Step-by-step instructions
- Begin by combining the egg whites, sugar, cream of tartar, and salt in a heatproof bowl.
- Set the bowl over a pot of simmering water, ensuring it doesn’t touch the water.
- Whisk the mixture constantly until the sugar dissolves and feels warm to the touch—about 3-4 minutes.
- Remove the bowl from the heat and transfer the mixture to a stand mixer fitted with the whisk attachment.
- Beat on high until stiff, glossy peaks form, and the frosting cools to room temperature—this will take around 6-8 minutes.
- Add the vanilla extract and beat briefly to incorporate.
- Use the frosting immediately to decorate your cakes, cupcakes, or any dessert of your choice.
Best ways to enjoy it
This marshmallow frosting is best enjoyed fresh, but how you use it can maximize its appeal! Try generously spreading it on a chocolate cake for a sweet contrast, or opt for a light touch on vanilla cupcakes. For an elegant presentation, swirl the frosting artfully atop your desserts, and consider adding sprinkles or toasted coconut for added flair!
Keeping leftovers fresh
While this frosting is best when fresh, you can store any leftovers in an airtight container in the refrigerator for up to three days. If you need to re-whip it, just be sure to bring it back to room temperature before giving it a quick whisk.
Extra advice
For the best results, remember to use fresh ingredients. Ensure your bowl and utensils are clean and free from any grease, as this helps the egg whites achieve maximum volume. If you’re looking for speed, prepare your ingredients in advance so you can mix them without delay!
Creative twists
Want to put a twist on the classic marshmallow frosting? Consider adding flavors like almond extract or citrus zest to the mixture for a unique dimension. You can also fold in cocoa powder for a chocolate version or top it with caramel sauce to create a decadent dessert experience.
Common questions
Q: How long does it take to prepare this frosting?
A: Expect around 10 to 15 minutes total, including mixing and cooking time.
Q: Can I use powdered sugar instead of granulated sugar?
A: It’s recommended to use granulated sugar for this recipe to achieve the correct texture, as powdered sugar could alter the fluffiness.
Q: Is it safe to eat raw egg whites?
A: If you’re concerned about consuming raw eggs, opt for pasteurized egg whites. They’re safe and will give you the same great results!
I hope this article inspires you to create your own batch of marshmallow frosting. Try it out, and you’ll see just how wonderfully it can enhance your baked goodies!
