Go Back
Marshmallow icing is a delightful, airy topping that has captured the hearts of bakers and dessert lovers worldwide. Known for its light, fluffy texture and sweet flavor, this icing creates a perfect finishing touch for cakes, cupcakes, cookies, and other baked goods. Whether you’re adorning a birthday cake or adding a whimsical layer to your favorite treats, fluffy cloud marshmallow icing is a versatile choice that elevates any dessert.

Marshmallow Icing

Indulge in the sweet delight of Fluffy Cloud Marshmallow Icing! This easy recipe combines egg whites, sugar, and corn syrup to create a light, glossy topping that's perfect for cakes, cupcakes, and cookies. With just a few ingredients, you can whip up this delicious icing in about 30 minutes. Add your favorite food coloring for a fun twist! Whether you're decorating for a party or just craving something sweet, this icing will elevate your desserts to new heights. Enjoy!
Print Recipe Pin Recipe

Ingredients
  

2 large egg whites

1 cup granulated sugar

1/4 cup light corn syrup

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

A pinch of salt

Food coloring (optional)

Instructions
 

Prepare your equipment: Ensure your mixing bowl and beaters are clean and free of grease. This is crucial for the egg whites to whip properly.

    Whisk the egg whites: In a large bowl, combine the egg whites, cream of tartar, and salt. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat on medium speed until soft peaks form.

      Make the syrup: In a small saucepan, combine the granulated sugar, corn syrup, and 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves. Increase the heat and bring the mixture to a boil without stirring, until it reaches 240°F (soft ball stage) on a candy thermometer.

        Combine syrup and egg whites: Once the syrup reaches the correct temperature, slowly pour it into the whipped egg whites while the mixer is on medium speed. Be careful to pour it down the side of the bowl to avoid splashing.

          Whip until fluffy: Increase the mixer speed to high and continue whipping for about 7-10 minutes, or until the icing is thick, glossy, and holds stiff peaks.

            Add flavoring: Mix in the vanilla extract. If desired, add a few drops of food coloring to achieve your preferred shade, and gently fold it in to create a marbled effect.

              Use or store: Your marshmallow icing is now ready to be used! Spread it on cakes, cupcakes, or cookies, or use it as a filling for desserts. If you need to store it, place it in an airtight container and keep it in the refrigerator for up to a week.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: Enough to frost 12 cupcakes