Marshmallow Frosting

marshmallow frosting recipe card
marshmallow frosting on a whisk

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.

chocolate cake with marshmallow frosting and maraschino cherries on top

Marshmallow Frosting

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

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.

chocolate heart cake with slices taken out and served on plates

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