Homemade Marshmallow Frosting
Homemade marshmallow frosting with no corn syrup or marshmallow fluff that's surprisingly easy to make and ooey and gooey just like a toasted marshmallow.
Ingredients
- 2 large egg whites (not from a carton)
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 3/4 cup (150g) granulated sugar
- 1/4 cup water
- 1/2 tsp vanilla extract
Instructions
- Add the granulated sugar and water to a small saucepan. Give it a gentle stir so all the sugar is in the water. Heat on the stove over medium-low heat until the mixture reaches 240℉ on a thermometer. (Make sure you're not touching the thermometer off the bottom of the pot when checking the temperature as this will effect the accuracy) Don't stir, just let it heat up.
- While the sugar mixture heats up, add the egg whites, salt and cream of tartar to a clean, grease free bowl of a stand mixer. (*see notes) Whisk on medium-high speed until soft peaks form. At this stage the egg whites will just barely hold their shape. Stop whisking at this point until the sugar comes to temperature.
- Once the sugar syrup reaches 240℉, carefully slowly pour it into the egg whites while whisking at low speed. Once all the syrup is in, add your vanilla extract and whisk the meringue at medium-high speed until it becomes fluffy and glossy, about 2-4 minutes. It should about double in size.
- Once the marshmallow frosting has cooled to room temperature, it's best to use it right away or the same day. Otherwise, store it in an airtight container in the fridge for up to 2 days before using, although it may start to wilt at this point.
- If you want to toast it, pipe it or spread it on your dessert first before gently blowtorching it. Don't hold the blowtorch over one spot to long or it can burn or catch fire, just like an actual marshmallow.
Notes
*If there's any fat in your bowl or on your tools, the egg whites won't whip up. To prevent this, wipe down everything with white vinegar, rinse and fully dry.
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