Description
“Light, fluffy, and glossy, this marshmallow icing is the perfect frosting for cakes, cupcakes, and cookies. Made with egg whites, sugar, and vanilla, it’s easy to whip up and not overly sweet. Try this delicious, dairy-free alternative to buttercream!”
Ingredients
Scale
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
-
Prepare a Double Boiler:
- Fill a saucepan with about an inch of water and bring it to a gentle simmer.
- Place a heatproof bowl over the saucepan, ensuring it does not touch the water.
-
Whisk the Ingredients:
- In the heatproof bowl, combine the egg whites, sugar, cream of tartar, and salt.
- Continuously whisk the mixture over simmering water until the sugar dissolves and the mixture reaches 160°F (70°C) (about 4–5 minutes).
-
Beat Until Fluffy:
- Transfer the mixture to a stand mixer fitted with a whisk attachment.
- Beat on high speed for 5–7 minutes, or until stiff, glossy peaks form.
-
Add Vanilla:
- Mix in the vanilla extract and beat for another 30 seconds until fully incorporated.
-
Use Immediately:
- Spread or pipe the icing onto your baked goods while it’s still soft. It will firm up slightly as it sets.
Notes
- Storage: Best used immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
- Reheating: If the icing stiffens, whisk it briefly to restore its texture before using.
- Toasting Option: Use a kitchen torch to lightly toast the icing for a delicious toasted marshmallow effect.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Double Boiler, Whisking
- Method: frosting. icing
- Cuisine: American
Keywords: Marshmallow frosting, fluffy icing, egg white frosting, glossy frosting, dairy-free icing