Shared by

Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
Marshmallow Frosting
Omni-Wholetarian RecipePaleo-Wholetarian RecipeVege-Wholetarian RecipeGluten-Free RecipeAccommodation Attraction Recipe
Made with Honey and/or Maple Syrup

Honey Marshmallow Frosting Recipe

This recipe is a combination of a meringue frosting and a marshmallow. A meringue frosting is a little too foamy for me and a marshmallow recipe is way too thick and rubbery for a frosting so a combination recipe seemed to be the perfect solution. So this is what I came up with and I love it.

Since we like to use pure honey instead of white sugar and corn syrup as in the original recipe, it’s important to use a really good tasting honey that tastes as close to sugar as possible. That honey is Canadian white or gold honey. Any other honey will dominate a stronger honey flavor in the frosting.

I love this recipe for its foamy thick texture, glossiness, its spread-ability, sweet marshmallow taste and most of all – its fabulous eye appeal.

Marshmallow Frosting
Yield: Makes 4 cups
  • ¼ cup pure water
  • 1 Tbsp gelatin, Great Lakes brand or Bernard Jensen brand, (both are Wholetarian approved)
  • 2 egg whites
  • 1 cup white or gold Canadian honey or ½ cup honey & ½ cup maple syrup, grade B has more nutrients (see notes)
  • 1 tsp pure vanilla extract
  • Pinch of sea salt
Optional Additional Flavors:
  • 4-6 Tbsp freeze dried raspberries, strawberries, mangoes etc, ground into a powder OR
  • 2 Tbsp (or more) fruit jam of choice
  • Drizzle melted dark chocolate over marshmallow frosting (see photos)
Instead of using vanilla flavoring you may want to use:
  • ½ tsp peppermint extract OR 1 drop of peppermint essential oil
  • ½ tsp lemon extract OR 1 drop of lemon essential oil
  • ½ tsp lime extract OR 1 drop of lime essential oil
  • ½ tsp orange extract OR 1 drop of orange essential oil
  1. In a small bowl (I use a 2 cup glass measuring cup), add the water and then 1 Tbsp of gelatin. Allow to soak while working on the next step.
  2. Separate the egg yolks from the eggs. Be careful not to get any yolk in with the egg whites or it will not work. Put the 2 egg whites in an extremely clean glass or metal bowl to insure it whips up nicely.
  3. Beat the egg whites on high with an electric mixer or beaters until they become stiff, but not so stiff that the mixture becomes dry and separates.
  4. In a small saucepan add the honey and/or maple syrup. (see notes and photos below)
  5. Heat the maple syrup & honey just to boiling and then remove from the heat.
  6. Add the now solidified gelatin mixture to the egg whites.
  7. Pour the hot syrup mixture to the fluffy egg whites and gelatin in a slow and steady stream while constantly beating.
  8. Next add 1 tsp of vanilla and a small pinch of salt and continue to beat the mixture.
  9. Keep beating until it forms peaks and resembles a thick fluffy spreadable frosting. This step takes about 10 minutes.
  10. Once its ready, you'll need to spread it on your cake within 5-10 minutes or it will stiffen up and no longer be spreadable.
  11. The frosting will taste more like marshmallows and less like honey as it completely cools. It will last a few days and be even more like a marshmallow (at least in a dry climate like Arizona).


The honey you use for this is important because it dominates the frosting’s flavor. I prefer to use Canadian white or gold honey because it has the mildest flavor of all honeys, making it the closest to the taste of sugar and making it the whitest color.

Don’t bother to pay extra for raw honey for this recipe since you will be bringing the honey to a boil.

I have made it with all white honey, made it with all maple syrup as well and 1/2 honey and 1/2 maple syrup. Honey will make it come out whiter and stiffer than maple syrup which turns out a beige color and less stiff. (see photos).

Maple Meringue Frosting recipeMade with all maple syrup.

Chocolate Drizzle on Marshmallow frostingMade with all white Canadian honey and drizzled with chocolate.

Chocolate and Marshmallow Frosting

This cupcake is made with white Canadian honey. I piped on frosting leaving an indentation in the middle for the strawberry. If you don’t make an indentation, when you go to put the strawberry on it, the frosting will be too stiff and the strawberry will slide off.  Once the frosting is set, I drizzled dark chocolate on top, dipped the fresh strawberry in chocolate and set it in the indentation.


If Adding a Fruit Flavor:

I highly recommend adding freeze dried fruit.

Honey can be a bit strong on its own so adding dried fruit makes it more flavorful. Blend any type of freeze dried fruit into a powder by using a small bullet type blender or coffee grinder (one not used for coffee) Fold the powder into the fluffy marshmallow frosting.

Raspberry Meringue Frosting RecipeThese are made with freeze dried raspberries added. This frosting is really good especially on dark chocolate cupcakes.

Blueberry Meringue Frosting RecipeMade with Blueberry Jam stirred into the frosting.

If using jam:

Fold desired amount of jam in after the mixture has reached the fluffy marshmallow stage. Note that the moisture in the jam makes the frosting less stiff but still works and adds a nice flavor.


Seelect natural food colorings are a Wholetarian approved brand of natural food colors. I haven’t tried this yet but I imaging you can stir in one of these colors at the end of the recipe.

Many freeze dried fruits will not only add color but will turn this recipe into a fabulous fruity taste and help balance the sweetness. Just blend freeze dried fruit into a powder in a small bullet blender or coffee grinder (one not used for coffee) and fold it in at the end.

Freeze dried fruits are great snacks and can be found in a package just about anywhere including Wal-mart. I bought mine at Trader Joe’s.

Using freeze dried powdered fruit keeps the frosting really stiff and full of flavor but you can also use jam instead. Jam is less concentrated and the more you add for flavor, the thinner it gets.

I used St. Dalfour brand of jam. The blueberry has whole tiny blueberries in it. This is fine if you are going to spread the frosting on with a knife but since I wanted to pipe it on with a frosting tip, I used my small bullet blender to puree it first before folding it into the mixture.

I don’t recommend:

Stirring in dark chocolate to make a chocolate marshmallow frosting. I love dark chocolate drizzled on top of honey marshmallow frosting or swirled on but I just didn’t like it totally mixed in for some strange reason, but maybe you would like it.

Honey Marshmallow frosting with chocolateI liked the frosting with chocolate swirled in this way. I just took a knife with melted chocolate on it and lightly spread it around the frosting bag (from the bottom of the bag to the top) and then filled the bag with marshmallow frosting.

Healthy Moon Pies RecipeIdeal for Moon Pies. It won’t squish out much when you bite into it.

Healthy Hot Chocolate wholetarian recipe

Nice addition on top of Wholetarian Hot Chocolate.

Meringue Frosting on CakeMade with using all white creamy Canadian honey.

Top and bottom photos by: Sam of Photographicsam
All other photos by: Karly Blair


  1. Aledelnogal says

    Hi! Love your recipe but I was wondering if adding cocoa powder would make a good chocolate marshmallow. What do you think?

  2. Gabriela Feliciano says

    Hello there! These look divine, but quick question: will the frosting start to melt after after a certain time if not put into the fridge? Like an hour or so? Or will they hold up? It’s just I really want to make this for a birthday and I don’t want any melted surprises at the party.

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