Marshmallow Frosting
As you can imagine, a vanilla scratch cake with a marshmallow type frosting is a BIG kid favorite and has been made for countless kid parties where even crumbs are hard to come by afterward. More than a few adults I know love it as much as the kids. When it comes to standard recipes at our house, this one is unquestionably in the top 10.
As you can imagine, a vanilla scratch cake with a marshmallow type frosting is a BIG kid favorite and has been made for countless kid parties where even crumbs are hard to come by afterward. More than a few adults I know love it as much as the kids. When it comes to standard recipes at our house, this one is unquestionably in the top 10.
- Carbohydrate 3.824585 g
- Cholesterol 0 mg
- Fat 0.110009 g
- Fiber 3.75000005587935E-05 g
- Protein 6.475104 g
- Saturated Fat 8.4E-05 g
- Serving Size 1 1 Serving (67g)
- Sodium 101.39875625 mg
- Sugar 3.82454749999944 g
- Trans Fat 0.1098074 g
- Calories 43 calories
Step-by-step
- In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
- Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.
- Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
The Role of Sugar Synergy
The ingredient list provides quantities, but it omits the chemical transformation that occurs when boiling sucrose and glucose. Cooking the syrup to 240 degrees Fahrenheit drives off excess water content, concentrating the sugars so they can build a rigid structural matrix. Pouring this hot liquid into whipping proteins requires precision; missing the target temperature results in either a watery glaze or crystallized granules.
Whipping and Thermal Control
Cream of tartar acts as an acid stabilizer, strengthening the protein bonds in the egg whites as air is incorporated. Pour the syrup in a steady, thin stream down the interior wall of the mixing bowl rather than directly onto the beaters to prevent pooling or cooking the eggs prematurely. Fresh egg whites contain tightly wound proteins that trap air more efficiently than pasteurized carton whites, yielding a lighter volume and glossier finish. Apply this spread immediately while it remains pliable at roughly 95 degrees Fahrenheit, because letting it sit causes the exterior to crust over and resist smooth spatula work.
