My mom has been making this frosting recipe as far back as I can remember. With the help of some photo's, I can track this recipe 40 plus years. This has met with my mom's approval for that long, and never failed her once.
I call it "Sticky Frosting", always have, and always will. But, Mom call's it Marshmallow Frosting, which is probably a better name, and how other's know this type of frosting.
It's like a marshmallow fluff, only smoother, fluffier, and not quite so sweet! Best of all? It's easy! No need for thermometer's, double boilers, or 7 minute timers!
Mom's Marshmallow Frosting
2 egg whites
1/8 tsp salt
1/4 cup sugar
3/4 cup light corn syrup
1 tsp vanilla
In large mixing bowl, beat egg whites and salt at high speed until foamy. Gradually add sugar, beating until stiff peaks form.
In small saucepan, heat corn syrup over medium heat until boiling.
Slowly pour boiling syrup in thin stream over beaten egg whites, beating constantly. Beat until thick enough to spread. Add vanilla.
Use immediately to frost cakes or cupcakes.
**For best quality store frosted items in air tight container, and use within 2 -3 days.
Enjoy!
Sharing this at:
Weekend Potluck
Foodie Friends Friday
Throwback Thursday
Clever Chicks Blog Hop
Meal Plan Monday
This looks like perfection :) Gonna save this for later!
ReplyDeleteThis looks like perfection :) Gonna save this for later!
ReplyDeleteYum! I like the name sticky frosting, when I make it that is totally what I'm calling it. If mom has been making it for 40+ years, you know it has to be good!
ReplyDeleteI just make this for my bunny cake I made for Easter. :-) Great frosting.
ReplyDeleteI pinned your recipe.
Carla
YUM! This looks like some kind of angel white frosting - I love how white it is, I have to try it and SOON! My girls have birthdays around the corner so maybe then!
ReplyDeleteI've made this frosting before too as my mom made it for years. I believe we called in 7-minute frosting but it sure is yummy.
ReplyDeleteAbsolutely stunning! I just love how smooth and shiny it looks. Have never seen corn syrup over here, so I wonder if I can use maple syrup instead..
ReplyDeletelook for Karo syrup get the white one.
DeleteAngie ~ Since corn syrup isn't available to you, I did some research and your maple syrup would be a great idea for a substitute, also honey would be something to try. I would be interested in the results if you give it a try!
DeleteThere's no corn syrup in my country as well. Any ideas with what other ingredients I can substitute it with?
DeleteMake a simple syrup of sugar and water. It appears to be very similar to swiss meringue.
DeleteWish I had looked at this thread before making this recipe. Consistency is great but the taste of corn syrup was overwhelming and it didn’t go over well. Will definitely try again with maple syrup.
DeleteGolden syrup is probably the closest thing in the UK to Corn syrup
DeleteGolden syrup would make a wonderful tasting frosting!
DeleteMaking your own corn syrup is dead easy and it keeps for ages. Alternatively, use Golden Syrup!
DeleteThis frosting looks amazing! Can't wait to try it. Thanks for sharing with us at Weekend Potluck.
ReplyDeleteThank you for sharing. I love tried and true recipes that come with a lot of history.
ReplyDeleteAmalia
xo
Lovely frosting - my Mom made something like this, too - only of course I wanted chocolate - now I appreciate it. Thanks for sharing on Throwback Thursday!
ReplyDeleteMollie
YUM. i'll bet it torches like a dream too, if i wanted to let out my inner pyromaniac. :)
ReplyDeleteOh this looks great, Kris! I can just see this sandwiched in some whoopee pies! : )
ReplyDeleteThat was my first thought too! Did you happen to try it? Does it takes like the whopper pie filling?
DeleteThis 'Sticky Frosting' caught our eye and is being featured at this week's Weekend Potluck party. Congrats! http://www.thebetterbaker.blogspot.com/2016/04/killer-7-up-biscuits-weekend-potluck-217.html
ReplyDeleteHow many cupcakes do you think a single batch would frost? And do you think adding liquor at the end will affect it setting up? I add liquor to regular marshmallows when I make them but they use gelatin. Also, will this torch up like a regular marshmallow?
ReplyDeleteI've only used it on cupcakes once, and it frosted 2 dozen nicely. So depending on how generous you are. I've never added liquor to this, so really can't say. My thought is it would be ok if it was a small amount.
DeleteAlso, I've never tried torching it, but don't see any reason not to try.
My grandmother and mother used to make this frosting for my birthday cakes when I was a child. Always with chocolate cake. It was soooo good. Mine never tasted like theirs. I'm going to give it another try.
ReplyDeleteMy mother made this for me and spread it on a 3 tier white, very light fluffy cake and sprinkled it with coconut. It was my favorite and still is. I'm excited about making it with your recipe since I never have made it for myself.
DeleteMy mother used to make a similar frosting. If I recall, it got crunchy on top if not used the same day. How long will this recipe stay soft?
ReplyDeleteThese has only lasted in our house for up to four days. I've always kept it covered, and it's never gotten "crunchy". By day three it isn't as soft, but never crunchy.
DeleteThat was probably a 7-minute frosting. It gets crusty. Marshmallow type just loses volume and melts down in a few days.
DeleteDo you keep the cake at room temperature after it's frosted? Can the frosted items be refrigerated?
ReplyDeleteI do keep it at room temperature.
DeleteI have never refrigerated the frosting, and do not think the texture would be as good if you did so.
This frosting looks divine! We'd love for you to share it with us at Funtastic Friday. It's the perfect party dish.
ReplyDeletehi.. Can I put color to this frosting?
ReplyDeleteI have never colored it, but if you were just adding a few drops of coloring, it should be ok.
DeleteThis looks and sounds like a wonderful frosting Kris! I have to try it next time I bake a cake :)
ReplyDeleteWhat kind of sugar?
DeleteWhite, granulated sugar.
DeleteLOOKS GOOD
ReplyDeletethanks!
DeleteAny issues with uncooked egg whites
ReplyDeleteIf you have concerns about this, you could try using pasteurized eggs.
DeleteThe egg whites cook when adding boiling syrup. Used this for many years with no problems.
DeleteWe called this "Seafoam Icing" in our family. Mother made this frequently as a cake topping, as did I for my kids ... with a touch of various food colorings.
ReplyDeleteLove the name!
DeleteI made it and didn’t workfor me..... it looked ok for the a while then started to drip and cake looked awful. Any tips for next time?
ReplyDeleteMy first thought on it dripping would be if it was in to warm or humid of a location. Keeping it in a cooler location without humidity would be best.
DeleteThis recipe looks yummy! Seven minute frosting has a slight crustiness to it once it has sat in the air. Does this recipe do the same or remain soft? My other concern is that it be light and creamy...not firm like a marshmallow once set on the cake.
ReplyDeleteAfter frosting, I have kept my cakes covered in an average temperature home, and it has remained soft for the first two days. After that it isn't as soft, but hasn't got to be crunchy before we have finished the cake.
DeleteThanks. I'm anxious to try it!
ReplyDeleteHope you love it as much as we do!
DeleteHi! Will this recipe frost a two-layer 9” cake?
ReplyDeleteI have never done that. If you were real sparing with the middle layer of frosting, my guess is that you would be ok. Again, this is just my best guess.
Deletethis is sooooo perfect!!! Thank you so much for the recipe
ReplyDeleteexcellent frosting....make this for sure....every time I make it...it turns out perfect....thanks
ReplyDeleteThis is just another take on 7 minute frosting. 7 min is better and easier to make
ReplyDeleteHOLY YUMMMMMM and soooooo easy. :-D This was my dad's favorite icing. He called it White Mountain Icing. The recipe my mom has is a pain though. It uses a candy thermometer. ;-) Thank you sooooo much for a simple one!
ReplyDeleteThe boiling corn syrup probably takes care of the uncooked egg whites. Can I double this recipe?
ReplyDeleteI have never doubled it, so can't say for sure on that.
DeleteDoes it pipe well? Or is it too sticky?
ReplyDeleteDoes it torch well? Was thinking about making a s’mores pie with it.
ReplyDeleteBelieve it or not you used to be able to buy something like this in a Box, Many Years ago... But then I could not find anything like & not in any recipe book I looked in either. But Now Here IT IS!!! I am so GLAD I found you on Pinterest!!! Thank You!!!
ReplyDeleteYes, it was called FLUFFY WHITE! Can't wait to try this one.
DeleteI used the boxed product many times. It was very good. Wish I could find it. I think I have one box left. Does anyone know where to get this.
DeleteHi
ReplyDeleteIn Denmark do we use this frosting on icecream in a cone. Here it is called “Guf”. But instead of sirup there is sugar in it. It is the best!!
This sounds better than the double boiler/timer method I use. I can't wait to give it a try!
ReplyDeleteI gotta say, sounded too good to be true. With the carina virus keeping me at home I have a bad sweet tooth.and the pictures had my mouth watering.I broke open a cake mix. made a white cake and did the jello thing like mom did when I was a kid.started this frosting recipient was way too easy I didn't have regular. sugar and used a 1/2 cup powder sugar instead.it quadrupled and tasted amazing I'll make this EVERY TIME! thank you! I ate 1/2 while frosting it!
ReplyDeleteI believe that this is the recipe that my mom and mamaw made for birthdays every year. I cannot wait to try it this weekend! I am so excited that you posted this. Thank you so much!
ReplyDeleteThis was the frosting my Mom put on my Birthday cake. My Bday cake request was a white layered cake with lemon curd in the middle with this frosting all over it. Oh thanks for the memories and the recipe. Going to try to do this for myself, now that Mom is gone.
ReplyDeleteI would also like to know if this frosting can be piped or is it too sticky for that?
ReplyDeleteyes you can pipe it it is very smooth and great for piping
DeleteI would also like to know if you can pipe this frosting or is it too sticky to pipe?
ReplyDeleteCan I use this recipe for a cake that I'm using one of those edible photo cake toppers on, or is it too fluffy to be smoothed out to a flat surface?
ReplyDeleteThis was always my favorite. My mother made it and frosted angel food cake with it nearly every year for my birthday. My sister made it for me this year for my 62nd birthday. Oh the memories it brought back.
ReplyDeleteI used maple syrup instead, and it taste amazing! Turned out fluffy, and goes very well with pecan cake. If you don't have corn syrup, I highly recommend maple syrup. Thanks so much (:
ReplyDeleteThis is amazing. My mom made it for me for the first time, on my fifth birthday and it was a keeper from that time on. My goodness, that was 72 years ago. This is good stuff
ReplyDelete"Save me from myself.. I am going to eat the entire cake!" I put this frosting on a moist devil's food cake. Unbelievable! Thanks!
ReplyDeleteHow can I make this chocolate flavored?
ReplyDeleteTried to make this but broke my hand mixer putting it on high. No peaks. Just soup. ;) Thoughts please?
ReplyDeleteMine wouldn't get fluffy. Any thoughts what happened?
ReplyDeleteHave read that the fresher the eggs the harder it is to get the whites to fluff up. So maybe fresh eggs?
Delete