Soft Marshmallow Icing

    25 min

    This is a light fluffy icing which tastes like marshmallows, and which you can colour as needed. It spreads or pipes well and will cover a 2 layer 18cm cake or 20-24 cupcakes, depending on how much you put on.

    50 people made this

    Serves: 20 

    • 600g caster sugar
    • 250ml water
    • 1/4 teaspoon cream of tartar
    • 3 egg whites
    • 1 pinch salt
    • 1 teaspoon vanilla extract

    Prep:25min  ›  Ready in:25min 

    1. Combine sugar, water and cream of tartar in a saucepan. Cook until sugar thermometer reaches 115 degrees C (238 degrees F), or until syrup spins a long thread when dripped from a spoon.
    2. Beat egg whites until stiff. Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.

    How to ice a cake video

    Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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    Reviews in English (33)


    Oh dear... Disaster! This is the first time I've tried making marshmallow frosting - for a birthday devil's food cake. Followed recipe closely.... But it never formed peaks - and I burnt-out the hand-mixer trying to achieve them!! The end result certainly wasn't light and fluffy as I expected, more thick and very gluey... Great for sandwiching the cake layers together -although it did pull the top layer apart, as it spread due to its viscosity! I daren't use it to frost as it would have rendered the cake totally inedible. Luckily, the birthday guests are easy-going and we all had a good laugh about it. But what did I do wrong? Should the syrup have been cool when it was added to the beaten egg whites? Doesn't say so in the recipe. Would standard uncooked meringue mix, made by adding caster sugar into to egg whites, have worked ?  -  28 Oct 2013


    Wow!! What an amazing marshmallow cream - absolutely gorgeous. I have always used buttercream to sandwich cakes - won't be using it ever again. This recipe is fantastic! Thank you so much for sharing it  -  30 Jan 2013


    Used this recipe to top muffins to make sheep cakes for Easter. They tasted so yummy. I'd highly recommend this recipe, thanks for sharing it.  -  26 Mar 2016