This light and fluffy marshmallow frosting only takes 3 ingredients and is actually really fun to make! It’s cool to see the grainy liquid turn into a cloud of sweetness. Like a fun science experiment! Get the kids involved and they will be amazed as well. It’s a nice break from all that slime making. ?
The really cool thing about this frosting is that you can leave it as is, or torch it for that toasted marshmallow taste. I use this for all of my s’mores desserts. Yum!
To start, fill a small saucepan with about 2 inches of water and put it over medium-high heat. In the bowl of a stand mixer (you do need a stand mixer for this recipe) add the egg whites, sugar and corn syrup. When the water has come to a boil, place the bowl with the sugar egg mixture over the saucepan, trying to not let too much steam escape. Whisk the mixture constantly. I like to use the whisk attachment from the stand mixer, but any whisk will work.
You don’t need a thermometer to check the temperature. Once the sugar has dissolved and the mixture is nice and foamy, it’s time to whip! Turn off the boiling water, place the bowl on the stand mixer, and whip with the whisk attachment on high speed. You will see it turn to fluffy marshmallow frosting right before your eyes!
Carton egg whites work great for this recipe. If you’re wondering what to do with the leftover egg whites, they can be used in our Swiss meringue buttercream, heavenly angel food cake, macarons, or a delicious egg white omelet!
Superfine sugar dissolves a lot quicker than regular sugar.
To check for doneness with the sugar egg mixture, just dip your thumb and forefinger into the mixture and rub them together. If it’s smooth and you can’t feel sugar granules, it’s ready!
This frosting needs to be used rather quickly. It will start to get stiff and really sticky. I like to keep it in the mixer bowl and keep the mixer running on low speed until I’m ready to use it.
If you’re using this for a sheet cake that’s still in the pan, it’s easiest to use a spatula to spread it around. However, if you’re using it on smaller desserts, put the frosting in a piping bag fitted with the tip of your choice. Use within 30 minutes.
Fluffy Marshmallow FrostingCourse: DessertDifficulty: Easy
Egg Whites 180g
(about 6 eggs)
(1 1/2 cups)
Light Corn Syrup 2 Tbsp
- Heat a small saucepan with 2 inches of water over medium-high heat until it boils.
- Meanwhile, add the egg whites, sugar, corn syrup and salt into the bowl of a stand mixer.
- Once the water is boiling, place the egg/sugar mixture bowl over the saucepan to create a bain marie. Whisk constantly until the mixture becomes foamy. Use your thumb and forefinger to test the doneness of the mixture by rubbing together. If the sugar is no longer grainy, it’s ready.
- Turn off the heat and remove the egg/sugar mixture. Put the bowl on the stand mixer with the whisk attachment and whip on high until the mixture is thick and shiny.
- Use immediately.
- You can omit the corn syrup, but the frosting won’t be as shiny and it could break if you overwhip.
- I don’t like my frostings overly sweet, so you’ll find this one has a very light sweetness. If you like yours sweeter, you can add up to 1/2 cup more sugar.