About this recipe: 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.
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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