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Marshmallow Icing

Read Reviews (56)

"This may be used to fill a jelly roll as well." — Carol

Ingredients Edit and Save

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Sugar and Sweeteners

All about Eggs

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Original recipe makes 2 layer cake Change Servings

2 egg whites
1 1/2 cups white sugar
1/3 cup cold water

1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
1 cup miniature marshmallows

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Directions

Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
Stir in marshmallows and vanilla. Beat until they melt.

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I have been using this recipe for cakes for many years, I got the recipe from my grandmother. It is a very tasty icing, simple to make, and holds well...as long as the humidity isn't high. It should never be stored in the fridge, either. This icing will turn grainy (sugary) in either extreme.

—anaisandhenry

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Most Helpful Critical Review

Aug 19, 2006

This is way too sweet to use as a frosting for just an everyday cake. I will find my grandmother's marshmallow frosting recipe to post here. It isn't as sweet.

—Charity B.

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63 Ratings

Aug 29, 2002

Tastes sooo good! My only worry was that it wasn't a great filler between layers of cake - the top tended to slide off the bottom layer.

—ANNA_JANE

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Dec 10, 2008

This was great! I made it exactly as written and it turned out perfectly. We had it with a plain ole white cake and it couldn't have been better.

—Crikkitt

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Nov 12, 2006

This icing is great! It is easy to work with, tastes wonderful, and looks fantastic! It doesn't take much time to "set", so you have to act fast when adding sprinkles that you need to stick.

—JJ

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Nov 03, 2007

I've never made anything like this before, cooking eggs like that totally intimidates me. But it came out fabulous, even though I totally messed it up! I halved the recipe but then I got confused and used 2 egg whites anyway. I also didn't have any marshmallows so I used Fluff instead (I compensated by using a bit less sugar because the fluff is sweet). Then I misread about cooking and whipping it over rapidly boiling water, I just had it over simmering water. But even so, it came out very nice and fluffy, I was so surprised! And it wasn't too sweet, either. I absolutely loved it and it is perfect as a low-fat filling for a low-fat whoopie pie recipe that I've been working on. Thank you!

—Niki

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Mar 12, 2004

Yummy! This tastes delicious. It did take longer than the recipes says, about 10 minutes to form peaks. I chopped my large marshmallows up as another reviewer recommended and they melted quickly. For a 9x13 cake you could half this recipe.

—THEFAMILYCHEF

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Jan 23, 2003

Excellent!!! Takes time to cook but YUM! afterwards! Tastes excellent with pepermint flavoring and ice chocolate cake! Looks beautiful with a touch of food coloring. Add after the marshmallows have melted.

—TRINQUETTE

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Nutrition

Calories
116 kcal
6%

Carbohydrates
29.1 g
9%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0 g
< 1%

Protein
0.7 g
1%

Sodium
13 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marshmallow Icing

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 116
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 13mg < 1 %
** Potassium 10mg < 1 %
** Total Carbohydrates 29.1g 9 %
** Dietary Fiber 0g < 1 %
** Protein 0.7g 1 %
** Sugars 27.7g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.