Light, fluffy, and tastes just like marshmallow cream—perfect for almost any cake!
Ingredients
- 3 large egg whites
- 2/3 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/4 teaspoon cream of tartar (for extra stability)
Instructions
- Prepare a double boiler: Fill a medium saucepan with about 1–2 inches of water. Bring to a simmer over medium heat. Place a heatproof bowl over the pan, making sure it doesn’t touch the water.
- Combine ingredients: In the bowl, whisk together egg whites, sugar, corn syrup, and salt (and cream of tartar if using).
- Cook over simmering water: Whisk constantly for 7–8 minutes until the mixture is warm to the touch and sugar is fully dissolved.
- Whip the frosting: Transfer the mixture to a stand mixer or use a hand mixer. Beat on high speed for 5–7 minutes until the frosting forms stiff, glossy peaks.
- Add flavor: Mix in vanilla extract. If desired, you can add other flavorings or a few drops of food coloring.
- Frost your cake: Spread immediately on cooled cakes or cupcakes. The frosting is best used right away.
Tips
- Room temperature eggs whip better than cold eggs straight from the fridge.
- Keep whisking constantly over simmering water; otherwise, the frosting may curdle.
- Use immediately—this frosting doesn’t hold well in the fridge for long periods because it can become grainy.
- Add colors or flavors like cocoa powder, almond extract, or fruit puree for variety.
- Storage: If you must store, keep in an airtight container at room temperature for a few hours. Re-whip lightly before using.