Total Time
Prep 10 mins
Cook 0 mins

Light and fluffy!

Ingredients Nutrition


  1. In top of a double boiler combine the sugar, water and egg whites; cook over simmering water beating until soft peaks form.
  2. Add in the marshmallow cream; continue beating until stiff peaks form.
  3. Remove from heat and beat in vanilla or almond extract.


Most Helpful

I hate canned frostings! I mean, if you bake a cake from scratch, why skimp on the frosting? I had made 6 jumbo Hershey's chocolate cake cupcakes and wanted to go 'retro' with a boiled marshmallow frosting. I cut Kittencal's recipe in half and it was flawless and perfect! Light, fluffy, shiny..and shiny-happy faces on the family members who enjoyed them! If anyone is interested, this is the ratio for 1/2 the recipe: 1/2 cup marshmallow fluff/1 egg white/1/4 cup sugar/1/8 tsp Cream of Tartar/1/8 tsp salt/2 T. water/1/2 tsp. vanilla. Proceed with the remaining directions. I only had 1 tablespoon of frosting left and I count that as a success! I also discoverd that if you get the 1/2 cup measuring cup wet before filling it up, the fluff slides right out when you dump it into the pan. Thanks, Kitten, for another stellar recipe!

The_Swedish_Chef January 23, 2010

MMMMMM......Yummy...I use this as the filling in cupcakes and frostings for a variety of cakes....

Stanley A. July 22, 2008

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