Freshly whipped, homemade Marshmallow Frosting made from pillowy Swiss meringue flavored with a hint of vanilla. Perfect for piping onto your favorite cupcakes and cakes!
- 4 large egg whites
- 1 cup (190g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
- Combine sugar, egg whites, and cream of tartar in a bowl with a candy thermometer attached. Set the bowl over the top of a pot with 1 ¼ cups water covering the bottom. Place over medium heat.
- Stir constantly with a whisk until the mixture reaches 140°-160° The sugar should be dissolved in the egg whites. You can test this by placing a drop on your fingertips and rubbing them together to ensure it’s completely smooth.
- Immediately place the mixing bowl on your stand. Using the wire whisk attachment, beat the eggs white on low for 2 minutes, then increase to medium-high. Beat for another 5 minutes (the frosting should have turned white and the body of the meringue starts to form). Add the vanilla extract and increase the mixing speed to high, beat for another 3-5 minutes until the bottom of your bowl is cool to the touch and your meringue has stiff peaks. Use immediately.
- Marshmallow frosting is best if used immediately.
- Before beginning, wipe down the inside of your stainless-steel bowl with vinegar to remove any grease, as just the slightest bit of grease can make a meringue flop.
- The key to making a meringue frosting is to beat it until stiff peaks form. What does this mean? Basically, if you run a knife through it, the shape will hold and not cave in on itself.
- Make sure that the frosting isn’t warm when you pipe it, otherwise, it won’t hold its shape.
- Use a kitchen torch to lightly toast the marshmallow.
- Category: Frosting
- Method: Stovetop
- Cuisine: American
Keywords: swiss meringue, vanilla frosting, homemade frosting