CHOCOLATE MARSHMALLOW FROSTING
This creamy, fluffy chocolate frosting is great for cakes and cupcakes. This recipe will frost a two-layered cake, or 24 cupcakes.
Provided by Dana
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 17.3 g, Cholesterol 1.4 mg, Fat 4.4 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 12.7 mg, Sugar 11.5 g
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 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
CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING
This dessert is nearly completely fat-free (except for a tiny amount of fat in the cocoa powder and in the chocolate shavings). With an extra-thick layer of fluffy marshmallow frosting, you'll never even notice.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
- Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
- Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
- In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
- Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
- Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
- Beat for 30 seconds longer until soft peaks form.
- Remove the bowl from the mixer.
- Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
- Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
- Bang the pan once (not too hard) on the counter to release any large air pockets.
- Bake for about 35 minutes, or until a tester comes out clean.
- Invert the cake pan over a narrow-necked bottle.
- Let the cake cool completely in the pan, about 1 hour.
- Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
- Invert the cake onto a serving platter.
- Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
- In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
- Bring to a boil over medium-high heat.
- When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
- When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
- Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
- Cook until the syrup reaches 242F.
- Remove from the heat.
- With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
- Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
- Add the vanilla and beat for 1 more minute.
- The frosting will still be a little warm.
- Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
- Then coat the cake all over with the remaining frosting.
- Decorate the top of the cake with the chocolate shavings.
- To serve: Gently slice the cake with a serrated knife or an angel food comb.
CHOCOLATE MARSHMALLOW FROSTING
Creamy frosting that doesn't need to be refrigerated, so it's perfect for potluck dinners. Makes enough to frost a bundt cake or the top of a 13x9 inch cake--double it if you want to do a 2 layer cake.
Provided by Dragonfly AZ
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1357.2, Fat 36.5, SaturatedFat 22.6, Cholesterol 85.5, Sodium 333, Carbohydrate 266.7, Fiber 9.6, Sugar 212.7, Protein 8.2
CHOCOLATE CAKE
Provided by Elana Amsterdam
Categories Cake Dessert Bake Kid-Friendly Wheat/Gluten-Free Birthday Shower Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
- In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
- Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.
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- Preheat the oven to 350 degrees F. Spray two 8-inch round pans with nonstick baking spray with flour.
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- Make cake: Preheat oven to 350°F. Grease and flour 2 9-inch round cake pans that are at least 2 inches deep.
- In a large bowl, using an electric mixer on medium-low speed, mix flour, sugar, cocoa, baking soda, baking powder and salt until well combined. In a medium bowl, whisk eggs, sour cream, milk, oil and vanilla together until smooth. Mix egg mixture into flour mixture on low speed, scraping down sides of bowl once or twice, until smooth. Dissolve espresso powder in 1/2 cup of very hot water and stir into batter. Divide batter evenly between pans. Bake, rotating pans halfway through, until a toothpick inserted in center of a cake comes out clean, 40 to 45 minutes.
- Let cakes cool in pans on a wire rack for 30 minutes. Run a paring knife around inside edges of pan and turn cakes out onto rack to cool completely.
- Make frosting: Put egg whites, sugar, cream of tartar and salt in a large, clean metal bowl set over a saucepan filled with 1 inch of simmering water (do not let water boil or allow bottom of bowl to touch water). Adjust heat as needed to maintain a simmer. Cook mixture over medium-low heat, beating with an electric mixer on medium-high speed, until frosting holds stiff peaks, about 7 minutes. Remove bowl from heat, add vanilla and continue to beat until frosting is glossy and billowy, 1 to 2 minutes longer.
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