December 17

This past week, our ladies fellowship had a Christmas get together, so I made cupcakes with a marshmallow frosting.

I have never made marshmallow frosting before, but it looked so good, and I just had to try it. You can try it too. It is easy. I’ll show you how!

First you need to simmer some water on your stove.

Then take 3 eggs whites. Please pay no attention to the fact that there is just a small bit of egg yolk in there. Pretend that it never existed. I did.

To that, add 480 grams of sugar. After I took this picture I realized that I was 1 gram off, so I did, indeed make it 480. If you do not have a scale, 480 grams of sugar equals 2 cups. I love using a scale. Scales make it so much easier to accurately measure your ingredients, ’cause I’m all about accuracy.

You will also want to add 150 ml of water. 150 ml of water is 1o tsp. or there abouts.

1 tablespoon of light corn syrup. There is also a picture of me addingΒ  cream of tartar floating around somewhere in my computer, but I have yet to find it. Pretend. It works.

Set your metal mixing bowl on your simmering water, making sure that your bowl does not touch the water. Set your mixer on mutiliate and keep it there for at least 12 minutes.

Make sure that you take off your gold bracelet. When steam comes in contact with metal, metal begins to heat up. When hot metal touches skin, it burns, causing the skin owner to do a jig. This is not productive when said skin owner has to stand there holding a mixer for 12 minutes.

This is after 7 minutes of mixing. See the bracelet is still dangling in the steam. Obviously the skin owner has not learned her lesson yet.

This is after 12 minutes. Aaahhhhh Miss. Skin owner has now learned her lesson and had someone else take the picture. By this time, soft peaks should have been achieved. Unfortunately, someone ignored those small bits of egg yolk, so we stood there mixing for a good 3 more minutes.

Finally, soft peaks. Not good ones, but my one arm was burnt, and the other one was tired. So, I called it good!

Take your bowl off the heat and add 1 tsp. vanilla and food coloring. I added 6 drops of red.

Goodie…more mixing. Stiff peaks are supposed to form, but it never happened. I mixed for another 10 minutes and got medium peaks.

Now you can decorate. Please don’t get in a rush. Don’t try to lift your cooling rack with one hand. Accidents happen. Clean up was a breeze though. I just finger licked down to the sticky on the table and then wiped it up. This icing is delicious. Light, fluffy, not to sweet, but a perfect combination to the coconut cupcakes I made.

Next time you are making cupcakes, make this icing.Β  I dare you!

Marshmallow Frosting

Makes enough frosting for 24 cupcakes, Does not keep, use immediately

3 egg whites

480g white sugar

3 teaspoons light corn syrup

1/4 teaspoon cream of tartar

150ml water

3/4 teaspoon vanilla extract

Food coloring

In a metal bowl combine the egg whites, sugar, corn syrup, cream of tartar and water. Place bowl over a saucepan of simmering water (making sure the bottom of the bowl does not touch the water) and beat continuously with a hand-held electric mixer until the mixture is light and fluffy and forms soft peaks. Take the bowl off the heat and add the vanilla and a few drops of desired food coloring. Whisk the mixture until it forms stiff peaks.

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Just an average wife, mother, and homeschooling woman

16 thoughts on “December 17”

  1. Memo to self: Do not let small children look at this blog or I may be forced to make this frosting.

    Too late! “Ooohhh! Aaahhh! That looks good Mom!”

    Can I substitute peppermint extract for the vanilla?

    I wouldn’t see why not.

  2. I’ll take that dare! Thanks! Looks very yummy!! Do your cupcakes stick to the paper liners? I dont’ use liners because half the cupcake stickes to the paper.

    PS. I’ll take the one that fell. πŸ˜€
    I don’t generally put my cupcakes in liners, but this was to take for others. When I make cupcakes to take to places, then I use liners.

  3. That looks really good. I would try it but, alas I have a real problem in the separating the yolk from the whites thing. Maybe I’ll show it to Ash and she can try it she is good at that sort of thing.

  4. I have yet to make marshmallow frosting. I make Italian buttercreams all the time but it calls for an OBSCENE amount of butter, but oh how the results are worth it. Oh…so…worth it!
    I wanted to try the marshmallow icing on a chocolate cupcake and then sprinkle graham cracker crumbs on it for a S’mores cupcake. Yummy. Thanks for the recipe!

  5. I have been making marshmallow frosting for years. I have a yummy oatmeal cake it tastes wonderful on. Your cupcakes looked lovely.

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