Marshmallow Fluff Frosting Recipes

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.

MARSHMALLOW FLUFF BUTTERCREAM FROSTING

Steps:

• 1. Use a spatula to scrape the Fluff and butter into your mixer bowl.
• 2. Scraping the spatula on the attachment helps to get it from the spatula to the bowl much more easily!
• 3. Mix well until fluffy. Gradually add the pinch of salt and vanilla. Mix well.
• 4. Add the powdered sugar slowly until you reach the desired consistency. You can also add food coloring to the frosting.

HOMEMADE MARSHMALLOW CREME (FROSTING)

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 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.

MARSHMALLOW BUTTERCREAM FROSTING WITH MARSHMALLOWS

Steps:

• In a saucepan over medium heat, melt marshmallows with milk. Stirring frequently, continue until mixture is completely melted and smooth. Set aside to cool for about 5 minutes.
• In a mixing bowl, beat butter and shortening until creamy. Add in vanilla and cooled/melted marshmallows. Beat to combine.
• Gradually add in 2 cups of powdered sugar and beat until creamy. If needed, add up to another 1/2 cup of powdered sugar, until desired consistency is reached.
• Keep any leftovers in a covered container in refrigerator. When using leftovers from the refrigerator, let the frosting come to room temperature before using.

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.

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.