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All of these marshmallow frosting with marshmallows recipes sound delicious.  They are all boiled frosting as the base with marshmallows added in.  My favorite of the three recipes is Mrs. Parker’s since she suggests using pink marshmallows to make it particularly pretty.

 

Mrs. Parker’s Marshmallow Cake Filling Recipe

Whip the whites of 2 eggs to a stiff froth; put in a saucepan 2 cupsfuls of sugar and 1/2 cupful of water; add a saltspoonful of cream of tartar and stir over the fire until the sugar is dissolved, then let the mixture boil until it hairs and pour in a thin stream on the beaten egg whites.  Beat the icing until it begins to thicken, add from 15 to 20 marshmallows which have previously been cut into quarters, flavor with vanilla and spread between the layers and over the top of the cake.  The marshmallows will be in little bumps through the icing.  This is a particularly pretty as well as a particularly delicious cake if pink marshmallows are used.  It makes the ideal part or birthday cake.

Mrs. W. M. Parker, Burlingame.  Source: San Francisco Chronicle – 14 Nov 1920

Miss Jennings’ Marshmallow Cream Frosting Recipe

Put 3/4 cup sugar and 1/2 cup milk in saucepan and bring slowly to boil.  Boil five minutes.  Break into pieces 1/4 pound fresh marshmallows and place in double boiler with 2 tablespoons hot water and 1/2 teaspoon vanilla.  Stir until smooth, add milk and sugar syrup gradually, stirring constantly.  Beat until cool, when it will be ready to spread.  Decorate with candy jewels of varied colors, pressed into frosting while soft.

Miss E. Jennings, 1818 Filbert Street.  Source: San Francisco Chronicle – 22 Jun 1919

 

 

Miss Roe’s Marshmallow Filling Recipe

Two cups sugar, 10 teaspoons of hot water.  Boil until it spins a thread.  Add 32 marshmallows and let it come to a boil again.  Then stir into it 3 egg whites which have been beaten stiff.  Beat until cool and thick.  Add 1 cup chopped nuts.

Miss Lorene Roe, San Gregorio.  Source: San Francisco Chronicle – 10 Apr 1921