The funny thing is, this frosting recipe doesn’t even have marshmallows.
Yet, it tastes amazingly and feels like the delicious sugar puffed cubes of goodness us humans commonly toss upon our hot chocolate or mash between our smores.
This frosting can be made in a pinch, and it yields impressive results that’s sure to wow the eyes and tastebuds of anyone that tastes it.
My favorite thing to pair this frosting is with my brown butter pumpkin cupcakes. But, topped atop a chocolate cupcake with a graham cracker crust is sure to rival the beloved campfire smore. (Tutorial coming soon!)
- 1 1/2 cups of sugar
- 6 eggs whites
- 1 tsp of cream of tartar (optional)
1. Add your egg whites and sugar into any heatproof bowl.
2. We’re going to make a double boiler to cook our egg whites until they are safe to eat. So, fill a saucepan with approximately one inch of water. Depending on how deep your bowl is, this measurement can change. Whatever you do, make sure your water does not touch the bottom of the bowl, and make sure there is enough room between the bowl and the water, because the water will bubble as it heats. Bring the water up to a simmer, on medium low heat.
3. Place your bowl filled with egg whites and sugar on top of the saucepan. Place a candy thermometer into the bowl. Whisk the egg whites and maintain the heat until the egg white mixture reaches 160 degrees F. If you don’t have a candy thermometer, cook the egg whites until they are hot, and the mixture is smooth if you dissolve it between your fingers.
4. Pour the egg whites into the bowl of a standmixer, or pour the egg whites into a larger regular bowl if you are using a hand mixer.
5. Begin whisking your egg whites on a medium high heat. Continue whisking for about 7-8 minutes until the bottom of the bowl becomes cool, and the egg whites produce a stiff peak. Feel free to add cream of tartar at this age if you want to stabilize your eggs for a long period of time.
6. Begin to pipe the frosting onto your cupcakes. Using a piping bag fitted with a tip of your choice, pipe medium height swirls onto your cupcakes. (More on this later) Or, you can spread the frosting onto your cupcakes with the back of a spoon.
7. Preheat your broiler to 350 degrees F. Place the cupcakes into a broiler on the top rack to begin to toast the frosting. What is a broiler? Well basically, it’s an oven that only heats on the top. Most ovens will have a broiler setting. Using a broiler will toast only the frosting, and it won’t cook your cupcakes any more. Make sure your frosting isn’t too tall, or else it will touch the top of the broiler. Broil the cupcakes for about 5-6 minutes or until the tops of the frosting is toasted, like a marshmallow! This time will depend on your broiler. I placed my cupcakes in a toaster oven.
So there you have it! A quick, easy, and a fun way to frost and decorate your cupcakes. This kind of reminds me of a meringue on a lemon meringue pie. Regardless of what you place this frosting on, I guarantee you that everyone will love it. The toasted meringue tastes nutty and caramely, and the texture is exactly like that of a s’more. Plus, it’s not as brain-sickenly sweet!