Description
This Marshmallow Frosting is a glossy, fluffy, and sweet topping perfect for cupcakes, cakes, or any baked good. Made by gently heating egg whites and sugar over simmering water and then whipping the mixture into stiff peaks, this frosting achieves a smooth, glossy texture similar to traditional marshmallows. The recipe features the classic flavors of vanilla with optional almond or lemon extracts, making it versatile and delicious for many dessert applications.
Ingredients
Scale
Main Ingredients
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Pinch of salt
Flavorings
- 1 teaspoon pure vanilla extract
- Optional: 1/2 teaspoon almond extract
- Optional: 1/4 teaspoon lemon juice
Instructions
- Prepare the Double Boiler: Fill a saucepan with 2 inches of water and bring it to a simmer. This will be used to gently heat the frosting mixture without direct contact to the heat.
- Combine Ingredients: In a heatproof bowl, whisk together 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.
- Heat and Dissolve Sugar: Whisk the mixture constantly for 4–5 minutes until the sugar completely dissolves and the mixture reaches 160°F (71°C). Test the mixture by rubbing a bit between your fingers to check that it feels smooth and no sugar granules remain.
- Whip the Frosting: Transfer the heated mixture to a stand mixer or use a hand mixer. Beat on high speed for 6–8 minutes until stiff, glossy peaks form and the bowl feels cool to the touch. This whipping incorporates air for a fluffy texture.
- Add Flavorings: Mix in the vanilla extract and any optional almond or lemon extracts. Beat for another 30 seconds to combine thoroughly.
- Use or Store: Use the frosting immediately by piping or spreading it on your cupcakes or cakes. If not using right away, refrigerate for up to 2 hours and whisk again before applying to restore the texture.
Notes
- Make sure egg whites are at room temperature for best volume and texture.
- Use a candy thermometer to accurately measure the temperature at 160°F to ensure sugar is fully dissolved and the frosting is safe to eat.
- Frosting should be used immediately for best consistency, but can be refrigerated briefly and re-whisked.
- To avoid graininess, ensure sugar is fully dissolved during the heating phase.
- Optional extracts add extra flavor but can be omitted or substituted according to preference.
