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Marshmallow Cloud Frosting


  • 2 cups heavy cream
  • 1 bag (approx. 10 ounces) mini marshmallows
  • 1 cup icing sugar (confectioner's or powdered sugar)
  • 1/8 tsp salt
  • 1 tsp vanilla extract


  • Place the cream, marshmallows, icing sugar and salt in a large, deep saucepan.
  • Heat over medium-low heat, stirring often, until the marshmallows melt completely.
  • Remove from heat and stir in vanilla and food coloring (if desired).
  • Pour your icing into your mixing bowl and chill for a few hours to overnight. (Thoroughly chill).
  • Remove from the fridge and mix icing using an electric mixer or a stand mixer with a paddle attachment. (Icing will be stiff and difficult to stir by hand). Ensure all icing is mixed by scraping down the sides of the bowl at least once.
  • Beat for about a minute, until the icing becomes smooth and glossy. The icing will become quite thin - this is okay! Once it's smooth set the icing aside at room temperature for about an hour. It will thicken to a spreadable or consistency.
  • Spread or pipe the icing on top of cupcakes or other treats. Enjoy!


Yield: Enough for approx. 24 cupcakes
  • food coloring (optional)