This is an easy homemade Marshmallow Frosting recipe by a professional pastry chef. Just 4 ingredients whisked together produce a light, glossy frosting perfect for cakes, cupcakes, pies, and more!
Bring 1 inch of water to a simmer in a pot. In the bowl of your stand mixer add egg whites, sugar and salt, whisk to combine. Place bowl over the simmering water making sure that the bowl fits tightly but the bottom of the bowl doesn’t touch the water.
Heat the sugar mixture, whisking frequently, until a candy thermometer reads 120° F or they are hot to the touch. Remove bowl from heat and place in the base of your stand mixer fitted with the whisk attachment.
Beat the mixture until cool and glossy. Add the vanilla and cinnamon (if desired), and beat to incorporate.
Spoon into a large piping bag fitted with your favorite tip or just mound it on like the cheesecake pictured!
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Notes
Yield – 4 cups (1 Quart) or generously frost 16 cupcakes.Presentation – Toast or leave it un toasted. It will store longer without weeping (separating) if toastedTechnique – Just don’t stop whisking and you’ll be fine!Storage – Store 3 days refrigerated or 1 month frozen.