This frosting is delicious and sets like a soft marshmallow (as the name describes). The technique for this recipe is along the lines of an Italian meringue but with the addition of marshmallows giving it a nice stability. I will for sure be reaching for this in the future but will add a splash of vanilla for flavor. Lastly, If you don’t like coconut you can omit it but I really enjoyed the texture and flavor.
Marshmallow Frosting
Ingredients
1c sugar
1/2c water
1/4 tsp white vinegar
2 egg whites
10 regular marshmallows cut into quarters or 70 grams of mini marshmallows
Instructions
In the bowl of a stand mixer or in a large bowl with a hand mixer whip your egg whites and vinegar to stiff peaks. Set aside. In a saucepan add water and bring to a simmer over medium heat, add in sugar, stir, and cover for 2 minutes to encourage condensation to run down the sides and prevent crystalization. Uncover and cook the sugar mixture until 235F or softball stage (i recommend using a candy thermometer). Do not stir. Once it reaches the temperature remove from heat and stream slowly down the side of the bowl into the egg whites while beating over medium-high.Once the sugar mixture is added add in the marshmallows and beat on high until the mixture is cooled and thick enough to spread.
Kate and Kathryn 