Marshmallow Frosting

My good mates- Kathie & Kathy's been asking for some yummy icing tips so I'll post this recipe which is what I usually use when I make children's cake,and you won't believe how yum this turns out, being so simple and economical. Practically using just 4 ingredients :) nice eh?

INGREDIENTS:

6 egg whites (free from any yolk please)

dash of salt

cream of tartar 1 tsp.

1 c caster sugar

vanilla

HOW TO:

1. Crack in whites in a grease-free stainless steel bowl, add salt and cream of tartar. Starting on slow then medium- whip whites just until you reach a soft peak stage.

*This is when the air bubbles have become tinier but still a bit foamy, to test: lift beaters and if the whites droop, then that's definitely still soft-peak.

2. At this stage, you start to add the sugar little by little (increase speed to high). The sugar will thicken it up and keep on beating til the whites become stiff and you get a good thick glossy cloud :)- that's how I describe it anyway.

** again test by lifting out whisk and if the whites hold it's shape well, does not droop and is pointy at the end then that's ready. If you actually turn your bowl upside down, the whole mixture will hold.

3. Ok, lastly add the vanilla and just blend it in. If you plan to have different coloured icing, then this is the good time to divide your mixture into bowls and tinge with the shade that you want. I normally use pastes over liquid food colour for this particular type of icing otherwise it weeps on your cake.

COOK'S NOTE: 

Humidity affects this icing, doesn't go well when humid or if there is too much moisture. It keeps well in the fridge though which I actually recommend- refrigerate your cakes after icing :) put on the top shelf as kids may take a handful because the icing just looks so tempting- hahaha...which happened to me once :) Also you may use other flavourings such as lemon essence, orange and you may also add melted (and cooled) dark chocolates. Be creative. Enjoy!