Marshmallow Cream Meringue Recipes

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HOMEMADE MARSHMALLOW CREME (FROSTING)



Homemade Marshmallow Creme (Frosting) image

Made without all the preservatives and high fructose corn syrup of the store-bought version, this extra creamy and sweet homemade marshmallow creme will quickly become your new favorite. So many uses!

Provided by Sally

Categories     Dessert

Time 15m

Number Of Ingredients 4

4 large egg whites
1 cup (200g) granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Steps:

  • Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
  • Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it's ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it's very hot, be careful) and rub the mixture between your thumb and finger. You shouldn't feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
  • Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes.
  • Meringue can be spread, piped, or swirled onto cakes, cupcakes, and other confections. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler- it will melt.)
  • Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it's best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.

MARSHMALLOW FROSTING



Marshmallow Frosting image

This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 2 dozen cupcakes

Number Of Ingredients 4

8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

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 BUTTERCREAM FROSTING



Marshmallow Buttercream Frosting image

This extraordinarily silky version of buttercream gets its texture and soft sweetness from marshmallow creme and is one of the Betty Crocker™ Kitchen's favorite scratch frostings. Perfect for cakes, cupcakes, layer cakes-or sometimes sneaking a spoonful. We're pretty sure once you try it, you'll feel the same way!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 5

1 jar (7-oz) Kraft Jet Puffed marshmallow creme (1 1/2 cups)
1 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons milk
2 1/4 cups powdered sugar

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.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 0 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 30 g, TransFat 1/2 g

HOMEMADE MARSHMALLOW CREME



Homemade Marshmallow Creme image

A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.

Provided by MattOlay V-H

Categories     Desserts     Specialty Dessert Recipes     Homemade Marshmallow Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 egg white at room temperature
¾ cup light corn syrup
¼ teaspoon salt
¾ cup sifted confectioners' sugar
2 ¼ teaspoons vanilla extract

Steps:

  • Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 35.5 g, Protein 0.5 g, Sodium 98.9 mg, Sugar 19.9 g

MARSHMALLOW MERINGUE



Marshmallow Meringue image

Make and share this Marshmallow Meringue recipe from Food.com.

Provided by Aroostook

Categories     Dessert

Time 10m

Yield 1 pie topping

Number Of Ingredients 5

5 large egg whites, at room temperature
10 tablespoons sugar
1/4 teaspoon cream of tartar
1 tablespoon marshmallow cream
1 teaspoon vanilla or 1 teaspoon lemon extract

Steps:

  • Beat all ingredients with an electric mixer until soft peaks form Pour over filled pie and bake at 400 degrees F until browned.
  • Watch closely.

MARSHMALLOW CREAM MERINGUE



Marshmallow Cream Meringue image

Make and share this Marshmallow Cream Meringue recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 22m

Yield 1 pie topping

Number Of Ingredients 3

3 egg whites
1 dash salt
1 cup marshmallow cream

Steps:

  • Beat egg whites and salt until SOFT peaks form.
  • Gradually add in the marshmallow cream, beating until STIFF peaks form.
  • Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
  • Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.

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Top Asked Questions

How do you use marshmallow meringue?
Use the Marshmallow Meringue immediately on cakes, cupcakes, or any dessert. You can frost with it, pipe with it, use it as a filling, or whatever you’d like before toasting with a kitchen torch (it tastes great untoasted too though).
How do you make marshmallow creme?
While it certainly looks fancy, homemade marshmallow creme couldn’t be easier to make. This is a simple 4 ingredient mixture cooked on the stovetop, then beaten into stiff peaks. Begin by whisking the egg whites, sugar, and cream of tartar together in a double boiler or heat-proof bowl over a small pot of simmering water.
How do you add marshmallow cream to a pie filling?
Gradually add in the marshmallow cream, beating until STIFF peaks form. Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
How to make meringue with vanilla extract?
Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes. Meringue can be spread, piped, or swirled onto cakes, cupcakes, and other confections. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping.

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