Marshmallow Cream Icing
Creamy, fluffy marshmallow frosting with a light sweetness, perfect for coconut cakes or other baked treats. Suitable for those seeking a quick, easy, and versatile icing.
Ingredients
Instructions
- Combine all ingredients in a large bowl.
- Beat on high speed until the mixture becomes very stiff.
- Use immediately to frost coconut cakes or other confections.
Tips & Substitutions
For best results, ensure your mixing bowl and beaters are completely clean and dry to achieve maximum volume in the egg whites. If you don't have white corn syrup, light corn syrup or honey can be used as substitutes, although the flavor may vary slightly. This icing can be flavored with almond extract instead of vanilla for a different twist.
Serving Suggestions
This fluffy marshmallow cream icing is perfect for frosting coconut cakes, but also pairs well with chocolate or vanilla cakes. Consider using it to top cupcakes or in layer cakes for added sweetness and texture. For a fun twist, it can be used to frost cookies or even as a filling for Muffin Cheesecakes.
Storage & Reheating
Marshmallow cream icing is best used fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When ready to use again, rewhip the icing briefly to restore its texture before applying it to your cakes or confections.
Nutrition & Diet Analysis (per serving)
Each serving of Marshmallow Cream Icing contains roughly 208 calories, with 13g protein, 15g carbohydrates, and 0g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 683mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use pasteurized egg whites instead of fresh?
Yes, pasteurized egg whites can be used as a convenient alternative to fresh egg whites. They are safe to consume and will still whip up nicely for this icing. Just follow the equivalent measurements on the packaging to ensure you have the right amount.
What if my icing isn't stiff enough?
If your marshmallow cream icing isn't stiffening as expected, continue beating it on high speed for a few more minutes. The mixture should become fluffy and hold stiff peaks. If it still doesn’t thicken, ensure that the egg whites were whipped to the proper consistency before adding other ingredients.
Can I color this icing for decoration?
Absolutely! You can add gel food coloring to the icing after it reaches stiff peaks. Start with a small amount and gradually add more until you achieve your desired color. Keep in mind that darker colors may require more gel, which can slightly alter the icing's consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).