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Marshmallow Icing

Marshmallow Icing

Carol

Carol

This may be used to fill a jelly roll as well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
  2. Stir in marshmallows and vanilla. Beat until they melt.
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Reviews

Charity B.
77

Charity B.

8/19/2006

This is way too sweet to use as a frosting for just an everyday cake. I will find my grandmother's marshmallow frosting recipe to post here. It isn't as sweet.

anaisandhenry
66

anaisandhenry

3/27/2008

I have been using this recipe for cakes for many years, I got the recipe from my grandmother. It is a very tasty icing, simple to make, and holds well...as long as the humidity isn't high. It should never be stored in the fridge, either. This icing will turn grainy (sugary) in either extreme.

ANNA_JANE
45

ANNA_JANE

8/29/2002

Tastes sooo good! My only worry was that it wasn't a great filler between layers of cake - the top tended to slide off the bottom layer.

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