How to Make Marshmallow Frosting
- Boil the sugar water and Karo syrup together until strings form when you pull out the spoon. Beat the egg whites until stiff peaks form, and then slowly add the sugar mixture beating on high until stiff and glossy.
- Frost cooled cupcakes immediately, and store at room temp in a sealed container if cupcakes are not cool enough to frost right away, refrigerating this frosting can cause it to become overly sticky and difficult to use.
- Once piped onto you cake or cupcakes use a kitchen torch to light brown/toast your frosting.