Double-Boiler Marshmallow Frosting

Fresh egg whites make this frosting the real deal (versus using pasteurized meringue powder).

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  • Makes: 12 servings

Double-Boiler Marshmallow Frosting

Directions

  1. In the top of a double boiler combine sugar, cold water, egg white, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds.
  2. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 10 minutes or until frosting forms stiff peaks (tips stand straight) and mixture reaches 145 degrees F for 3 minutes or 160 degrees F for 15 seconds when tested with an instant read thermometer. Scrape pan occasionally. Remove from the heat; add vanilla. Beat 2 to 3 minutes more or until frosting reaches spreading consistency. Makes xx cups.

From the Test Kitchen

Double-Boiler Marshmallow Coffee Frosting:

In the top of a 2-quart double boiler combine 3/4 cup sugar, 2 tablespoons plus 2 teaspoons cold water (8 teaspoons), 1 egg white, and 1/8 teaspoon cream of tartar. Beat with an electric mixer on low speed for 30 seconds. Place over boiling water (upper pan should not touch water). Cook, beating constantly with the mixer on high speed, about 10 minutes or until frosting forms stiff peaks (tips stand straight) and an instant-read thermometer inserted in the mixture* registers 145 degrees F for 3 minutes or 160 degrees F for 15 seconds. Scrape pan occasionally. Remove pan from heat. Add 1 1/2 teaspoons coffee liqueur or strong brewed coffee and 1/2 teaspoon vanilla. Beat about 1 minute more or until frosting is fluffy and holds soft peaks (tips curl). Makes xx cups.

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