Marshmallow Frosting Recipe From Martha Stewart
Egg whites are key in marshmallow making and the same goes for this easy and simple frosting recipe. They make the final product airy and cloudlike. Rather than calling for Fluff, where there are a lot of ingredients you may not really want, this simple recipe calls for just egg whites, sugar, cream of tartar and vanilla extract. No gelatin, corn syrup or cornstarch required. (Also check out our Marshmallow Recipe From Rachael Ray.)
Mixing until stiff glossy peaks, you’ll have an icing that beautifully piles high on top of cakes and cupcakes. Chocolate cake would be a natural fit, as would coffee, mocha, coconut or banana cupcakes. Drop a dollop in your hot chocolate. Or, a sweet potato cake with this frosting would be the ultimate Thanksgiving dessert. Garnish with mini marshmallows or graham cracker crumbs. You’ll never want to go back to store bought.
You can also add flavors using fruit purees to make a strawberry icing. Or, even add peanut butter to resemble a traditional Fluff sandwich. Spices like cinnamon will add pretty flecks to the marshmallows as well as a toasty flavor.
Marshmallow Frosting (Martha Stewart, originally from Jennifer Shea of Trophy Cupcakes).
Ingredients
Makes enough for 2 dozen cupcakes
* 8 large egg whites
* 2 cups sugar
* 1/2 teaspoon cream of tartar
* 2 teaspoons pure vanilla extract
Directions
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
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