#cupcakefrosting

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This Homemade Marshmallow Frosting is fluffy, sweet, and perfect for topping your cupcakes. It has a wonderful toasted marshmallow flavor and is sure to delight your taste buds.

Ingredients: 1 cup granulated sugar. 1/4 cup water. 3 large egg whites. 1/2 teaspoon cream of tartar. 1 teaspoon vanilla extract.

Instructions: In a saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves. Use a candy thermometer and heat the mixture until it reaches 240F 115C. While the sugar syrup is cooking, beat the egg whites and cream of tartar in a mixing bowl until stiff peaks form. Once the sugar syrup reaches the desired temperature, carefully pour it into the egg whites while continuously beating on low speed. Increase the mixer speed to high and continue beating until the mixture is thick and glossy, and the bowl is cool to the touch about 7-10 minutes. Add the vanilla extract and beat for an additional minute to incorporate it. Use the marshmallow frosting immediately to top your cupcakes. It's also great for filling or piping onto other desserts.

Prep Time: 15 minutes

Cook Time: 10 minutes

Marcie is a great friend to us at FrugElegance. She is so talented at baking & her cupcakes have been seen in several of our posts: Surprise Engagement Celebration & Cinderella Birthday Party. She recently was baking & decorating 120 cupcakes for a school cast party & she let me sit in to take pics & share her how-to's with you.

Her fun flavors of cupcakes today are: pink lemonade & limeade. As well as, the traditional white & chocolate. Using boxed mixes for her cupcakes, she uses an ice cream scooper to keep a consistent size cupcake. She ALWAYS makes homemade frosting, which makes her baked goods taste so good. For these cupcakes, Marcie is making her buttercream frosting (recipe from Real Simple magazine)

Important to sift your powdered sugar so the frosting will not have lumps

Cut the bottom of your pastry bag to fit the size tube you are using. Here Marcie is using a large tip #827 made by Ateco.

*Helpful hint place your bag in a large cup while you fill it with the icing

Start on the outside edge of the cupcake, circle around the side edge and finish in the center