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Marshmallow Frosting/Icing

ADodge's picture

Hi All.. I've had queries about cookie icings using granulated sugar (not confectioners' sugar) as well as troubles with 7 minute frosting. The rescue recipe - Marshmallow Frosting/Icing - is the same for both so I'm posting to all! Basically, it's a cooked meringue made with egg whites, granulated sugar and vanilla. You'll need an electric mixer (a stand version is best) and an accurate candy thermometer at the ready.
Pardon the abbreviated recipe form and please do let me know if you have questions -- the recipe can also be doubled.

3 whites from large eggs
1/2 teaspoon cream of tartar
pinch of table salt
3/4 cup granulated sugar
1/2 cup water
2 teaspoons pure vanilla extract

Put the whites, cream of tartar and salt in a mixing bowl.

Combine the sugar and water in a small sauce pan and set over low heat. Cook without boiling, stirring occasionally, until the sugar is dissolved and the liquid is clear. Increase the heat and bring to a boil. DO NOT STIR.

When the candy thermometer reads 235 degrees, begin beating the egg whites on low speed and gradually increase the speed to medium high. By the time the whites form shiny, medium form peaks, the sugar syrup will be 240 t 242 degrees. With the mixer at medium speed, gradually AND CAREFULLY pour the syrup down the side of the bowl while mixing constantly. Some of the syrup with stick to the bowl - that's normal; just ignore it. Add the vanilla extract and keep beating until the bowl and frosting is at room temperature. Frost AWAY!

If you're using this recipe for cookie icing or a glaze, you'll need to thin it down to the appropriate consistency. Starting with 1/2 of the frosting (keep the remaining frosting surface covered with a damp paper towel), stir in additional water, tablespoon by tablespoon until you get just the right consistency for spreading or piping. Do a few test-drives on a sample cookie (with pastry bag or spatula) before adding more water.

Oh.. and feel free to tint frosting in your favorite holiday colors -- 'Tis the season!

wheatprincess's picture

(post #67353, reply #1 of 3)

Thank you.  This looks great.  I think I'll make one pink batch and one mint-green batch!!!


 


Wheat Princess

susielynn's picture

(post #67353, reply #2 of 3)

hello, Do you use the wire beater for egg whites or the traditional paddle beater for the frosting? Kitchen Aid pro stand mixer) It sounds delicious and easy.
Thanks.
Susie

ADodge's picture

(post #67353, reply #3 of 3)

Great question! I use the wire whisk for this recipe..
Thanks!