Go Back
- 3 large egg whites - 1 cup granulated sugar - 1/4 teaspoon cream of tartar - 1 teaspoon vanilla extract - 1 tablespoon corn syrup - 1/4 cup water - Pinch of salt - Optional: Food coloring The ingredients for marshmallow icing are simple but essential. The egg whites are the base for your fluffy icing. They provide volume and stability. Granulated sugar adds sweetness and helps create the right texture. Cream of tartar is key for whipping the egg whites. It keeps them stable and gives a nice shine. Vanilla extract brings out the flavor, making your icing even tastier. Corn syrup prevents the sugar from crystallizing. This keeps your icing smooth. Water helps dissolve the sugar, allowing everything to mix well. A pinch of salt enhances the overall flavor. Finally, food coloring can add a fun twist to your icing. You can make it bright and colorful for special occasions. - Electric mixer - Candy thermometer - Mixing bowl - Medium saucepan You will need a few tools to make this icing perfectly. An electric mixer is a must for whipping the egg whites. It saves time and gives you great results. A candy thermometer is important for checking the sugar syrup's temperature. This ensures it reaches the right level for the best texture. A mixing bowl is necessary for combining the ingredients. A medium saucepan is needed to heat the sugar and water. With these tools, you will create a light and fluffy icing that looks great on any dessert. For the full recipe, follow the steps carefully to achieve marshmallow icing whipped to perfection. - Combine sugar, corn syrup, water, and salt. - Stir and heat until completely dissolved and boiling. Start by taking a medium saucepan. Add one cup of granulated sugar, one tablespoon of corn syrup, a quarter cup of water, and a pinch of salt. Heat this mixture over medium heat. You need to stir it well. Watch for the sugar to dissolve fully. Once it starts to boil, you’re ready for the next step. - Start mixing egg whites on medium speed. - Add cream of tartar and whip to soft peaks. In a large mixing bowl, place three large egg whites. Use an electric mixer on medium speed. Mix until the egg whites become frothy. Then, add a quarter teaspoon of cream of tartar. Keep mixing until soft peaks form. This usually takes just a few minutes. Soft peaks mean the egg whites will hold a shape but still droop slightly. - Pour hot syrup into egg whites slowly. - Increase mixer speed to high and continue whipping until cool. When your sugar syrup reaches 240°F (115°C), it’s time to combine. Carefully pour the hot syrup into the egg whites. Make sure to pour it slowly along the side of the bowl. This helps avoid cooking the eggs too soon. After pouring, turn the mixer speed to high. Keep whipping until the mixture cools to room temperature and forms stiff peaks. This should take about 8-10 minutes. You'll know it's done when it looks glossy and holds its shape. - Add vanilla extract and optional food coloring. - Frost desserts immediately with freshly made icing. Once your icing is ready, add one teaspoon of vanilla extract. If you want to add color, now is the time. Use a few drops of food coloring and mix until even. Use your icing right away for the best results. Frost cakes, cupcakes, or cookies. The icing will set quickly, giving a fluffy and glossy finish. Enjoy your delicious creation! To make marshmallow icing light and fluffy, start with the egg whites. Use clean, dry equipment. When you whip the egg whites, aim for stiff peaks. This means they should stand tall and not droop. Add cream of tartar, as it helps stabilize the egg whites. The sugar syrup needs to reach 240°F (115°C). Use a candy thermometer for this. If it’s too low, the icing won’t set. If it’s too high, the icing might be too hard. Pour the syrup into the egg whites slowly. This helps keep the whites airy. One big mistake is overheating the sugar syrup. If it burns, it will ruin the flavor. Always watch it closely while it heats. Another mistake is not letting the icing cool. If you use it too soon, it may not hold its shape. Wait until it reaches room temperature. For piping techniques, use a star tip for beautiful swirls. You can also use a round tip to create smooth edges. Marshmallow icing works great on cupcakes, cakes, and cookies. It adds a sweet, fluffy touch to any dessert. Try it on s'mores for a fun twist! For more ideas, check the Full Recipe for variations and tips. {{image_4}} You can easily change the flavor of your marshmallow icing. Start by adding different extracts. Almond or peppermint extracts bring a lovely twist. Just a teaspoon of either can elevate your icing. For a fresh taste, consider adding citrus zest. Lemon or orange zest gives your icing a bright flavor. This small addition can make your dessert feel special. Creating custom colors with food coloring is simple and fun. Just add a few drops of color to your icing. Mix well until you reach the desired shade. Think about themed icing for special events. Use pastel colors for spring or bright shades for summer. This makes your desserts pop and adds to the fun. If you want a vegan option, use aquafaba instead of egg whites. Aquafaba is the liquid from canned chickpeas. It whips up just like egg whites and works well in this recipe. You can also use sugar substitutes for a lower-calorie option. Options like stevia or erythritol can work well. Just make sure to follow the package instructions for the right amount. These variations help you personalize your icing. Enjoy experimenting with flavors and colors! To store leftover marshmallow icing, place it in an airtight container. Make sure to press plastic wrap directly onto the icing surface. This helps prevent a crust from forming. You can keep it in the refrigerator for about three days. If you notice any water pooling on top, simply whip it again before use. For long-term storage, you can freeze the icing. Scoop it into a freezer-safe container. Leave some space at the top, as icing expands when frozen. The icing will last for up to three months in the freezer. When you're ready to use it, thaw it overnight in the fridge. After thawing, whip it again until fluffy. This ensures it returns to its perfect, airy state. If your icing is runny, you can thicken it easily. First, whip it longer. The extra air can help. If that does not work, you can add more sugar. Add in a tablespoon at a time until it thickens. Make sure to mix well after each addition. Yes, you can make marshmallow icing ahead of time. It is best to store it in a sealed container. Keep it in the fridge for up to three days. Before use, let it come to room temperature. Whip it again for a few seconds to regain the fluffiness. Marshmallow icing is great on many desserts. Here are some ideas: - Chocolate cake - Vanilla cupcakes - Sugar cookies - Brownies - Rice krispie treats This icing adds a nice, sweet touch to each dessert. You can still make icing without a candy thermometer. Use the cold-water test instead. Drop a bit of syrup into cold water. If it forms a soft ball, it is ready. This method helps you check the syrup's readiness without any special tools. Marshmallow icing adds a sweet touch to many desserts. You learned the key ingredients, from egg whites to sugar. I shared tips for perfecting the texture and avoiding common issues. Explore fun flavor and color variations to match any occasion. Proper storage will keep your icing fresh for later use. Remember, with a few simple steps, you can create this delightful treat at home. Enjoy experimenting with your new marshmallow icing skills!

Marshmallow Icing

Elevate your dessert game with marshmallow icing whipped to perfection! This guide will show you how to create a light and fluffy icing that enhances any treat. Learn about key ingredients, essential tips, and step-by-step instructions for achieving the ideal texture. Plus, customize your icing with fun flavors and colors! Click through to explore delicious recipes and discover how to make your desserts irresistibly sweet!
Print Recipe Pin Recipe

Ingredients
  

3 large egg whites

1 cup granulated sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

1 tablespoon corn syrup

1/4 cup water

Pinch of salt

Food coloring (optional, for a pop of color)

Instructions
 

In a medium saucepan, combine the granulated sugar, corn syrup, water, and a pinch of salt. Stir the mixture over medium heat until the sugar has completely dissolved and the mixture begins to boil. Monitor closely to avoid burning the syrup.

    While the sugar mixture is heating, take a large mixing bowl and start whipping the egg whites using an electric mixer set to medium speed. Whip until the egg whites become frothy, then add the cream of tartar. Continue to whip until soft peaks begin to form, which should take just a few minutes.

      As soon as the sugar syrup reaches a temperature of 240°F (115°C)—check using a candy thermometer—carefully pour the hot syrup into the whipped egg whites. Make sure to pour it slowly along the side of the mixing bowl to prevent the hot syrup from cooking the eggs prematurely. Increase the mixer speed to high while pouring.

        Continue to whip the mixture on high speed until it cools to room temperature and develops stiff peaks. This process will take approximately 8-10 minutes, and you'll know it's ready when the icing is glossy and holds its shape.

          Once the icing has reached the desired consistency, add the vanilla extract. If you wish to add color, incorporate a few drops of food coloring and mix until the color is evenly distributed.

            Use the icing immediately after making it to frost your cakes, cupcakes, or cookies, as it sets quickly and will provide a lovely, fluffy, and glossy finish.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Enough to frost 12 cupcakes

                - Presentation Tips: For an elegant presentation, fill a piping bag fitted with a star tip and pipe decorative swirls on top of your cupcakes. Finish with a sprinkle of colorful sprinkles or a dusting of edible glitter for an extra festive touch!