Marshmallow Icing

If, like me, you get most of your recipes from blogs, you may have come across an ingredient referred to as Marshmallow Fluff. It’s used as a cake topping  ( & filling ), in desserts, puddings, sauces, milkshakes,  as a dip and even as a sandwich spread.

It comes in various flavours; Original, Strawberry and Raspberry and I’m not going to lie, it looks so delicious, this marshmallow crème…that I do not doubt that I would polish off a jar of this stuff on my own ..hey, it clearly states NO FAT OR CHOLESTEROL on the jar ;)

As I’m always on the quest for the perfect cupcake frosting ( by the way, I think I’ve FOUND it – more about that in another post )  I’ve seen so many recipes which call for the addition of marshmallow fluff, but this recipe is for homemade marshmallow fluff or…MARSHMALLOW ICING

With so few ingredients used, you can afford to give this a try!

TIP: Try and work with the icing while it’s still a tiny bit warm – if you need to store it in the fridge overnight, beat it again with a wooden spoon before you attempt spreading or piping it onto a cake.

You’ll need

120g Castor Sugar

80g Golden Syrup

2 tablespoons water

2 large egg whites

½ teaspoon vanilla extract ( use clear vanilla extract if you can get your hands on it )

1.  On a high heat, place sugar, syrup and the water into a saucepan on the stove. When the mixture starts to bubble and the bubbles almost stick together, but you can still drop the mixture off your spoon in a smooth, slow stream, take it off the heat. This should be achieved in about 2 minutes.

2.       Whisk the egg whites until soft peaks form. Now slowly incorporate the hot sugar mixture into the bowl

3.       When all of the mixture is in the bowl, whip the mixture at a high speed until it becomes thick and glossy and has cooled a bit – add the vanilla extract

4.       Voila! You have enough mixture to ice about 16 cupcakes generously