Recipe by Sugar Fairy
This is an amazing fluffy, delicious frosting. It pipes out beautifully, and holds it's shape. The flavor tastes like marshmallow whipped cream. Be sure to whip the hot sugar syrup with the egg whites for a considerable amount of time, about 8-10 minutes (on a Kitchenaid stand mixer) for the best results. I'm sure this would be excellent on any flavor of cake, but it is fabulous on chocolate cake and probably be great on red velvet.
Top Review by *Z*
I love this frosting. It taste just like a better Fluff. I doubled the batch b/c I iced both cookies and a 9x13 cake with it. It stays "tacky" so I couldn't stack the cookies but it was fine. I drew a figure on the cake with canned writing frosting and the color did bleed a little bit. Sprinkles stick to it wonderfully. I would recommend making it, using it and eating it all the same day. It doesn't keep well. I had a little left so I put it in a container in the fridge and it started "melting" pretty quick. If you use it on sugar cookies be aware that if they sit even just 1 day the cookies will get really soft. They will taste fine but they will be smooshy. It is very simple to make-it takes a lot of beating time to get it to the right consistency, but that could be b/c I doubled the batch. Be patient and keep beating it will get there. Very yummy!!!
- 1 cup white sugar
- 1⁄3 cup water
- 1⁄4 teaspoon cream of tartar
- 2 egg whites
- 1 1⁄2 teaspoons vanilla extract
Directions See How It's Made
- Combine the sugar, water and cream of tartar in a saucepan. Cook the mixture over medium-high heat until the sugar is completely dissolved and the mixture starts to bubble.
- Whip the egg whites and vanilla extract in a mixing bowl until soft peaks form. Slowly drizzle the hot sugar syrup mixture into the egg whites while whipping constantly at medium-high speed until stiff peaks form and frosting is very glossy, around 8-10 minutes.