August 11, 2011
Emily's favorite birthday cake topping - marshmallow frosting! Also good, I might add, as a dip for raspberries, strawberries, and peaches. This wondrous stuff is better than anything you can buy in the store because it is fresh and contains no corn syrup, preservatives, additives, or colorings.
I started with a familiar Betty Crocker recipe, searched for something similar online, and then decided to change things up a bit and experiment...but voilà! It worked!
2 large egg whites
1 tsp vanilla
1 c. sugar
1/3 c. water
1/4 tsp cream of tarter
Step 1: Whip egg whites on high speed for 7-10 minutes until peaks are pretty stiff. Add vanilla.
Step 2: While whites are whipping, mix sugar, water, and cream of tarter in pan. Heat on medium high until bubbly and 242°.
Step 3: Here comes the magic. While the whites are being whipped, pour the sugar mixture into the whites in the tiniest stream you can manage. It will take another 7-10 minutes to complete this. Now watch as it grows into a big bowl of smooth and creamy fluff.
Step 4: Fight everyone off. You will need to guard this with your life to finish frosting your cake.