Marshmallow Butter Icing

1. Put the egg whites in a clean grease-free heatproof bowl. Add the icing sugar and place the bowl over a saucepan of hot but not boiling water.
2. Whisk until the mixture thickens and leaves a trail when the whisk is lifted.
3. Remove the bowl from the saucepan and continue to whisk until the meringue mixture stands up in peaks and is cool.
4. Place the butter in a bowl and beat until it is light and fluffy.
5. Add the meringue a little at a time, whisking well after each addition.
6. Add flavorings if required.

To Flavour:
Chocolate: Add 50 g (2 or) melted plain chocolate.

Coffee: Add 1 x 15 ml spoon (1 tablespoon) coffee essence or 1 x 5 ml spoon (1 teaspoon) instant coffee powder dissolved in 1 x 1 5 ml spoon (1 tablespoon) boiling water.

Orange or Lemon: Add 1 x S ml spoon (1 teaspoon) grated orange or lemon rind and 1 x 15 ml spoon (1 tablespoon) juice.
Add yellow or orange colourings.