Marshmallow Fluff Frosting
This fluffy, pillow-soft marshmallow frosting is glossy white perfection for cakes and cupcakes.
Print Recipe
Pin
Servings: 16
Calories: 165kcal
Ingredients
- 1 ½ cups granulated sugar
- 1 ⅓ cups light corn syrup
- 8 large egg whites
- 1 tsp cream of tartar
- ¼ tsp salt
- 3 tsp vanilla extract
Instructions
- Set up a double boiler with a saucepan and a mixing bowl that doesn't touch the water.
- Whisk together sugar, corn syrup, egg whites, cream of tartar, and salt in the mixing bowl.
- Heat water in the saucepan to a simmer, then place the bowl over it.
- Whisk constantly until the mixture reaches 160°F and is smooth when rubbed between fingers.
- Transfer the bowl to a stand mixer with a whisk attachment. Beat on high temperature for 5-10 minutes until stiff peaks form.
- Gently stir in the vanilla extract.
Notes
- Toast the frosting with a culinary torch for a caramelized finish.
- To achieve stiff peaks, the bowl and whisk should be free from grease or water.
- Use immediately or store at room temperature tightly covered. Re-whip if it's been sitting for several hours.
- Store in an airtight container in the fridge if not used within two days. Allow to soften at room temperature before re-whipping and using.
Nutrition
Calories: 165kcal | Carbohydrates: 42g | Protein: 2.5g | Fat: 1g | Sodium: 80mg | Potassium: 55mg | Sugar: 40g | Calcium: 7mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!