Description
Marshmallow frosting that’s light, fluffy, and smooth, easy to make and perfect for frosting cupcakes, pies, or filling and coating a layer cake. This recipe frosts 10–12 cupcakes or one 6-inch cake.
Ingredients
- 4 medium egg whites
- 200 g (1 cup) superfine granulated sugar
- 1½ teaspoons vanilla extract
Instructions
- Combine egg whites and sugar in a heatproof bowl or the bowl of a stand mixer.
- Heat over a double boiler with gently simmering water until the sugar is fully dissolved and the mixture reaches 160°F / 71°C.
- Whip with the whisk attachment on medium-high speed for 5–10 minutes until thick, glossy, and stiff peaks form.
- Add vanilla and use immediately to frost cupcakes or cakes.
Notes
Storage: Best used fresh. Can be kept up to 24 hours in the fridge, then rewhipped briefly before using.
Tips:
- Use superfine sugar for a smoother frosting
- Bowl and whisk must be clean and grease-free
- Whip until stiff, glossy peaks, not soft
- Frost and decorate right after whipping
- Torch lightly for a toasted marshmallow finish
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: frosting, fillings, cream
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 87
- Sugar: 16.8 g
- Sodium: 21 mg
- Fat: 1.4 g
- Carbohydrates: 16.8 g
- Protein: 1.8 g
- Cholesterol: 54.6 mg