Fluffy Marshmallow Frosting

1. 1

   In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites. Let it stand while you do the next step.

2. 2

   In a saucepan over medium-high heat, whisk together the sugar, water, and cream of tartar. Bring to a boil and, using a candy thermometer, bring the mixture up to 245 F.

3. 3

   Turn your mixer on high and beat the egg whites until frothy and forming soft peaks. Gradually pour in the hot sugar mixture. Beat the mixture for 7 minutes (setting a timer helps here). In the last minute, add your vanilla and any food coloring you may want.

4. 4

   Use to decorate a bundt or similar sized cake, fill whoopie pies, put a dollop on top of your hot cocoa, etc.

5. 5

   Notes: This is the basic recipe. For the pictured cake I used 1/2 teaspoon of vanilla and 1/4 teaspoon almond extract. I also used Wilton gel food coloring, color Rose. A few days previous, I made Peppermint Hot Cocoa Cupcakes for my son's classroom with this same frosting. For that one I flavored with 1/4 teaspoon peppermint extract and 1/2 teaspoon vanilla. This recipe lends well to many different flavor combinations.

* Per serving · 4 servings · Values may vary.