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| MARSHMALLOW ICING | |
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1 cup granulated sugar 1/3 cup water 1/4 teaspoon cream of tartar 2 egg whites 1 teaspoon vanilla 8 regular marshmallows Place water, sugar, and cream of tartar in a small saucepan with candy thermometer. Turn heat on medium and leave alone until temperature gets to soft ball stage. Beat 2 room temperature egg whites until stiff. When syrup reaches soft ball stage, throw in quartered marshmallows. Immediately turn on mixer and pour slowly into egg whites. Marshmallows will melt in bowl as you beat it. Add vanilla and beat until icing holds it shape or up to 5 minutes. Pour onto cake while warm. Great for coconut cake. Submitted by: Debra Morgan | |
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recipe reviews #139828
Debra Morgan (New York) says:
One added note. Cool you cake but ice cake while icing is warm, right from the mixer. It will frost nicely. Add coconut. Let cool then refrigerate if it is not being served right away. It can set out but store in refrigerator with covering. This will keep icing from seeping into cake.
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