Updated: Jul 5, 2021
This light and creamy marshmallow frosting is superb, try it with the Banana or Fudge Cake! This recipe makes a generous amount of frosting, enough to fill and frost a four layer cake, with a few cups to spare. The remaining frosting freezes well to use at another time, maybe for whoopie pies...You may use a hand mixer for preparation, but for best results with this frosting, use an electric stand mixer.
Prep Time: 30 minutes Yield: 6 cups
3 cups granulated sugar
1/3 cup light Karo corn syrup
3/4 cup boiling water
6 egg whites
pinch of salt
1 tsp vanilla extract
1/4 tsp maple extract (add extracts to suit your taste)
Place sugar, corn syrup, and boiling water in large sauce pan over medium heat. Stir with wooden spoon until sugar is dissolved. When mixture begins to boil, remove from heat and set aside.
In the large bowl of an electric mixer, fitted with the whisk attachment, beat egg whites with dash of salt until egg whites stand straight when whisk is raised.
Transfer the hot syrup to a pourable pitcher. Beating the egg whites at high speed, pour the syrup in a thin stream, slowly. Scape bowl occasionally to keep well mixed. After all syrup has been incorporated, add the flavored extracts and continue to beat at high speed for approximately 10 minutes, until icing is very stiff.