Marshmallow Icing
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ⅛ | teaspoon |
cream of tartar
|
|
| 8 | each |
marshmallows
diced, or 1 1/2 tablespoon marshmallow cream |
*
|
| ¾ | cup |
water
boiling |
|
| 1 | each |
egg whites
stiffly beaten |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 0.6 | ml |
cream of tartar
|
|
| 8 | each |
marshmallows
diced, or 1 1/2 tablespoon marshmallow cream |
*
|
| 177 | ml |
water
boiling |
|
| 1 | each |
egg whites
stiffly beaten |
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
salt
|
*
|
Directions
Combine sugar, water, cream of tartar, and salt.
Boil to soft ball stage (236 degrees F).
Add marshmallows to egg white.
Add sirup slowly, beating constantly, until thick and creamy.
Add flavoring.
