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Marshmallow Icing

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Marshmallow Icing

Marshmallow Icing Recipe Marshmallow Icing Recipe

This ridiculously easy recipe produces a thick, glossy icing, easily flavored to taste — we provide instructions here for chocolate and coffee icing, as well as vanilla. It’s perfect for piping atop cupcakes or filling a layer cake, as it holds its shape indefinitely. And unlike classic buttercream, it won’t wilt or melt in the heat. With just three main ingredients — cream, marshmallows, and confectioners’ sugar — there’s no need to separate eggs, nor search the cupboard for meringue powder. And with no added fat, beyond that in the whipped cream, it’s a lower-calorie alternative to more traditional frostings — though you’d never know it, it’s that rich and tasty!

Note: We’ve discovered that the success or failure of this recipe depends a lot on the brand of marshmallows. For best results, use Kraft mini-marshmallows.

At a glance

3 to 4 cups, enough for 2 dozen cupcakes or 1 layer cake

Nutrition information


  • 2 cups (1 pint) heavy cream
  • 1 bag (10 to 10 1/2 ounces) Kraft marshmallows; mini-marshmallows are easiest to use*
  • 1 cup confectioners’ sugar
  • 1/8 teaspoon salt
  • 1 to 2 teaspoons vanilla extract, optional
  • *See “tips,” below.

  • 16 ounces heavy cream
  • 10 1/2 ounces Kraft marshmallows; mini-marshmallows are easiest to use*
  • 4 ounces confectioners’ sugar
  • 1/8 teaspoon salt
  • 1 to 2 teaspoons vanilla extract, optional
  • *See “tips,” below.

  • 454g heavy cream
  • 298g Kraft marshmallows; mini-marshmallows are easiest to use*
  • 113g confectioners’ sugar
  • 1/8 teaspoon salt
  • 1 to 2 teaspoons vanilla extract, optional
  • *See “tips,” below.


  1. Place the cream, marshmallows, confectioners’ sugar, and salt in a large, deep saucepan.
  2. Heat over medium-low heat, stirring frequently, until the marshmallows melt completely.
  3. Remove from the heat, and stir in the vanilla, if you’re using it.
  4. Pour the icing into the bowl of your stand mixer or another mixing bowl, and refrigerate until thoroughly chilled; this will take several hours, or up to overnight.
  5. Remove the thickened icing from the refrigerator. Scrape it from the sides of the bowl into the center. Beat it at high speed, using your stand mixer or an electric hand mixer; it’s impossible to beat thoroughly enough by hand, so please use a machine. Scrape the sides and bottom of the bowl to make sure you’re incorporating all of the chilled icing.
  6. Beat until the icing is smooth and glossy; this will probably take less than a minute. The icing may stay quite thick; or it may thin out and become almost sauce-like. If the icing thins, set it aside to rest at room temperature for 30 to 45 minutes; it’ll stiffen as it sits, bringing it to spreadable consistency.
  7. Spread or pipe the icing atop cupcakes, or use it to fill a round layer cake, or ice a 9″ x 13″ sheet cake.
  8. Yield: 3 to 4 cups icing, enough to ice 24 cupcakes, one 8″ or 9″ round layer cake, one 9″ x 13″ cake, or a typical recipe of whoopie pies (about 12 to 18 pies, depending on size).

Nutrition Information

  • Serving Size36g
  • Servings Per Batch24
Amount Per Serving:
  • Calories120
  • Calories from Fat60
  • Total Fat7g
  • Saturated Fat4.5g
  • Trans Fat0g
  • Cholesterol20mg
  • Sodium25mg
  • Total Carbohydrate15g
  • Dietary Fiber0g
  • Sugars12g
  • Protein1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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