Marshmallow icing

Marshmallow icing
This stuff is out-of-control delicious. The recipe appeared in my
Whoopie Pie book, but we use this icing so often at Violet that I
had to include it here, too. If you don’t have a candy thermometer,
I recommend you buy one. They are relatively inexpensive and
make life in the kitchen much easier.
Makes enough to ice 24 cupcakes
3 egg whites
450g (2¼ cups) sugar
120g (½ cup) water
1½ tablespoons golden syrup
a pinch of salt
1½ tablespoons vanilla extract
1 vanilla pod, seeds scraped out (optional)
Have your stand mixer with the whisk attachment at the ready.
Measure all the ingredients into the metal bowl of the stand
mixer and place over a pan of boiling water (do not let the water
touch the bottom of the bowl or it will cook the egg whites). Whisk
continuously until the sugar dissolves and the mixture is very
warm to the touch. If using a candy thermometer, whisk
continuously for 2 minutes or until it reads 70° to 75°C (158° to
107°F), whichever comes first. Transfer the bowl to your mixer
and whisk on high speed until nearly stiff peaks form.
Put the icing into a piping bag with a large round tip (or use a
spoon) and pipe (or spoon) large blobs onto your cooled cake or
cupcakes. Add edible decorations of your choice. At Halloween, we
make little “ghost” cupcakes, using two edible silver balls for the

The Violet Bakery Cookbook / Claire Ptak

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