Marshmallow Cloud Icing
- Anthology of Crumbs
- Oct 5
- 1 min read
1
Searing the Beef
This icing is best used fresh. Once it cools completely, it begins to set and lose its sheen. To store, keep frosted cakes at room temperature for up to two days under a loose cover. Avoid refrigeration, which dulls the shine and soft texture.
For a toasted finish, use a kitchen torch to lightly brown the surface—just enough to bring out that campfire marshmallow scent and golden hue.
Notes
1
Wipe your mixing bowl and whisk attachment with white vinegar on a clean cloth to remove any traces of grease.
2
In the clean bowl of a stand mixer, combine the egg whites, sugar, corn syrup, cream of tartar, and salt.
3
Set the bowl over a pot of gently simmering water, ensuring the base doesn’t touch the water.
4
Whisk constantly until the sugar has fully dissolved and the mixture feels warm to the touch, about 3 minutes.
5
Remove from heat and attach the bowl to the mixer fitted with the whisk attachment.
6
Beat on high speed until stiff, glossy peaks form and the icing cools slightly, about 5 to 7 minutes.
7
Add the vanilla and whisk briefly to blend. Use immediately to frost cooled cakes or cupcakes.
Instructions
1 tsp white vinegar (for wiping bowl and utensils)
3 large egg whites
¾ cup (150 g) granulated sugar
1 ¼ tsp light corn syrup
½ tsp pure vanilla extract
⅛ tsp cream of tartar
⅛ tsp fine sea salt
Marshmallow Cloud Icing
Anthology of Crumbs
Delicate and cloudlike, this marshmallow-style icing glows with a smooth, glossy sheen. It spreads beautifully over cakes and cupcakes, forming soft peaks that hold their shape. For a nostalgic twist, try toasting the surface lightly with a kitchen torch. TCovers one 8-inch cake or 12 cupcakeshe result is reminiscent of golden, fire-kissed marshmallows around a winter campfire.
Servings :
Covers one 8-inch cake or 12 cupcakes
Calories:
Prep Time
15 min
Cooking Time
5 min
Rest Time
0
Total Time
20 min
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