No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Marshmallow Frosting

  • yield: Makes enough for one 9-inch layer cake

advertisement

advertisement

Ingredients

  • 2 1/4 sheets gelatin
  • 1/2 cup egg whites (from 5 to 6 large eggs)
  • 1 1/2 cups sugar

Directions

  1. Step 1

    Fill a medium bowl with water and add ice. Add gelatin to ice water and let stand until soft. Drain, squeezing excess water from gelatin, and set aside.

  2. Step 2

    Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed.

  3. Step 3

    Place sugar in a medium saucepan along with 1/4 cup plus 1 tablespoon water. Place over medium-high heat and cook, brushing down sides with a pastry brush to prevent crystallization, until liquid reaches 235 degrees on an instant-read thermometer; add gelatin.

  4. Step 4

    With the mixer on low, slowly add sugar mixture to egg whites. Increase speed to high and beat until stiff peaks form, 10 to 15 minutes.

Source
The Martha Stewart Show, February 2011

Related Topics

advertisement

advertisement

Reviews (7)

  • 5 Mar, 2011

    We used the powdered gelatin, 1 T and 1.8 t. We sprinkled the powder in the ice water like it said but seperating the water is not easy. I know we added more water then we should have.

    This frosting is very similar to the old Better Homes

  • 24 Feb, 2011

    also, my chef friend has informed me that 2grams of powdered gelatin is equal to one sheet if that helps and if you have a scale...

  • 24 Feb, 2011

    As I understand it, different sheets of gelatin weigh different amount and so are hard to convert to powder easily. Today I used some exact measurements which were: 4 egg whites ( 1/2 a cup almost exactly) and 2 3/4 tsp Knox Gelatin powder. Consistency was great. It was a bit sweet so next time I might try one more egg white.

  • 15 Feb, 2011

    I have powdered gelatin but what do I use to bloom it? And when would I add it?

  • 9 Feb, 2011

    6 sheets of gelatin is the equivalent of 3 teaspoons of powdered gelatin (a 10g sachet). This is enough to soft-set 480ml/16fl.oz. of liquid.

  • 9 Feb, 2011

    Gelatin sheets? Where do I find / brand name? can there be a substitute?

  • 9 Feb, 2011

    Can you use gelatin powder? And, if so, how much would you use?