Marshmallow Frosting

As you can imagine, a vanilla scratch cake with a marshmallow type frosting is a BIG kid favorite and has been made for countless kid parties where even crumbs are hard to come by afterward. More than a few adults I know love it as much as the kids. When it comes to standard recipes at our house, this one is unquestionably in the top 10.

Yield: 10 Servings Ready in moments

Cuisine: AmericanMain Ingredient: All purpose flour

(1, 1) 100% would make again (reviews)

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Recipe
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Ingredients

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Verified by stevemur

Original recipe makes 10 Servings

3 Egg whites

1/4 teaspooncream of tartar

2 teaspoonsVanilla extract

1/2 cupLight Corn Syrup

3 tablespoonsWater

Marshmallow Frosting Preparation

In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.

Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.

Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.