Marshmallow Frosting

By srumbel

Marshmallow frosting made with Campfire® Fruit Swirlers is the perfect topping for cupcakes. I gotta warn you though, this frosting is bit more involved than a typical America-style buttercream because there is a cooking component, but I promise it’s super easy. And the light, fluffy texture is seriously amazing, so it’s definitely worth the 10 minute cook time. Trust me, you’ll be eating it with a spoon, spatula, and your fingers. Just don’t touch anything after!
from mybakingaddiction.com

Ingredients

• 2 large egg whites
• 1 cup granulated sugar
• 2 teaspoons light corn syrup
• 1/3 cup cold water
• 1 teaspoon pure vanilla extract
• 30 Campfire® Fruit Swirlers Marshmallows (about 2 cups), cut in fourths for easier melting (I used kitchen shears)

Preparation

Step 1

1. Place egg whites, sugar, corn syrup and water in the top of a double boiler. Beat with a handheld electric mixer for about 1 minute.

2. Place pan over boiling water. Make sure the boiling water does not touch the bottom of the top pan. Beat constantly with an electric mixer on high speed for 7-8 minutes, or until it is stiff and glossy. Beat in vanilla and marshmallows. Continue beating until marshmallows are melted and frosting is smooth; about 2 minutes. Use immediately.
Notes:

- You can substitute 2 cups plain miniature marshmallows for the Campfire® Fruit Swirlers.
- This marshmallow frosting will hold up to basic piping. I just snipped the bottom of a piping bag off and piped without an attached tip. You could also use a zip-top bag for this purpose.
- This marshmallow frosting is best served the day it is made and tastes best when it is at room temperature.
- One batch makes enough to generously frost 18 cupcakes.