Description
Delicious, fluffy, and smooth marshmallow frosting, super easy to make and perfect for topping cupcakes, pies, or using as filling or coating a cake. This recipe decorates 10-12 cupcakes or a 6-inch layer cake.
Ingredients
- 4 egg whites - medium
- 200 g (1 cup) superfine sugar
- 1 1/2 teaspoons vanilla extract
Instructions
- Place the egg whites and sugar into the bowl of a stand mixer or a heatproof bowl.
- Set this bowl over a saucepan with a little water heated over medium heat and cook in a double boiler for about 4 minutes until the mixture reaches at least 55°C (130°F) and the sugar is fully dissolved.
- Place the bowl back on the stand mixer fitted with the whisk attachment, add the vanilla extract, and whisk on medium-high speed for about 5 to 10 minutes until you get a shiny, firm meringue with stiff peaks.
- Use the frosting immediately to decorate your cupcakes or cakes.
Notes
Storage: Store the frosting in an airtight container for up to 5 days in the fridge.
Tips:
- Use clean and grease-free utensils.
- Heat the mixture until the sugar is fully dissolved.
- Whisk the egg whites to stiff peaks for a stable frosting.
- 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