Ingredients15 m servings 123 cals
- In the bowl of a stand mixer, blend egg whites and salt together in a bowl on medium speed until soft peaks form.
- Meanwhile, bring corn syrup to a boil in a saucepan; add marshmallows and stir until melted.
- Raise mixer speed to high. Very carefully, pour the hot syrup in a steady stream between the side of the mixing bowl and the moving beater. Beat until mixture is cool enough to touch; mix in vanilla extract. Makes enough to frost a 9x13-inch cake or an 8-inch layer cake.
- Editor's Note:
- This recipe contains raw egg. It uses the technique of an Italian meringue, however; the hot sugar syrup should raise the temperature of the mixture enough to pasteurize the egg whites. If you are concerned, you may use pasteurized egg whites instead.
Per Serving: 123 calories; 0 g fat; 31.5 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 51 mg sodium. Full nutrition
ReviewsRead all reviews 4
I had looked and looked for a recipe that tasted like my mother’s 7-minute frosting. This was it!! I made our family’s Peppermint Cake and was so proud of it. My Grandmother and mother would b...
This frosting was like a marshmallow satin cloud and tasted very good! I put the egg whites together with the corn syrup and salt in a saucepan and mixed with a mixer until the soft peaks forme...
I absolutely loved this recipe and will be making it again! So simple and easy to make. I followed the recipe to the point. It makes so much, that my son in law said, "Don't throw away any of ...