*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This marshmellow frosting recipe was in a 1946 Better Homes cookbook. The cake has to be frosted quickly. Holiday variations can be red marachino cherry juice for the water and decorate with cherries. Also cherry pie filling or Coke can be used as liquid for the cake.
Originally I was just looking for a substitue for Seven Minute Frosting and since I only have a stand mixer this recipe seemed to fit the bill. I didn't read any of the reviews or perhaps I wouldn't have tried it. And initially after the first taste from the bowl I thought I'd made a mistake in making it. But now I'm not so sure... First of all it's marshmallow frosting to the T! It's sticky gooey and even my 4-year-old daughter thought it tasted just like marshmallow. I wasn't too happy with that since I was going for a light airy frosting (like seven minute!) Anyway I had made it it came out correctly so I slathered it on the dark chocolate cake we had made. The recipe makes a TON but you'll need it because if you try to spread this too thin you'll be picking up cake like mad. Turns out this recipe on dark chocolate cake---tastes like heaven! I'm not sure what it reminds me of something like Sno Balls but fresher and no coconut (although coconut on it would be awesome!) You can tell I'm a child of the 70s! Next time though I'll make cupcakes (dark chocolate of course). The cake really is quite hard to cut cleanly. I also don't know yet how this will store--or even where to store it. For now it'll stay on my counter. The only reason I gave it 4 stars instead of 5 is because I'm not sure how this will hold up over the next 24 hours. As it's cooling it's getting quite stiff and it may just be because when cooking the syrup I went just a
HELP FOR THOSE WITHOUT THERM OK. This recipe was quite good. The reasons I didn't give it a 5 star was just because it wasn't really what I expected it to be. It was more of a marshmallow. Now if I had used my brain and thought of the process and thought yeah that's how you make fluff then I would have known. Unfortunately I don't always use my brain the way I should when I am freaking out about finding a tasty vanilla frosting since I ran out of powdered sugar. I was a little worried about making the recipe since I had have recently broken my candy thermometer and I haven't replaced it yet. So here is a bit of help for those without a thermometer. It will boil after a few minutes on high. Keep it at a really rolling boil I like mine a few notches down from the highest heat just for safety reasons. Its going to boil for a long long time. Then it will look white with bubbles this does not mean it is done. Just because it is syrupy doesn't mean it is done. Its got to get really nice and thick and will look a bit yellow. It took me over 15 minutes to get it to this point but it can take you longer or shorter. Good luck I hope this helped some people. It is mildly hard to explain some of it just comes with making this sort of thing a lot.
I don't know why this is pictured with chocolate cake, but we always make it for Angel Food cake. It has been a family favorite for well over 50 years! (or more)It's so fun and pretty, and it's fun to add flavors, colors, or sugar sprinkles. I know some reviews said they aren't crazy about this, and I can't blame them if they are putting it on a regular cake. But for an Angel Food cake, it's the BEST!
this is what i always use for my cupcakes. it doesn't stand up in peaks as much. but i love how it turns marshmallowy when you mix it for a really really long time. i added 2 pinches of salt to balance the sweetness. my friends and family loved how it tasted not too sweet and with a little hint of saltiness.
It's an excellent marshmallow frosting with a very light vanilla taste. I may add more vanilla next time. Frost while it's still quite warm to ensure it stays glossy. This recipe makes enough to frost 2 9" layered cakes.
Followed directions didn't work for me not sure what I did wrong. I whipped it for a long time but it never regained the stiff peaks was way liquidy. Had to throw it away. Googled White Mountain Frosting and found a different recipe with different proportions of sugar/water etc. and made it instead. It worked perfectly.
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