Mary Berry Marshmallow Icing
Mary Berry’s Marshmallow Icing is a fluffy, glossy frosting made by whisking egg whites, sugar, and vanilla extract over a gentle heat until stiff peaks form. This icing has a light, airy texture similar to marshmallow fluff and can be used for piping, spreading, or even toasting for extra flavor.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: Frosts 12 cupcakes or one 8-inch cake 1x
- Category: Frosting
- Method: Double Boiler & Whipping
- Cuisine: British
Ingredients
Scale
- 2 large egg whites
- 150g caster sugar
- 1 tbsp golden syrup (or light corn syrup)
- 1 tsp vanilla extract
- ¼ tsp cream of tartar (optional, for stability)
- 2 tbsp water
Instructions
Step 1: Prepare the Double Boiler
- Fill a saucepan with an inch of water and bring to a gentle simmer.
- Place a heatproof mixing bowl over the pan (ensure the bottom doesn’t touch the water).
Step 2: Whisk the Ingredients
- In the mixing bowl, add egg whites, sugar, golden syrup, water, and cream of tartar.
- Whisk constantly over low heat for 4-5 minutes until the sugar dissolves.
- If using a thermometer, the mixture should reach 70°C (160°F) to ensure safe consumption.
Step 3: Whip to Stiff Peaks
- Remove from heat and whisk on high speed using an electric mixer for 5-7 minutes until thick and glossy.
- Add vanilla extract and whisk for another 30 seconds.
Step 4: Use Immediately
- Spread or pipe the icing onto your cake or cupcakes.
- If desired, toast the icing lightly with a kitchen torch for a caramelized effect.
Find it online: https://britishrecipeshub.co.uk/mary-berry-marshmallow-icing/