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Dessert

Chocolate Marshmallow Frosting

A frosting made with marshmallows, sugar, egg white, and chocolate icing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Marshmallow Frosting

Ingredients

Directions

Make the marshmallow base

  1. Place the marshmallows in an agate pan in the oven until melted and combined.

  2. In a saucepan, combine sugar and hot water, boiling until the syrup spins a thread.

  3. Slowly pour the syrup over the beaten egg white while beating constantly.

  4. Add the melted marshmallows to the mixture and beat slowly for 5 minutes or until stiff enough to spread.

Finish with chocolate

  1. Spread the chocolate icing over the marshmallow layer as thin as paper using a knife dipped in cold water or a pastry brush.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + chocolatetop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Marshmallows
Melt into the frosting to give it a soft, sweet, airy body.
Sugar
Forms a syrup that sets the foam and adds sweetness.
Egg white
Whipped into a foam that gives the frosting its light, stiff structure.

The step that matters

Pouring the syrup into the egg white. Pour the hot syrup slowly while beating constantly. Pouring too fast can cook or deflate the egg white foam, and it will not stiffen properly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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