Marshmallow Buttercream Frosting With Marshmallows Food
MARSHMALLOW BUTTERCREAM FROSTING WITH MARSHMALLOWS
Marshmallow Buttercream Frosting with Marshmallows- Creamy buttercream frosting made with real marshmallows..no fluff required! It's the perfect topping for your favorite cupcakes or cake.
Provided by Erin
Categories Frosting-Icing
Time 15m
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, melt marshmallows with milk. Stirring frequently, continue until mixture is completely melted and smooth. Set aside to cool for about 5 minutes.
- In a mixing bowl, beat butter and shortening until creamy. Add in vanilla and cooled/melted marshmallows. Beat to combine.
- Gradually add in 2 cups of powdered sugar and beat until creamy. If needed, add up to another 1/2 cup of powdered sugar, until desired consistency is reached.
- Keep any leftovers in a covered container in refrigerator. When using leftovers from the refrigerator, let the frosting come to room temperature before using.
Nutrition Facts : Calories 2107 calories, Carbohydrate 316 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 98 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 50 grams saturated fat, ServingSize 1, Sodium 415 milligrams sodium, Sugar 298 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 42 grams unsaturated fat
MARSHMALLOW BUTTERCREAM FROSTING
I have posted this in response to a request, but have not tried it. This recipe will frost, but not fill, a 2-layer 8 inch cake. Increase accordingly if you wish to fill the cake.
Provided by Boxerwing
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Beat butter in a large bowl with mixer on high speed until creamy.
- Beat in marshmallow creme.
- Reduce speed to low, and beat in confectioners' sugar and vanilla.
- Increase speed to high; beat until fluffy.
STRAWBERRY MARSHMALLOW FROSTING
This is a variation of a boiled or seven-minute style frosting that I love. Strawberry gelatin gives it a boost of flavor and makes it marshmallowy good. You could use other flavors and colors of gelatin to suit your theme. It sets up fairly quick so you'll want to use it right after you make it.
Provided by your mom
Categories Desserts Frostings and Icings
Time 20m
Yield 24
Number Of Ingredients 5
Steps:
- In a small saucepan, stir together the sugar, water and corn syrup. Bring to a boil and cook to 240 degrees F (116 degrees C) or until a the mixture makes a wispy thread when dripped from a spoon. Remove from the heat and stir in the gelatin. Set aside for just a second while you start the egg whites. If it starts to look weird, give it a quick stir. The gelatin mixture may look grainy, but it will smooth out once it gets mixed in.
- Whip egg whites in a clean dry bowl to soft peaks. If you have a stand mixer, use it, otherwise you may need a helper to whip while you pour. Slowly pour, or spoon the sugar mixture into the egg whites while continuing to whip to stiff glossy peaks. Use to frost a cake or cupcakes. This frosting does not need to be refrigerated.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 20.4 g, Protein 0.9 g, Sodium 24.3 mg, Sugar 19.9 g
MARSHMALLOW CREAM CHEESE BUTTERCREAM FROSTING
I was trying to simplify a Meringue Buttercream/Cream Cheese frosting recipe for a Carrot Cake that I make for my son's restaurant and decided to try a jar of Marshmallow Creme in place of the tedious job of making the meringue. It is wonderful and cuts the time in half. Like other Buttercreams, it doesn't hold up real well in hot weather, so you can refrigerate it.
Provided by moms alternate endi
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Bring butter and creme cheese to room temp (70*).
- Cut cream cheese and butter into chunks.
- Beat cream cheese until smooth.
- Place over a bowl of ice water if you need to chill it while starting to add the butter in pieces; beat until just blended and smooth.
- Gently stir in the jar of marshmallow creme.
- Frost your cake.
- You can successfully refrigerate this frosting until ready to use and after you've frosted the cake.
- Will cover:.
- 1 9 x 13.
- 2 10** Springforms.
- 3 9 x 2's.
Nutrition Facts : Calories 508, Fat 44, SaturatedFat 27.8, Cholesterol 122.9, Sodium 355.9, Carbohydrate 26.8, Sugar 15.3, Protein 3.4
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