Reviewed: May 22, 2012

Very tasty but runny. Would be great for a pan cake but thats about it.

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Reviewed: Apr. 8, 2012

Excellent recipe followed exactly and turned out wonderful!!!!used on chocolate cupcakes and added a few drops of food color.

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cdnnrth001

Reviewed: Dec. 4, 2011

I have never made a cake that looked so pretty. Based on the other reviews I cut the sugar to 1 c and beat it for 10 mins. Amazing. Glossy and held its shape beautifully. Tastes like the inside of a great meringue.

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michelle

Reviewed: Nov. 19, 2011

This icing was awesome! I made it for my son's 12th BDay. I made the rainbow cake and covered it with this icing. It was a hit with everyone. The boys ate the whole cake! I cut the sugar to 1 1/4 cups with no ill affects. I didn't find it too sweet at all. It was easy to make and covered the cake wonderfully! I will def make this again!

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tattoogirllovessteven

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Newton, Alabama, USA

Reviewed: Sep. 1, 2011

this is way to sweet as a frosting so i used it to spell happy birthday on the cake. it is also sticky so its good for holding flakes or crumb toppings.

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starstylist

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Jul. 23, 2011

very simple, light and fluffy! Beat it for 10 minutes and it looks so lovely on my chocolate cupcakes... make sure you use miniature marshmallows so its easy to melt.. Tks Carol :)

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Kaye

Cooking Level: Intermediate

Reviewed: Jul. 1, 2011

AMAZING WILL MAKE AGAIn

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cookies!

Cooking Level: Expert

Reviewed: Mar. 30, 2011

Very good, light, and fluffy!

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Lilysmommy

Cooking Level: Expert

Reviewed: Mar. 26, 2011

Really delicious! It took about 10 minutes to really whip the frosting into shape rather than 7, but it came out perfect!

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EileenLucky

Reviewed: Feb. 16, 2011

I made this icing for a single layer chocolate cake and was pleased with the result. I chose this particular recipe because I happened to have all of these ingredients in the house. Following the tips of a couple of the reviewers, I reduced the sugar to one cup (and my husband felt that I could have reduced it even more). I did add the corn syrup because I wasn't sure if it was needed for the consistency and texture of the icing. As another reviewer said, I also had to beat it for over ten minutes, and it took awhile for the marshmallows to melt, but I kept at it and the final result was beautiful - very glossy - easy to work with (it stiffens as it cools) and good-tasting. Still good looking and good tasting two days later.

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