STRAWBERRY MARSHMALLOW FROSTING
This is a variation of a boiled or seven-minute style frosting that I love. Strawberry gelatin gives it a boost of flavor and makes it marshmallowy good. You could use other flavors and colors of gelatin to suit your theme. It sets up fairly quick so you'll want to use it right after you make it.
Provided by your mom
Categories Desserts Frostings and Icings
Time 20m
Yield 24
Number Of Ingredients 5
Steps:
- In a small saucepan, stir together the sugar, water and corn syrup. Bring to a boil and cook to 240 degrees F (116 degrees C) or until a the mixture makes a wispy thread when dripped from a spoon. Remove from the heat and stir in the gelatin. Set aside for just a second while you start the egg whites. If it starts to look weird, give it a quick stir. The gelatin mixture may look grainy, but it will smooth out once it gets mixed in.
- Whip egg whites in a clean dry bowl to soft peaks. If you have a stand mixer, use it, otherwise you may need a helper to whip while you pour. Slowly pour, or spoon the sugar mixture into the egg whites while continuing to whip to stiff glossy peaks. Use to frost a cake or cupcakes. This frosting does not need to be refrigerated.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 20.4 g, Protein 0.9 g, Sodium 24.3 mg, Sugar 19.9 g
MARSHMALLOW BUTTERCREAM FROSTING
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
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
STRAWBERRY MARSHMALLOW CAKE
This looked beautiful when it came out of the oven. I used a white cake mix and to me it had the taste and texture of angelfood cake.
Provided by Just Sue
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Generously grease a 13x9 pan.
- Sprinkle marshmallows over bottom of pan.
- In a bowl, combine mashed stawberries and gelatin and set aside.
- Make cake batter according to package directions.
- Spread batter over marshmallows in pan.
- Spoon strawberry mixture evenly over batter.
- bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
- Place cake on wire rack to cool.
- When cake is cool you can invert on platter and serve with whpped cream.
Nutrition Facts : Calories 258.1, Fat 4.8, SaturatedFat 0.7, Sodium 326.4, Carbohydrate 52, Fiber 1.4, Sugar 37.7, Protein 3
STRAWBERRY MARSHMALLOW FROSTING
Categories Berry
Number Of Ingredients 6
Steps:
- DIRECTIONS In a small saucepan, stir together the sugar, water and corn syrup. Bring to a boil and cook to 240 degrees F (116 degrees C) or until a the mixture makes a wispy thread when dripped from a spoon. Remove from the heat and stir in the gelatin. Set aside for just a second while you start the egg whites. If it starts to look weird, give it a quick stir. The gelatin mixture may look grainy, but it will smooth out once it gets mixed in. Whip egg whites in a clean dry bowl to soft peaks. If you have a stand mixer, use it, otherwise you may need a helper to whip while you pour. Slowly pour, or spoon the sugar mixture into the egg whites while continuing to whip to stiff glossy peaks. Use to frost a cake or cupcakes. This frosting does not need to be refrigerated.
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