For Marshmallow Jiffy Icing
Ingredients
Directions
Cook the mixture until it shows signs of being done.
Drop in the cut marshmallows and whip until dissolved.
Add salt and extract, then spread on cake.
Do not beat after removing from heat.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Marshmallows
- Melt into a sweet, glossy, sticky base that sets soft as the icing cools.
- Extract (vanilla or other)
- Adds aroma and flavour to the icing.
The step that matters
Do not beat after removing from heat. The icing thickens as it cools. Beating it further pulls air in and lets the sugar set, so it turns stiff and hard to spread.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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