Marshmallow frosting

Marshmallow frosting

By
From
Encyclopedia of Food and Cookery

Marshmallow is a whipped confection resulting in a creamy, stiff mixture with a spongy texture. The name comes from the marshmallow plant; a gum formerly used in its cooking was obtained from its roots. Marshmallow makes a delicious frosting and looks most decorative when swirled into rough peaks. Marshmallow can also be used to top mugs of hot chocolate. For best results use an electric mixer to beat the mixture.

Ingredients

Quantity Ingredient
2 teaspoons powdered gelatine
375ml water, boiling
440g sugar
1/2 teaspoon natural vanilla extract

Method

  1. Dissolve gelatine in half the boiling water in a saucepan, add remainder of water and mix with sugar. Heat gently, stirring, until boiling, then boil without stirring over medium heat for 15 minutes.
  2. Remove from heat, cool slightly and beat until mixture doubles in bulk and becomes thick. Fold in vanilla. Spread quickly over cake with a warm, dry spatula or knife, swirling the top into little peaks for a decorative effect. Sufficient to frost a 20 cm butter cake.
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