Skip to main content New<> this month
Get the Allrecipes magazine

Old-Fashioned Snow Peak Frosting

Rated as 4.88 out of 5 Stars

"Pillowy, fluffy, light frosting that goes well with any cake and holds its shape on cupcakes! Simple ingredients. Old-fashioned is always best; tried and true! Add food coloring for more festive frosting."
Added to shopping list. Go to shopping list.


15 m servings 123
Original recipe yields 12 servings (1 1/2 cups)


{{model.addEditText}} Print
  1. In the bowl of a stand mixer, blend egg whites and salt together in a bowl on medium speed until soft peaks form.
  2. Meanwhile, bring corn syrup to a boil in a saucepan; add marshmallows and stir until melted.
  3. Raise mixer speed to high. Very carefully, pour the hot syrup in a steady stream between the side of the mixing bowl and the moving beater. Beat until mixture is cool enough to touch; mix in vanilla extract. Makes enough to frost a 9x13-inch cake or an 8-inch layer cake.


  • Editor's Note:
  • This recipe contains raw egg. It uses the technique of an Italian meringue, however; the hot sugar syrup should raise the temperature of the mixture enough to pasteurize the egg whites. If you are concerned, you may use pasteurized egg whites instead.

Nutrition Facts

Per Serving: 123 calories; 0 31.5 0.6 0 51 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

I absolutely loved this recipe and will be making it again! So simple and easy to make. I followed the recipe to the point. It makes so much, that my son in law said, "Don't throw away any of ...

I had looked and looked for a recipe that tasted like my mother’s 7-minute frosting. This was it!! I made our family’s Peppermint Cake and was so proud of it. My Grandmother and mother would b...

I was looking for a marshmallow icing for s’mores cupcakes. This was perfect! It’s not a decorators frosting and can’t be piped but we dipped the tops and they looked very cute.

This frosting was like a marshmallow satin cloud and tasted very good! I put the egg whites together with the corn syrup and salt in a saucepan and mixed with a mixer until the soft peaks forme...

Very light texture and taste. Best not to double, I learned the hard way.