Frostings, Icings and Toppings

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Honey, Rosemary and Lavender Syrup
This is drizzled lightly over fresh peaches, nectarines, cherries, apricots, berries, and, well, just about anything else you can think of.

Combine all the ingredients in a saucepan, and simmer softly until it is reduced to 1 cup, about 10 or so minutes. Cool to room temperature, then strain. If you are wanting a milder flavor, strain before cooling.

Source 15.

Coffee Glaze

Mix sugar, butter and coffee with enough water to make glazing consistency.

Source 9.

Old Fashioned Marshmallow Icing
Light meringue-based icing with a marshmallow-like quality.

Bring sugar, corn syrup and water to boil. When this is just boiling, in a stand up mixer start whipping the whites with a pinch of sugar and the vanilla. When the syrup reaches 112°C (234°F), reduce the speed of the whites (which should be peaked now) and slowly pour into the whipped whites in a steady stream. Continue beating for a few minutes, or until the temperature has been reduced to warm. When no longer hot (but still slightly warm), use to frost the cake. Note: the longer it is whipped, the stiffer the meringue becomes but the less time you have to work with it. Always work with it slightly warm because the icing sets up fairly quickly.

Source 9.

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