Easy Marshmallow Frosting Recipes

MARSHMALLOW FROSTING RECIPE

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.

EASY MARSHMALLOW FROSTING

Steps:

• Fill a medium to large pot with 1 inch of water and bring to a simmer.
• In a large heat-proof bowl (or the bowl of your stand mixer), whisk together egg whites, sugar, cream of tartar, and salt.
• Place bowl over the simmering water on the stove, making sure the bottom of the bowl is not touching the water. Heat, whisking constantly until eggs reach 120°F.
• Remove bowl from heat and use your hand mixer or electric mixer to beat the egg whites on high for 5 minutes or until light and fluffy with peaks that mostly hold their shape.
• If desired, add vanilla extract and beat for another 30 seconds until well-mixed.
• Transfer immediately to a piping bag or use a large plastic bag with the tip cut off to pipe onto cupcakes.
• Very carefully brown under your broiler or toast with a kitchen torch. This step is optional, but the frosting is quite sticky until toasted.

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.

EASY MARSHMALLOW FROSTING

Steps:

• In the pot of a double boiler, bring some water to a boil and then lower the heat to a simmer. In the top portion of the double boiler, mix together the egg whites, sugar, salt, and cream of tartar.You can also use a heat proof mixing bowl and place it over, but not into, a medium pot of simmering water.
• Heat the egg white mixture while whisking constantly until warm and sugar has completely dissolved. The egg will be warm and the mixture smooth when rubbed between your fingers. This should take about 3-4 minutes.
• Transfer mixture to your mixing bowl (if not already using it to heat the egg), and using the whisk attachment, and starting on low speed beat the mixture gradually increasing to high speed until stiff, glossy peaks form. This will take about 7-9 minutes.
• Add the vanilla and mix until combined. Use immediately.

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:

• 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.

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.