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Home » Uncategorized » Fluffy White Icing-Marshmallow Frosting

Fluffy White Icing-Marshmallow Frosting

April 25, 2012 by Savoring Italy

fluffy-white-icing-marshmallow-frosting-2

I can take or leave frosting. It’s not that I mind it. I just don’t crave it and really don’t dream about it. Homemade marshmallow frosting? Now we are approaching some very dangerous and dreamy frosting territory. 

You may have noticed on my blog posts the last couple of years that I’m not a big frosting person. You really won’t find too much frosting here. I do like a buttercream frosting; I really prefer a marshmallow frosting/Italian meringue. This frosting has been around since I was kid. You may know it as boiled icing or as a seven minute frosting (or an Italian meringue-meringa all’Italiana). The Italian meringue version is slightly different and you could see an example here. It’s a good old-fashioned recipe glorious in all its white simplicity. It’s a frosting that is as light as air and reminds me of being a kid again. 
This was the recipe my mom used for the countless cakes she used to bake for our birthdays. It’s perfect on a chocolate cake or yellow cake. My mom did bake plenty of Italian/Sicilian desserts for us, but when she made this frosting it was called Marshmallow Frosting;). It’s pretty much perfect on any cake, as long as I get a big slice. 
My mom was so cool! She let us stand on the tables and chairs at birthday parties. That’s me on the right and my excited brother on the table. My mom’s cake with her marshmallow frosting.
birthday 001
I recently used it with Hershey’s Perfectly Chocolate Cake. Can’t wait to bake another one! 

fluffy-white-icing-marshmallow-frosting-4

Fluffy White Icing-Marshmallow Frosting
mom’s recipe
yield: frosting for 2 nice-inch round cakes

1 cup of granulated  white sugar (not powdered sugar)
4 egg whites, room temperature
1/3 cup of water
1/2 teaspoon cream of tartar
1 teaspoon vanilla

Directions:
In a medium saucepan, bring the 1/3 cup of water, sugar, cream of tartar to a boil. Do not stir the sugar mixture as it will cause it to crystallize. Boil until you have thick clear bubbles ( should only take about 5 minutes and reads a temperature of 245 F). Be careful not to boil even 1 second longer. *(If a mistake happens and you do boil the sugar too long and end up with an amber colored sugar mixture, don’t throw it away. Add some heavy cream and you have an amazing caramel sauce.  soon as it comes to a rapid bubble, because it will turn amber, and than you would have to quickly make a different recipe, and add heavy cream, which would be “caramel sauce”). 
In a metal bowl, add all the egg whites, and beat the egg whites until starts to get a little thick and forms soft peaks. Set your timer for 7 minutes. Now slowly (take care and do not let this boiling hot sugar syrup burn you) add the sugar syrup only a little at a time and beat on high speed for 7 minutes.  
DSCN0840
On the last minute, beat in the vanilla extract. The frosting will be fluffy and light. My mom recommends adding a drop of food coloring if you want to be daring. 
fluffy-white-icing-marshmallow-frosting-1

Enjoy this fun, old-fashioned frosting on whatever sort of cake you love. It is guaranteed to be requested over and over again.;)

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Hershey’s Perfectly Chocolate Cake with Fluffy White Icing
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Comments

  1. Julia says

    April 25, 2012 at 7:46 pm

    I've been DYING to try this kind of frosting… and for some reason I keep putting it off. Ok, you convinced me! Now I need an excuse to make a cake!

    Reply
    • Mary Vanmeter says

      December 28, 2012 at 12:24 am

      OH MY GOD,I just made this recipe and I cant get my husband out of the stuff!

  2. Erin @ The Spiffy Cookie says

    April 25, 2012 at 7:49 pm

    Yum yum yum! And here I was thinking you'd be using a jar of fluff.

    Reply
    • Savoring Italy says

      April 25, 2012 at 8:22 pm

      This is so much better than the jarred, Erin;)

    • wilma says

      August 24, 2012 at 12:09 am

      In your steps ypu said to add sugar syrup "ONLY A LITTLE" do u mean just a little of the actual quantity of the syrup? Like not the whole saucepan of syrup? Or u actually mean to pour it very slow and thin flow?

      Do u have to cool the syrup a bit or just as you let it boil you start whipping the eggwhites & just when the syrup boils you pour it in the eggwhites in the latters "soft peak" stage?

    • Savoring Italy says

      August 25, 2012 at 12:08 am

      Exactly, Wilma. Pour the syrup a little at a time (don't pour the whole portion in as once)hot (not cooled at all)That's why I warn to take care not to burn yourself. It ends up being where you are mixing it for a total of 7 minutes:)Enjoy!

  3. El says

    April 25, 2012 at 7:50 pm

    Yum. It looks delicious!

    Reply
  4. Kristen Sampson says

    April 25, 2012 at 8:11 pm

    This is one of my favorite frostings! I make it often and use immediately, but I was wondering if you (or your mom) have ever made this a day in advance? I have about a bunch cupcakes to bake for a party this weekend and it would make my day run smoother if I could make this icing the day before and just have to worry about decorating the morning of. Bad idea??

    Anyway, your icing looks divine!!!

    Reply
    • Savoring Italy says

      April 25, 2012 at 8:19 pm

      Thank you:) It gets weepy sitting in the bowl. Mom said don't let it sit for more than 30 minutes;) Happy baking!

    • Chrysti says

      May 19, 2012 at 11:53 am

      I also had a question about storage — how does it keep if you frost the cake the day before and serve the next day? I saw another recipe for this kind of frosting (not as good as yours!) that said to serve within 3 hours.

    • Savoring Italy says

      May 19, 2012 at 2:16 pm

      I made this cake late morning and had it in the refrigerator frosted for about 5 hours. My mom used to make our cakes sometimes night before and leave in refrigerator until the next day when ready to serve and it was fine:)

    • Chrysti says

      May 19, 2012 at 3:55 pm

      Thank you, Cake Duchess! I can't wait to give this a try :o)

  5. S.V. says

    April 25, 2012 at 8:14 pm

    I've never made this type of frosting which literally makes no sense as I love marshmallow everything lol. I'm totally going to have to make some as the filling for my sons cake!

    Reply
  6. Rachel @ Baked by Rachel says

    April 25, 2012 at 8:17 pm

    Just pass me a spoon 🙂 This would make my hubs SO happy because he prefers lighter frostings.

    Reply
  7. Bananamondaes says

    April 25, 2012 at 8:44 pm

    I love that picture – I have a similar picture over a marshmallow frosting cake covered with jelly sweets. Lovely post.

    Reply
  8. Shawn says

    April 25, 2012 at 8:47 pm

    My absolute favorite…the only frosting my mom makes! It's complete happiness 🙂

    Reply
  9. Lo-mo says

    April 25, 2012 at 9:42 pm

    I make frosting all the time but have never tried this one!! It is officially on my to try list! Looks so fluffy and awesome!!

    Reply
  10. Reeni says

    April 26, 2012 at 12:12 am

    We are big frosting lovers over here and this is one of our favorites! My Mom's been making it since I was a kid too! xoxo

    Reply
  11. Nisrine says

    April 26, 2012 at 12:26 am

    Delightful frosting, Lora. I will remember it for my next birthday baking project.

    Reply
  12. Kiri W. says

    April 26, 2012 at 2:10 am

    Awwww that picture is so cute! 🙂
    I don't like marshmallows/marshmallow fluff (in truth it scares me) but my wife would eat this straight out of the bowl!

    Reply
  13. Roxana {A little bit of everything} says

    April 26, 2012 at 3:13 am

    i recently bought a candy thermometer and made meringue frosting for the first time. Now I have to make some marshmallow fluff as well.

    love the photo of you and your brother 🙂

    Reply
  14. Jamie says

    April 26, 2012 at 9:21 am

    As I said in my comment on my previous post, I've tried a 7-minute frosting before and it came out slightly less than fluffy so I am now going to try your mom's! Looks fantastic! And LOVE the picture of you…you do know you look just the same?

    Reply
  15. Lizzy says

    April 26, 2012 at 11:38 am

    You have one COOL mom for sure!!! And my mom used to make this frosting, too!!! So darn yummy!

    Reply
  16. A Thought For Food says

    April 26, 2012 at 12:39 pm

    Such torture! I'm not a huge frosting person… well, not unless it's sitting right in front of me. Then I can't stop eating it.

    Reply
  17. Claudia says

    April 26, 2012 at 12:53 pm

    People on Weight Watchers should not be exposed to your opening photo! I'm not a frosting person but this beckons. Awwww….. look at you two on the table – beautiful!

    Reply
  18. bunkycooks says

    April 26, 2012 at 1:17 pm

    I'm with you on the frosting, except for maybe cream cheese frosting. However, this beautiful marshmallow fluffiness has my attention! BTW, too funny that your mom allowed you on the tables! 😉

    Reply
  19. Mr B says

    April 26, 2012 at 1:42 pm

    I've seen cakes with a bride and groom statue but never have i seen one with a kid planted on it llike the one in that old picture.

    Reply
  20. Savoring Italy says

    April 27, 2012 at 1:25 am

    Mr B-Pretty amazing what they had back in those days for cake decorating;) You crack me up, Roger!

    Reply
  21. Paula says

    April 27, 2012 at 3:01 am

    My Mom used to make this and I honestly don't think I ever have. Time to change that!! Your chocolate cake in the photo looks great as does this frosting. I wonder if anyone has ever coloured it when decorating a cake.

    Reply
  22. Shabs says

    April 27, 2012 at 4:40 am

    Oooooh , this looks heavenly, I gotta try this . The pic of you and you brother looks so cute 🙂 .

    Reply
  23. Maggie @MaggieCooks says

    April 27, 2012 at 6:23 pm

    this frosting looks great! I am always doubting on frostings that use egg whites I gotta try it someday! 🙂

    Reply
  24. CJ - Food Stories says

    April 27, 2012 at 9:01 pm

    Congratulations on your foodbuzz top 9, today!

    Reply
  25. Emily @ She Makes and Bakes says

    April 28, 2012 at 2:28 am

    I love this frosting…it's so good and easy to make!

    Reply
  26. Magic of Spice says

    April 29, 2012 at 8:09 pm

    I love marshmallow frosting…looks amazing!

    Reply
  27. Barbara | Creative Culinary says

    April 30, 2012 at 12:40 am

    I could do this with chocolate cake too. Or with a spoon. Very nice my dear…and great advice on the sugar syrup. I messed up today making caramel and I could tell the bubbles were way too crystallized and 'sugary' looking. I would much rather pitch some sugar water then keep going and realize I've also wasted cream and/or butter. If they're not clear; they need to go bye bye. 🙂

    Reply
  28. Yuri - Chef Pandita says

    May 5, 2012 at 10:15 pm

    Just passing by to say hi, Lora! xox

    Reply
  29. Unknown says

    May 21, 2012 at 4:51 am

    Ahhh! I haven't had this frosting in years. Thanks so much for posting it. My great-grandma used to make it and I loved it as a child, but mostly I just do buttercream frosting. My son made (happy coinky-dink here!) the Hershey's Perfect Chocolate cake – he did cupcakes – and we are out of confectioner's sugar. I googled 7-minute icing and came to your page. It tasted even better than I remember it … and I also got to use my brand-spankin'-new candy thermometer. Foodie heaven, fer sher!

    Oh yeah — the best part: Since the frosting doesn't keep and we didn't use it all, we get to just eat it with a spoon. Waste not, want not!

    Reply
  30. Jessie says

    July 28, 2012 at 10:53 pm

    So I'm trying to make a s'more cupcake and I was wondering if I took a torch to this frosting would it brown like a marshmellow

    Reply
    • Anonymous says

      November 30, 2012 at 3:54 am

      It does, we tried it – looks and tastes awesome!

  31. Anonymous says

    August 26, 2012 at 2:29 am

    compared to other recipes that i have search..this one is the easiest.. the directions is easy to follow.. 🙂 i'll make this..

    Reply
  32. Anonymous says

    September 29, 2012 at 3:00 pm

    Just made and tried this for the first time and have only one word for it… AWESOME!

    Thank you so much for a fab recipe, will be using again! =oD

    Reply
  33. Londa says

    October 7, 2012 at 6:48 pm

    can you decorate on this frosting? like adding flowers,butter cream transfers? or will it all just slide down the cake, or sink in?

    Reply
  34. Troy says

    October 11, 2012 at 8:48 pm

    Made this for my wifes birthday cake. Yes I'm laid off and like to cook. Everyone totally loved it. Made 4hrs early and stuck it in the fridge. The chocolate cake had absorbed the layer between the 2 cakes by the time we ate it. Everyone didn't mind though, because they said the middle of the cake tasted like fudge. I thought it did to. So if you want that middle layer icing look when you cut it, make it closer to the time you serve it.

    Reply
  35. Natalie says

    October 14, 2012 at 10:44 am

    Thank you so much for this post, it's exactly what I've been looking for. Can I make this chocolate flavoured by adding cocoa powder? And, if so, at what stage should I add the cocoa? Many thanks

    Reply
  36. Anonymous says

    October 18, 2012 at 5:54 pm

    So we followed this recipe word for word, ingredient for ingredient, second for second and it did not work out. Why? I doubt it was down to our culinary inadequacies we are more than capable of following a recipe. It was grim, we had to throw it away. Were sad. You are responsible. Mwah xoxox

    Reply
  37. Monica says

    November 11, 2012 at 12:11 pm

    Pretty sure you just saved my life—I was in a pinch! Thanks for the recipe, it came out great!

    Reply
  38. Anonymous says

    November 30, 2012 at 3:55 am

    Love this frosting – easy to make and you can toast it like a marshmallow on the cupcakes!

    Reply
  39. Amber says

    December 20, 2012 at 3:28 pm

    I don't know if I did the frosting right. My frosting didn't feel as stiff as yours looked in the picture. It held its shape when I decorated but it was more like a cool whip texture. Did I do something wrong or is that how it is supposed to be?

    Reply
  40. Anonymous says

    February 1, 2013 at 3:08 pm

    How long will it last? I mean could make it, decorate a day before of a party?
    Thanks 🙂

    Reply
  41. Anonymous says

    March 25, 2013 at 1:09 am

    I requested this frosting every birthday as a child. Chocolate cake with what I called "sticky white" frosting! Labor of love indeed. Thanks Mom and thank you Cake Duchess for the recipe and easy to follow directions.

    Reply
  42. Spanky says

    April 16, 2013 at 2:23 am

    This looks beautiful! I can't wait to try it. Do you know how long it will stay "out" after the cake is decorated? I'm making an igloo cake for my son's birthday, and I want to make sure the frosting doesn't melt or run since we are taking the cake to a venue away from home. Thanks!!!!

    Reply
  43. Michell eberlein says

    August 25, 2022 at 3:31 pm

    I did try this and it broke down how do you keep it from breaking down

    Reply
    • Lora says

      August 26, 2022 at 12:44 pm

      The sugar syrup has to be really bubbly and SLOWLY SLOWLY pour it into the egg whites that are partially started to whip. For a full 7 minutes…keep whipping it. When it is firm, it is ready. Decorate the cake and refrigerate it if you need to. We decorate a cake and even the next day the frosting still holds. I hope that helps.

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