Marshmallow Frosting
Thick and billowy, a sweet meringue style Marshmallow Frosting compliments any cake flavor, but is especially good with chocolate cake.
Recipe type: Dessert | Cake Frosting
Prep time:
Total time:
Recipe Notes
Equipment: Electric Mixer, Saucepan, Candy Thermometer Method: Heated on Stovetop, then Whipped Yield: 6 Cups Storage: Refrigerate or Freeze
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accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Frosting:
- 1 cup granulated sugar
- ¾ teaspoon cream of tartar
- 1 cup water
- 4 large egg whites
- 1 tablespoon pure vanilla extract
Instructions
Frosting:
- In a small heavy saucepan, stir together the sugar, cream of tartar, and water. Heat, stirring gently to prevent as much splashing as possible onto the sides of the saucepan, until the sugar dissolves and the syrup is bubbling. Turn down the heat to low while egg whites are prepared.
- In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
- Raise the heat to medium-high, and continue to cook the sugar mixture, without stirring, until it reaches a temperature of 242 degrees, a firm ball stage, using a candy or instant read thermometer to gauge the temperature. Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating egg whites with an electric mixer at high speed. Continue beating until egg whites are cool and thick, about 5 minutes. Tip: To keep syrup from splattering onto the sides of the bowl, do not allow the syrup to fall directly on the beaters, pour between the beaters and sides of the bowl.
- Marshmallow frosting should be used immediately, or refrigerate until needed.