I love making frosting… butter cream, and cream cheese being two favorites. However, a couple of months ago I discovered Cloud frosting – also known as marshmallow frosting. I used it here: Snickerdoodle Cupcakes and fell in love with it! When I was planning DD#4’s birthday, I wanted to be able to make the cake edible for my husband, who is very sensitive sugar (diabetic and not a sweets fan). I decided that the cloud frosting was the way to go, and it had NOTHING to do with the fact that I could eat the entire batch with a spoon. I swear… *cough*
I’ve heard this frosting being referred to as Martha Stewart’s 7 minute frosting, I’ve heard it called cloud frosting and marshmallow frosting… whatever you call it, it’s beyond NOM! I always use this recipe: Always With Butter: Pumpkin Cupcakes with Cloud Frosting is it makes more than enough for three small cakes, or two larger 12″+ cakes with enough to eat at the end if you are so inclined 😉 Salmonella notwithstanding!
The above pic is when I had the first 5 ingredients in the bowl over a gently simmering pot. I won’t say that I constantly stir it, but I whip it up pretty good every 30 second or so – I have yet to burn this, and I am hoping to keep it that way 😉 As soon as I had figured out the sugar incorporated into egg whites, I poured it all into my kitchenaid bowl.
I then spent the next 10 minutes beating the bejeebers out of it. Stopping occasionally to see if I had reached the stiff peak stage or not.
When I finally reached that point, I added the final ingredient – vanilla and added it along with a large squirt of red food gel dye. I use the Duff Goldman kind if you are curious! Then whipped it some more. And VOILA! Nommy cloudy marshmallow frosting that very nearly outgrew my Kitchenaid bowl. LOL!