Sunday, October 04, 2015

Marshmallow Frosting Recipe


  • 2 large egg whites
  • 1 cup granulated sugar
  • 2 teaspoons light corn syrup
  • 1/3 cup cold water
  • 1 teaspoon pure vanilla extract
  • 30 pcs. Marshmallows (about 2 cups), cut in fourths for easier melting (I used kitchen shears)


1. Place egg whites, sugar, corn syrup and water in the top of a double boiler. Beat with a handheld electric mixer for about 1 minute.
2. Place pan over boiling water. Make sure the boiling water does not touch the bottom of the top pan. Beat constantly with an electric mixer on high speed for 7-8 minutes, or until it is stiff and glossy. Beat in vanilla and marshmallows. Continue beating until marshmallows are melted and frosting is smooth; about 2 minutes. Use immediately.


- This marshmallow frosting will hold up to basic piping. I just snipped the bottom of a piping bag off and piped without an attached tip. You could also use a zip-top bag for this purpose.
- This marshmallow frosting is best served the day it is made and tastes best when it is at room temperature.
- One batch makes enough to generously frost 18 cupcakes.


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