Fluffy Marshmallow Frosting

History

Marshmallow frosting, also called 7-minute frosting, dates back to early 20th-century American baking. It was created as a lighter alternative to buttercream — made from whipped egg whites and sugar syrup, similar to Italian meringue. This frosting became famous for its cloud-like texture and subtle sweetness, often topping old-fashioned cakes like angel food or coconut cake.

Ingredients

• 1 ½ cups granulated sugar
• ⅓ cup water
• 2 large egg whites (room temperature)
• ¼ teaspoon cream of tartar (or 1 teaspoon lemon juice)
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Prepare Your Tools
   Make sure your mixing bowl and beaters are completely clean and dry. Any grease or moisture can prevent your egg whites from whipping properly.
2. Heat the Sugar Syrup
   In a medium saucepan, combine sugar, water, and cream of tartar. Stir gently just to moisten the sugar.
   Heat over medium-high heat until the mixture reaches a rolling boil (about 240°F or 115°C on a candy thermometer).
   Don’t stir while boiling — it can crystallize the sugar.
3. Whip the Egg Whites
   While the syrup boils, begin whipping your egg whites and salt in a stand mixer or with a hand mixer on high speed until soft peaks form.
4. Pour the Hot Syrup
   Slowly pour the hot syrup into the whipped egg whites while the mixer is running at medium speed. Be careful not to pour directly onto the beaters — pour down the side of the bowl.
5. Beat Until Glossy and Stiff
   Increase to high speed and continue beating for about 7 minutes or until stiff peaks form and the frosting is thick, glossy, and cool to the touch.
6. Add Vanilla
   Add vanilla extract and beat for another 30 seconds to blend.

Uses

• Frosting for cakes, cupcakes, and pies
• As filling for sandwich cookies or s’mores desserts
• Toast lightly with a kitchen torch for a marshmallow effect

Benefits

• Light & Airy: Unlike buttercream, it’s fat-free yet rich in texture.
• Naturally Sweet: No heavy butter taste — just pure marshmallow flavor.
• Stable & Shiny: Holds its shape beautifully for piping and decorating.
• Quick to Make: Only takes 10 minutes once you get used to it.

Tips

• If you want a stronger marshmallow flavor, add 1 tablespoon of marshmallow fluff at the end of whipping.
• Store unused frosting in an airtight container at room temperature for up to 24 hours — best used the same day.
• Avoid humidity; it can make the frosting sticky.