Fluffy Marshmallow Frosting that is spreadable, pipe-able and all around glossy and gorgeous!
FROSTING FRIDAY coming at ya again!!
How are y’all liking this series so far? I feel like we go the basics out of the way the first two weeks with Perfect Buttercream and Creamy Chocolate Frosting….and now we get to move on to the FUN STUFF!!
Ummmm….HELLLOOOOOOO BEAUTIFUL MARSHMALLOW FROSTING!!
Can you even right now?
This frosting is fluffy, creamy, glossy, sweet but not too sweet, spreadable, pipe-able and an ALL AROUND WINNER.
This is the frosting for those of you who (gasp) aren’t into buttercream. It’s such a beautiful frosting and it’s easy to make. It also happens to be much lower in fat and calories than buttercream, if you’re worried about that kind of thing.
It starts with an egg white base. You heat the egg whites so there is no danger of salmonella. You whip them up with granulated sugar, cream of tartar (to stabilize the egg whites), a pinch of salt, and a little vanilla extract.
You whip it for 7-9 minutes, so a stand mixer works best, but you can absolutely do it with a hand mixer… but you want the peaks to be stiff and glossy.
The only down-side to this frosting is it doesn’t really keep for very long. I always recommend serving the same day. BUT if you have to store it, airtight in the refrigerator for up to 24 hours max.
It pipes like a DREAM…
And it toasts up so pretty using a kitchen torch.
You can absolutely spread this on a cake, but it isn’t great for FILLING a cake, because it is so soft in texture. It’s best for covering cakes, and piping onto cupcakes.
Dreamy, isn’t it?
Have a great weekend!
Fluffy Marshmallow Frosting
Author: Cookies & Cups
Serves: covers one 8 or 9 inch cake OR pipes onto 12 cupcakes
- 4 large egg whites
- 1 cu granulated sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- Add the egg whites, granulated sugar, cream of tarter, and salt to a heat-safe bowl of an stand mixer. Set the bowl over a saucepan filled with a few inches of simmering water.
- If you aren’t using a stand mixer, use any large heat-safe bowl, with high sides for mixing.
- Heat the mixture, whisking constantly until the egg whites are warm to the touch and sugar has dissolved, about 3 – 4 minutes.
- Remove the bowl from the heat and transfer to your stand mixer fitted with the whisk attachment. Mix on high speed, until stiff, glossy peaks form, about 7-9 minutes. Add the vanilla during the last 10 seconds of mixing.
- Spread or pipe onto cake immediately.
Best if used immediately.
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