Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 2 egg whites
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 cup marshmallow fluff
Special equipment needed:
- Stand mixer or hand mixer
- Candy thermometer
Step-by-step instructions:
1. In a small saucepan, combine sugar and water. Heat over medium-high heat, stirring occasionally, until the sugar dissolves.
2. Attach the candy thermometer to the side of the saucepan and continue to cook the sugar mixture until it reaches 240°F.
3. While the sugar mixture is cooking, beat the egg whites and cream of tartar in a large mixing bowl until stiff peaks form.
4. Once the sugar mixture reaches 240°F, carefully pour it into the egg whites while the mixer is running on low speed.
5. Increase the speed to high and beat until the mixture is glossy and stiff peaks form, about 7-8 minutes.
6. Add vanilla extract and marshmallow fluff and beat until well combined.
7. Use immediately to frost cakes or cupcakes.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Candy thermometer should read 240°F
Serving size:
- Enough to frost a 9-inch cake or 12 cupcakes
Nutritional information:
- Calories: 120
- Fat: 0g
- Carbohydrates: 30g
- Protein: 2g
- Sugar: 30g
Substitutions for ingredients:
- Marshmallow fluff can be substituted with 1/2 cup of mini marshmallows melted in a double boiler.
Variations:
- Add food coloring to the icing to match the theme of your dessert.
- Use different flavored extracts, such as almond or peppermint, for a different flavor profile.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a clean, dry mixing bowl to beat the egg whites.
- Be patient while beating the icing, it will take a few minutes to reach the desired consistency.
Storage instructions:
- Store any leftover icing in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the icing come to room temperature before using it again.
Presentation ideas:
- Use a piping bag and tip to create decorative designs on your dessert.
Garnishes:
- Top the icing with sprinkles, chopped nuts, or shaved chocolate.
Pairings:
- This icing pairs well with chocolate cake or cupcakes.
Suggested side dishes:
- Serve with a glass of milk or coffee.
Troubleshooting advice:
- If the icing is too runny, continue to beat it on high speed until it thickens.
- If the icing is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Food safety advice:
- Make sure to use a clean candy thermometer to avoid any contamination.
Food history:
- Marshmallow fluff was invented in 1917 by Archibald Query in Massachusetts.
Flavor profiles:
- Sweet and fluffy with a hint of vanilla.
Serving suggestions:
- Use this icing to frost cakes, cupcakes, or even as a filling for macarons.
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