Need a frosting that's fluffy, sweet, and light as can be? Look no further! This quick marshmallow frosting recipe is perfect. You can even toast it!
Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.
While continuing to whip, add 1 cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).
Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
Place the remaining 1 cup of sugar in a small pot, along with the water.
Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.
In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.
When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.
*A few drops of lemon juice or white vinegar may be substituted.
Makes enough for 24 cupcakes, 1 triple-layer, 6" diameter layer cake, or 1 double-layer, 8" diameter layer cake.