Marshmallow Frosting

Sweet and fluffy frosting made with real marshmallows is the perfect topping for Spring cupcakes.

Marshmallow frosting made with Campfire® Fruit Swirlers is the perfect topping for cupcakes.

The sweet and fruity flavor makes this frosting delightful for spring.

This is a sponsored post on behalf of Campfire® Marshmallows. All opinions are my own. Thank you for supporting the brands that continue to make My Baking Addiction possible.

Since we’ve moved, one of the most commonly asked questions is, “Do you miss Toledo?” The short answer is.. no. Because it’s not the area that we miss, it’s the people. Our amazing neighbors, friends, hair stylist, dog groomer, etc. And the local bakery, which isn’t necessarily a person, I realize. But I love their frosting, so when I’m listing the people I miss, the bakery gets included, and so does Kroger.

Yes, guys I miss a bakery because they have the most amazing cake and frosting on the planet. Eric actually drove 3 hours round trip to Toledo for my birthday last month, just to pick up a Strawberries and Cream cake. My favorite not-made-by-me cake – in case you were wondering, this most definitely means that I win in the husband department.

I’ve been dreaming about frosting since we finished it – about 48 hours after Eric returned with it. Luckily we had some help in the eating department, otherwise I may have finished the entire thing on my own. It’s some seriously good cake, and some SERIOUSLY good frosting. Driving three hours for cake seems a little ridiculous when it’s not a birthday gift, so I decided so calm the craving with homemade marshmallow frosting. It’s not the same as that amazing Toledo frosting, but let me tell ya – it’s pretty dang delicious.

Yesterday, I woke up super early and decided to whip together a batch of cupcakes. I needed something to slather this magical marshmallow frosting onto, and let’s face it, eating out of the mixing bowl with a spatula would’ve happened. And since our summer vacation is less than 3 months a way – that simply can’t go down.

Marshmallow Frosting is made with Campfire Fruit Swirlers. Beautiful spring colors.
While I’ve been pretty obsessed with all things marshmallow since I was kid, I’ve never tasted marshmallow frosting made with actual marshmallows, so naturally, I had to make that happen. And although I toyed with the idea using plain white marshmallows for this recipe, I ended up choosing Campfire® Fruit Swirlers.

If you’ve never had a Campfire® Fruit Swirler, you are most certainly missing out. They’re bite size marshmallows that are exploding with fruit flavor. My dad is wholeheartedly in love with these marshmallows to the point that he can polish off an entire bag in about a day. I chose to use all strawberry flavored Fruit Swirlers in this recipe because I loved the idea of a pale pink frosting. However, you can use a combination of all 4 flavors, or even use Campfire® Mallow Bursts. The Fruit Swirlers did impart a slight fruity flavor to the marshmallow frosting, but the true vanilla marshmallow goodness definitely shines through.

Random fact – did you know marshmallows are sold as candy in the U.K., rather than an ‘ingredient’? The things you learn when your bestie is married to a Brit. I guess it gives my dad a little more justification for eating them by the handful, right?

I gotta warn you though, this frosting is bit more involved than a typical America-style buttercream because there is a cooking component, but I promise it’s super easy. And the light, fluffy texture is seriously amazing, so it’s definitely worth the 10 minute cook time. Trust me, you’ll be eating it with a spoon, spatula, and your fingers. Just don’t touch anything after!

Sweet and fluffy frosting made with Campfire Fruit Swirlers is the perfect topping for Spring cupcakes.
As you may remember from my Ambrosia Trifles, I’m partnering with Emily from Jelly Toast and Campfire® Marshmallows. You’ll see more recipes from us, and even more exciting stuff as the year goes on.

We even created a Marshmallow Madness Pin Board where we’ll pinning loads of delicious marshmallow recipes from our favorite food sites.

For more information about Campfire® Marshmallows, find them on them on Facebook and Twitter.

If you love marshmallow-y things as much as I do, be sure to check out my Strawberry Marshmallow Fudge and these decadent S’mores Trifles.

Marshmallow Frosting

Yield: enough to frost 18 cupcakes

Prep Time: 10 minutes

Cook Time: 8-10 minutes


2 large egg whites
1 cup granulated sugar
2 teaspoons light corn syrup
1/3 cup cold water
1 teaspoon pure vanilla extract
30 Campfire® Fruit Swirlers Marshmallows (about 2 cups), cut in fourths for easier melting (I used kitchen shears)


1. Place egg whites, sugar, corn syrup and water in the top of a double boiler. Beat with a handheld electric mixer for about 1 minute.

2. Place pan over boiling water. Make sure the boiling water does not touch the bottom of the top pan. Beat constantly with an electric mixer on high speed for 7-8 minutes, or until it is stiff and glossy. Beat in vanilla and marshmallows. Continue beating until marshmallows are melted and frosting is smooth; about 2 minutes. Use immediately.


- You can substitute 2 cups plain miniature marshmallows for the Campfire® Fruit Swirlers.
- This marshmallow frosting will hold up to basic piping. I just snipped the bottom of a piping bag off and piped without an attached tip. You could also use a zip-top bag for this purpose.
- This marshmallow frosting is best served the day it is made and tastes best when it is at room temperature.
- One batch makes enough to generously frost 18 cupcakes.

adapted from allrecipes

47 Responses to “Marshmallow Frosting”

  1. Heather - Butter&Burlap — April 30, 2015 at 8:30 am

    I’ve never thought of marshmallow frosting but it sounds delicious! You certainly do win in the husband department, how sweet is that guy?! Great recipe!


    • Jamie — April 30, 2015 at 8:41 am

      I think you would love the marshmallow frosting! Thanks for visiting.


  2. Lia — April 30, 2015 at 11:25 pm

    Here is Australia marshmellows are lollies, never thought of as an ingredient! But this won’t stop me from making this frosting. Mmm double choc brownies with roasted nuts and marshmellow frosting! Sounds like a challenge for this weekend!!


    • Jamie — May 4, 2015 at 8:40 am

      That sounds amazing, you will have to let me know how it turns out. Thanks for visiting!


  3. Melanie — May 2, 2015 at 2:12 pm

    mhh that sounds pretty delicious, but I’m confused. Marshallows are really an ingridient in the first place in the US? I’m from Germany and here its “candy” too, or for grilling^^



  4. I’m so dreaming about this frosting too!


    • Jamie — May 4, 2015 at 8:34 am

      I hope you get the chance to try it! Thanks for stopping by.


  5. Jackie — May 4, 2015 at 9:35 am

    I want to try this but I can’t find the marshmallows! Where did you find them?


    • Jamie — June 27, 2015 at 10:17 am

      Walmart, World Market and other specialty food stores usually have the Campfire brand. You can also try Amazon. I hope this helps.

  6. Tanya — May 15, 2015 at 9:39 am

    Will do it today for my son birthday party cup cakes


    • Jamie — May 22, 2015 at 11:25 am

      I hope you like this frosting. Thanks for stopping by.


  7. Carmen — July 8, 2015 at 8:25 pm

    I’ve tried this today and it’s awesome! My 8 year old hates buttercream and I’m sure she’ll love this. 
    Was surprised how much frosting it made and so much cheaper. Thanks :)


    • Jamie — July 9, 2015 at 8:29 am

      I am so happy to hear that you enjoyed the frosting! Thanks so much for stopping by and leaving your feedback. Have a great day!

  8. Staci — July 18, 2015 at 6:25 pm

    Hello Jamie,

    I always watch your youtube channel and love your tutorials.  Thank you!

    I am in need of a marshmallow frosting and I found this one. I am making s’mores cupcakes and would like to use a small kitchen torch to give the apperance of a toasted marshmallow with some graham cracker crumbles and a small chocolate bar on top as a garnish. Do you think your receipe will hold up to all that?  If not, is there something else I can add to stablize it a little better so it will?  If, not do you have an alternate receipe you could recommend?

    Thank you,
    Staci D.
    Ocala, Florida, USA


    • Jamie — July 19, 2015 at 10:20 am

      Hello! I haven’t tried torching this recipe, but I think it will work just fine! It’s very similar to 7-minute frosting which torches us beautifully. I hope this helps.

  9. Staci — July 18, 2015 at 6:27 pm

    Sorry forgot to ask a question. I know you said this receipe works best serve the day it’s made, but do you know if it will hold up in the refrigerator at all, or no?


    • Jamie — July 19, 2015 at 10:21 am

      It will hold up in the refrigerator. Definitely pipe the frosting on the cupcakes immediately and then refrigerate before serving. I hope this helps.

  10. Angela — September 9, 2015 at 1:52 am

    Hi…this sounds delicious….do you know if this frosting is stable enough to go into a layered cake covered in fondant for 1-2 days? Thanks!


    • Jamie — September 23, 2015 at 12:05 pm

      I don’t think this frosting would suitable for fondant. I hope this helps.

  11. Wendy — November 15, 2015 at 12:13 pm

    Hello – thanks for the recipe. Does this set solidly so it could be used to coat the sides of a birthday cake for example, without sliding off! Thank you! Wendy


    • Jamie — November 23, 2015 at 4:29 pm

      This frosting does not set up like a buttercream, it’s quite soft and sticky – much like a 7-minute frosting. I hope this helps.

  12. samantha — December 17, 2015 at 10:34 am

    I want to use this for a substitute to swiss meringue frosting recipe for a layer cake, do you think it will be sturdy enough?


    • Jamie — January 8, 2016 at 3:07 pm

      Hi, Samantha! I think Swiss meringue should be fine. Let me know how it turns out!

  13. Angela — February 12, 2016 at 8:17 am

    Hi, This looks amazing!  
    But I only have a stand mixture.  Can I melt everything, mixing with a whisk then transfer it to the stand mixture to finish whipping it?


    • Jamie — February 12, 2016 at 3:23 pm

      Sure! I think that will work just fine.

  14. Nerie — February 25, 2016 at 10:16 pm

    hi, this is what i wanted, easy with ingredients I can just get in my kitchen, question is how long do i have to transfer the mixture to the bag? does it reareally get too sticky to handle? or did i do something wrong? help! thank you..


    • Jamie — February 29, 2016 at 7:10 am

      Hi, Nerie! I would recommend transferring the frosting to the bag as soon as possible as the frosting will be easier to handle that way. Let me know if you have any more questions! I hope you enjoyed it!

  15. Holly — April 18, 2016 at 3:41 am

    Can I use rice malt syrup instead of corn syrup? Can’t find corn in my location 
    Thanks, excited to try! 


    • Jamie — April 19, 2016 at 10:44 am

      Hi, Holly! I think rice malt syrup would work just fine! Let me know how you like it!

  16. Jane — May 19, 2016 at 7:01 pm

    I did this frosting but when I put it in the piping bag it was a bit  too soft . I tried doing swirls but it spread is it because it was still warm.  It got firmer on the cupcakes once it was cool down.


    • Jamie — May 20, 2016 at 10:32 am

      I’m glad it worked out for you, Jane!

  17. Amanda — June 11, 2016 at 5:17 pm

    Hey! This sounds delicious, was just curious about the corn syrup. Is it an absolute necessity? What will happen if I omit the ingredient or possibly replace it with something else. I’d rather just not include it but I would like to know beforehand!!! Thankyou xx


    • Jamie — June 13, 2016 at 10:35 am

      Hi, Amanda! I’ve never tried this, but I’ve heard of people using maple syrup or raw honey as a substitute for corn syrup. Let me know how it goes!

  18. Cyndi — June 14, 2016 at 2:28 pm

    I want to make this today, but I don’t have any syrup. Could I use jam instead? Or what would you suggest?


    • Jamie — June 15, 2016 at 12:25 pm

      Hi, Cyndi! You could try two teaspoons of water with a little sugar added. I hope you like it!

  19. Crschambers — June 25, 2016 at 11:37 pm

    Tried the frosting today, I was super worried I had screwed it  up, since I halved it and was using really old mini marshmallows, but it turned out really well.  It tasted like marshmallow fluff…it was great! Thanks fur the recipe!


    • Jamie — June 26, 2016 at 9:19 am

      I’m so glad you liked it!

  20. Crschambers — June 25, 2016 at 11:39 pm

    Forgot to mention, I didn’t have corn syrup so I used golden syrup instead.  


    • Jamie — June 26, 2016 at 9:20 am


  21. Shanel — September 2, 2016 at 3:02 pm

    Hi I don’t have any corn syrup please advise a substitute I saw you mentioned water and sugar but never how much…


    • Jamie — September 6, 2016 at 6:30 am

      Hi, Shanel! Combine 1 cup of sugar with 1 cup hot water. Measure 2 teaspoons and add it to the pan. I hope you enjoy it!

  22. Jess — September 21, 2016 at 2:34 pm

    We are doing a ghostbusters theme for my son’s party and the kids will be decorating their own cupcakes. I wanted to make this ahead of time and portion the icing into sandwich baggies (and cut the end for them to pipe when ready) for less mess. Do you think if made the day before and left in room temp it would still be good, fresh, and fluffy? Also, if using plain marshmallows (or mini) rather than the fruit swirlers, how much do you recommend? Thank you so much!


    • Jamie — September 21, 2016 at 6:38 pm

      I would definitely skip this recipe as it won’t be stable enough to keep at room temperature overnight. I did make these cute, cheesecakes that have adorable Ghostbusters printable tags. They could be super cute for a themed party. Thanks for stopping by.

  23. Kat — March 3, 2017 at 4:46 pm

    Hi! I was going to make white owl cupcakes with this frosting. Do you think it would hold halved oreo cookies well? It’s for a baby shower.



    • Jamie — March 6, 2017 at 4:52 pm

      I think it probably would, Kat. Let me know how it goes!

  24. Nicola — July 18, 2017 at 10:53 am

    Hi Jamie

    I’m planning on making this tomorrow to fill a lemon cake – I plan on using it with lemon curd for the middle of the cake, and for the top, to go under a meringue layer. 

    Does the marshmallow frosting become sticky enough to grip the layers, or do you think they will slip too much?



    • Jamie — July 20, 2017 at 12:43 pm

      Hi, Nicola! I think the marshmallow frosting should work just fine. Let me know how it turned out!

Leave a Comment