Marshmallow Frosting for a Smooth Finish

Marshmallow Frosting for a Smooth Finish keeps the shopping list focused on egg whites, granulated sugar, and kosher salt. It serves 20 people.

Count on 5 minutes of prep, 10 minutes of cooking, about 25 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Marshmallow Frosting

• 4 large egg whites
• 1 cup granulated sugar
• pinch kosher salt
• 1 teaspoon vanilla
• pinch ground cinnamon

How the cooking goes

Make the Marshmallow Frosting

1. Bring 1 inch of water to a simmer in a pot. In the bowl of your electric mixer add egg whites, sugar and salt, whisk to combine. Place bowl over the simmering water making sure that the bowl fits tightly but the bottom of the bowl doesn’t touch the water.
2. Warm the sugar mixture, whisking frequently, until a candy thermometer reads 120° F or they are hot to the touch. Remove bowl from heat and place in the base of your electric mixer fitted with the whisk attachment.
3. Whip the mixture until cool and glossy. Add the vanilla and cinnamon (if desired), and beat to incorporate.
4. Spoon into a large piping bag fitted with your favorite tip or just mound it on like the cheesecake pictured!

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Frosting, open Maple Frosting for a Smooth Finish and Ermine Frosting Whipped for Cakes.