- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1/3 cup water
- 3/4 cup miniature (or cut-up) marshmallows
- 2 egg whites
- 1 teaspoon vanilla
Stir cream of tartar, sugar, and water together in a saucepan. Boil rapidly until syrup spins a 6- to 8-inch thread or reaches a temperature of 242F as indicated on a candy thermometer. Remove from heat, add marshmallows, and stir until dissolved.
Beat egg whites until stiff enough to hold a point. Pour hot syrup in slowly, beating continually. Add vanilla and continue to beat until frosting holds its shape.
Frost top and sides of cake. Use the back of a spoon or tip of a spatula to give frosting a billowy surface. Sift instant cocoa mix over frosting, if desired, or sprinkle with shredded coconut or chocolate decorettes.
Yield: Enough frosting for a 10inch angel food cake, or three layer cake.