Description
This delicious marshmallow frosting is a light, fluffy, and glossy topping perfect for cupcakes and cakes. Made by gently heating egg whites and sugar over simmering water, then whipping them into stiff peaks with vanilla and optional almond or lemon extracts for extra flavor. It’s a classic frosting with a smooth, sweet marshmallow taste and a beautiful texture that holds its shape well.
Ingredients
Scale
Basic 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 Flavorings
- 1/2 teaspoon almond extract
- 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. This setup will be used to gently heat and dissolve the sugar in the egg whites without direct heat.
- Combine and Heat Ingredients: In a heatproof bowl, combine the egg whites, granulated sugar, cream of tartar, and a pinch of salt. Place this bowl on top of the saucepan with simmering water, making sure the bowl does not touch the water. Constantly whisk the mixture for 4 to 5 minutes until the sugar is completely dissolved and the mixture reaches 160°F (71°C).
- Whip the Mixture: Remove the bowl carefully from heat and transfer the warm egg white mixture to a stand mixer or a large bowl for a hand mixer. Beat on high speed for 6 to 8 minutes, or until stiff, glossy peaks form, indicating that the mixture has reached the perfect marshmallow frosting texture.
- Add Flavorings: Add the vanilla extract and, if desired, the almond extract or lemon juice. Beat for another 30 seconds to incorporate the flavors evenly throughout the frosting.
- Use or Store: Immediately pipe or spread the marshmallow frosting onto your cupcakes or cakes. If you have leftover frosting, store it in the refrigerator for up to 2 hours to maintain freshness.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Use a candy thermometer to accurately measure the temperature for safety and texture.
- Do not let the bowl touch the simmering water to avoid scrambling the eggs.
- If frosting thickens too much after refrigeration, let it come to room temperature and lightly whip before use.
- Best used immediately for optimal texture and appearance.
