I'm a bit of a frosting wuss. I've never really ventured further than buttercream because if a recipe says keep an eye on it or whisk on a low heat then you can guarantee I'm going to wander off for like one second and when I get back it'll be burned. But I got brave.... well greedy more like!
I bought the Crabapple Bakery Cupcake Cookbook and once you've flicked through it you just cannot resist making at least one batch of cupcakes. I found a recipe for marshmallow frosting and as I had a few eggs to use up I decided to give it a go...
I LOVE THIS STUFF!!
I once read that cupcakes are just vehicles for frosting, and in this case... so true!
These went down so well, Chloe LOVED them though she couldn't bite into one without getting her nose in the frosting, bless. Mick said they were too sweet (sorry, that's a bad thing?!)
It was a lot easier to make than I'd anticipated, which made me wish that I'd just given it a try a lot sooner! Please please please make this frosting, you won't regret it*
3 egg whites
480g white sugar
3 tsp light corn syrup
1/4 tsp cream of tartar
3/4 tsp vanilla extract
food colouring: pink
Makes enough for 24 cupcakes
In a metal bowl combine the egg whites, sugar, corn syrup cream of tartar and water. Place the bowl over a saucepan of simmering water (making sure the bottom of the bowl does not touch the water) and beat continuously with a hand-held electric mixer until the mixture is light and fluffy and form soft peaks. Take the bowl off the heat and add the vanilla and a few drops of pink food colouring. Whisk the mixture until it forms stiff peaks.
*I won't be held responsible for any sugar-induced incidents that occur as a result of eating a whole batch of this frosting.