Mary Berry’s Marshmallow Icing is a light, fluffy, and glossy topping that adds a delightful sweetness to cakes, cupcakes, and desserts. This homemade icing is made with simple ingredients and has a soft, melt-in-your-mouth texture, perfect for adding an elegant finish to your bakes.

What Is Mary Berry Marshmallow Icing?

Mary Berry’s Marshmallow Icing is a fluffy, glossy frosting made by whisking egg whites, sugar, and vanilla extract over a gentle heat until stiff peaks form. This icing has a light, airy texture similar to marshmallow fluff and can be used for piping, spreading, or even toasting for extra flavor.

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Why You Should Try This Recipe

Light and fluffy texture – perfect for cakes and cupcakes.
Glossy and smooth finish – makes any dessert look elegant.
Easy to make with simple ingredients – no fancy equipment needed.
Delicious marshmallow flavor – a unique alternative to buttercream.
Can be toasted for extra flavor – works beautifully with a kitchen torch.

Ingredients Needed for Mary Berry Marshmallow Icing

2 large egg whites
150g caster sugar
1 tbsp golden syrup (or light corn syrup)
1 tsp vanilla extract
¼ tsp cream of tartar (optional, for stability)
2 tbsp water

Kitchen Equipment Needed

Heatproof mixing bowl
Hand whisk or electric mixer
Saucepan
Spatula
Kitchen thermometer (optional)

Instructions to Make Mary Berry Marshmallow Icing

Step 1: Prepare the Double Boiler

Fill a saucepan with an inch of water and bring to a gentle simmer.
Place a heatproof mixing bowl over the pan (ensure the bottom doesn’t touch the water).

Step 2: Whisk the Ingredients

In the mixing bowl, add egg whites, sugar, golden syrup, water, and cream of tartar.
Whisk constantly over low heat for 4-5 minutes until the sugar dissolves.
If using a thermometer, the mixture should reach 70°C (160°F) to ensure safe consumption.

Step 3: Whip to Stiff Peaks

Remove from heat and whisk on high speed using an electric mixer for 5-7 minutes until thick and glossy.
Add vanilla extract and whisk for another 30 seconds.

Step 4: Use Immediately

Spread or pipe the icing onto your cake or cupcakes.
If desired, toast the icing lightly with a kitchen torch for a caramelized effect.

What to Serve With Mary Berry Marshmallow Icing

Classic vanilla or chocolate cake – a perfect pairing.
Cupcakes and fairy cakes – light and airy topping.
Brownies or s’mores-inspired desserts – complements rich chocolate flavors.
Hot chocolate topping – use as a fun alternative to whipped cream.
Lemon or coconut cake – balances tart flavors beautifully.

Pro Tips for Making the Best Marshmallow Icing

Whisk continuously over heat to avoid scrambled egg whites.
Use a kitchen thermometer to ensure the mixture reaches 70°C (160°F) for stability.
Don’t over-whisk – stop when stiff, glossy peaks form.
Use immediately – marshmallow icing sets as it cools.
For extra flavor, toast the icing using a blowtorch.

What Are Variations of Mary Berry Marshmallow Icing?

Chocolate Marshmallow Icing: Add 2 tbsp cocoa powder while whisking.
Coconut Marshmallow Icing: Sprinkle shredded coconut on top for texture.
Lemon Marshmallow Icing: Add 1 tsp lemon zest for a citrusy twist.
Coffee-Flavored Icing: Mix in ½ tsp espresso powder for a mocha flavor.
Vegan Marshmallow Icing: Use aquafaba (chickpea water) instead of egg whites.

How Do I Store Mary Berry Marshmallow Icing?

Use immediately for the best texture.
Refrigerate leftovers: Store in an airtight container for up to 24 hours.
Do not freeze – the texture will break down.

How Can I Reheat or Restore Marshmallow Icing?

If it loses fluffiness, whisk for 1-2 minutes before using.
For a softer consistency, warm slightly over low heat while whisking.

How Can I Make This Recipe Healthier?

Use honey or maple syrup instead of golden syrup for a natural sweetener.
Reduce sugar slightly for a less sweet version.
Use egg white substitutes for a lower-calorie alternative.

Nutrition Value (Per Serving – Based on Frosting for 12 Cupcakes)

Calories: 80
Carbohydrates: 20g
Protein: 1g
Fat: 0g
Fiber: 0g

FAQs

Why Is My Marshmallow Icing Not Stiff?

Marshmallow icing may not stiffen properly if the sugar is not fully dissolved or if the egg whites were not heated enough. Ensure you whisk the mixture over gentle heat until it reaches 70°C (160°F) before whipping. Using a clean, grease-free bowl and whisk also helps achieve stiff peaks.

Can I Make Marshmallow Icing Without a Thermometer?

Yes, marshmallow icing can be made without a thermometer. Whisk the egg white and sugar mixture over a double boiler until the sugar completely dissolves and the mixture is warm to the touch before whipping to stiff peaks.

How Long Does Marshmallow Icing Last?

Marshmallow icing is best used immediately after making, as it starts to set over time. It can be stored in an airtight container in the refrigerator for up to 24 hours, but it may lose some fluffiness.

Can I Torch Marshmallow Icing?

Yes, marshmallow icing can be lightly toasted using a kitchen torch for a caramelized, s’mores-like effect. Hold the torch a few inches away and move it in circular motions to avoid burning.

Final Words

Mary Berry’s Marshmallow Icing is light, airy, and beautifully glossy, making it a perfect frosting for cakes, cupcakes, and desserts. With its fluffy texture and delicious marshmallow flavor, this icing is a delightful alternative to buttercream. Try this simple, foolproof recipe today and elevate your baking with a soft and glossy finish!