i’m here for the frosting

This frosting reminds me of the insides of a swiss roll (“Yodel” / “Ho Ho”) my favorite junk-food sweet. Fluffy, light, marshmallowy goodness. It only takes SEVEN minutes to make this magical frosting, and is tastes best when you make it and use it same day.

Every year for my birthday my Macelleria boss, Violetta, would surprise me a with a giant swiss roll, yule log, twinkie or some other delicious creation from Empire Bakery In New York City. The cake was always delicious, but the insides – woah.

I made dark chocolate fudge brownies the other evening- just to make this frosting. Don’t be intimidated that there are “uncooked” egg whites in this frosting. Heating the whites and sugars over the simmering water eliminates any bacteria and “cooks” the eggs. Don’t get your mixture too warm – but if the bowl feels too hot to touch, put it in the fridge for a few minutes before whipping. It’s a forgiving frosting.

Add peppermint oil (in place of the vanilla) and sprinkle crushed peppermints. Boom. Christmas

Marshmallow Frosting

Serving Size:
Never enough
7-10 minutes


  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 4 tablespoons light corn syrup
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon vanilla extract


  1. Start with a saucepan of simmering water over medium-high heat
  2. If you are using an electric stand mixer, nestle a clean mixing bowl over the water. If you are using the OG beaters use a large glass bowl and place on a kitchen towel before whipping.
  3. Add the egg whites, sugar, corn syrup, cream of tartar, and salt. Do not let the bottom of the mixing bowl to touch the simmering water.
  4. Whisk until the mixture is white, bubbly, sugar is dissolved and warm to the touch. Rub between your fingers, if it feels gritty, keep whisking.
  5. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Mix on medium-high speed until stiff and glossy and cool to the touch, about 3-5 minutes. Add in the vanilla and mix for another 30 seconds.
  6. Blorp mounds of this glorious creation over the top of the COOLED cake or brownies. Add unicorn sprinkles generously. You may never make another “frosting” again.

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