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 think 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.
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