Marshmallow Frosting

Homemade marshmallow frosting that can be piped onto cakes and desserts.

Prep Time15

Total Time15

Servings: batch

Ingredients

4 Large Egg Whites (room temperature)
1 cup Superfine Sugar 200g (or granulated sugar)
1 teaspoon Vanilla Extract
½ teaspoon Cream of Tartar

Cups - Grams

Instructions

Create a double boiler by setting a heatproof bowl on top of a saucepan containing an inch of simmering water. Make sure the bottom of the bowl doesn’t touch the water below. Keep the heat at medium-low so the water remains at a gentle simmer.
Add the egg whites, sugar, and cream of tartar to the bowl and whisk together gently while they warm up.
Whisk the mixture constantly until the sugar fully dissolves and the mixture feels warm. To check if it’s ready, rub a bit of the mixture between your fingers; if it still feels grainy, keep whisking.
For precision, the egg whites should reach 160°F (71°C).
Transfer the mixture to the bowl of a stand mixer with a whisk attachment fitted, and whip the egg whites on medium speed, gradually increasing to high speed. Whip until stiff, glossy peaks form.
(If your stand mixer bowl is metal, you can just use that for the double boiler to save on dishes!)
Add the vanilla and continue to whip for a further 30 seconds.
Use immediately.

Notes

Ingredient Notes:

Eggs - It's best to use fresh eggs as carton egg whites are more liquid and often won't whip up to stiff peaks properly. It is easiest to separate your eggs when they are cold, then let the egg whites come to room temperature. Be extra careful when separating the eggs as even the tiniest bit of egg yolk in the whites will stop them from whipping up.

Sugar - Superfine sugar is best (caster sugar), but granulated sugar is absolutely fine too; it just may take slightly longer for the sugar to dissolve into the egg whites.

Cream of Tartar - This helps to stabilise the meringue. If you can't find cream of tartar, you can use 1 teaspoon of lemon juice instead.