No Cook Marshmallow Frosting Food

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 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.

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.

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.

NO COOK 7 MINUTE FROSTING

Steps:

• Mix sugar, cream of tartar, vanilla and egg whites.
• Add boiling water.
• Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.

STRAWBERRY MARSHMALLOW FROSTING

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.

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 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.

NO COOK ICING

Steps:

• In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.