Description

This Marshmallow Frosting is a fluffy, glossy, and sweet topping perfect for cupcakes and cakes. Made with egg whites and sugar heated over a double boiler and then whipped into stiff peaks, it creates a light and smooth frosting that sets beautifully. Enhanced with vanilla and optional almond or lemon extracts, it offers a delicate marshmallow flavor without the heaviness of traditional buttercream.

Ingredients

Frosting Ingredients

4 large egg whites (room temperature)
1 cup granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon pure vanilla extract
Optional: 1/2 teaspoon almond extract
Optional: 1/4 teaspoon lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Prepare 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 heat.
Combine Ingredients Over Simmering Water: In a heatproof bowl, combine the egg whites, granulated sugar, cream of tartar, and a pinch of salt. Place this bowl over the simmering water, ensuring the bottom does not touch the water. Whisk constantly for 4 to 5 minutes until the sugar dissolves completely and the mixture reaches 160°F (71°C). Test by rubbing a bit between your fingers to ensure it’s smooth without any sugar granules.
Whip the Mixture: Transfer the warm mixture to a stand mixer bowl or use a hand mixer. Beat on high speed for 6 to 8 minutes until the frosting forms stiff, glossy peaks and the bowl feels cool to the touch.
Add Flavorings: Add the vanilla extract and any optional almond extract or lemon juice. Beat for an additional 30 seconds to fully incorporate the flavorings into the frosting.
Use or Store: Immediately pipe or spread the frosting on your cupcakes or cake. If you need to store it, refrigerate for up to 2 hours and then whisk again before using to restore the fluffy texture.

Notes

Ensure egg whites are at room temperature for better volume when whipping.
The sugar must be fully dissolved to avoid a grainy texture in the frosting.
Temperature control is crucial to prevent cooking the egg whites while dissolving the sugar.
Use the frosting immediately for best results; refrigeration can stiffen it, so whisk again to revive.
Optional extracts like almond or lemon can customize the flavor to your preference.