Marshmallow Whip

MARSHMALLOW WHIP



Marshmallow Whip image

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

Recipe From food.com

Provided by Paulcm

Categories     Candy

Time 20m

Yield 1-1 1/2 cups

Number Of Ingredients: 4

1 envelope unflavored gelatin (2 1/2 teaspoons)
1/3 cup cold water, for gelatin,plus
1/4 cup water for syrup
1 cup sugar

Steps:

  • In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water.
  • Allow gelatin to soften, about 5 minutes.
  • In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved.
  • Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up.
  • Boil sugar until temperature reaches the soft-ball stage (238º).
  • Remove syrup from heat; add to softened gelatin.
  • Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand.
  • Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
  • Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (#11Ateco) tip, and use immediately.


E-Z 3 INGREDIENT MARSHMALLOW WHIP FROSTING



E-Z 3 ingredient Marshmallow Whip Frosting image

This frosting is delicious and so very easy to make. As written it is also quite a low calorie option. To make it more special, you can cream 8 oz light cream cheese, then add the marshmallow fluff and continue with the Cool Whip and vanilla. Family all love it, and no one realizes I'm cutting some calories from the desert.

Recipe From justapinch.com

Provided by Diana Perry

Categories     Cakes

Time 10m

Number Of Ingredients: 3

1 medium tub of cool whip (i use the light version)
1/2 medium jar marshmallow fluff
1 Tbsp vanilla

Steps:

  • 1. Beat the marshmallow fluff in the mixer until very smooth & creamy.
  • 2. Scrape beaters; fold in the Cool Whip til all is combined. Add vanilla.
  • 3. This will frost a two layer cake, but there isn't enough for a filling. I usually make another 1/2 of the above recipe extra just to be sure I will not have to skimp.


HOMEMADE MARSHMALLOW CREME



Homemade Marshmallow Creme image

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

Recipe From allrecipes.com

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
Calories138.3 calories
Carbohydrate35.5 g
Protein0.5 g
Sodium98.9 mg
Sugar19.9 g

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.




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