Marshmallow Meringue Frosting
A homemade alternative to store bought marshmallow creme, using only four ingredients. Perfect for frosting cakes and cupcakes, piping decorations, and using as a filling. Tastes even better when toasted with a kitchen torch!
Servings 4 Cups
Ingredients
- 4 large egg whites
- 1 Cup (200g) granulated white sugar
- 1/2 tsp cream of tartar
- 1 tsp pure vanilla extract
Instructions
- Fill a medium saucepan with an inch or two of water and bring it to a simmer over medium heat. Whisk together the egg whites, granulated sugar, and cream of tartar in a heatproof bowl, then place it on top of the simmering saucepan. Make sure that the bottom of the bowl does not touch the water. Alternatively, you can use a double boiler for this part.
- Whisk the egg white mixture continuously until the sugar and cream of tartar are dissolved, about 4 minutes. It will thin out and be very frothy on top.
- Remove the mixture from the heat and add it to a stand mixer fitted with the whisk attachment (you can use a hand mixer for this part as well). Add the vanilla, then beat on high speed for about 5 minutes. You’ll know it’s ready when it looks glossy with stiff peaks. To test it, dip your whisk attachment into the meringue and make sure the peak holds.
- Use the Marshmallow Meringue immediately on cakes, cupcakes, or any dessert. You can frost with it, pipe with it, use it as a filling, or whatever you’d like before toasting with a kitchen torch (it tastes great untoasted too though).
Notes
Make Ahead Tips
- If you’re planning on using this Marshmallow Meringue as a frosting or piping with it, I do not recommend making it ahead. Instead, whip it up right before you’re planning on frosting or piping. If you’re using it as a filling, you can store it in an airtight container in the refrigerator for up to two days.
- After topping your baked goods with Marshmallow Meringue, you can store them at room temperature for up to 6 hours, after which I recommend storing them in the refrigerator. Do not freeze.