Day 68: Marshmallow Frosting

Marshmallow Frosting
Day Sixty-Eight (27.07.2012)
Processing: N/A

Yield: enough for 12-24 cupcakes (or 1-2 large cakes)
Recipe Source: 365 Days of Creative Canning
This gooey delicious marshmallow frosting is going to become a favourite in your household whenever you want to cover cupcakes or cakes in something yummy! One batch will cover 2 dozen cupcakes if covering the surface - or 1 dozen if you make a "tower" of frosting atop each cupcake. Use the day you make it - pipe onto the top of each cupcake, sprinkle with decorations and refrigerate until ready to devour :(^_^):
4 egg whites (approx 8 tablespoons)
1 1/2 cups castor (superfine) sugar
4 tablespoons water
pinch of salt
2 vanilla beans (or 2 teaspoons vanilla extract) - or other colouring/flavouring of your choice (1-2 teaspoons of flavouring and a few drops of colouring)
Using a double saucepan (or a metal bowl/pot set over a second pot), half fill the bottom pan with water, bringing to a simmer first. Then add all ingredients to the top pan. Beat with an electric mixer slowly until combined, then beat continuously on high speed over the simmering water until thick and fluffy. This will take anywhere from 6 minutes to 10 minutes. Remove the top pan from the heat, beat for a further 2 minutes or so until it has cooled down a little.
Pipe frosting onto cupcakes or cakes - apply in a circular motion to cover the cake top, layering higher and higher to make a "tower" of frosting if you wish. Decorate then refrigerate until ready to serve. Will keep for several days in an air-tight container in the refrigerator.
Variations: Substitute the vanilla beans for a different flavour, adding colouring if you wish:
* strawberry flavouring + pink colouring
* choc mint flavouring + green colouring
* instant coffee + brown colouring
* nip of your favourite liqueur
* lemon juice + yellow colouring

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