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MARSHMALLOW FROSTING WITH VARIATIONS 
2 egg whites
1 1/2 cups sugar
6 tbsp. water
6 large marshmallows, quartered
1 tsp. pure vanilla (or other flavorings - see below)
1/4 tsp. cream or tartar or Bakewell Cream

In the top of a double boiler, over boiling water, combine 2 egg whites, unbeaten, sugar, water, and quartered marshmallows. Cook over rapidly boiling water, beating for about 10 minutes or until mixture stands in peaks. (Use a portable electric mixer).

Remove the top of the double boiler from heat and stir in vanilla extract and cream of tartar. Beat for another 5 minutes, or until thick and of good spreading consistency.

Variations:

The marshmallow frosting may be tinted in pastel colors by adding a 1 or 2 drops of food coloring. The flavoring may be varied by using, lemon, coconut, mint, anise, or other extracts or liqueurs in small amounts.

For peppermint frosting, add 1 tsp. mint extract and a few drops of red coloring, leaving the color a very pale whitish pink. Frost the cake, then using a wooden toothpick, drag droplets of red coloring across the frosting to make stripes of color. Sprinkle the top of the cake with finely cracked peppermint candies.

For coconut frosting, add 1 tbsp. coconut rum or 1 tsp. coconut extract. Sprinkle the top of the cake with sweetened or toasted coconut flakes.

For pistachio frosting, add 1 or 2 tablespoons pistachio pudding flavor. Tint frosting a pale green. Sprinkle top of cake with crushed pistachio nuts. Arrange thin slices of kiwi around center for extra decoration.

For strawberry frosting, add 1 or 2 tablespoons of strawberry Jell-O or 1 tsp. strawberry extract. Tint frosting a pastel pink. Top cake with fresh strawberry halves.

For orange frosting, tint frosting an orange color using a drop of red and 2 drops yellow (more or less as needed). Flavor using several drops of pure orange oil. Arrange supremed orange wedges decoratively around center top of cake. Alternatively, using a vegetable peeler, grate orange chocolate curls over top of cake.

For lemon frosting, tint frosting a pale yellow. Add a few drops of pure lemon oil to frosting to flavor it. Sprinkle top of cake with chopped Macadamia nuts, white jimmies or sweetened coconut flakes.

Submitted by: CM
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 Rating: 5 / 5 - Reviews: 1
Jun 16, 2:26 AM
Susan Carmona (California) says:

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