No saucepan and no candy thermometer needed for this one. Mom’s marshmallow frosting is beaten right in the mixing bowl until it’s smooth, glossy and standing in firm peaks. White Karo syrup gives it that fluffy marshmallow texture, with a little vanilla to finish it off. Her recipe makes enough for two 9-inch layers or a 10-inch tube cake.
Add salt to egg whites & beat with mixer until forms soft peaks.
Gradually add sugar, 1 T at a time, beating until smooth & glossy.
Slowly add Karo, beating thoroughly after each addition, until firmly peaked.
Fold in vanilla.
Enough to frost two 9-in. layers or 10″ tube cake.