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Homemade Marshmallow Frosting

It's fluffy, delicious and perfectly sweet!

  • 1 3/4 cups granulated sugar plus 1/2 cup water
  • 8 large egg whites, at room temperature
  • 1 tablespoon powdered gelatin
  • 1 1/2 tablespoons water

For best results: You will need a small sauce pan, candy thermometer, electric stand mixer with whisk attachment and rubber spatula

  1. Combine 1 cup plus 3/4 cup sugar and 1/2 cup water in saucepan. Place over medium-high heat, place candy thermometer inside the saucepan, bring to a boil.
  2. Place 8 large (room temperature) egg whites into your stand mixer bowl with whisk attachment. 
  3. Watch your sugar closely! When it reaches 230°F on the thermometer, start to whip the egg whites on high speed until the egg whites are nice and stiff.
  4. In a small bowl place 1 tablespoon of powdered gelatin. Add 1 and 1/2 tablespoons of water and mix until thoroughly combined. It will become a stiff mixture. Don't worry! 
  5. Keep watching that syrup!! Just before the syrup reaches 240°F, remove pan from the heat immediately. Bring your syrup closer to your mixer. Add your gelatin mixture to your hot syrup and stir with a non stick spatula. Your syrup will foam and bubble like a science experiment! Stay calm :)
  6. Have mixer running on med-high and slowly pour the syrup/gelatin mixture into the egg whites in a small stream. Try not to hit the side of the bowl or the mixer attachment as the syrup will quickly cool and turn to goopy mess. Pour in between the mixer attached and side of the bowl. Wohoo! Almost there!
  7. Whip your marshmallow frosting mixture at high speed until nice, thick and shiny looking. About 8-10 minutes or until your bowl no longer feels warm.
  8. Cover your cake with this delicious frosting and let it set for 1-2 hours at room temperature before serving. Enjoy!

 

 

Italian Meringue Buttercream

It's light, silky, delicious and perfectly sweet!

  • 1 3/4 cups granulated sugar
  • 8 large egg whites, at room temperature
  • 2 cups (4 sticks) unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 tsp salt (optional)

For best results: You will need a small sauce pan, candy thermometer, electric stand mixer with whisk attachment and rubber spatula to help scrape off all the goodness!

  1. Combine 1 3/4 cup sugar and 1/2 cup water in saucepan. Place over medium-high heat, place candy thermometer inside the saucepan, bring to a boil.
  2. Place 8 large (room temperature) egg whites into your stand mixer bowl with whisk attachment. 
  3. Watch your sugar closely! When it reaches 230°F on the thermometer, start to whip the egg whites on high speed until the egg whites are nice and stiff.
  4. Keep watching that syrup!! A soon as it reaches 240°F, remove the pan from the heat immediately!
  5. Have mixer running on med-high and slowly pour the syrup into the egg whites in a very small stream. Try not to hit the side of the bowl or the mixer attachment as the syrup will quickly cool and turn to candy (and you'll get crunchy candy bits in your buttercream). Pour in between the mixer attached and side of the bowel. Wohoo! Almost there!
  6. Whip your meringue at high speed until nice, thick and shiny looking. About 10 to 12 minutes. Check that your bowel no longer feels warm. Bowl must not feel warm to go to next step!
  7. With the mixer running on medium, add your room temperature butter slowly piece by piece (approximately 1/2 inch pieces). Scrape down the sides of the bowl with a spatula and ensure each piece of butter is mixed in thoroughly. 
  8. Add vanilla extract or any flavouring of your choice and salt (optional) and whip until the buttercream is silky and smooth. 
  9. ENJOY!

Trouble shooting

***You may sometimes encounter something that looks like a soupy mess after step 7 (after adding the butter). Don't worry! Just believe in yourself and the buttercream! It will come together eventually! There may still have been some heat in the bowl and it just needs to cool down a bit. Keep letting it whip on medium and wait until it comes together! Good luck and have fun! 

WARNING: BE VERY CAREFUL WHEN HANDLING HOT SUGAR SYRUP!