Chocolate And Marshmallow Icing Recipes

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Sift sugar and cocoa powder together into a large mixing bowl.
• Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
• Stir until melted, 2-3 minutes and remove from heat.
• Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
• Stir until the frosting is smooth and satiny.

CHOCOLATE-MARSHMALLOW FROSTING

Steps:

• Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and; stir until smooth.

CHOCOLATE-MARSHMALLOW PILLOWS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
• Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

CHOCOLATE CREME FROSTING

Steps:

• Beat butter and cream cheese in large bowl with mixer until blended.
• Add marshmallow creme, cocoa powder and vanilla; beat until blended.
• Add sugar gradually, beating until light and fluffy after each addition.

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.

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.

CHOCOLATE MARSHMALLOW ICING

Steps:

• Combine butter, sugar, and evaporated milk in a saucepan.
• Bring to a boil.
• Cook for five minutes and then add remaining ingredients.
• Beat until spreading consistency.

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.

CHOCOLATE AND MARSHMALLOW ICING

Steps:

• Stir chocolate chips, marshmallows, brown sugar, butter, and vanilla in a saucepan over medium heat until sugar is dissolved and chocolate chips are melted, 5 to 10 minutes. Continue stirring and bring to a boil.n
• Remove from the heat and immediately pour over a cake.n

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Sift the sugar and cocoa powder together into a large mixing bowl. Set aside.
• Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
• Use at once to frost the top of the cake of your choice.