Whipped Marshmellow Frosting Food
WHIPPED MARSHMELLOW FROSTING
A blast from the past, I found this in my grandmother's handwritten recipes. Once I made it, great childhood memories came flooding back. My grandmother loved to bake. This frosting is great on a chocolate or gingerbread cake. Quick to make it will soon become a family favorite, replacing the more traditional frostings you might have been used to using.
Provided by donna adkins @DMAinTx
Categories Cakes
Number Of Ingredients 6
Steps:
- Into a double boiler, add water, sugar, eggwhites
- Stir ingredients to mix.
- Using a beater, beat constantly for 7 minutes. You will see the mix will become frothy then more dense and fluffy.
- At about minute 4, add cream of tartar. Keep beating mix until minute 7.
- Remove from over hot water source, add your choice of flavoring and coloring (if desired).
- Beat to cool for about 4 minutes. The mix will now be a soft but stiff peak seen when lifting the mixer out of the mix.
- Spread onto cupcakes or cake. If you let it set and don't spread it, it will continue to firm up into a marshmallow form.
FLUFFY MARSHMALLOW CREME FROSTING
This recipe is an old standard for yummy fruit dip. Recently I tried it to frost a basic white cake and it was so wonderful!
Provided by luvn-n-the-oven
Categories Dessert
Time 15m
Yield 2 cakes, 15 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese until smooth.
- Add in marshmallow creme; mix until completely blended.
- Fold in cool whip, vanilla, and crushed pineapple (if using).
- Frost any kind of cake you want and top with slices of fresh strawberries (if using).
- Note: this probably makes enough for 2 cakes, depending on how heavily you frost the cake.
Nutrition Facts : Calories 239.1, Fat 14.4, SaturatedFat 9.9, Cholesterol 33.3, Sodium 114.2, Carbohydrate 24.9, Sugar 15.8, Protein 2.7
MARSHMALLOW CREAM CHEESE FROSTING
Not too sweet, smooth and creamy instead of grainy and sugary. This frosting firms up in the fridge and doesn't melt if left at room temperature. Bonus is that once chilled it won't stick to plastic wrap so feel free to cover it without the fear of losing all the frosting! This only takes minutes if using pre-whipped cream cheese. This recipe will cover one 13x9 sheet cake or one prepared packaged cake mix.
Provided by MommyMakes
Categories Dessert
Time 5m
Yield 1 cake
Number Of Ingredients 2
Steps:
- Combine about 1/2 the marshmallow creme with the cream cheese in a bowl; mix thoroughly with a fork (or use beaters if not using pre-whipped cream cheese).
- Taste; continue adding remaining marshmallow creme a little at a time until the desired sweetness (we like to use about 3/4 of the jar).
- Mix thoroughly and spread over a cooled cake.
- Chill if desired.
Nutrition Facts : Calories 1864.7, Fat 119.3, SaturatedFat 74.8, Cholesterol 374.2, Sodium 1175.3, Carbohydrate 175.2, Fiber 0.2, Sugar 99.1, Protein 27.4
E-Z 3 INGREDIENT MARSHMALLOW WHIP FROSTING
This frosting is delicious and so very easy to make. As written it is also quite a low calorie option. To make it more special, you can cream 8 oz light cream cheese, then add the marshmallow fluff and continue with the Cool Whip and vanilla. Family all love it, and no one realizes I'm cutting some calories from the desert.
Provided by Diana Perry
Categories Cakes
Time 10m
Number Of Ingredients 3
Steps:
- 1. Beat the marshmallow fluff in the mixer until very smooth & creamy.
- 2. Scrape beaters; fold in the Cool Whip til all is combined. Add vanilla.
- 3. This will frost a two layer cake, but there isn't enough for a filling. I usually make another 1/2 of the above recipe extra just to be sure I will not have to skimp.
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