To be honest, I often get tired of using classic vanilla frosting for my cupcakes. I know it’s a favorite of many, but I like to mix it up a little. This Marshmallow frosting is the perfect way to add some variety your cupcakes!
It’s a great addition to chocolate cupcakes, lemon cupcakes, strawberry cupcakes, or my favorite..coconut cupcakes! Enjoy xo
Marshmallow Whip – From the book “Baking: From my home to yours”
1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1/2 tablespoon pure vanilla extract – 1/2 tablespoon of Marshmallow flavoring
- Put the egg whites in your mixer bowl or in another large bowl – Make sure the bowl you use is 100% dry.
- Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.
- Uncover your saucepan and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites on medium-low speed.
- Remove mixture from heat – let cool until temperature reaches 235 degrees.
- When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl.
- Add the vanilla and marshmallow flavoring and keep beating the whites at medium speed until they reach room temperature, about 5 minutes.
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~*~ All images are from weheartit.com ~*~