Chocolate Marshmallow Icing Food

CHOCOLATE MARSHMALLOW FROSTING RECIPE

Steps:

• Break chocolate bars up and melt in a microwave-safe bowl at 30-second intervals, stirring between each segment until it's completely melted; approximately 90 seconds total. Set aside to cool.
• In a stand-up mixer, beat the butter until smooth. Add the cooled chocolate and Marshmallow Creme to the butter and mix on medium speed.
• Gradually add in the powdered sugar one cup at a time with 1 tablespoon of milk. Add enough of each to get a fluffy frosting consistency.
• Use an offset spatula to spread the frosting onto a cake or transfer it to a piping bag for cupcakes.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Sift sugar and cocoa powder together into a large mixing bowl.
• Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
• Stir until melted, 2-3 minutes and remove from heat.
• Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
• Stir until the frosting is smooth and satiny.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Break Baker's chocolate, melt in a microwave safe bowl at 30 second intervals, stirring between each segment until it's completely melted; approximately 90 seconds total. Set aside to cool.In a stand up mixer, beat the butter until smooth. Add the cooled chocolate and Marshmallow Creme to the butter and mix on medium speed. Gradually add in the powdered sugar one cup at a time with 1 tablespoon of milk. Add enough of each to get a fluffy frosting consistency. Use an offset spatula spread the frosting onto a cake or transfer it to a piping bag for cupcakes.

CHOCOLATE-MARSHMALLOW FROSTING

Steps:

• Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and; stir until smooth.

MARSHMALLOW FROSTING

Steps:

• Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

CHOCOLATE CREME FROSTING

Steps:

• Beat butter and cream cheese in large bowl with mixer until blended.
• Add marshmallow creme, cocoa powder and vanilla; beat until blended.
• Add sugar gradually, beating until light and fluffy after each addition.

CHOCOLATE MARSHMALLOW ICING

Steps:

• Combine butter, sugar, and evaporated milk in a saucepan.
• Bring to a boil.
• Cook for five minutes and then add remaining ingredients.
• Beat until spreading consistency.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Sift the sugar and cocoa powder together into a large mixing bowl. Set aside.
• Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
• Use at once to frost the top of the cake of your choice.

CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING

Steps:

• Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
• Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
• Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
• In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
• Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
• Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
• Beat for 30 seconds longer until soft peaks form.
• Remove the bowl from the mixer.
• Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
• Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
• Bang the pan once (not too hard) on the counter to release any large air pockets.
• Bake for about 35 minutes, or until a tester comes out clean.
• Invert the cake pan over a narrow-necked bottle.
• Let the cake cool completely in the pan, about 1 hour.
• Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
• Invert the cake onto a serving platter.
• Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
• In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
• Bring to a boil over medium-high heat.
• When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
• When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
• Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
• Cook until the syrup reaches 242F.
• Remove from the heat.
• With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
• Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
• Add the vanilla and beat for 1 more minute.
• The frosting will still be a little warm.
• Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
• Then coat the cake all over with the remaining frosting.
• Decorate the top of the cake with the chocolate shavings.
• To serve: Gently slice the cake with a serrated knife or an angel food comb.

MARSHMALLOW ICING

Steps:

• Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
• Stir in marshmallows and vanilla. Beat until they melt.

CHOCOLATE AND MARSHMALLOW ICING

Steps:

• Stir chocolate chips, marshmallows, brown sugar, butter, and vanilla in a saucepan over medium heat until sugar is dissolved and chocolate chips are melted, 5 to 10 minutes. Continue stirring and bring to a boil.
• Remove from the heat and immediately pour over a cake.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• In a large mixing bowl, with mixer on low to medium speed, mix together cream cheese and pudding mix until well blended.
• Remove lid and paper/plastic covering from marshmallow cream and place in microwave on high for 30 seconds.
• Remove from microwave and stir.
• If it is still lumpy and firm microwave for 15 second intervals till cream is liquid.
• DO NOT OVER COOK!
• With mixer on medium speed mix liquid marshmallow cream in with cream cheese mixture until well blended.
• Frost cake immediately while still warm.