Easy Marshmallow Frosting

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1/4 tsp Cream of tartar
  • 1 cup Granulated sugar
  • 1 Pinch Salt
  • 1/2 tsp Vanilla extract

Found on bakingmischief.com

Description

Directions

• Fill a medium to large pot with 1 inch of water and bring to a simmer.
• In a large heat-proof bowl (or the bowl of your stand mixer), whisk together egg whites, sugar, cream of tartar, and salt.
• Place bowl over the simmering water on the stove, making sure the bottom of the bowl is not touching the water. Heat, whisking constantly until eggs reach 120°F.
• Remove bowl from heat and use your hand mixer or electric mixer to beat the egg whites on high for 5 minutes or until light and fluffy with peaks that mostly hold their shape.
• If desired, add vanilla extract and beat for another 30 seconds until well-mixed.
• Transfer immediately to a piping bag or use a large plastic bag with the tip cut off to pipe onto cupcakes.
• Very carefully brown under your broiler or toast with a kitchen torch. This step is optional, but the frosting is quite sticky until toasted.

Nutrition