Recipe by Carol
"This may be used to fill a jelly roll as well."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/2 teaspoons
light corn syrup
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.
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.
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.
This was great! I made it exactly as written and it turned out perfectly. We had it with a plain ole white cake and it couldn't have been better.
This icing is great! It is easy to work with, tastes wonderful, and looks fantastic! It doesn't take much time to "set", so you have to act fast when adding sprinkles that you need to stick.
I've never made anything like this before, cooking eggs like that totally intimidates me. But it came out fabulous, even though I totally messed it up! I halved the recipe but then I got confused and used 2 egg whites anyway. I also didn't have any marshmallows so I used Fluff instead (I compensated by using a bit less sugar because the fluff is sweet). Then I misread about cooking and whipping it over rapidly boiling water, I just had it over simmering water. But even so, it came out very nice and fluffy, I was so surprised! And it wasn't too sweet, either. I absolutely loved it and it is perfect as a low-fat filling for a low-fat whoopie pie recipe that I've been working on. Thank you!
Excellent!!! Takes time to cook but YUM! afterwards! Tastes excellent with pepermint flavoring and ice chocolate cake! Looks beautiful with a touch of food coloring. Add after the marshmallows have melted.
I gave this a 4 because I made a couple of changes. Tip1: Seeing as there are some users who found this recipe too sweet, make sure you taste your marshmallows before you use them so you can adjust the sweetness of your icing. In my case, I used really sweet ones so i lessened the sugar to 2/3 cup and omitted the corn syrup. Tip2: follow the procedure as written and make sure you cook the egg whites, sugar and water over the double boiler till it peaks. Beat it continuously as instructed. If you add in the marshmallows too soon, it'll be as flat as hot marshmallow fluff from a jar... Tip3:you can add another cup of marshmallows if you wish... I used 30pcs of the big ones. I know it doesn't measure the same but i'm pretty sure it's more than a cup. In my experience, more marshmallows = better viscosity especially if you want to pipe it on. So overall, this recipe was exactly what i was looking for but the sugar level needed a little adjusting to my taste... mmm fluffy marshmallow goodness... cheers!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 116
** Calories from Fat: < 1
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
This delicious, creamy frosting makes any cake grand.
See how to make a warm German cake frosting with pecans and coconut.
See how to make an easy cream cheese frosting.