Quick, easy and perfect! I added a few drops of almond flavoring.
This is the BEST frosting. Nice and firm. I don't get the reviews that say it's not firm enough. They are probably not following instructions. I found you must drizzle the sugar mixture SLOWLY down the side of the bowl of your stand mixer while it's beating the whites. And after about seven minutes, it gets firm and shiny. You have to use a stand mixer. I don't know how you could make this otherwise. Enjoy!!!
WONDERFUL I finally found the right recipe. It had the perfect marshmallow taste, and it keeps well. All the other recipes I tried, tasted great but soon afterward, started to weep. This one did not. This is the only one I will use from now on. Thanks for posting.
Love this marshmallow-y goodness! Used it on an 8x8 Wacky Cake # 7058 and it was a hit. Had extra frosting, but we didn't let any go to waste!
This went together fast and easy, even with the cooking part. I did start beating the eggs a bit before I added the syrup, and it thickened up a lot, but never got super stiff. I piped it onto cupcakes to resemble soft serve ice cream, and it stayed (tentatively), but I was worried about it, and I don't know that I would pipe it again. It was also SUPER sticky. Very good (in smaller quantities), though
This recipe is similar to a recipe my grandmother and mother used. I have made it with adding marshmallows and without. Here is what I do. I put the water, sugar, and cream of tarter in a small saucepan and stir on medium heat until sugar is dissolved. I insert a candy thermometer and leave it alone until it reaches the soft ball stage. About 10 degrees away from the soft ball stage, I beat the egg whites until they form peaks. When the mixture is a the soft ball stage, I throw in 8 quatered marshmallows and remove it from the heat. With the mixer going at med to low, i slowly pour the hot mixture into the egg whites. Then I add the vanilla. It only needs to beat about 2 more minutes. The icing should form peaks. Stop beating so the icing doesn't get too stiff. I ice my white cake with the warm icing and add coconut. The marshmallows give it a good flavor and you have plenty of icing. I have made it without the marshmallows when I did not have them. The difference is that I have to beat icing longer once I pour the hot mixture into it for about 5 minutes or more to get standing peaks. The addition of marshmallows adds taste and doesn't require the additional beating. Try it!
This recipe has the exact taste I was looking for. My grandmother used to make a cake with white fluffy icing and I never knew where she got it from or how she made it and this tastes exactly like it. I allowed the egg whites to come to room temp before mixing with the syrup.
I Love the SUPER SHINY Finish that this Marshmallowy Yummy Goodness adds to my Tasty Treats!
This was perfect. I was looking for fluffy frosting to make a coconut cake like my mom used to make. I was a little afraid since I have never made a fluffy frosting from scratch but this turned out with no problems. I did take suggestions and beat the egg whites for a few seconds before adding syrup. Will definitely be a keeper.
I have been looking for a frosting recipe that was different from the typical buttercreme type. I liked this one quite a bit. Just make sure you use white granulated sugar. I used organic, unbleached white sugar and it tasted too much like molasses. I used my KitchenAid mixer on the 8 speed to beat the frosting, and it didn't take terribly long. Mine took longer than the 7 minutes because I made a double batch. Also tinted it while beating it and it worked out great.