The Pioneer Woman Tasty Kitchen
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Fluffy Marshmallow Frosting

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Prep:

Cook:

Level: Easy

System:

6

Description

This fluffy marshmallow frosting lends well to decorating beautiful cakes. It can also be used to fill whoopie pies or you can put a dollop on top of your hot cocoa. Other tips for making a winter landscape cake (like the one pictured) are in the original blog post, too.

Ingredients

  • 4 whole Egg Whites
  • 1 cup Sugar
  • ⅓ cups Water
  • ½ teaspoons Cream Of Tartar
  • 1 teaspoon Vanilla Extract

Preparation

In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Let it stand while you do the next step.

In a saucepan over medium-high heat, whisk together the sugar, water, and cream of tartar. Bring to a boil and, using a candy thermometer, bring the mixture up to 245 F.

Turn your mixer on high and beat the egg whites until frothy and forming soft peaks. Gradually pour in the hot sugar mixture. Beat the mixture for 7 minutes (setting a timer helps here). In the last minute, add your vanilla and any food coloring you may want.

Use to decorate a bundt or similar sized cake, fill whoopie pies, put a dollop on top of your hot cocoa, etc.

Notes: This is the basic recipe. For the pictured cake I used 1/2 teaspoon of vanilla and 1/4 teaspoon almond extract. I also used Wilton gel food coloring, color Rose. A few days previous, I made Peppermint Hot Cocoa Cupcakes for my son’s classroom with this same frosting. For that one I flavored with 1/4 teaspoon peppermint extract and 1/2 teaspoon vanilla. This recipe lends well to many different flavor combinations.

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Avatar of The Suzzzz

The Suzzzz on 12.31.2012

I make a frosting similar to this that has karo syrup in it as well. In our family we always called it white mountain frosting. Thanks for sharing.

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