Description
This delicious marshmallow frosting is a glossy, fluffy, and sweet topping perfect for cupcakes and cakes. Made with egg whites and sugar, gently heated and whipped to stiff peaks, it offers a smooth and light texture with vanilla and optional almond or lemon hints.
Ingredients
Scale
Marshmallow Frosting Ingredients
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: 1/2 teaspoon almond extract
- Optional: 1/4 teaspoon lemon juice
Instructions
- Prepare the double boiler: Fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer over medium heat. Make sure the water does not boil vigorously to avoid overheating.
- Combine and heat ingredients: In a heatproof bowl, combine the egg whites, granulated sugar, cream of tartar, and a pinch of salt. Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water. Stir constantly with a whisk for 4 to 5 minutes until the sugar dissolves completely and the mixture reaches 160°F (71°C).
- Whip the mixture: Remove the bowl carefully from the heat. Transfer the mixture into a stand mixer bowl or a large bowl for a hand mixer. Beat on high speed for 6 to 8 minutes until stiff, glossy peaks form, indicating the frosting is light and stable.
- Add flavorings: Add the vanilla extract and any optional flavorings such as almond extract or lemon juice. Beat for an additional 30 seconds to incorporate the flavors evenly into the frosting.
- Use or store: Immediately pipe or spread the marshmallow frosting onto cupcakes or cakes. Any leftover frosting can be stored in the refrigerator for up to 2 hours. Before use after refrigeration, gently re-whisk if needed to regain texture.
Notes
- This frosting is best used fresh for optimal texture and appearance.
- Ensure egg whites are at room temperature for better volume and consistency.
- Use a candy or instant-read thermometer to accurately reach 160°F for safe consumption and proper sugar dissolving.
- Do not let the bottom of the mixing bowl touch the simmering water to prevent curdling the egg whites.
- Optional extracts add extra flavor but can be omitted if desired.
- If refrigerated, bring frosting back to room temperature and re-whip briefly for smoothness.
