Saturday, March 26, 2011


Marshmallow, or Seven Minute Frosting

2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract
1/4 tsp cream of tarter (this can be omitted if not on hand)

Crack egg whites into mixing bowl. Whip eggs until foamy, turn off mixer and set aside. Combine sugar, corn syrup, and water in small saucepan. Place on stove at a med high temp. Stir constantly until sugar dissolves and the sugar comes to a boil. (Usually under 5 minutes) Turn egg white and mixer on full speed and slowly pour in the boiling sugar from the stove. Add in the vanilla. Whip on high speed for exactly 7 minutes. The egg and sugar should have doubled in size and be very stiff and the consistency of marshmallow cream from the jar. Use frosting the day it is made.

*Before making this I looked up several different variations of this recipe and learned that adding cream of tarter allows for fluffier egg whites and keeps the sugar from granulating over time. This icing turned out great and had the consistency of marshmallow creme out of a jar. The taste was the same as the filling of a ding dong or whichever popular cake you prefer. This would also be really good as a fruit dip. I would also like to use this recipe as a filling inside any cake along with your favorite icing. It isn't overly sweet so using this wouldn't be overkill.

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