Homemade Marshmallow Frosting for Cakes
This silky Italian meringue frosting turns any homemade cake into a showstopper with minimal effort. Three pantry staples are all you need to create a cloud-like topping that holds its shape beautifully and melts on the tongue. Once you try it, store-bought frosting simply won't compare.
🛒 Ingredients
1 servings
- 3 large egg whites, at room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) water
- 1 pinch of salt
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Directions
- 1
Remove the eggs from the fridge at least 30 minutes ahead so the whites reach room temperature and whip up properly.
- 2
Combine sugar and water in a small saucepan over low heat, stirring until the sugar dissolves completely.
- 3
Raise to medium heat and stop stirring. Cook until the syrup reaches the thread stage (105–108 °C / 220–226 °F): a thin thread holds when you lift the spoon.
- 4
While the syrup cooks, beat the egg whites with a pinch of salt on high speed until stiff, glossy peaks form.
- 5
Reduce mixer to medium speed and pour the hot syrup in a slow, steady stream down the inside edge of the bowl, keeping it away from the beaters.
- 6
Increase to high speed and beat for 20–30 minutes until the bowl is cool to the touch and the frosting is thick, shiny, and holds stiff peaks.
- 7
Use immediately to frost your cake with an offset spatula or piping bag.
💡 Chef's Tip
Watch the syrup closely — it can go from perfect to burnt caramel in seconds. A candy thermometer removes all guesswork: pull it off the heat at exactly 107 °C (225 °F).
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