Toasted Marshmallow Frosting

Toasted Marshmallow Frosting

Fluffy marshmallow frosting whipped to glossy peaks and kissed with a torch for toasty flavor.

Total 20 min Makes 48 oz Calories 95/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs

This billowy frosting is a cooked egg white meringue in disguise, built from sugar, egg whites, and vanilla until thick and marshmallowy, then lightly scorched for a campfire aroma. It spreads like a cloud over cupcakes and cakes, and pipes beautifully for a s'mores-inspired dessert.

Ingredients

  • 5 large egg whites
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon light corn syrup

Method

  1. Fill a medium saucepan with 2 inches of water and bring to a gentle simmer over medium heat.

  2. In the heatproof bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, salt, and corn syrup until combined.

  3. Set the bowl over the simmering water, making sure it doesn't touch the water, and whisk constantly until the sugar dissolves and the mixture reaches 160°F, about 5 to 7 minutes.

  4. Transfer the bowl to the stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff, glossy peaks form and the bowl is no longer warm, about 7 minutes.

  5. Add the vanilla extract and beat on low speed for 30 seconds until fully incorporated.

  6. Spread or pipe the frosting onto fully cooled cupcakes or cake layers.

  7. Using a kitchen torch, wave the flame evenly over the frosting surface until lightly toasted and golden brown in spots, about 1 to 2 minutes.

Rate this recipe

★ 3.6 (1)

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    Toasted Marshmallow Frosting

    This billowy frosting is a cooked egg white meringue in disguise, built from sugar, egg whites, and vanilla until thick and marshmallowy, then lightly scorched for a campfire aroma. It spreads like a cloud over cupcakes and cakes, and pipes beautifully for a s'mores-inspired dessert.

    20 min 48 oz 95 cal

    Ingredients

    • 5 large egg whites
    • 1 1/2 cups granulated sugar
    • 1/4 teaspoon cream of tartar
    • 1/4 teaspoon salt
    • 2 teaspoons vanilla extract
    • 1 tablespoon light corn syrup

    Method

    1. 1

      Fill a medium saucepan with 2 inches of water and bring to a gentle simmer over medium heat.

    2. 2

      In the heatproof bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, salt, and corn syrup until combined.

    3. 3

      Set the bowl over the simmering water, making sure it doesn't touch the water, and whisk constantly until the sugar dissolves and the mixture reaches 160°F, about 5 to 7 minutes.

    4. 4

      Transfer the bowl to the stand mixer fitted with the whisk attachment and beat on medium-high speed until stiff, glossy peaks form and the bowl is no longer warm, about 7 minutes.

    5. 5

      Add the vanilla extract and beat on low speed for 30 seconds until fully incorporated.

    6. 6

      Spread or pipe the frosting onto fully cooled cupcakes or cake layers.

    7. 7

      Using a kitchen torch, wave the flame evenly over the frosting surface until lightly toasted and golden brown in spots, about 1 to 2 minutes.