Easy Marshmallow Frosting


I’m going to ask you to brace yourself, because I can already tell that what I recently discovered is going to cause a whirlwind over here at Foodologie.

Marshmallow Frosting

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Why hadn’t I tried making this before? Oh I know why… it seemed too complicated and not worth my time.

Well, let me just tell you.  It’s totally worth it and not nearly as difficult or time consuming as I thought it would be.  All the recipes I read required 8-10 egg whites, too much cracking… corn syrup, um no.  But finally I found one without corn syrup that was easily to scale down and gave it a try.  Thank you, Martha Stewart, for introducing me to marshmallow frosting.

MarshmallowFrosting4

Easy Marshmallow Frosting

from Martha Stewart

2 egg whites
1/4 cup sugar
1/4 tsp vanilla extract
1 big pinch of cream of tartar*
1 pinch of salt

Place a glass bowl over a sauce pan that has about 1 inch of water in it, make sure the water is not touching the bottom of the bowl (aka build a double boiler).  Add egg whites, sugar, vanilla extract, cream of tartar and salt.  Mix together.  Heat, stirring constantly until the sugar dissolves and the egg whites are warm when you touch them.

Transfer egg white mixture to a stand mixer and attach whisk attachment.  Stir on low and turn up the speed every 15 seconds or so until it’s on high speed.  Beat 5-7 minutes or until glossy, stiff peaks form.

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Frost cupcakes and serve! Refrigerate if you’re not using it right away.  This recipe will make enough to frost about 8-10 cupcakes using a lot of frosting per cupcake (as I did in this photo), or 1 small 6 inch cake.   I would probably double the recipe if you are doing a larger cake or 2 dozen cupcakes. *Note: the original recipe called for 8 egg whites, 2 cups sugar, 1/2 tsp of cream of tartar, so when I scaled it down I just did a big pinch.  If you double this recipe, use 1/4 tsp cream of tartar. marshmallfrosting

I’m seriously amazed at how delicious and easy it was to make this marshmallow frosting.  I already have a million ideas for variations on this type of frosting.   What I really loved about it is that it’s super light and NOT sickeningly sweet like other frostings I’ve had.  I almost want to say I’d add more sugar next time, but I think this would be the perfect frosting for an already sweet cake.

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So be prepared for lots of cupcakes to come!

What’s your favorite type of frosting?   I usually love chocolate ganache or just plain whipped cream, but this marshmallow frosting is going to be on the top of my list now.

P.S. Two days left to enter the Peanut Butter & Co. Dark Chocolate Dreams Giveaway!  Head over to Facebook to enter! Click the Giveaway tab! Make sure to tell your friends and get extra entries daily by tweeting about the giveaway.

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18 thoughts on “Easy Marshmallow Frosting

    • Karla @ Foodologie says:

      Hi Debbie,
      Honestly, I haven’t tried it without a stand mixer. I’m guessing you’d be using a hand-mixer? That should work. If you’ve made any type of meringue before without a stand mixer, you’re good to go! Hope that helps!

  1. Clc says:

    Will this frosting hold up to refridgeration after cupcakes are frosted? If so, how long? Is it thick enough for a pastry bag and tip?

    • Karla @ Foodologie says:

      Hello! Yes. I’ve frosted with this and kept it in the fridge overnight. Yes, it’s thick enough for piping bag and tip (that’s what I used for the pics).

      I will say this doesn’t hold up well in heat. Refrigerated it’s all good though.

      Hope this helps!

      • CLC says:

        Thanks! Gorgeous pics too. What frosting tip did you use? Going to use this frosting on smore cupcakes and add a torched/toasted marshmallow on top.

  2. faseela says:

    Hi…great frosting. .will it harden if we kept it outside for long hours. After taking from the fridge, how is its behaviour like v have to whip again or it is still smooth.TIA

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