Delightfully Light Matcha Marshmallow Frosting
A vibrant and creamy matcha marshmallow frosting that adds a unique flavor to cakes and desserts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 cups, enough for a two-layer 9-inch cake 1x
- Category: Dessert
- Method: Mixing
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 2 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1–2 tablespoons matcha powder
- 1/4 teaspoon salt
Instructions
- In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves, then allow it to boil without stirring for about 5 minutes until it reaches 240°F.
- While the sugar syrup is boiling, beat the egg whites and salt in a stand mixer until stiff peaks form, about 4-5 minutes.
- Once the sugar syrup reaches the right temperature, remove it from heat. With the mixer on medium speed, slowly pour the hot syrup into the beaten egg whites.
- Add the vanilla extract and matcha powder to the mixture and beat until glossy and cooled, around 5-7 minutes.
- Use immediately to frost cakes or cupcakes, or store in an airtight container at room temperature for up to three days.
Notes
Store leftover frosting in an airtight container; best used fresh. For a vegan option, use aquafaba instead of egg whites.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 24g
- Sodium: 80mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://us.recipesfood.org/matcha-marshmallow-frosting/
