This recipe goes with Chocolate Ribbon Cake
Yield: enough for one 3-layer cake
- 1 1/2 cups sugar
- 3/4 cup water
- 3/4 teaspoon vinegar
- 3 egg whites
- 15 large marshmallows, coarsely chopped
- Combine first 3 ingredients in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar dissolves. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240°).
- Beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form and frosting is thick enough to spread. Fold in marshmallows.
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