Reviewed: Nov. 4, 2009

Good for casein free, just ok for overall.

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Reviewed: Oct. 21, 2009

Delicious and just a little different! The first step took about 12 minutes for me, but after that everything clicked along and turned out perfectly. Combined with the Egg-Free, Dairy-Free, Nut-Free Cake recipe from this site (my chocolate cake standby because it's so moist and easy), I made "S'mores on a Cloud" cupcakes by topping the marshmallow icing with crushed graham crackers and chocolate shavings.

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Amy

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

Turned out EXTREMELY sweet and it didn't quite reach the right consistancy. If there is any way to make it less sweet, I think it would be great!

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cookin'mama08

Cooking Level: Intermediate

Living In: Elkins, West Virginia, USA

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Reviewed: Apr. 24, 2009

My hubby and kids really liked this one...it was a little sweet for me. It was so similar to a 7 minute frosting (which is one of my favorites) that I thought I would give it a try. While the taste was similar, it was sweeter than a traditional 7 minute frosting. I had no problems with the prep or consistency of this icing. Thanks for posting!!!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Mar. 18, 2009

I would use this again, but mine was not making stiff peaks after 7 minutes, but maybe I had too much water in the bottom of my double boiler? Not sure, but this was still nice and soft on day 2 unlike some other 7 minute frostings.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Feb. 10, 2009

This was very delicious. I had trouble with the electric mixer over heating. I wonder if it would work if you cooked the syrup without egg white first and then added to the egg white and beated, such as when making divinity.

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Karen B

Cooking Level: Expert

Home Town: Bellflower, Missouri, USA

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Reviewed: Dec. 10, 2008

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.

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Crikkitt

Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA

Living In: Midland, Texas, USA

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Reviewed: Mar. 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.

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anaisandhenry

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Reviewed: Jan. 22, 2008

My boyfriend had requested marshmallow for his birthday cake, and when he tasted this, he said, "vanilla". If you're looking for marshmallow frosting, just leave out or cut back the vanilla and it should be perfect. Other than that, this is a really great recipe, and I thought it was fun to make. You could definitely experiment with the flavoring, too.

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Amanda

Cooking Level: Intermediate

Home Town: Oxford, Arkansas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Nov. 3, 2007

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!

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Niki

Cooking Level: Expert

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Reviewed: Sep. 6, 2007

After reading the reviews, I think I expected to love this more but I thought it was just "pretty good". I made my son's first birthday cake and decided to use this frosting. I thought it held up well because I kept the cakes in the fridge due to the screaming hot weather but thought it had a grainy taste to it....maybe from the marshmallows? I didn't think that would happen since you have to cook the sugar so I'm assuming it's from later adding the marshmallows. I think next time, I'd try another recipe.

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 17, 2007

Oh wow! This is awesome! I love this recipe because the icing stays put on the cake, yet is still gooey marshmallow. I made it for my husband who loves snowballs. I made a chocolate layer cake with whipped cream in the center. After applying the icing, I sprinkled on flaked coconut and it was to die for. Thank you for this wonderful recipe!

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deirjmiggs

Cooking Level: Intermediate

Home Town: Bushkill, Pennsylvania, USA

Living In: Middletown, New Jersey, USA

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Reviewed: Feb. 14, 2007

What's not good about this recipe...

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KARAJOY7

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 3, 2007

I put this on brownies and it was a huge hit!!! so light and flufffy!!! yummy!! will definatly use again

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Sarah A.

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Reviewed: Nov. 26, 2006

Delicious! Loved the tast and texture!

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STEPHPAP

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Reviewed: Nov. 12, 2006

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.

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JJ

Cooking Level: Expert

Home Town: Paullina, Iowa, USA

Living In: Sutherland, Iowa, USA

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Reviewed: Aug. 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.

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Charity B.

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Reviewed: Jul. 11, 2006

I wish it was possible to give half stars because I would have given 4 and a half. It's very good and it's a nice alternative to just regular icing. Very gooey. Just a warning though, it's extremely sweet. It is a little time consuming to prepare and messy.

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