Marshmallow frosting

Marshmallow frosting

By
From
Baking
Makes
a 20 cm cake
Photographer
Vanessa Levis

Marshmallow makes a delicious frosting for butter cakes and looks most decorative for special occasions when swirled into rough peaks. For best results use an electric mixer to beat the mixture.

Ingredients

Quantity Ingredient
2 teaspoons powdered gelatine
1 1/2 cups boiling water
250g caster sugar
1/2 teaspoon vanilla essence

Method

  1. Dissolve the gelatine in half the boiling water in a saucepan, add the remaining water and mix with the sugar. Heat gently, stirring, until boiling, then boil without stirring over medium heat for 15 minutes. Remove from the heat, cool slightly and beat until the mixture doubles in volume and becomes thick. Fold in the vanilla. Spread quickly over the cake with a warm, dry spatula or knife, swirling the top into little peaks for a decorative effect.
Tags:
baking
bakery
margaret
fulton
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