Marshmallow No Cook Frosting
A fluffy, no-cook marshmallow frosting with vanilla flavoring, perfect for cakes and cupcakes, offering a sweet, glossy finish suitable for all occasions.
Ingredients
Instructions
- Beat the egg whites in a large bowl and add salt.
- Gradually add sugar, beating after each addition, until smooth and glossy.
- Slowly add the Karo syrup and beat until it stands up firm in peaks.
- Fold in vanilla last very slowly.
- Frost cooled cake.
Tips & Substitutions
For a firmer frosting, ensure your egg whites are at room temperature before beating. If you're out of Karo syrup, you can substitute with corn syrup or a simple syrup made from equal parts sugar and water. To add flavor, consider incorporating a hint of almond extract or cocoa powder for a chocolate version. Use this frosting on any cake, including John'S Caramel Cake for a delightful twist.
Serving Suggestions
This fluffy frosting is perfect for topping a variety of cakes, including spongy vanilla or chocolate cakes. It also pairs beautifully with Fudge Nut Pie for a delightful dessert spread. For a fun twist, consider adding colorful sprinkles or edible glitter on top for festive occasions.
Storage & Reheating
Store any leftover frosting in an airtight container in the refrigerator for up to 3 days. Before using, allow it to come to room temperature and re-whip briefly to restore its texture. This frosting is best used fresh, as it may lose its airy consistency if stored for too long.
Nutrition & Diet Analysis (per serving)
Each serving of Marshmallow No Cook Frosting contains roughly 117 calories, with 1g protein, 20g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 1780mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use pasteurized egg whites instead of fresh?
Yes, pasteurized egg whites are an excellent substitute for fresh egg whites in this recipe. They are safe to use without cooking and will still achieve a stable and glossy frosting when whipped properly.
How can I make this frosting less sweet?
To reduce the sweetness of the frosting, you can decrease the amount of sugar slightly or add a pinch of unsweetened cocoa powder to balance the sweetness. Alternatively, serving it on a less sweet cake can also help achieve a perfect flavor balance.
Is this frosting suitable for vegan diets?
This recipe contains egg whites, making it unsuitable for vegans. However, you can create a vegan version by using aquafaba (the liquid from canned chickpeas) whipped to stiff peaks as a substitute for egg whites, along with a suitable sweetener.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).