I was just on Pintrest, checking out the recipes, when I came upon this recipe for marshmallow frosting. Back in the 60’s and 70’s, my grandma would sometimes bring the most delectable white cupcakes piled a mile high with this creamy Swiss meringue frosting and covered in sweet shredded coconut. She picked these up from one of the downtown department stores that had a bakery department by one of the front entryways. That store always had the most wonderful smells, from the bakery to the perfume counter to the dining room on the second or third floor. Anyway, I think I’ll make these cupcakes soon and cover them in coconut.
http://veronicahurly.blogspot.com/2010/09/marshmallow-frosting.html
This is easier than Italian meringue. However, one recipe of mine is good for a two layer cake or sheet cake.
When you make those swirls it uses a lot of frosting fast. I got the special tip, two actually, and the bags. To frost 24 cupcakes, it takes a double or more recipe and I need two bags full.
So my double boiler frosting wouldn't frost very many cupcakes and it gets fluffier than in a stainless bowl over hot water (water shouldn't touch the bottom of the bowl).