One of my favorite ways to ice cupcakes is with marshmallow icing. It’s so simple to make and I always have the ingredients on hand. I would like to share two methods with you on making marshmallow icing. The first method is one that Chica read about and recommended to me because she knows how much I love marshmallow icing. The second method is something my grandmother has been whipping up for as long as I can remember.
Marshmallow icing method #1
This is too easy for words!
- Bake some cupcakes using the instructions on the box until they are almost done.
- Remove them from the oven about four minutes before the end time suggested.
- Take a marshmallow and place it on top of each cupcake. You can use any flavor marshmallow you like, I used strawberry.
- Place the cupcakes back in the oven. After about a minute or so, use the flat side of a spoon to mash down on the marshmallows. This will help them spread evenly on top of the cupcake.
- After about 3 minutes, turn your oven to broil for about a minute. This will finish melting the marshmallows and provide a nice brown crust to the top.
- Sprinkle with colored sugar if desired.
I had to try one right as they came out of the oven and enjoyed it immensely. I was told that they were also tasty when served at the party later that day.
Marshmallow icing method #2
This “recipe” was my grandmother’s favorite icing and hence, a family favorite now as well. As with most handed down recipes:
- 4 large egg whites
- 1 Cup ordinary sugar
- 1 pinch of salt
- 1 tsp vanilla
Put all ingredients except the vanilla into a double boiler.
Whisk the egg white mixture constantly over simmering water until the sugar dissolves (about 5 minutes).
Pour the mixture into a bowl and beat with an electric mixer. Add the vanilla and continue beating until fluffy.
I usually make this icing up the morning of the party because it doesn’t hold up all that well and tastes best when freshly made. Luckily, this isn’t a problem since it is such a quick and simple recipe.
33 comments so far:
Wow! The first method is great for us – I love how easy it is! My daughter is allergic to dairy and eggs. What a great and fun alternative to the confectioner sugar glaze we normally do! She’ll be excited. Thanks
Another good one is to beat marshmallow fluff with powdered (confectioner’s) sugar til you get a stiff dough…add a bit of paste food coloring and you have an inexpensive (and much better tasting) fondant. You can roll it out, cut it into shapes with cookie cutters, shape it like play dough or decorate them with sprinkles, then lay on top of the cupcakes. Store in an airtight container til youare ready to eat them…and you can do them the night before. My kids’ teachers have loved these because the “frosting” doesnt make a mess in the classroom!
Teresa, I will have to try this technique, it sounds yummy and fun!
I tried the marshmallow on top of cupcakes both little ones (cut marshmallow in half) and the regular size ones and the little ones were great(i did not mash them down) but the regular size ones when i tried to mash down the marshmallow stuck on the spoon …..
But this marshmallow icing saved me cuz i thought that i had the stuff to make butter icing …. but i did not,so thank you so much
The #1 marshmallow icing recipe is so easy and awesome! The second recipe it is a very basic Meringue recipe, the rule of thumb is 2 tablespoons of sugar per egg white (i.e, 2 egg white = 4 tb of sugar).
Hope it helps!
Thanks for the tip!
I don’t know if it’s just me or not, but I tried the first version and I swear there was more of it on me than on the cupcakes. It kept sticking to the spoon and then I would try to get it off and it would stick to my fingers more. Any tips?
Sari, so sorry you had troubles! Try coating the back of your spoon with a little powdered sugar so it isn’t so sticky. If it is still sticky, try corn starch on the back of the spoon. Maybe your marshmallows were extra sticky from the intense summer humidity right now? Let me know if these tips work for you.
Thanks! That probably was the problem. I live in Arizona and actually the marshmallows should probably be kept in the fridge (which they weren’t). They do taste good even thought they are not the prettiest of cupcakes.
do you think teresa’s icing will make points? I dont want smooth icing, i want pointy ones.
i am going to try annyway.
Karen, the recipe Teresa shared with us was for fondant, not icing, so I’m not sure if it will work for what you want. Let us know how it comes out.
I tried the #1 marshmallow icing method.But when I tried to press it down,the marshmallow kept on sliding.Any advice?
i’m not good at cooking. Can i use the microwave for the first recipe? thanks!
Gena, I suppose the microwave would work but I have never tried it.
Do you think a very light brush of butter on the back of the spoon before pressing on the 1st recipe will ruin it? I’m thinking of giving this a try, but don’t want to be covered in marshmallow, which tends to happen anyway.
I tried it out but I didn’t toast the mallows much in the first batch of cupcakes because my cupcakes were practically done when I remembered to put the marshmallows on top. Because the marshmallow had a colorful design, it still showed up. I have a picture and the rest of the details on my food blog.
http://tabemashou.craftyneko.com/2011/01/10/basic-cupcake-with-marshmallow-as-frosting/
Lanie, I don’t think it would ruin it. Let us know how it works!
I used the first recipe both in the oven and in the microwave. In the oven, rather than using butter on a spoon, I used a silicon spatula, and it worked out great. In the microwave, I had more trouble with the marshmallow rolling off my cupcakes. By the time I could keep them pressed, the marshmallow had melted too much and was sticking to the spatula. I’ll use the oven method again…often. Thanks!
what an awesome site you have. i will have to try the recipe for cupcakes. you can check out my blog i just got started. here i have a recipe for cranberry cookies. thanks again
hi!may i ask, what kind of sugar to be used when making icing?thanks!
Andrea, I used regular white cane sugar.
Thank you so much! I knew there must be some way to make frosting out of the package of marshmallows I had, but it did not occur to me to just melt them on top! Brilliant idea, and so simple! Genius award!
This is amazing! I used half a marshmallow per vanilla cupcake and it tasted great. The only problem was when I turned it on broil, probably because it was too close to the heat, the marshmallows bubbled in less than 3 seconds. Next time I won’t toast them, as they look so cute and fluffy.
I will try this today.
Have you tried to make smore’s in a microwave.
I use a plain round cookie, spread it with a chocolate hazelnut spread, and top with a half a marshmallow.
Then I microwave them for 15-20 seconds, this is long enough for the marshmallows to begin melting but not too long to soften the cookie. At this point you can either top it off with another cookie or eat the way it is.
I have made smores in the microwave before, Joni. They’re not as good as over the fire, of course, but sometimes you need a quick snack and that does the trick!
the first method, with all the tips sounds great. Question… What about on a cake instead of cupcakes? Will it still work out?
I don’t see why not, Ari!
i have used everyones tips about the mashmallow sticking to the spoon when pushing down flat.. it STILL sticks!
Timmy, maybe try coating the spoon with a light spray of Pam or some other cooking spray?
wow this really worked i did without the boiler it is more easier in cupcakes but they are delicious
i will try this one day they both sound so yummy and i know a lot of people who would love to try them to!!!
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I made the icing to top my peanut butter chiffon cupcakes … “Fluffernutter cupcakes”. So easy to make and so tasty!
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