MARSHMALLOW CREME FROSTING
Add the crowning touch to any cake with a fluffy Marshmallow Creme Frosting. This Marshmallow Creme Frosting is great on chocolate, vanilla or lemon cakes!
Provided by My Food and Family
Categories Recipes with Candy
Time 5m
Yield 2 cups or 16 servings, 2 Tbsp. each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 35 g, Protein 0 g
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.
MINI ANGEL FOOD CAKES WITH MARSHMALLOW FROSTING
Provided by Sandra Lee
Time 35m
Yield 12 mini cakes
Number Of Ingredients 8
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.
MARSHMALLOW FROSTING
This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 2 dozen cupcakes
Number Of Ingredients 4
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.
SIMPLE BIRTHDAY CAKE WITH MARSHMALLOW FROSTING
Provided by Alex Guarnaschelli
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 16
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 CHOCOLATE CAKE
Tender-and-tasty chocolate cake topped with a layer of gooey, melty marshmallow and rich chocolaty-fudgy icing. It's pure chocolate deliciousness!
Categories Cakes
Time 1h5m
Yield 12-16 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Pour batter into a greased 9x13-inch baking pan.
- Bake at 350 degrees for 30-35 minutes, or until cake tests done with a wooden pick.
- Remove cake from oven and immediately pour marshmallows evenly over the top. Set aside.
- Place butter, sugar, and evaporated milk in a medium-sized saucepan.
- Bring to a boil over medium to medium-high heat, stirring frequently; boil for 30 seconds.
- Remove from heat; add chocolate chips and vanilla extract. Whisk until chocolate chips are melted and icing is thickened and glossy.
- Working quickly, pour over marshmallows and smooth with a rubber spatula.
- Allow to cool completely.
ROYAL ICING FOR MARSHMALLOW TREATS
Use this recipe to decorate our Sugar-Coated Marshmallow Bunnies and Chicks, Chocolate-Coated Marshmallow Chicks, and Flat Marshmallow Shapes. While not in use, the tip of the icing bag should be wrapped in a damp paper towel -- icing hardens quickly when exposed to air.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and meringue powder with scant 1/4 cup water on low speed. Mix until fluffy yet dense, 10 to 15 minutes.
- Color the icing as needed starting with a small amount of gel food coloring.Transfer to a small pastry bag fitted with a 1/32-inch pastry tip (#1 Ateco).
- If making marshmallow treats, pipe faces as desired, or pipe eyes on both sides of coated chicks and two eyes and a nose on bunnies. Pipe one eye on flat bunnies and chicks. Store the royal icing in an airtight container up to a week, and stir before using.
MARSHMALLOW FROSTING RECIPE
Homemade Marshmallow Frosting recipe - yum! Few ingredients including marshmallow fluff, butter, vanilla, & powdered sugar make this a hit!
Provided by Lil' Luna
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Beat butter and powdered sugar until fluffy and well mixed.
- Mix in fluff and vanilla by hand and mix well.
- Add to piping bag and pipe onto cupcakes.
Nutrition Facts : Calories 79 kcal, Carbohydrate 12 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 33 mg, Sugar 10 g, ServingSize 1 serving
HOMEMADE MARSHMALLOW CREME (FROSTING)
Made without all the preservatives and high fructose corn syrup of the store-bought version, this extra creamy and sweet homemade marshmallow creme will quickly become your new favorite. So many uses!
Provided by Sally
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
- Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it's ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it's very hot, be careful) and rub the mixture between your thumb and finger. You shouldn't feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes.
- Meringue can be spread, piped, or swirled onto cakes, cupcakes, and other confections. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler- it will melt.)
- Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it's best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.
MARSHMALLOW ICING
You'll melt marshmallows in a double boiler on your way to making this great icing recipe and be glad you did it, too.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 116.1 calories, Carbohydrate 29.1 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 27.7 g
MARSHMALLOW FROSTING
I recently stumbled across a really yummy frosting for cakes. It works especially well on cupcakes. If you pipe it on, it stands up beautifully - much like soft serve ice-cream! And the taste... well it tastes just like gooey soft marshmallow fluff!
Provided by SayHay6
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 35.6, Sodium 15.7, Carbohydrate 8.4, Sugar 8.4, Protein 0.6
MARSHMALLOW FROSTING
Provided by Elana Amsterdam
Categories Dessert Kid-Friendly Wheat/Gluten-Free Birthday Shower Party Fat Free Kidney Friendly Vegetarian Pescatarian Paleo Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 3 cups
Number Of Ingredients 2
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.
MARSHMALLOW FLUFF FROSTING
This Marshmallow Fluff Frosting Recipe is the best frosting for your bake goods. Only a few ingredients are needed to make this easy frosting
Provided by Eating on a Dime
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Beat butter and powdered sugar until fluffy and well mixed.
- Mix in fluff and vanilla by hand and mix well.
- If needed mix 1-2 tablespoons milk to get to the desired consistency.
- Add to piping bag and pipe onto cupcakes.
Nutrition Facts : Calories 266 kcal, Carbohydrate 34 g, Protein 1 g, Fat 15 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 41 mg, Sodium 136 mg, Sugar 30 g, UnsaturatedFat 5 g, ServingSize 1 serving
MARSHMALLOW FONDANT ICING
A tasty, cheap and easy substitute for store-bought fondant icing.
Provided by h8iswibblywobbly
Time 30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Dust your counter or a large cutting board with icing sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
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- Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.
- While continuing to whip, add 1 cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).
- Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
- Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
LIGHT AND FLUFFY MARSHMALLOW ICING RECIPE - JULIE BLANNER
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5/5 (9)Total Time 22 minsCategory DessertCalories 71 per serving
- Use a double boiler or fill a pot with an inch or two of water and add a heat proof mixing bowl to create a double boiler.
- On low heat, add sugar, salt, and egg whites, whisking continuously until the sugar dissolves and the mixture is hot to the touch (about 5 minutes).
- Pour mixture into large mixing bowl or stand mixer and add vanilla. Beat on high until stiff peaks form, about 7 minutes.
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Servings 6.5Total Time 25 mins
- Bring 1 inch of water to a boil in a wide saucepan. In a large stainless steel bowl, whisk the egg whites with the sugar, water and corn syrup until blended. Set the bowl over the saucepan and whisk the whites until the sugar is completely melted, 4 to 5 minutes. Rub some of the mixture between your fingers to be sure it's not gritty.
- Remove the bowl from the saucepan and add the cream of tartar to the whites. Using a standing electric mixer, beat the egg whites at medium speed for 1 minute to break them up. Gradually increase the speed to high and beat until the icing is fluffy, firm and no longer warm to the touch, about 10 minutes. Beat in the vanilla. Use right away.
MARSHMALLOW FROSTING - PARTYLICIOUS
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4.9/5 (8)Total Time 20 minsCategory DessertCalories 71 per serving
- Set up a double broiler or a saucepan with an inch or two of water, making sure the water is at least 1-2 inches below the bottom of the bowl you will be placing on the saucepan.
- Pour the mixed ingredients into the bowl of a standing mixer or in a large heat safe bowl, being careful not to splash the mix along the sides of the bowl.
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- Preheat the oven to 350°F / 175°C, with a rack in the middle. Grease and flour two 9-inch round cake pans. (For cupcakes see variation)
- Make the cakes: Place the cocoa powder in a medium heatproof bowl. Whisk in the boiling water until fully combined. Stir in the milk and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and granulated sugar on medium-low speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and mix to combine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add one third of the mixture to the butter mixture and mix on low speed to combine. Add half the cocoa-and-milk mixture and mix to incorporate. Repeat, alternating between the dry and wet ingredients, until both are fully incorporated and the batter is smooth.
MARSHMALLOW FROSTING RECIPE - DANIEL ORR | FOOD & WINE
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Servings 9Total Time 30 mins
- In a small microwavable bowl, sprinkle the gelatin over 3 tablespoons of the water and let stand until softened.
- In a medium saucepan, combine 1 1/2 cups of the sugar with the corn syrup and the remaining 3 tablespoons of water. Bring to a boil, stirring, until the sugar is dissolved. Keep warm.
- Meanwhile, in a standing electric mixer fitted with a whisk, beat the egg whites with the lemon juice and salt until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating at high speed until stiff and glossy. With the mixer at medium speed, slowly and carefully add the hot sugar syrup in a thin stream. When all of the syrup has been added, beat the meringue at medium-high speed until slightly cooled, about 5 minutes. Microwave the gelatin until melted, about 15 seconds. With the mixer on, beat the melted gelatin into the meringue. Use right away.
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- Cake. Preheat oven to 350° F. Grease the bottoms and side of an 8 inch x 8 inch baking pan. Line the bottom and sides with parchment paper. Grease and flour the parchment paper. (If you are not using parchment paper, just grease and flour the pan, but it is much easier to release the cake using parchment paper at least on the bottom of the pan.)
- In a small saucepan, bring the milk to a simmer on low heat. Place the cocoa powders in a small, heatproof bowl. Pour the simmering milk over the cocoa powder, whisk and set aside to cool.
- In a medium bowl, whisk the oil, sugar, brown sugar, eggs and vanilla until fully combined. Whisk in the cooled cocoa/milk mixture.
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- Place the egg whites, sugar, cream of tartar, and salt in the clean bowl of a stand mixer and whisk by hand to combine.
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