Marshmallow Frosting (aka 7-Minute Icing)

Remember when I made these and said that two times a year, it is all about the what it looks like – not what it tastes like?  Well, here we are again.  My other daughter’s birthday – and yes, these cupcakes have been in the hopper for a while now.  She knew she wanted to have a sleepover for her birthday, and to go with the theme, she had picked out these sleepover cupcakes from the book, Hello Cupcake.  I have heard this book referred to as “cupcake porn” – and I know why.  The pictures are absolutely ridiculous – you love looking at them, but they are just utterly outrageous.  And to think they make you feel like, yes, you too can make these babies, it’s just absurd. 

So when my daughter came and showed me these cupcakes, I just laughed.  But she begged me, she pleaded – and then she used flattery – she said, “Of course you can make these mommy, you are the best baker ever!”  Ok, how could I say no to that?  I actually had been dreading the party for weeks – wondering how I was going to pull it off.  The weekend before, I went shopping for all the accessories.  The night before I baked the cupcakes.  The night of the party – all I had left to do was make the frosting, then decorate the cupcakes.  At least I could make the frosting…my saving grace.

I decided on a marshmallow frosting – a nice white base for the masterpiece.  I found a 7-minute icing recipe in the book, and I was sold.  The frosting was AMAZING.  I was eating spoonfuls of it while I was decorating the cupcakes – it was an excellent stress release.  I am not suggesting to decorate your cupcakes like this – but if you are looking for an excellent marshmallow frosting that you can make in less than 10 minutes – look no further.


  • 2 large egg whites
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract


Bring 1 inch of water to a simmer in a medium saucepan.  Combine the egg whites, sugar, corn syrup, water, and cream of tartar in a large bowl.  Set the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water.

With an electric mixer on high-speed, beat the mixture, still over the simmering water, until thick and fluffy, about 7 minutes.  Beat in the vanilla extract.  Serve this the day it is made as it becomes granular if it sits.

Makes about 3 cups.

For a printer-friendly version of this recipe, please click here:  Marshmallow Frosting

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17 thoughts on “Marshmallow Frosting (aka 7-Minute Icing)

    1. I actually used starburst – you put them in the microwave for just a few seconds so it gets soft – if you microwave it too much, it is too soft and sticky to roll out. You then roll them with a rolling pin and cut them to size.

  1. There’s a thin line between sickening marshmallow frosting and very awesome marshmallow frosting and you definitely got it right! These are adorable!

  2. Oh my word! Those cupcakes are adorable. I absolutely LOVE 7-minute/marshmallow icing. I too can eat spoonfuls right out of the mixing bowl. My favorite is when it’s still slightly warm. In fact, I try not to make it that often because I just go insane eating half the damn bowl! Gosh it’s good.

    Back to the cupcakes….I’m very impressed with the presentation. You must have spent a long time on each little work of art. Beautiful.

  3. Beautiful photo of the cupcakes with the marshmallow frosting. Please consider submitting some of your photographs/recipes to was launched just a few weeks ago and we are looking for exceptional food photos and recipes.

  4. OH MY WORD, Dawn! I gasped when I saw these darling cupcakes! You are a true “mom-of-the-year” for doing those. I hope your girls realize one day when they have girls of their own how great their momma was to make those (and all the other glorious stuff you do!).
    Hmmm…is it too late to make frosting and eat it out of the bowl??!

  5. great job!!
    my daughter is 5 yrs old and i bet she’ll soon be asking to have sleepover parties. really looks fab x

      1. I see. I did try this, and it tasted really good, but the mixture kept on sticking on the sides which didn’t really burn, but they were a bit grainy. The middle parts were good though. Where did I go wrong? Was it the heat? Or should I have used like a non-stick pan?

      2. I think the temperature was too high – you want the water barely simmering. Also – it is ok if just a little sticks on the sides – but usually I have enough frosting for 24 cupcakes.

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