Marshmallow Frosting with Flavor Variations

Fluffy sweet icing is perfect for your next layer cake.

Quick Facts

Prep Time: 10 minutes
Yield: 2 cups

Ingredients

  • 2 egg whites (no substitutes - pasteurized egg whites will not work)
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 3/4 cup Karo┬« Light Corn Syrup
  • 1-1/4 teaspoons pure vanilla extract

Directions

  1. Beat egg whites and salt with electric mixer until foamy. Gradually beat in sugar; beat until mixture is smooth and glossy. Beat in corn syrup, a little at a time. Continue beating until frosting holds stiff peaks when beater is raised. Fold in vanilla extract. Tint with food coloring if desired. Makes enough to frost 2 (9-inch) layers or 1 (10-inch) tube cake.
  2. ORANGE FROSTING: Follow recipe for Marshmallow Frosting, omitting vanilla and substituting 1 tablespoon freshly grated orange peel and 1/2 teaspoon orange extract.
  3. LEMON FROSTING: Follow recipe for Marshmallow Frosting, substituting 2 teaspoons freshly grated lemon peel for vanilla.
  4. COFFEE FLAVORED FROSTING: Follow recipe for Marshmallow Frosting, omitting vanilla and adding 1 teaspoon instant coffee powder with the corn syrup.
  5. SPICE FROSTING: Follow recipe for Marshmallow Frosting, using dark corn syrup and adding 1/2 teaspoon ground ginger, 1/4 teaspoon cinnamon and a dash of ground cloves with the corn syrup.
  6. COCONUT FROSTING: Follow recipe for Marshmallow Frosting, folding in 1 cup flaked coconut.
  7. CHOCOLATE MARBLE FROSTING: Follow recipe for Marshmallow Frosting. Swirl 1 ounce melted chocolate into frosting, gentley stirring with spatula to achieve marbled effect.
  8. TUTTI - FRUITTI FROSTING: Follow recipe for Marshmallow Frosting. Fold in 1/4 cup EACH raisins, chopped candied cherries and chopped nuts.
  9. MINT CANDY FROSTING: Follow recipe for Marshmallow Frosting, omitting vanilla. Fold in 1/4 teaspoon peppermint extract and 1 to 2 drops red food coloring. Sprinkle frosted cake with crushed peppermint candy.