Homemade Marshmallow Frosting for Cake Decorating
A light yet sturdy marshmallow frosting made with no emulsifiers or stabilizers. It pipes beautifully and holds its shape for days in the fridge — your new go-to for decorating cakes and pies.
🛒 Ingredients
1 servings
- 6 large egg whites (room temperature)
- 2 cups (400 g) granulated sugar
- 2 tablespoons corn glucose syrup (do not substitute with other syrups)
- 2 tablespoons pure vanilla extract
- 1 pinch of fine salt
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Directions
- 1
Combine the raw egg whites and sugar in a medium saucepan over low to medium heat. Stir constantly with a spatula — without stopping — until the mixture becomes a frothy, porridge-like cream and all the sugar has dissolved. Continuous stirring prevents the sugar from burning and keeps the whites from cooking into scrambled eggs.
- 2
Remove from heat and immediately pour the mixture into the bowl of a stand mixer. Add the vanilla extract and corn glucose syrup. Tip: wet your fingers slightly to slide the glucose off the spoon cleanly.
- 3
Beat on high speed for 10 to 15 minutes, pausing every few minutes to scrape down the bottom and sides of the bowl. This ensures an even texture throughout. The frosting is ready when stiff, glossy peaks form and the mixture does not fall from the lifted beaters.
- 4
Transfer the marshmallow frosting to a piping bag fitted with your chosen tip and decorate your cake or pie immediately.
- 5
Refrigerate the decorated bake right away to set the piped shapes — they will stay firm and defined for several days.
💡 Chef's Tip
The two non-negotiables: stir constantly on the stovetop, and beat long enough in the mixer. Cutting either step short leads to a frosting that won't hold its shape when piped. For coloured decorations, split the finished frosting and fold in a small amount of gel food colouring.
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