Marshmallow Frosting
This light and fluffy Marshmallow Frosting is vegan-friendly and perfect for decorating cakes and cupcakes, enhancing any dessert with its airy sweetness.
Ingredients
Main Ingredients
- 1 cup aquafaba (liquid from canned chickpeas)
- ¼ teaspoon cream of tartar
- 1 cup powdered sugar Can use confectioners’ erythritol as a substitute.
- 1 teaspoon vanilla extract Adds flavor to the frosting.
Instructions
Preparation
- Gather all your ingredients and chill your mixing bowl for better results.
- Pour the aquafaba into the chilled bowl and add the cream of tartar.
- Using an electric mixer, beat the mixture on medium speed until soft peaks begin to form, about 3-5 minutes.
- Gradually add the powdered sugar while continuing to beat on medium-high speed until stiff peaks form, about another 3-5 minutes.
- Gently fold in the vanilla extract to enhance the flavor, being cautious not to deflate the mixture.
- Check the texture; it should be glossy and hold its shape. Adjust the consistency with more powdered sugar or aquafaba as needed.
- Scoop the frosting into a piping bag or use a spatula for spreading.
- Use the frosting immediately to maintain its fluffiness.
Serving Suggestions
- Pair with chocolate cupcakes, vanilla cakes, or as a dip for fresh fruits. Also excellent on ice cream sundaes.
Notes
Store in an airtight container in the fridge for up to a week or freeze for up to three months. Rewhip by adding a bit of aquafaba if needed.