Marshmallow Frosting

Name: Marshmallow Frosting
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8 cups
Ingredients: ¾ ¾ cup granulated sugar; ⅔ ⅔ cup light corn syrup; 4 4 large egg whites; ½ ½ teaspoon cream of tartar; ⅛ ⅛ teaspoon table salt; 1 ½ 1 ½ teaspoons vanilla extract

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5.0

72 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings
8 cups
Calories
163 kcal
Course
Dessert
Cuisine
American

Marshmallow Frosting

Angela Watkins

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I'm sharing my favorite recipe for marshmallow frosting today! It's so simple to make, not too sweet, and made completely from scratch. Recipe includes a how-to video!Makes enough to generously cover 12 cupcakes or modestly cover 24 cupcakes or cover one 9x13” cake or one two-layer 8” round cake or one two-layer 9” round cake.

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Ingredients

Servings

¾ ¾ cup granulated sugar
⅔ ⅔ cup light corn syrup
4 4 large egg whites room temperature preferred, see notes for recipes that can make use of your leftover egg yolks!
½ ½ teaspoon cream of tartar
⅛ ⅛ teaspoon table salt
1 ½ 1 ½ teaspoons vanilla extract

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Instructions

Before you begin: prepare a double boiler. I like to use my stainless steel KitchenAid mixing bowl (since I like to do all the mixing with my stand mixer) and a medium-sized saucepan that is large enough to suspend the bowl without it touching the bottom of the pan. Make sure that the bowl that you will be adding your egg whites to is completely clean, dry, and grease-free.
In the bowl that you are using for your double boiler (I use my stand mixer bowl), combine sugar, corn syrup, egg whites, cream of tartar, and salt and whisk until well-combined.
Bring 1-2” of water to a simmer over medium-low heat in the bottom of your double boiler (Note: I use a medium-sized saucepan. Make sure that when the bowl of your double boiler is added to the pot it does not touch the water).
Place the bowl with egg whites over simmering water and whisk constantly until the sugar is dissolved and temperature of mixture reaches at least 160F (70C). Note: if you rub a small amount of the syrup between your fingers, it should feel smooth and not at all gritty. Be careful though, the syrup is hot!
Remove bowl from heat and fit it onto your stand mixer (fitted with a whisk attachment). Slowly increase mixer speed to high and beat on high speed for about 5-10 minutes, until you have thick, billowy, glossy stiff peaks.
Stir in vanilla extract until completely combined.
Use marshmallow frosting immediately or cover tightly and store at room temperature until ready to use (you may need to re-whip the frosting before using if it sits longer than several hours). If desired, toast frosting using a culinary torch after piping and before serving.

Equipments used:

Notes

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Nutrition Information

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Serving 0.5cup Calories 163kcal (8%) Carbohydrates 41g (14%) Protein 2g (4%) Fat 1g (2%) Sodium 79mg (3%) Potassium 57mg (2%) Sugar 41g (82%) Calcium 5mg (1%) Iron 1mg (6%)