Marshmallow Frosting
This marshmallow frosting is light, glossy, and perfectly fluffy, made by whipping egg whites and sugar into a smooth base, then folding in marshmallow fluff for extra softness. It’s ideal for cakes, cupcakes, and quick desserts that need a soft, cloud-like finish.
Ingredients
- ½ cup white sugar
- 2 large egg whites
- ¼ cup marshmallow fluff such as Jet-Puffed Marshmallow Creme
- 1 teaspoon vanilla extract
Instructions
- Fill a small pot with a few inches of water and bring it to a gentle simmer over medium heat. Set a heatproof bowl on top, making sure it doesn’t touch the water.
- Add the egg whites and sugar to the bowl. Whisk constantly for about 5 minutes until the sugar fully dissolves and the mixture reaches 160°F. It should feel smooth, not grainy.
- Transfer the mixture to a stand mixer and beat on medium speed for about 5 minutes until thick, glossy, and stiff peaks form. If the peaks don’t hold, continue beating a bit longer.
- Gradually add the marshmallow fluff, about 1–2 teaspoons at a time, then add the vanilla extract. Beat on high speed for about 3 minutes until light, airy, and firm again.
- Use immediately while fluffy. Spread or pipe onto desserts, and rewhip briefly if it softens.