I recently ate a cupcake at a restaurant that had a frosting that was dense, almost like divinity candy. It was piped in 3 plops, about 2” tall, and bright white. It had the same, thick texture all the way through, and didn’t squish down when I cut into it. I’m obsessed with recreating this but can’t imagine where to start. I believe it’s some sort of Italian meringue? But much stiffer. You could probably make the swirls first on a sheet of parchment and then lift them onto a cupcake. Any ideas?
I've found this, so maybe this is what it is: https://www.foodnetwork.com/recipes/trisha-yearwood/chocolate-cake-with-divinity-icing-2273537
Another version: https://www.cdkitchen.com/recipes/recs/33/Divinity-Icing75592.shtml
Thanks for finding that Trisha Yearwood frosting. Cooking the sugar syrup to 265 must be the key to make it more like candy and less like meringue frosting. The marshmallows are an interesting touch. Going to give this one a try!