Fluffy Marshmallow Italian Meringue Frosting

Directions

1. 1

   Combine sugar and water in a saucepan. Bring to a boil over medium heat without stirring and cook until the syrup thickens to a soft-ball stage (about 121 °C / 250 °F).

2. 2

   While the syrup heats, beat egg whites with a pinch of salt in a clean, grease-free bowl until stiff, glossy peaks form.

3. 3

   With the mixer running at high speed, carefully pour the hot syrup in a slow, steady stream over the beaten egg whites.

4. 4

   Continue beating at maximum speed for at least 15 minutes until the frosting is thick, shiny, and slightly cooled.

5. 5

   Stir in vanilla extract or a tablespoon of cocoa powder for a chocolate variation. Use immediately to frost cakes or cupcakes.