When I was creating my S’mores Cake Recipe, I thought it would be amazing to pipe some pretty marshmallow fluff on top and toast it. The problem was, the jar of Kraft Marshmallow Creme I started with in recipe testing was not pipeable and quickly lost its shape, melting into pools of goo all over the cake. It was a happy accident though, because instead I concocted a homemade version that is pipeable, holds its shape perfectly, and looks amazing when toasted! And this homemade Marshmallow Meringue is so tasty, you’ll forget all about that store bought stuff.
You can totally frost an entire cake with this Marshmallow Meringue, but my favorite way to use it is for piping pretty accents and toasting them with my kitchen torch. The toasted portions of my S’mores Cake Recipe, S’mores Cupcake Recipe, and Banana Nutella Cake all feature this recipe. You don’t have to stop at accents though – this Marshmallow Meringue is super light and fluffy, making it perfect as a filling or frosting for cakes and cupcakes. Feel free to get creative!
There are only four ingredients in this recipe, but they’re all super important. When whipped, the egg whites give structure, the sugar helps bind it all together and sweeten it, the vanilla is responsible for making it taste like marshmallowy goodness, and the cream of tartar helps it hold its shape. Don’t skip the cream of tartar! I know it might be tempting, but it’s truly a must.
This Marshmallow Meringue can be made ahead, but if you want the best consistency for piping and frosting, I recommend using it immediately. That means if you want to use it with any piping tips or frost a cake with pretty peaks, you’ll want to whip it up as a last step in your decorating process vs. a make-ahead recipe. You can store the Marshmallow Meringue for up to two days in the refrigerator if you’re planning on using it as a filling, it just won’t be as spreadable and easy to work with for frosting and piping.
My favorite part about using Marshmallow Meringue is breaking out my kitchen torch and toasting it. It’s exhilarating! If you’re in need of a good butane kitchen torch, here is the one I use. I’ve tried using other things to toast (matches, a lighter, etc), but nothing holds a candle to a trusty kitchen torch. So if you want to toast this meringue, you’ll need one. Something that does not work for toasting this Marshmallow Meringue? The oven. It’ll melt your meringue into soup, so don’t even think about it.
A homemade alternative to store bought marshmallow creme, using only four ingredients. Perfect for frosting cakes and cupcakes, piping decorations, and using as a filling. Tastes even better when toasted with a kitchen torch!
Fill a medium saucepan with an inch or two of water and bring it to a simmer over medium heat. Whisk together the egg whites, granulated sugar, and cream of tartar in a heatproof bowl, then place it on top of the simmering saucepan. Make sure that the bottom of the bowl does not touch the water. Alternatively, you can use a double boiler for this part.
Whisk the egg white mixture continuously until the sugar and cream of tartar are dissolved, about 4 minutes. It will thin out and be very frothy on top.
Remove the mixture from the heat and add it to a stand mixer fitted with the whisk attachment (you can use a hand mixer for this part as well). Add the vanilla, then beat on high speed for about 5 minutes. You’ll know it’s ready when it looks glossy with stiff peaks. To test it, dip your whisk attachment into the meringue and make sure the peak holds.
Use the Marshmallow Meringue immediately on cakes, cupcakes, or any dessert. You can frost with it, pipe with it, use it as a filling, or whatever you’d like before toasting with a kitchen torch (it tastes great untoasted too though).
Notes
Make Ahead Tips
If you’re planning on using this Marshmallow Meringue as a frosting or piping with it, I do not recommend making it ahead. Instead, whip it up right before you’re planning on frosting or piping. If you’re using it as a filling, you can store it in an airtight container in the refrigerator for up to two days.
After topping your baked goods with Marshmallow Meringue, you can store them at room temperature for up to 6 hours, after which I recommend storing them in the refrigerator. Do not freeze.
Did you make this recipe? I want to know how it went! Leave a comment below or feel free to tag @sugarandsparrowco on Instagram and show me. I love to see what you create.
Marshmallows are different from meringues, but they weren't always. Marshmallows are made in a very similar manner to meringues, with one key difference: the sugar is not whipped into egg whites to make an airy suspension; rather, it is whisked with gelatin.
Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it's best to refrigerate or else the topping will begin to wilt.
Is marshmallow creme the same as marshmallow fluff? While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge.
Yes, you can use your delicious homemade marshmallows to make fluff! However, you might need to increase the amount of corn or simple syrup in the recipe to 1 1/2 teaspoons per 1 cup of marshmallows. Start by adding the called-for amount. If the mixture isn't smooth enough, add the extra quantity.
But not all meringues are the same. There are in fact three major types: French, Swiss, and Italian. The distinction depends on how the key ingredients — egg whites and sugar — are combined and whether any heat is involved in the process.
Two common types of meringue are French and Swiss. The main ingredients are the same, but the techniques are varied, resulting in differences of texture, stability and best uses in desserts. Read on and watch our video to learn how to make French and Swiss meringues.
Once your meringues are cool, place them in an airtight container, with parchment paper in between the layers to prevent them from crushing each other in the container. Store them at room temperature for up to 3 weeks, or keep them in the freezer for up to 1 month.
Rocky road ice cream is a chocolate-flavored ice cream. Though there are variations from the original flavor, it traditionally comprises chocolate ice cream, nuts, and whole or diced marshmallows.
Marshmallow creme (also called marshmallow fluff, marshmallow stuff, marshmallow spread, marshmallow paste, or simply fluff,) is a marshmallow confectionery spread similar in flavor, but not texture, to regular solid marshmallow.
If you do not have access to marshmallow creme, you can melt 14 ounces of marshmallows in the microwave and then add the remaining ingredients. Heavy Whipping Cream: Heavy whipping cream, or heavy cream, is a liquid that is 36-40% fat.
Start by placing your marshmallows in a microwave-safe bowl. The size of the bowl will depend on how much melted fluff you need. If you're unsure, start with a larger bowl. Now it's time to sprinkle in the water to create the perfectly smooth marshmallow fluff in the microwave — just a couple of tablespoons are enough.
Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.
You can also melt marshmallows in a microwave. Heat them in a large microwave-safe bowl with a couple of tablespoons of water. You'll need to check them every 10 seconds, stirring each time to ensure they melt evenly.
Marshmallow Creme--a.k.a. Italian meringue, sold commercially as MallowCream and Marshmallow Fluff--is a household favorite in fudge candy and Fluffernutter sandwiches.
It doesn't have to be perfect, but if there are too many undissolved pieces of sugar, it means it's not fully dissolved into the protein layer of the egg whites. When this happens, your meringues won't come out crisp and they might seep liquid during baking as the sugar melts out of the meringue.
There's really just three steps to whipping up a batch of marshmallows; Make a syrup, whip the egg whites, then pour the syrup and gelatin into the whites while whipping. Once that's done, you can cut or snip them into any size or shape.
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