Description
This vintage-style frosting is made with egg whites, sugar, and a touch of vanilla, whipped to perfection for a glossy, marshmallow-like texture.
Ingredients
Units
Scale
- 2 large egg whites (room temperature)
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Set Up a Double Boiler:
- Bring a small pot of water to a simmer. In a heatproof bowl (or the bowl of a stand mixer), combine the egg whites, sugar, water, cream of tartar, and salt.
- Whisk Over Heat:
- Place the bowl over the simmering water, ensuring the bottom doesn’t touch the water. Using a handheld mixer or a whisk, beat the mixture on medium speed for 4-5 minutes, or until the sugar dissolves and the mixture becomes warm to the touch (about 160°F/70°C).
- Whip Until Fluffy:
- Remove the bowl from the heat. Using a stand mixer or handheld mixer, beat the mixture on high speed for 5-7 minutes, or until stiff peaks form and the frosting becomes glossy and holds its shape.
- Add Vanilla:
- Beat in the vanilla extract until just combined.
- Frost Immediately:
- Use the frosting right away to frost cakes or cupcakes, as it will firm up as it cools.
Notes
- For a fun variation, add a few drops of food coloring or 1/4 tsp almond or peppermint extract.
- This frosting is best used the day it’s made. If stored, cover tightly and use within 24 hours.
- Works wonderfully as a topping for angel food cake, chocolate cake, or layered desserts.