Glossy Marshmallow Meringue Frosting
This is an easy small batch recipe for glossy marshmallow meringue frosting. With just a few ingredients, you have homemade silky and creamy marshmallow meringue that is better than any store-bought frosting! The frosting is perfect for topping cakes and cupcakes, or to use as a filling for trifles or sandwich cookies.
Servings: 1 Cup
Calories: 41kcal
Equipment
Ingredients
- 1 large egg white, room temperature
- 1 tablespoon water, room temperature
- 1 teaspoon light corn syrup
- ¼ cup granulated sugar
- ⅛ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Create a double boiler - Simmer about 2-inches of water in a saucepan. In a heat-proof mixing bowl large enough to fit on top of the saucepan - without touching the water - add the egg white, water, corn syrup, granulated sugar, and cream of tartar. Set the bowl on top of the saucepan.1 large egg white, room temperature, 1 tablespoon water, room temperature, 1/4 cup granulated sugar, 1 teaspoon light corn syrup, 1/8 teaspoon cream of tartar
- Using one of the whisk attachments as your whisk, constantly whisk the mixture until foamy and white. We want the sugar to dissolve and the temperature of the mixture to reach 160F degrees. This may take up to 4 minutes. If you don't have a thermometer, you can test if the sugar has dissolved by carefully rubbing a little of the egg white between your thumb and index finger - if done, you will not feel sugar granules.
- Remove the bowl from the heat, and add the vanilla extract. Using a hand-held mixer with whisk attachments, beat on medium speed until stiff peaks form, and the frosting is pillowy and glossy. This may take about 2 and 1/2 minutes.1/2 teaspoon vanilla extract
- The frosting is ready to be used immediately. If storing, place in an airtight container and refrigerate for up to 2 days. Longer than that, the frosting may start to loosen and separate. I do not recommend keeping the frosting at room temperature for longer than 4 hours.
Notes
- Serving Size - This recipe is easily doubled to make a larger batch.
- Separate the egg white when it is cold - I've learned this through practice and professional advice.
Nutrition
Calories: 41kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.04g | Sodium: 10mg | Potassium: 19mg | Sugar: 10g | Calcium: 1mg | Iron: 0.01mg