We used this recipe to accompany our Spiced Pecan Sweet Potato CupcakesULTIMATE S’mores Cake, and our Hot Chocolate Cupcakes. The possibilities are endless!

Marshmallow Frosting
Recipe type: Frosting
  • 4 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  1. Whisk egg white, sugar and cream of tartar lightly in the top of a double boiler. We use the bowl from our stand mixer, set inside of a sauce pan.
  2. Heat over simmer water, mixing continuously to avoid cooking the egg.
  3. Bring to 160°F, in order to kill any salmonella, remove from heat immediately and beat starting at low speed and working up to high, until stiff peaks form and resembles marshmallow fluff.
  4. Add vanilla extract and mix on ow until combined.
  5. Use immediately.