Toasted Marshmallow Icing

Recently I got a call from my friend Genevieve asking for a dozen cupcakes for a photo shoot she was doing the following weekend.  “Just make what you want,” she said.

Of course I waited until the last minute.  Then I made one batch of cupcakes and while the cupcakes were fine, they looked like a 7-year old had made them the marshmallow icing sort of drooped.  It didn’t weep but they looked stupid.  Scrapped those and made another batch.  I left out the baking powder on the 2nd batch.  Yep, hurry and you get it wrong every time.

Chocolate Cupcakes with Pink Marshmallow Icing

John came down and I could tell by the look in his eyes that he was amazed that I could fill every square inch with mess.

“Don’t start!” I said.

“I wasn’t going to say anything,” he mumbled.  “Do you need any help?”

“I have just enough eggs to make one more batch and if they don’t work, will you go to the bakery?”

He laughed.

Third time’s the charm.  They came out just the way I wanted and the blowtorch gave just enough singe to look toasted.

Chocolate Cupcakes with Pink Marshmallow Icing

I’ll confess that after Gen’s husband came to pick them up I took one of the leftovers and ate it icing first – right down the throat.  I was exhausted and then had to clean up the marshmallow I’d flung around the kitchen.

Please don’t think that this is a difficult recipe because it’s not.  I’m the difficult one.  :)

5.0 from 9 reviews
Toasted Marshmallow Icing
Prep time
Cook time
Total time
Cupcakes (or cakes) with this icing are sure to please anyone with a sweet tooth.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 4 egg whites (I used large)
  • 1 cup sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract (the good stuff)
  • food colouring
  • 12 cupcakes (I used chocolate)
  1. You need a stand mixer (or a strong hand mixer) and a kitchen blowtorch for this recipe.
  2. In a heatproof bowl place the egg whites, sugar and cream of tarter and place the bowl over slowly simmering water (you don't want to cook the egg whites, only dissolve the sugar.
  3. Whisk constantly for 3-4 minutes until sugar is dissolved.
  4. Put the bowl into the stand mixer with a whisk attachment and begin whisking at low speed.
  5. Gradually increase the speed until stiff, shiny peaks appear. It will take about 7 minutes.
  6. Add the vanilla extract and stir to combine.
  7. Place the icing in a pastry bag fitted with a large star tip and ice the cupcakes.
  8. Gently singe the edges of the icing with a kitchen blowtorch. (These will burn like a toasted marshmallow so gently does it.)


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  1. says

    Thank you!! I used to be a professional cake decorator, you know, and still do it as a hobby. I can always use another good icing recipe for cakes and cupcakes – this one looks great!

  2. says

    I can’t believe I still don’t have a blowtorch! I need to get one. I don’t have the decorating gene. I need to learn. Fortunately Mrs K R is much better, and since she does most of the baking, I guess maybe I’ve already solved my problem. 😉 I can I feel for you – I’ve been there before more times than I care to admit with dishes that didn’t turn out exactly as I envisioned.
    john@kitchenriffs recently posted..The Blue Hawaii Cocktail

    • says

      I hide it well, Evelyne. I think every cook either doesn’t read through the recipe all the bottom before starting and makes an oops or gets distracted. Thankfully it doesn’t happen often but when it does, I need an army to clean the kitchen. :)

  3. says

    I’ve wanted a blow torch for years but have always been warned about the possibilities of house fires and 3rd degree burns … I’m a bit of a klutz as evidenced by the cuts and burns (from the edge of hot frying pans, baking sheets etc) on my hands and forearms … but I’d risk it all for these beautiful frosted and toasted marshmallow icing cupcakes. I’ve never made this type of icing in my life. The penuche frosting I made a month or so ago was the most adventuresome I’d ever gotten. :)
    A_Boleyn recently posted..Chicken and bacon filled Ravioli

  4. says

    Beautiful Maureen! It never fails that when you really want it to count, there are issues. Murphy’s Law I suppose. We have to blame someone – right? I just pinned one of your lovely photo’s :)

    • says

      Thanks, Eileen, that’s really nice of you. I appreciate it! I knew that Paul was coming by to pick up the cupcakes so it was a race against time. I could have sent some of the crappy ones but I would have been disappointed. I’m glad I made them again.

  5. says

    As I sit here reading your post I can’t help but to be distracted, I’m sorry Maureen. You just reminded me that I missed Toasted Marshmallow Day which is August 30th, darn!

    I give you a lot of credit for the do overs. Chances are I would have given up and left them “naked.” I’ve often thought of a blow torch but I too am a klutz in the kitchen. Probably not a good thing in these hands. Your cupcakes look lovely. I sure would love to test one or two just to be sure, lol…

    Thanks for sharing…
    Louise recently posted..That Lea & Perrins…What a Fish-Pickle.

  6. says

    Cooked meringue icing is my absolute favourite. It’s so gorgeous and light and fluffy! I’ve never toasted it before though – fabulous idea! I’m also known to leave key ingredients out of cakes, but I always thought it was a blonde thing?! 😉

  7. says

    Dear Maureen, I laughed and felt much more “normal” after reading your post.
    I did the same thing the other day! making the rosemary cake. I left out the eggs!!
    I watched and watched the oven door and could not figure out why the cake looked so funny.
    I think too much going on~ I wish we lived closer and could share a cup of tea or coffee and share “war” stories.
    Either way these look adorable and delicious. Blessings my dear and a hug. Catherine xo

    • says

      I’d love that, Catherine! I don’t always make a mess but when I do it’s always because I’m burning the candle at both ends and I need to get something done in a hurry. :)

  8. says

    dear Maureen, I am not sure if my last comment took…it was long and I don’t want you to think I a “nuts”. I won’t rewrite the entire thing…the point was I left the eggs out of my cake the other day!
    I also wished we could have a cup of tea or coffee together and share “war” I mean cooking…stories.
    Anyway, the cupcakes look adorable and delicious!!! Blessings my dear and a hug..Catherine xo

  9. says

    Oh yes, I’ve had many days like you describe Maureen. Something sounds so simple and then hours later it looks like a hurricane hit! I love your icing and can’t wait to try it, I’m a bit tired of the same old same old :)

  10. says

    I am sitting here smiling and giggling, you are so adorable. Third time is a charm for sure, you icing looks beautiful!!! AND sounds delicious, Hugs, Terra

  11. says

    Haha, I usually make huge messes regardless of what I’m making. Even something as simple as a smoothie. This definitely looks worth the effort, and is making me want to get a blowtorch :)

  12. says

    Easy you are saying? I would look like a bigger full then anybody else when you see me making still a mess after 5 times trying Maureen. Not so my field but yours for sure, just look at those perfect beauties!

  13. says

    Don’t you just hate days like that in the kitchen! But your final result is incredible. I just love the way you piped the marshmallow – and don’t be too hard on yourself – marshmallow is so sticky I find it difficult to deal with and it does make a mess – a huge mess xx

  14. says

    I do all the cooking and when hubs is in town he does the dishes. Let’s just say he gets the raw end of the deal on that one. I’m a hot mess in the kitchen. Not one dish is left clean, and every surface gets destroyed. It’s not pretty.

    But it would be totally worth it for cupcakes with icing as pretty as these. Just gorgeous. I love them way too much.

  15. says

    Oooh I love this icing, it’s so nice and gooey! I once made 4 dozen cakes and left out the flour altogether- lucky I noticed in the first 5 mins so I just scraped it all out and added it in!

  16. says

    Laughing hysterically as I imagine your kitchens fiasco. Read my own blog post about “third time’s the charm”??? Yep. But boy did your cupcakes and frosting come out perfect! Gorgeous and I need a frosting recipe like that!

  17. says

    Oh My! That pale pink is so pretty. Heavenly angel like.

    And now, with this post read & comment made I have caught up on everything I missed while in Vegas. YEA!

  18. says

    Last time I made marshmallow icing, I ran out of fluid for the torch. It was snowing out, and I was covered in marshmallow icing, so I sure as heck wasn’t going to drive out! However, I’ll make marshmallow icing any day over royal icing. 😉 I like how you added the color, too!


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