One of my favorite ways to ice cupcakes is with marshmallow icing.Â It’s so simple to make and I always have the ingredients on hand.Â I would like to share two methods with you on making marshmallow icing.Â The first method is one that Chica read about and recommended to me because she knows how much I love marshmallow icing.Â The second method is something my grandmother has been whipping up for as long as I can remember.
Marshmallow icing method #1
This is too easy for words!
- Bake some cupcakes using the instructions on the box until they are almost done.
- Remove them from the oven about four minutes before the end time suggested.
- Take a marshmallow and place it on top of each cupcake.Â You can use any flavor marshmallow you like, I used strawberry.
- Place the cupcakes back in the oven.Â After about a minute or so, use the flat side of a spoon to mash down on the marshmallows.Â This will help them spread evenly on top of the cupcake.
- After about 3 minutes, turn your oven to broil for about a minute.Â This will finish melting the marshmallows and provide a nice brown crust to the top.
- Sprinkle with colored sugar if desired.
I had to try one right as they came out of the oven and enjoyed it immensely.Â I was told that they were also tasty when served at the party later that day.
Marshmallow icing method #2
This “recipe” was my grandmother’s favorite icing and hence, a family favorite now as well.Â As with most handed down recipes:
- 4 large egg whites
- 1 Cup ordinary sugar
- 1 pinch of salt
- 1 tsp vanilla
Put all ingredients except the vanillaÂ into a double boiler.
Whisk the egg white mixture constantly over simmering water until the sugar dissolves (about 5 minutes).
Pour the mixture into a bowl and beat with an electric mixer. Add the vanilla and continue beating until fluffy.
I usually make this icing up the morning of the party because it doesn’t hold up all that well and tastes best when freshly made.Â Luckily, this isn’t a problem since it is such a quick and simple recipe.