This thick, sweet and creamy marshmallow icing is perfect for icing all sorts of cake creations. You can flavour the icing by adding a little flavoured extract, such as strawberry or orange extract, or you could add a little cocoa powder.
- 300g caster sugar
- 2 egg whites
- 1/4 tsp. salt
- 1/4 tsp. cream of tartar
- 5 tbsp. water
- 4 medium white marshmallows
- 1 tsp. vanilla extract
Place the sugar, egg whites, salt, cream of tartar and water into a bowl. Suspend the bowl over a pan of boiling water.
With one hand, hold the bowl steady. With the other, beat the ingredients using an electric whisk or mixer for 7 minutes, or until the ingredients are completely combined. The icing should form firm peaks, like when you whip egg whites.
Take the bowl off the heat and place onto a tea towel. Stir in the marshmallows and keep stirring until the marshmallows have melted into the icing. Leave to cool for a couple of minutes, then whisk in the vanilla. Use to ice the cupcakes.