Marshmallow Mountain Frosting

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell

In a small saucepan combine:

1/2 c sugar

1/4 c light corn syrup

2 Tbsp water


Heat to rolling boil over med heat.

Remove cover & boil rapidly, without stirring, to 242 degrees on a candy thermometer.

As mixture boils, beat:

2 egg whites (1/4 c)

Beat until stiff peaks form.

Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on med speed. Beat on high speed until stiff peaks form.


1 tsp vanilla

Beat up to 1 minute more.

Fills & frosts 2 9″ layers or a 13×9 cake.