Marshmallow Frosting
2/3 cups sugar
3 egg whites
1/3 cup light corn syrup (Karo)
2 Tbs water
1/4 tsp salt
50 miniature marshmallows (or 5 large marshmallows cut into small pieces)
Combine all ingredients in the top of a double boiler over strongly simmering water. With an electric hand mixer on low speed at first, continuously whip the mixture to break up the egg whites until all marshmallow bits are dissolved and the mixture turns opaque white. Increase mixer speed to high, and whip continuously until frosting is thick and fluffy with a good gloss.
Immediately remove from the heat and allow to cool slightly at room temperature. Frost the cake, swirling your spatula to create fluffy cloud-like swirls to best show off the texture of this frosting. The frosting becomes quite sticky and difficult to spread if it cools too much, so work quickly.
3 egg whites
1/3 cup light corn syrup (Karo)
2 Tbs water
1/4 tsp salt
50 miniature marshmallows (or 5 large marshmallows cut into small pieces)
Combine all ingredients in the top of a double boiler over strongly simmering water. With an electric hand mixer on low speed at first, continuously whip the mixture to break up the egg whites until all marshmallow bits are dissolved and the mixture turns opaque white. Increase mixer speed to high, and whip continuously until frosting is thick and fluffy with a good gloss.
Immediately remove from the heat and allow to cool slightly at room temperature. Frost the cake, swirling your spatula to create fluffy cloud-like swirls to best show off the texture of this frosting. The frosting becomes quite sticky and difficult to spread if it cools too much, so work quickly.
Comments