It takes less than 20 minutes to make this marshmallow frosting and it’s ready to enjoy immediately. Even though it’s meringue-based, which can intimidate some bakers, it’s actually very easy and straightforward to make. I’ve included lots of tips below too!

Overhead view of ingredients needed to make marshmallow frosting

Key Ingredients

Let’s take a look at the five ingredients used to make this frosting and why each one is important. Be sure to scroll down to the recipe card below for the exact measurements.

Egg whites – I recommend using egg whites from large eggs, to ensure you have the right amount. Do not use egg whites from the carton, as they tend to not form stiff peaks and will make the frosting too soft. It’s easiest to separate the eggs when they’re cold and then allow the egg whites to come to room temperature.
Granulated sugar – The sugar sweetens the frosting and also helps to stabilize it.
Cream of tartar – Even though a small amount is used, this is an essential ingredient that cannot be skipped, as it stabilizes the egg whites. It can usually be found in the spice section of the store.
Vanilla extract – Adds a bit of light vanilla flavor to the frosting, so it tastes a bit more like marshmallows. Use clear vanilla extract for a perfectly white frosting.
Salt – A pinch of salt up-levels the overall flavor of the frosting and prevents it from being too sweet.

How To Make Marshmallow Frosting

Though the process is a bit different than most frosting recipes, this meringue based frosting is still surprisingly simple to make. The printable instructions can be found in the recipe card below.

Whisking frothy egg whites in a metal bowl

Prep. Set a heat-proof bowl on top of a saucepan with two inches of water. I just use my metal stand mixer bowl.
Heat the egg mixture. Add the egg whites, sugar, and salt to the bowl. Bring the water to a boil over medium heat while whisking the eggs. It will slowly heat and become very frothy. Continue whisking until the sugar is dissolved.
Whip into stiff peaks. Remove from heat and add the vanilla. Whip on high speed for about 5-10 minutes, until thick peaks form. A small straight peak should remain when you touch the frosting.
Use as desired. Once stiff peaks form, the marshmallow meringue frosting is ready to be piped or spread on desserts.

A whisk in a bowl of marshmallow frosting

Tips for Success

Take a second to read through these tips before getting started on this marshmallow fluff frosting recipe. The details matter!

Make sure the sugar dissolves. All of the sugar should dissolve on the stovetop. I like to check with my finger to see if there any grains of sugar remaining (though be careful, as it can be hot).
Whisk constantly. You should be whisking entire time the egg mixture is heating over the stovetop. Otherwise, you can end up with sugary scrambled egg whites instead of a light, frothy mixture.
Don’t skimp on mixing time. It should take a minimum of 5 minutes for the meringue to whip into stiff peaks but is often closer to 10 minutes. Keep whipping on high for this entire time.
Wait for stiff peaks. This frosting should form thick stiff peaks. To test this, touch the frosting with your finger. When you pull away, a straight peak should form and stay. If it collapses quickly, keep mixing.
Use a kitchen torch. For a fun final touch, you can use a kitchen torch on the frosting once it is piped onto the dessert. This gives it more of a toasted marshmallow effect and is great on s’mores desserts!

Marshmallow frosting on a spatula with stiff peaks

Oh No! My Marshmallow Frosting Won’t Form Stiff Peaks

Keep in mind that it can take up to 10 minutes for the frosting to form stiff peaks. So if you haven’t reached that point yet, just keep mixing!

If, after 10 minutes or so, the frosting is still not forming thick, stiff peaks, there could be a few issues:

Egg yolk in the mixture. If any egg yolk gets into the egg whites, it may prevent the frosting from forming stiff peaks.
Grease in the bowl. It’s important to use a bowl and mixer that is completely clean from any grease, as that can also cause an issue.
Water in the bowl. Be sure to dry the bowl well before starting, as well as any utensils used. And don’t let any water from the first step get into the bowl either.
Carton egg whites. It’s about a 50/50 chance of whether egg whites from the carton will form stiff peaks, which is why I advise against using them.

Unfortunately, if any of these things happen, you’ll want to start over with clean bowls. But definitely make sure you’ve mixed it enough first, that’s really the most common issue I see!

A cupcake topped with toasted marshmallow frosting cut in half

Ways To Use It

Since it has such a soft texture and light flavor, marshmallow frosting is very versatile and can be used on a variety of desserts. Here are some ideas:

S’mores desserts. What’s a s’more without some toasted marshmallows?! Pipe a bit onto some s’mores cookie bars for an extra indulgent treat, or add them to s’mores-inspired cakes and cupcakes. Bonus points if you toast the frosting with a kitchen torch!
Cupcakes. Marshmallow frosting pipes beautifully, which makes it ideal for cupcakes. I especially love it on chocolate cupcakes or as a fun twist on hot chocolate cupcakes.
Sandwich cookies. This frosting can be used in oatmeal cream pies, homemade Oreos, and other sandwich cookies.
Cake. This frosting can also be spread on cakes instead of piped. Try it on chocolate poke cake or your favorite cake.

Chocolate cupcakes in blue liners topped with toasted marshmallow frosting

Proper Storage

If time permits, marshmallow frosting is best when you frost immediately before serving. The frosting may begin to slightly lose its form if left out too long in warmer conditions. However, if you need to make it ahead or have leftovers, here’s how to store it.

Frosting: Cover and refrigerate leftover frosting for up to two days.
Frosted baked goods: These are meringue-based, so the frosted cupcakes can stay at room temperature for up to 8 hours. After that time, cover the baked item and refrigerate.

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