WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Sunday, October 28, 2012

Marshmallow Frosting- Nofu Butter and fluff gf sandwich- YUM!



Since most powdered sugars have cornstarch, and those that don't can be spendy, I have been playing with frostings that need cooking.


We aren't going to talk about my lengthy list of failures to date when it comes to cooked frostings, but this one is a winner! We use it to frost, or as "fluff" for nofu butter and fluff sandwiches on gf white bread. :-)




It will stay fluffy in a storage container in the fridge for at least a week. That is the longest a batch has made it around here before we found delicious reasons to use it!

IF you are planning to use it to pipe or frost, I do recommend using immediately, but for sandwiches, cookie fillings etc it is fine to make ahead.



You could skip the salt and vanilla, or you can add a different extract like lemon or coffee- I promise you, adding the flavoring just makes it even better!

I used this recipe from the Pixels and Paperie blog;

4 large egg whites(do not use boxed whites, they do not whip up as nicely as freshly separated whites..consider using the yolks to make some pudding,custard or ice cream)

1 Cup granulated sugar(Domino)

1 pinch of salt(pink himalayan for us)

1 tsp vanilla essence(we use our homemade but use whatever flavor you would like)

Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water.

{You could use a double boiler here instead I used a large pyrex mixing bowl set in a pot about 1/4 full of boiling water}



Whisk the egg white mixture constantly(I admit to not mixing the whole time and it still worked just fine) over simmering water until the sugar dissolves and the mixture is hot to the touch. {It takes around 5 minutes}.

Pour the mixture into a bigger bowl(I used a big bowl to begin with, this will really fluff up and get big! However, transferring to a larger and cool bowl will shorten the amount of time you need to whip it.) and beat with an electric mixer for 3 minutes. {Add the vanilla while beating}. After 3 minutes, the mixture will be lovely and fluffy.

{I just used an electric handmixer}

I love using disposable piping bags – {or you could even use a plastic bag} without a nozzle, I simply piped straight out the end of the piping bag directly onto the cupcakes.

Don’t you love how they look – and so yummy!!!

Hope you try this recipe. It sounds like a bit of work, but really it takes very little time and effort and they are so easy to pipe as the icing is very soft and much easier to squirt out than buttercream.

2 comments:

Reagan Leigh said...

OK...I want to know how you have managed to lose so much weight eating all of these tasty things?!?!

Diane said...

LOL- The trick is, not to eat as much as I make :-) Portion control, and I probably burn a lot of calories cleaning all the dishes my experimenting generates! :-)

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