Marshmallow Icing

This recipe requires few ingredients and as long as you have a stand mixer it's very simple.

Marshmallow Icing

2 Cups granulated sugar
1 Tablespoon Cream of Tartar
3/4 Cup water
1 1/4 Cup pasteurized egg whites (Whippin' Whites or Eggology), at room temp.
1 Cup miniature marshmallows

In a medium sauce pan bring sugar, cream tartar and water to a boil. Reduce heat to medium and continue boiling until syrup reaches soft-ball stage (235 degrees).

While syrup is boiling, whip egg whites to medium peaks (Stop mixer and lift beater out of whites. Foam peaks should rise up but bend over just at the end.). Run mixer at lowest speed until syrup reaches proper temp.

With the mixer running, slowly pour in a stream of syrup near the side of the bowl (out of the way of the turning beater). Increase mixer speed to medium-high and add marshmallows, a few at a time.

Don't forget to turn off the burner of the stove.

Beat at highest speed (work up to highest speed if it threatens to leap out of the bowl) until the bowl is cool to the touch, about 25 minutes.

After adding syrup

Getting impatient waiting for the bowl to cool down.


Ice cooled cakes immediately for best result.
If allowed to stand in the mixing bowl, icing will dry out a bit and become quite bubbly. If this happens simply re-whip until it comes back together.
Icing may be refrigerated up to 1 week. To use after refrigeration, add a bit more cream of tartar (up to 1/2 tablespoon) and whip until icing becomes smooth and fluffy. Some volume will be lost after refrigeration.

*Makes enough to ice and decorate two 10-inch cakes (pictured at top).

This icing does not sag or weep like regular meringue and 'toasts' just fine with a kitchen torch. I have not attempted to toast this icing with an oven broiler.