White Marshmallow Frosting
A fluffy, sweet marshmallow frosting with hints of lemon, perfect for cakes and cupcakes, offering a light texture and delightful flavor for special occasions.
Ingredients
Instructions
- Boil sugar and water to 238°F; add chopped marshmallows.
- Do not stir while cooking.
- Pour hot syrup over beaten stiff egg whites.
- Add baking powder and lemon juice.
- Beat until peaks form.
- Sprinkle with coconut or pecans, if desired.
Tips & Substitutions
To achieve the best texture, ensure your egg whites are at room temperature before beating them to stiff peaks. If you're short on marshmallows, consider using a marshmallow fluff as a substitute, adjusting the sugar and water accordingly. For added flavor, a splash of vanilla extract can elevate this frosting. This white marshmallow frosting is also great for topping Tunnel Cake or other desserts.
Serving Suggestions
This white marshmallow frosting is perfect for cakes, cupcakes, or even as a dip for fruits. It pairs beautifully with chocolate cake or brownies for a delightful contrast. You can also use it as a topping for your favorite desserts at a Salad Bar or serve it alongside fresh fruit for a light and sweet treat.
Storage & Reheating
Store any leftover frosting in an airtight container in the refrigerator for up to 3 days. When ready to use, let it come to room temperature and gently rewhip it to restore its texture. Avoid freezing the frosting as it may change consistency upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of White Marshmallow Frosting contains roughly 642 calories, with 12g protein, 137g carbohydrates, and 6g fat. It is an excellent source of iron (129% of the Daily Value), vitamin A (83% of the Daily Value), and calcium (60% of the Daily Value). Note that it is relatively high in sodium, at 1291mg per serving (56% 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 powdered sugar instead of granulated sugar?
Using powdered sugar instead of granulated sugar is not recommended for this recipe, as the texture and stability of the frosting may be affected. Granulated sugar helps create the syrup needed for the right consistency, while powdered sugar would create a different texture.
What can I substitute for egg whites?
If you're looking for an egg-free option, you can use aquafaba, the liquid from canned chickpeas, as a substitute for egg whites. Use about 3 tablespoons of aquafaba to replace each egg white. Just whip it until stiff peaks form, similar to egg whites.
How can I make this frosting more stable for warm weather?
To make your frosting more stable in warm weather, consider adding a tablespoon of cornstarch to the sugar mixture before boiling. This can help absorb moisture and maintain the frosting's structure. Additionally, serving your frosted treats chilled can help keep them firm.
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).