Violet Bakery Marshmallow Icing

HS: Claire recommends using a candy thermometer here, I use mine quite often, and it's worth the minimal investment.


  • 3 egg whites
  • 2 1/4 cups / 450g sugar
  • 1/2 cup / 120g water
  • 1 1/2 tablespoons golden syrup
  • a pinch of salt
  • 1 1/2 tablespoons vanilla extract
  • 1 vanilla pod, seeds scraped out (optional)


  1. Have your stand mixer with the whisk attachment at the ready.
  2. Measure all of the ingredients into the metal bowl of the stand mixer and place over a pan of boiling water (do not let the water touch the bottom of the bowl or it will cook the egg whites). Whisk continuously until the sugar dissolves and the mixture is very warm to the touch. If using a candy thermometer, whisk continuously for two minutes or until it reads 158˚F to 167˚F (70˚C to 75˚C), whichever comes first. Transfer the bowl to your mixer and whisk on high speed until nearly stiff peaks form.
  3. Put the icing into a piping bag with a large round tip (or use a spoon) and pipe (or spoon) large blobs onto your cooled cake or cupcakes. For this cake I iced between the layers, did a thin crumb layer next, and then used a big offset spatula to ice the sides and top.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serves 12


Recipe from The Violet Bakery Cookbook by Claire Ptak (Ten Speed Press, 2015)