1/2 c sugar
2 T water
2 large egg whites
1 7 oz jar marshmallow fluff
Put sugar, water and egg white in a medium, heavy saucepan. Cook over electric heat, beating constantly with and electric mixer on high speed till soft peaks form (2-3 minutes).
Remove pan from heat and add fluff. Mix on high speed till stiff peaks form (2 minutes).
Use at once to frost your cake/cupcakes:
Time: 15 minutes
This frosting is very heat sensitive. You can pipe the frosting, but it needs to be refrigerated for storage. This is an Anne Byrn recipe from her The Cake Mix Doctor book.