March 17, 2017 by dgarnett2013
Marshmallow Icing: The Violet Bakery Cookbook by Claire Ptak
Makes enough to ice 24 cupcakes or one 20- 23cm cake
Great spread onto Chocolate Devil’s Food Cake
- 3 egg whites
- 450g caster sugar
- 120ml water
- 1½ tabs golden syrup
- a pinch of salt
- 1½ tabs vanilla extract
- 1 vanilla pid, seeds scraped out (optional)
Have your electric mixer with the whisk attachment at the ready.
Measure all the ingredients into the metal bowl of an electric mixer and place over a pan of boiling water (do not let the water touch the bottom of the bowl or it will cook the egg whites).
Whisk continuously until the sugar dissolves and the mixture is very warm to the touch.
If using a sugar thermometer, whisk continuously for 2 mins or until it reads 70℃ – 75℃, whichever comes first.
Transfer the bowl to your electric mixer and whisk on high speed until nearly-stuff peaks form.
Put the icing into a piping bag with a large round nozzle (or use a spoon) and pipe (or spoon) large blobs on to your cooled cakes or cupcakes.
Add edible decorations of your choice.
Made to cover Rose’s Birthday cake, to celebrate her turning 7.