Easy 15-Minute Marshmallow Meringue Frosting
This post teaches you how to make marshmallow meringue frosting from scratch with a simple recipe. This easy marshmallow meringue frosting is smooth and thick, holds its shape when piped, and tastes incredible on all sorts of cakes, cupcakes, and brownies. It only requires 4 ingredients!
Servings: 3 cups
Calories: 757kcal
Ingredients
- 3 large egg whites (≈ 90 g)
- ¾ cup (150 g) granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla bean paste
Instructions
- In a large heatproof bowl, whisk together the egg whites, granulated sugar, and cream of tartar, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg bowl touch the water.
- Whisk the eggs and sugar constantly until sugar is dissolved and the mixture has reached a temperature of 160°F (71°C), about 4 minutes. The mixture will be thick and tacky at first, then thin out and become frothy.
- Transfer the hot egg mixture to a stand mixer fitted with the whisk attachment, and add the vanilla bean paste. Beat on high speed until stiff, glossy peaks form, about 4 to 5 minutes.
- Transfer the meringue to a piping back or mound the meringue on top of cooled brownies or cake, swirling it decoratively. If desired, torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler– it will melt.)
- Cover and store leftover frosting for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 8 hours. After that, it’s best to refrigerate or the topping will wilt. For the best taste, texture, and appearance, I do not recommend freezing this.
Nutrition
Calories: 757kcal | Carbohydrates: 181g | Protein: 11g | Fat: 1g | Sodium: 167mg | Potassium: 289mg | Sugar: 181g | Calcium: 9mg | Iron: 0.2mg
