This beautiful white glossy, marshmallow frosting is particularly perfect for icing cakes and muffins at this time of year. With snow already settling on the ground in the north of the UK, this type of frost isn’t going to cause havoc on the roads or make you slip on your arse when you step outside. This frosting isn’t too dissimilar from a jar of Fluff but it’s much less, for want of a better word, artificial tasting.
For the filling and outside frosting of a 9inch cake or 12 cupcakes, you will need:
200g of caster sugar
The whites of 2 large eggs
80ml of water
A pinch of cream of tartar powder
A big dribble of vanilla extract
In a heavy bottomed saucepan gently bring the water, sugar and cream of tartar to the boil. When the water is bubbling and the sugar has dissolved turn the heat right down.
In a very clean mixing bowl, use an electric whisk to create soft meringuey peaks with the egg whites and vanilla extract. You could always add a spot of food colouring here if you wanted to.
Keep whisking the egg whites as you slowly pour in the sugar mix. A slow and steady stream is best for this to ensure the sugar is incorporated evenly. It will take about 5 to 7 minutes for the frosting to reach a thick, glossy consistency that can be piped or dolloped on and smoothed with a pallette knife.
Here is a lovely idea from Melissa at Bless This Mess Please with her Cloud Icing cupcakes.