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This Marshmallow Fluff Recipe is a soft, pillowy marshmallow-esque frosting that can be spread onto cakes, mounded on cheesecakes, or piped onto cupcakes!

Fluffy White Frosting being torched blue flame black background

In old cookbooks this fluffy white frosting is called “Seven Minute Frosting,” because it takes about seven minutes to cook the sugar syrup and then beat the meringue with a hand mixer. You can still make this recipe based on time but it is risky when you start making larger or smaller batches. I prefer to use a thermometer as you would when making Italian Meringue Buttercream.

Fluffy White Frosting untoasted
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The only difference is the marshmallow frosting is a Swiss Meringue and is less stable than this one. I tested this Fluffy White Frosting for a month in the refrigerator and also in the freezer, and it NEVER started to separate!

Fluffy White Frosting Pillowy
Fluffy White Frosting Diagonal View

I love this fluffy white frosting because it is light and airy but simultaneously rich and creamy. It is also magically stable and will keep for months in the freezer!

Fluffy White Frosting Italian Meringue Frosting toasted on whisk

So let’s not pretend like what I did with this fluffy frosting is a surprise. Mmmkay?

Y’all know me by now.

I made cupcakes. #obvi

Fluffy White Frosting untoasted on whisk
Fluffy White Frosting being torched
5 from 51 ratings

Marshmallow Fluff

This Fluffy White Frosting is a soft, pillowy marshmallow-esque frosting that can be spread onto cakes, mounded on cheesecakes, or piped onto cupcakes!
Prep: 7 minutes
Total: 7 minutes
Servings: 21 people

Ingredients 
 

Instructions 

  • In a small sauce pot, stir together sugar and water. Bring to a boil over high heat, brushing down the sides of the pot with a clean pastry brush dipped in water. (You can also use a paper towel that has been folded several times.)
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until stiff peaks. Try to time the whites arriving at stiff peaks to the sugar syrup reaching soft ball stage (238-240°F). You can always turn the mixer down if the syrup needs a minute to catch up.
  • You can also test the syrup using the traditional soft ball sugar method where you drop a bit into a bowl of ice water and when the sugar forms a soft, pliable ball, it is perfect!
  • With the mixer on high, slowly pour the syrup into the whipping whites, trying pour in one line down the side of the bowl and avoiding hitting the whisk at all costs! No hot, sugar syrup flying at your face, please!
  • Continue to beat until the meringue is stiff, shiny and cooled, about 7 minutes!

Notes

Yield: About 3 ½ cups

Nutrition

Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 8mg | Potassium: 10mg | Sugar: 10g | Calcium: 1mg | Iron: 1mg
Course: Dessert
Cuisine: Italian
Calories: 39
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Fluffy White Frosting Bitten Purple Border
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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2 Comments

    1. Hi Arianna! You’re speakin’ my language! You could definitely do that, just be sure you’re only hitting the frosting so you don’t char your cupcake edges!