Marshmallow Frosting Food

MARSHMALLOW FROSTING

Steps:

• In top of double boiler, combine egg whites, sugar, cream of tarter, corn syrup, and water.
• Place over boiling water, beat till stiff peaks form; scraping bowl occasionally.
• Remove from heat; add marshmallow cream.
• Beat till spreading consistency.

MARSHMALLOW FROSTING RECIPE

Steps:

• Beat butter and sugar in medium bowl with mixer until blended.
• Add marshmallow creme; whisk until blended.

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.

MINI ANGEL FOOD CAKES WITH MARSHMALLOW FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• Beat together the cake mix with coconut water. Fill 2 (6-count) mini angel food can pans halfway with batter. Bake until puffed, golden brown, and toothpick inserted in the center comes out clean, 12 to 15 minutes. Invert the pans onto wire cooling racks and cool completely before removing from the pans.
• For the frosting: Bring 2 cups water to a simmer in a medium saucepot.
• In a large glass bowl that will fit over the saucepot, combine 1/4 cup water, sugar, corn syrup, cream of tartar, and egg whites. Place on top of the saucepot and beat for 7 minutes using an electric hand mixer. The frosting will be smooth, shiny, and form peaks when the mixer is lifted from the bowl. Remove from the heat and slowly beat in the marshmallow cream.
• Frost each cake with the icing and sprinkle the tops with coconut flakes.

SIMPLE BIRTHDAY CAKE WITH MARSHMALLOW FROSTING

Steps:

• Cake:
• Preheat the oven to 350 degrees F.
• Liberally butter the bottom and sides of 2 cake pans. Put a round of parchment paper into the bottom of each pan and coat them with butter. Put the pans on a baking sheet.
• Melt the 10 tablespoons of butter in a small pot over low heat. Remove the pot from the stove and allow it to cool slightly. Reserve.
• In a medium bowl, sift together the baking soda, salt, baking powder and flour.
• In a large bowl, beat the eggs, sugar, vanilla, and sour cream together until smooth. Add the flour mixture in small batches to the wet ingredients, whisking as you go to avoid the formation of lumps. Make a well in the center of the batter and pour in the melted butter. Whisk until smooth. Fold in the chopped chocolate
• Divide the batter between the cake pans and spread out to level the top. Gently tap the sides of the pan so the batter distributes evenly. Slide the baking sheet into the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the pans from the oven and allow the cakes to cool briefly. Invert the cakes from the pans onto a baking sheet fitted with a wire rack and peel off the parchment paper. Allow them to cool for at least 45 minutes before frosting.
• Frosting:
• Pour some water, about 2 inches deep, into a saucepan to create a makeshift double boiler. Put the pan on the stove and bring the water to a gentle simmer. Dip the instant-read thermometer into the simmering water to clean any impurities off the end and to test that the thermometer works.
• In a clean, large mixing bowl, combine the 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup. Gently lower the bowl over the simmering water. Turn off the heat under the pot. Use an electric hand beater to whip the whites over the water. Do not leave the egg white mixture unattended or stop beating any time during this process.
• After about 3 minutes, remove the bowl from the heat, set the beater down and quickly take the temperature of the egg whites. You want them to reach 140 degrees F. If you measure the temperature before they reach that point, immediately put the bowl of whites back over the water and resume beating until they are finished, an additional 2 to 3 minutes.
• Remove the bowl from the water and fold in the vanilla extract. It should look like marshmallow fluffiness. Set the frosting aside to allow the mixture to cool. Frost the cake by, as my father used to say, "glopping" the frosting all over the top and the sides. Serve immediately.

MARSHMALLOW FROSTING

Steps:

• Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water.
• {You could use a double boiler here instead}.
• Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. {It takes around 5 minutes}.
• Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. {Add the vanilla while beating}. After 3 minutes, the mixture will be lovely and fluffy.
• {I used my Kitchen Aid food mixer}.
• I love using disposable piping bags - {or you could even use a plastic bag} without a nozzle, I simply piped straight out the end of the piping bag directly onto the cupcakes.

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.

MARSHMALLOW BUTTERCREAM FROSTING

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.

NO COOK MARSHMALLOW FROSTING

Steps:

• Add salt to egg whites; beat until frothy.
• Gradually add sugar, beating until smooth and glossy.
• Slowly add Karo syrup, beating until frosting stands in firm peaks.
• Add vanilla.

MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

MARSHMALLOW FROSTING

Steps:

• In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.
• In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies.
• Store in a glass Mason jar in the refrigerator for up to 24 hours.

CARAMEL ICING WITH MARSHMALLOWS

Steps:

• Melt butter in a saucepan over medium heat. Add milk and bring to a rolling boil. Add brown sugar and marshmallows. Beat until stiff; add powdered sugar, vanilla extract, and salt. Remove from heat.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

MARSHMALLOW CREME FROSTING

Steps:

• Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.
• Blend in 1 Tbsp. of the milk. Add remaining 1 Tbsp. milk if necessary for desired spreading consistency.

MARSHMALLOW CREME FROSTING

Steps:

• Blend margarine and marshmallow creme together till smooth.
• Add liquids and mix well.
• Blend in powdered sugar and beat till smooth and creamy.
• If thinner frosting is desired, simply add more milk.

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.

MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
• Fills and frosts 1 (8-inch) two-layer cake.