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Marshmallow Meringue Frosting

by Nick Makrides
Published: Last Updated on

This Marshmallow Crème Meringue Frosting is the ultimate creamy, smooth frosting for marshmallow lovers! It only takes 4 simple ingredients to make and what you’re left with is a sweet, vanilla frosting that perfectly pairs with chocolate desserts, pumpkin desserts, or a great topping for a pie. You’ll love it! Use it to pipe on cakes and cupcakes, fill cookies and cupcakes or top pies! The options are endless!

Marshmallow Meringue Frosting - extreme close up of smooth marshmallow frosting on a whisk with peak

What is Marshmallow Meringue Frosting?

If you love marshmallows, then you’re in for a treat because this this is basically marshmallows but in frosting form. It’s a simple, 4 ingredient recipe that can be used in so many ways. It has a creamy, smooth texture that makes it so perfect for piping on cupcakes and cakes or even covering cakes.

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Ways you can use your marshmallow fluff frosting!

  • Cupcakes and Cakes – you can use it to pipe on top of cupcakes and cakes, or even cover cakes!
  • Toast it – you can toast this frosting once piped on top of your desserts!
  • Fill it – You can use this to fill cupcakes, cookies or even bake with it like in my S’mores Cookie Bars!
  • Color it! You can add food gel color to your frosting to color it if you like. Add it right after it’s been gently cooked before you begin whipping. You can also flavor it using good quality food flavoring.

Make your frosting fresh!

This frosting is made using simple ingredients. I’ve left out the There are no preservatives or corn syrup being used here. I would recommend making this frosting the day you’re going to serve your dessert. Otherwise it will lose its fluff and turn to liquid.

Marshmallow Meringue Frosting - hand holding frosting on a whisk

All you need are 4 simple ingredients!

Marshmallow Meringue Frosting - ingredients image

Eggs – for this recipe, we’ll only be using the egg whites. And it’s easier to separate your eggs when they’re cold. You can use the egg yolks for a bunch of different recipes. My favorite ones are my Luscious Pastry Cream, Boston Cream Pie and my Paris Brest Recipe.

Caster sugar – Caster sugar is a finer version of regular granulated sugar. It is often used for meringues because it dissolves quicker which means there’s less chance of overwhipping the meringue. Can you use granulated sugar instead? Yeah, you can. Just be careful not to overwhip the frosting. What does overwhipped frosting look like? It looks like little bits of scrambled egg in your frosting that melts within hours of being used.

Cream of tartar – is an acidic powder and when used in small amounts helps stabilize meringues like so that it can hold stiff peaks.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

How to make Marshmallow Meringue Frosting!

Marshmallow Meringue Frosting - instructional image

Essentially, this is a Swiss meringue frosting meaning that it is a gently cooked over a double boiler to make it safe to eat for most people.

  • It’s so simple! Begin by gently cooking the eggs whites, sugar and cream of tartar together over a double boiler until you reach 71C / 160F.
  • Whip up on high speed for 5 minutes and use on your desserts!

Tips and Tricks For Recipe Success!

  • If you’re using a stand mixer, use the whisk attachment to whisk the mixture over the double boiler. Save up on cleaning!
  • Use cold eggs when separating the yolks from the whites as they separate much easier.
  • Use this frosting this day you’re going to serve it. It’s not a frosting you can make a day ahead of time. After about half a day it will

Frequently Asked Questions about Marshmallow Meringue Frosting

What does it taste like?

Creamy, smooth, and vanilla flavored!

Marshmallow Meringue Frosting - strand of sticky frosting from bowl to whisk

How do I store the frosting?

Store in an airtight container, in the fridge for about 12 hours if you wish. Whip up to freshen up until thick and glossy again.

Are raw egg whites safe to eat?

Generally, no, but also yes. The egg whites in this frosting are gently cooked over a double boiler which brings them to a temperature of 71C / 160F. This makes them safe enough to eat for most people.

Can I use carton eggs for this recipe?

Carton eggs will not work for this recipe. I would recommend using fresh egg white for this recipe.\

Marshmallow Meringue Frosting - frosting on a whisk attached to a stand mixer

Can I halve or double this recipe?

Yes! To halve the recipe, simply halve the ingredients but cook a little less on the stove. This recipe can also be doubled and will take a little longer to cook on the stove.

Can I freeze this frosting?

No. It simply doesn’t thaw back to it’s normal consistency.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

If you loved this recipe, check these out!

Marshmallow Meringue Frosting - pinterest image

Marshmallow Meringue Frosting - hand holding frosting on a whisk

Marshmallow Meringue Frosting

An easy to make, 4ingredient marshmallow frosting that is creamy smooth and can be used to frost cupcakes, cakes and fill cookies!

Serves 12

5 from 2 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Course: Dessert
Cuisine: American
Calories: 71kcal
Author: Nick Makrides


Marshmallow Fluff Frosting Recipe

  • 4 large egg whites (see notes)
  • 1 cup (210 g) caster sugar (see notes)
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract

Learn How To Make it! [VIDEO]


Marshmallow Fluff Frosting Recipe

  • Bring an inch of water to a boil in a pot. Place a heatproof bowl on top. Add the egg whites, cream of tartar and sugar into the bowl. Continuously whisk the ingredients for a couple minutes until the sugar dissolves, about 3 minutes. If you can feel the mixture between your fingers and there are no sugar grains, it’s done. Use a candy thermometer to check that it has reached 71C / 160F.
  • Transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed for 5 minutes until the mixture is thick and glossy.
  • This frosting needs to be used as soon as it is made. Add to a piping bag to pipe on cupcakes. Use a kitchen torch to toast if you’re using it for something like s’mores desserts or it can even be used in my S’mores Cookie Bars!


Frosting can be stored in an airtight container for up to three days.
Is based on this recipe being used to frost 12 cupcakes.
The eggs in this recipe are gently cooked which makes them safe to eat. However, like all recipes that use eggs in this manner, they are not safe for pregnant people. I also recommend using fresh eggs for this recipe and not carton egg whites.
Caster Sugar
Caster sugar is a finer version of regular granulated sugar. It is often used for meringues because it dissolves quicker which means there’s less chance of overwhipping the meringue. Can you use granulated sugar instead? Yeah, you can. Just be careful not to overwhip the frosting. What does overwhipped frosting look like? It looks like little bits of scrambled egg in your frosting that melts within hours of being used.


Calories : 71kcal
Carbonhydrates: 17g
Protein: 1g
Fat: 0.1g
Sodium: 17mg
Potassium : 38mg
Sugar : 17g
Calcium: 1mg
Iron: 0.02mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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Nick Makrides September 17, 2022 - 4:48 am

5 stars
Hope you guys love this recipe as much as I do! N x

Chris October 3, 2022 - 12:19 pm

If this lovely frosting can’t stand around too long what happens to it and the cake it is frosting?

Nick Makrides October 4, 2022 - 10:35 am

Hi Chris! It will unfortunately melt. However, I thought it was worth sharing this recipe because it can be used in so many ways and it’s so delicious! N x

Ethel October 11, 2022 - 5:15 am

This looks amazing and easy to make! Can I make this in a big batch and store in the fridge? If yes, until how long can I keep it?

Nick Makrides October 11, 2022 - 6:16 am

Hi Ethel (love your name)! Thanks! I would recommend making this fresh and serving a couple hours after using on a cake or filling a dessert 🙂 N x

Yessi March 15, 2023 - 6:18 am

Hello Nick the recipe Is delicious! If I use it on the smores bars before baking it, it can be stored in the fridge or it will melt too once it comes out? Also, how much can I bake ir before it dries out like a meringue? Thank you!!!

Nick Makrides May 13, 2023 - 2:49 am

Hi Yessi! No unfortunately. You’d need to bake and then store. It will look like a meringue on the outside, but be marshmallow-like when baked using the reccomended time in the recipe card. Hope that helps! N x


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