15-Minute Marshmallow Meringue Frosting Recipe

Don’t be put off by the word “meringue.” This marshmallow meringue frosting is surprisingly simple to make and creates a beautiful, pillowy topping for brownies, cupcakes, and more. Think of it as homemade marshmallow fluff—clean, natural, and melt-in-your-mouth—especially delicious when lightly toasted to bring out that campfire-roasted marshmallow flavor.

Marshmallow Meringue Frosting Ingredients

All you need are four basic ingredients:

1. Egg Whites: Fresh egg whites give the best volume and stability—avoid using carton whites when possible.
2. Granulated Sugar: Essential for structure and sweetness; don’t reduce it or skip it.
3. Cream of Tartar: Stabilizes the egg whites so the meringue keeps its peaks and texture.
4. Vanilla Bean Paste: Adds wonderful vanilla flavor and pretty flecks of vanilla throughout the frosting.

How to Make Marshmallow Meringue

The method is similar to making a Swiss meringue. Begin by whisking the egg whites, granulated sugar, and cream of tartar together in a heatproof bowl set over a pan of gently simmering water (a double boiler). This warms the mixture gently and helps dissolve the sugar while bringing the egg whites to a safe temperature without cooking them directly.

1. The goal is to heat the mixture to about 160°F (71°C) while whisking so the sugar dissolves and the whites become slightly frothy.
2. Once the temperature is reached, transfer the warm mixture to a stand mixer fitted with the whisk attachment, add the vanilla bean paste, and whip on high until you have stiff, glossy peaks—about 4 to 5 minutes.

The finished meringue is thick, glossy, and spreadable. For a toasted finish, use a kitchen torch to brown the surface, producing that classic marshmallow flavor and an attractive finish.

Tip: Any trace of grease will stop egg whites from whipping properly. Wipe your mixing bowl with lemon juice or a little vinegar before starting, and separate eggs carefully by cracking them on a flat surface to avoid shell fragments and yolk contamination.

Troubleshooting & FAQ

Is the marshmallow meringue stable?
Yes—cream of tartar helps stabilize the meringue so it can be piped and will hold its shape fairly well. Expect a small loss of volume over time, especially if you don’t toast the surface.

Can I use this to frost a cake?
This meringue works beautifully as an exterior frosting. It’s softer than buttercream, however, so I wouldn’t recommend it as a heavy filling between cake layers—the layers could compress and slide. Use it on top of cupcakes, brownies, or the outside of cakes.

Ways to Use Marshmallow Meringue Frosting

• Pipe or spread on chocolate or pumpkin cupcakes for a soft, marshmallowy finish.
• Swirl and torch on top of s’mores banana bread for an indulgent twist.
• Spread and toast over homemade fudgy brownies for a gooey, toasted topping.
• Use as a filling for homemade oatmeal creme pies in place of marshmallow fluff.
• Anywhere you would use marshmallow fluff—this is a cleaner, homemade alternative.

If you try this recipe, tag @mikebakesnyc on Instagram and consider leaving a rating and review if you enjoyed it.