You'll melt marshmallows in a double boiler on your way to making this great icing recipe and be glad you did it, too.

Carol

Recipe Summary

Servings:
12
Yield:
2 layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.

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  • Stir in marshmallows and vanilla. Beat until they melt.

Nutrition Facts

116 calories; protein 0.7g 1% DV; carbohydrates 29.1g 9% DV; fatg; cholesterolmg; sodium 13.3mg 1% DV. Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/27/2008
I have been using this recipe for cakes for many years I got the recipe from my grandmother. It is a very tasty icing simple to make and holds well...as long as the humidity isn't high. It should never be stored in the fridge either. This icing will turn grainy (sugary) in either extreme. Read More
(96)

Most helpful critical review

Rating: 3 stars
08/20/2006
This is way too sweet to use as a frosting for just an everyday cake. I will find my grandmother's marshmallow frosting recipe to post here. It isn't as sweet. Read More
(86)
85 Ratings
  • 5 star values: 54
  • 4 star values: 14
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
03/27/2008
I have been using this recipe for cakes for many years I got the recipe from my grandmother. It is a very tasty icing simple to make and holds well...as long as the humidity isn't high. It should never be stored in the fridge either. This icing will turn grainy (sugary) in either extreme. Read More
(96)
Rating: 3 stars
08/19/2006
This is way too sweet to use as a frosting for just an everyday cake. I will find my grandmother's marshmallow frosting recipe to post here. It isn't as sweet. Read More
(86)
Rating: 4 stars
08/29/2002
Tastes sooo good! My only worry was that it wasn't a great filler between layers of cake - the top tended to slide off the bottom layer. Read More
(52)
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Rating: 4 stars
12/27/2010
I gave this a 4 because I made a couple of changes. Tip1: Seeing as there are some users who found this recipe too sweet make sure you taste your marshmallows before you use them so you can adjust the sweetness of your icing. In my case I used really sweet ones so i lessened the sugar to 2/3 cup and omitted the corn syrup. Tip2: follow the procedure as written and make sure you cook the egg whites sugar and water over the double boiler till it peaks. Beat it continuously as instructed. If you add in the marshmallows too soon it'll be as flat as hot marshmallow fluff from a jar... Tip3:you can add another cup of marshmallows if you wish... I used 30pcs of the big ones. I know it doesn't measure the same but i'm pretty sure it's more than a cup. In my experience more marshmallows = better viscosity especially if you want to pipe it on. So overall this recipe was exactly what i was looking for but the sugar level needed a little adjusting to my taste... mmm fluffy marshmallow goodness... cheers! Read More
(36)
Rating: 5 stars
12/10/2008
This was great! I made it exactly as written and it turned out perfectly. We had it with a plain ole white cake and it couldn't have been better. Read More
(22)
Rating: 5 stars
11/03/2007
I've never made anything like this before cooking eggs like that totally intimidates me. But it came out fabulous even though I totally messed it up! I halved the recipe but then I got confused and used 2 egg whites anyway. I also didn't have any marshmallows so I used Fluff instead (I compensated by using a bit less sugar because the fluff is sweet). Then I misread about cooking and whipping it over rapidly boiling water I just had it over simmering water. But even so it came out very nice and fluffy I was so surprised! And it wasn't too sweet either. I absolutely loved it and it is perfect as a low-fat filling for a low-fat whoopie pie recipe that I've been working on. Thank you! Read More
(21)
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Rating: 5 stars
11/12/2006
This icing is great! It is easy to work with tastes wonderful and looks fantastic! It doesn't take much time to "set" so you have to act fast when adding sprinkles that you need to stick. Read More
(20)
Rating: 5 stars
05/03/2010
Fantastic! definitely not too sweet (as one reviewer complained). Butter cream icing is far sweeter. This is just gooier and fluffier - I loved it! It can be flavoured too - eg. I used 1tsp of orange liquor (instead of vanilla) and also added about 1 Tbs of orange zest while it was boiling and used it to ice a round double layer 9" chocolate cake - Yum! Next time I will make 1.5x the recipe though as it would have been nice to have a thicker layer of icing. One tip: if you are icing a double layer cake allow the middle icing layer to set for 5-10 minutes in the fridge before putting on the top layer. Put a lid on the icing in the pot and leave it over the hot water (without the heat on) so it doesn't set while you're waiting. Read More
(16)
Rating: 5 stars
01/23/2003
Excellent!!! Takes time to cook but YUM! afterwards! Tastes excellent with pepermint flavoring and ice chocolate cake! Looks beautiful with a touch of food coloring. Add after the marshmallows have melted. Read More
(16)