This frosting, which started as a routine recipe test, ended with a happy accident. You see, sometimes I misread recipes…it’s a problem which usually doesn’t end…this time it did.
Though this frosting is sticky when first made and isn’t very voluminous, it’s an excellent glaze for cakes and cupcakes. Sometimes you don’t need a thick buttercream to top off the perfect cupcake, sometimes a simple glaze will do.
Remember that when working with a glaze-like frosting, it’s important to work fast: frost and dust with sprinkles quickly or the glaze will harden and the sprinkles will bounce right off. Now how should you frost? Good question. I tried two things, dipping and using an off-set spatula. The dipping is fun; simply plunge the cupcake into the glaze, twist, lift it out and give it a little spin to allow the glaze to form a little kick atop the cupcake. Using an off-set spatula was a little easier, and also a little less time consuming. It was a also a little less fun, so you decide which manner you frost in, either will produce lovely results.
This glaze is delightfully sweet and makes for a very pretty decoration. In fact, I’m quite pleased with my happy accident.
Marshmallow Frosting(adapted by accident from a Wesson Oil cookbooklet)
Makes enough to glaze 36 cupcakes or a 10-inch cake
½ cup granulated sugar
2 egg whites
½ cup water
Pinch of salt
8 marshmallows, quartered
1 teaspoon vanilla
In the bowl of a stand mixer, combine the sugar, egg whites, water and salt. Set over a simmering pot of water being sure that the bowl does not touch the water, and beat with a whisk till the mixture reaches 170˚F on an instant-read thermometer.
Immediately transfer the bowl to a stand mixer fitted with a whisk attachment. Turn the mixer on high and add the quartered marshmallows and vanilla. Whip until cool and smooth. Use immediately.