Marshmallow Frosting

I must have received 30 emails requesting the recipe for my (now) somewhat-famous marshmallow frosting.
Here's a sample:


 Dear Jami-
 ...I can't figure out why your marshmallow frosting 
 looks so much better than mine. Please advise...
 -Ina


 Dear Crazy Lady-
 Your secret will get out anyway. 
 (they always do!) 
 Perhaps we can make a trade: your recipe 
 for a ridiculously long-haired cat and 
 a dozen Americana eggshells, expertly blown-out 
 by yours truly??? Come on, it's a good thing.
 -M.S.


 Jami-
 ...I was thinking if you'd share your recipe with me, 
 I could prove to Sophie that I am the cupcake queen. 
 So, what do you say? Pleeeeeeeezzzzzz?
 Don't make me get Mommy!...
 -Katherine






Since I am not one to be selfish (but don't even think about touching my Girl Scout Cookies, OK?) I decided, what the heck?  Here you go:

Crazy-Good Marshmallow Frosting

1 C sugar
1/3 C water
1/2 tsp Cream of Tartar
2 egg whites (I use great big farm eggs, sans chemicals)
< 1/2 tsp. vanilla

In a small saucepan, combine sugar, water and cream of tartar. Cook till bubbly and sugar dissolves, stir frequently. (Don't let it hang out much longer or it will get thick and sticky like candy.)
In mixer bowl, whisk egg whites and vanilla just until combined.
Add sugar syrup very slowly to egg whites in a thin stream as the whisk is still turning on low. You can go as slowly as you want, but do not rush this part. Once all the syrup is mixed, crank the mixer up to medium or medium-high and let 'er run for a while, checking often, until stiff peaks are formed or until you can't wait any longer. Honestly, I have never quite had the patience to get all the way to stiff peaks, but I've gotten darned close. Some people say this will take exactly 7 minutes. They lie. Just whip until you are satisfied.

and use a stand mixer if you have it. If not, I think you may have to increase the whipping time a bit.

If you make it all the way to stiff peaks, you'd better get a move on because it will set fast. If you stop just before this stage, you have just a little more time to get everything frosted (which I always need).

One recipe will frost a 2 layer cake, but the recipe can be halved with no problem.

NOTE: adjust the vanilla (or other flavor) to your liking, but if you want a true marshmallow flavor, be very very cautious with the vanilla...less is more.



garnish with coconut, crushed cookies, sprinkles or...NOTHING.