Recipe by Kittencal@recipezazz
Light and fluffy!
Top Review by The_Swedish_Chef
I hate canned frostings! I mean, if you bake a cake from scratch, why skimp on the frosting? I had made 6 jumbo Hershey's chocolate cake cupcakes and wanted to go 'retro' with a boiled marshmallow frosting. I cut Kittencal's recipe in half and it was flawless and perfect! Light, fluffy, shiny..and shiny-happy faces on the family members who enjoyed them! If anyone is interested, this is the ratio for 1/2 the recipe: 1/2 cup marshmallow fluff/1 egg white/1/4 cup sugar/1/8 tsp Cream of Tartar/1/8 tsp salt/2 T. water/1/2 tsp. vanilla. Proceed with the remaining directions. I only had 1 tablespoon of frosting left and I count that as a success! I also discoverd that if you get the 1/2 cup measuring cup wet before filling it up, the fluff slides right out when you dump it into the pan. Thanks, Kitten, for another stellar recipe!
- 1⁄2 cup sugar
- 2 tablespoons water
- 2 egg whites (room temperature)
- 1 (7 ounce) jar marshmallow cream
- 1 teaspoon vanilla or 1 teaspoon almond extract