Frank's Recipes! Marshmallow Frosting for 100

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Marshmallow Frosting for 100

Servings: 3 Quarts (1 1/2 Quarts Per Sheet Cake)

1 cup water
1 teaspoon cream of tarter
4 1/2 cups (2 lb) sugar, granulated
3 teaspoon salt
1 1/2 cups (12 whites) egg whites
1 1/2 tablespoon vanilla

Combine water, cream of tartar, sugar, and salt. Heat mixture, stirring only until sugar
is dissolved. Wash down crystals which form on the sides of pan with a spatula dipped in
water. Cook to 240 degrees F. Set aside. Using whip at high speed, beat egg whites until
stiff but not dry. Pour syrup in a fine slow stream over egg whites, while beating at
high speed. Add vanilla and continue beating 7 minutes or until frosting is cool and
stiff enough to spread.

NOTE:
If candy thermometer is not available, heat mixture in Step 1 until it forms a soft
ball in cold water.

For 6 9-inch 2-layer cakes:
Double recipe. Spread 1 quart (15 oz) frosting per cake.

For 13 dozen cupcakes:
Double recipe. Spread 1 1/2 cups frosting per dozen cupcakes or 2 tablespoon frosting on each cupcake.