Thick and billowy, a sweet meringue style Marshmallow Frosting compliments any cake flavor, but is especially good with chocolate cake.

Marshmallow Frosting

Ingredients:

Frosting:

1 cup granulated sugar

¾ teaspoon cream of tartar

1 cup water
4 large egg whites

1 tablespoon pure vanilla extract

Directions:

Frosting:

1. In a small heavy saucepan, stir together the sugar, cream of tartar, and water. Heat, stirring gently to prevent as much splashing as possible onto the sides of the saucepan, until the sugar dissolves and the syrup is bubbling. Turn down the heat to low while egg whites are prepared.
   
   
2. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
   
   
3. Clip a candy thermometer to the inside of the saucepan with the sugar mixture, raise the heat to medium-high, and continue to cook the sugar mixture, without stirring, until it reaches a temperature of 242 degrees (firm ball stage.) Remove from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating egg whites with an electric mixer at high speed. Continue beating until egg whites are cool and thick, about 5 minutes. Tip: To keep syrup from splattering onto the sides of the bowl, do not allow the syrup to fall directly on the beaters, pour between the beaters and sides of the bowl.
   
   
4. Marshmallow frosting should be used immediately, or refrigerate until needed.
   
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