Handwritten recipe card for Marshmallow Nut Icing
by: salvagedrecipes

Fluffy Marshmallow Nut Icing Recipe

Marshmallow Nut Icing
This vintage Marshmallow Nut Icing recipe creates a luscious, fluffy frosting that’s light, creamy, and delicately sweet. The combination of boiled sugar syrup, beaten egg whites, and melted marshmallows gives the icing a silky, marshmallow-like texture, while finely chopped nuts add a delightful crunch and nutty flavor. Perfect for frosting layered cakes, cupcakes, or loaf-style desserts, this timeless recipe brings together nostalgic flavors and classic techniques, making it a favorite for special occasions and holiday baking.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 178 kcal

Ingredients
  

  • 2 cups white sugar
  • ½ cup boiling water
  • 2 egg whites (well beaten)
  • 12 to 18 marshmallows (large )
  • ½ cup mixed nuts (finely chopped)
  • 1 tsp vanilla extract (optional)

Instructions
 

Step 1: Prepare Sugar Syrup

  • Combine sugar and boiling water in a saucepan.
  • Boil until the syrup reaches the soft thread stage (~230–235°F).

Step 2: Whip Egg Whites

  • In a separate bowl, beat egg whites until stiff peaks form.

Step 3: Combine Syrup and Egg Whites

  • Slowly pour the hot sugar syrup into the beaten egg whites, whisking constantly.

Step 4: Melt Marshmallows

  • Stir in the marshmallows and continue beating until smooth and fluffy.

Step 5: Flavor and Finish

  • Add vanilla extract if desired.
  • Spread icing immediately over cake or cupcakes.

Step 6: Garnish

  • Sprinkle finely chopped nuts evenly over the top.

Tips

  • Use a candy thermometer if unsure about the “spins a thread” stage (about 230 to 235°F / 110 to 113°C).
  • Add vanilla as written for extra aroma; almond extract is another optional variation.
  • Toast nuts lightly before using to deepen flavor.
  • Work quickly when adding marshmallows so they melt smoothly into the warm mixture.
  • Beat egg whites until soft peaks before adding syrup for best volume.
  • Use pecans or walnuts; chop them finely as the card specifies.
  • Sprinkle nuts on top just before the icing sets for best texture.
  • Apply icing to cooled cakes only; warm cake will cause sliding/melting.
  • For a smoother finish, continue beating icing until it holds shape before spreading.

Nutrition

Calories: 178kcalCarbohydrates: 36gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 25mgPotassium: 35mgFiber: 0.5gSugar: 32gVitamin A: 5IUCalcium: 6mgIron: 0.2mg
Keyword boiled icing, cake frosting, heirloom recipe, marshmallow icing, nut frosting, old-fashioned dessert, vintage recipe
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