How much does this make?
Hi evesloven, I've made this a couple of times and it easily covers a 3-tier 9" round. Some tips: 1) Frost your cake as soon as the icing is done. It does set up a little as it cools. I've been good for about 15 minutes after. 2) Stand mixer works best - and it does get hot. 3) Best if iced the day before an event. The icing will flow a little, smoothing out the peaks, and will get a pretty nice sheen. 4) It won't crystalize like double-boiled (7-minute) egg white frostings so your shelf life is longer. I had one sitting for 5 days and the icing was still nice and gooey. 5) Did one version where I pulled tall peaks of icing on the top and then torched it for a meringue effect. If you haven't made marshmallows before, this is the same recipe/technique minus the gelatin. So if you can work this recipe, you can easily do your own marshmallows.
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