ADD THIS TO YOUR FROSTING ARSENAL!
I remember when I first discovered how easy it was to make my own frosting. I felt so foolish. In college, I always bought the canned stuff. Also because my roommates and I would sit around it with spoons, gossiping about the boys we liked. If only I’d known making it myself was just as fast as ripping a can open. It’s by far superior. My recommendation on these is that you use it on chocolate cakes or cupcakes. Or something with coconut. It would be great on a red velvet cake or even strawberry cake.
Unlike buttercream, this one has no butter and is made from egg whites. You’ll pour water into a saucepan and simmer it. Then you’ll add your egg whites, sugar, cream of tartar and salt to your mixer’s bowl. Once you have that mixture foamy, take that bowl and set it on top of your saucepan. DO NOT POUR INTO THE SAUCEPAN! Keep whisking this mixture atop the saucepan until the sugar dissolves. Once that happens, take the bowl back to your mixer and whip it. Whip it good! Ha! Ok, I’m showing my age again, aren’t I? Sigh. Anyway, it’s ready when stiff peaks form. Just make sure to add in the vanilla to finish it off or else it won’t taste very sweet.
I found this fresh and fluffy recipe on the Add A Pinch blog. Click the link below to see the blog and full recipe for this Marshmallow Frosting.