Marshmallow Icing – a delicious recipe with egg whites, sugar, cold water, light corn syrup, cream of tartar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring 1 inch of water to a boil in a wide saucepan.
2
In a large stainless steel bowl, whisk the egg whites with the sugar, water and corn syrup until blended.
3
Set the bowl over the saucepan and whisk the whites until the sugar is completely melted, 4 to 5 minutes.
4
Rub some of the mixture between your fingers to be sure it's not gritty.
5
Remove the bowl from the saucepan and add the cream of tartar to the whites.
6
Using a standing electric mixer, beat the egg whites at medium speed for 1 minute to break them up.
7
Gradually increase the speed to high and beat until the icing is fluffy, firm and no longer warm to the touch, about 10 minutes.
8
Beat in the vanilla.
9
Use right away.
586
kcal
Calories
13
g
Fat
102
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 large egg whites, 1 2/3 cups sugar, 2 tablespoons cold water, 1 1/2 cups light corn syrup, and more.
Yes, Marshmallow Icing falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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