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.
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.
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. What is a substitute for marshmallow cream? You can make marshmallow cream by melting down marshmallows with corn syrup.
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.
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.
How to Store Meringue Pie and Other Cream Pies. Here's the scoop for ensuring your pie comes out of the refrigerator as beautifully as it went in. To store a meringue-topped cream pie, let it cool for 1½ hours, then refrigerate.
How should Marshmallow Fluff be stored? Fluff can be stored at room temperature. If you don't plan on using your Fluff for a while, refrigeration will extend the shelf life significantly.
Fluffy, delicious frosting for your favorite dessert doesn't have to come from a can. However, you can use something from a can to make some really easy homemade frosting. Namely, adding store-bought marshmallow fluff to buttercream frosting can take the traditional icing to a whole new level.
The marshmallow needs to be whipped till it makes stiff peaks. At this stage, the marshmallow can hold a soft shape for a moment before collapsing back into itself. If the mixture cannot do this, it will be too runny. If you mix past this point, you'll have a thick, rigid that doesn't spread easily in your pan.
If it doesn't get hot enough, the fluff won't come together; if it's overcooked, it'll become hard or caramelized. Use it in baking. We love using this homemade fluff in our fudge recipes. Swap out the marshmallows in our rice krispie treats for fluff instead!
Italian meringue is generally considered to be the most stable of the meringues (which makes it suitable for making frosting too), but also, the most difficult to make of the three meringue types.
In France, it's called Chamallow and is sold among others by Haribo. If you are referring to the flower called marshmallow (althaea officinalis), then the French word for it is guimauve.
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.
Answer: As a substitute for 1 cup marshmallow creme: Heat 16 large or 160 miniature marshmallows + 2 teaspoons of corn syrup in the top of a double boiler and stir until the mixture is smooth. OR - Make your own using egg white, corn syrup, powdered sugar and vanilla.
Refrigerate your meringues in a wide and shallow container.
Place all of your meringues into a wide, shallow container immediately after removing them from the oven. Afterwards, put the container (uncovered) into the fridge for cooling.
Weeping and shrinking (when the meringue pulls away from the crust) are two common problems, but they are avoidable. Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it.
Place the marshmallow in the fridge to set for an hour or so. Once it is set, ease it out of the tray with a spatula onto a chopping board dusted with more sifted icing sugar and cornflour. Cut to desired size and either serve straight away, or store in an airtight container for up to 3 days.
Yes, Swiss meringue buttercream is stable at room temperature. Though if eating on a particularly humid day, keep your frosted confections in the refrigerator as close to serving as you can. You can use SMBC under fondant-topped cakes and confections, too.
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Introduction: My name is Virgilio Hermann JD, I am a fine, gifted, beautiful, encouraging, kind, talented, zealous person who loves writing and wants to share my knowledge and understanding with you.
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