Whipped Marshmellow Frosting Recipes

E-Z 3 INGREDIENT MARSHMALLOW WHIP FROSTING

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.

WHIPPED MARSHMELLOW FROSTING

Steps:

• Into a double boiler, add water, sugar, eggwhites
• Stir ingredients to mix.
• Using a beater, beat constantly for 7 minutes. You will see the mix will become frothy then more dense and fluffy.
• At about minute 4, add cream of tartar. Keep beating mix until minute 7.
• Remove from over hot water source, add your choice of flavoring and coloring (if desired).
• Beat to cool for about 4 minutes. The mix will now be a soft but stiff peak seen when lifting the mixer out of the mix.
• Spread onto cupcakes or cake. If you let it set and don't spread it, it will continue to firm up into a marshmallow form.

FLUFFY MARSHMALLOW CREME FROSTING

Steps:

• Beat cream cheese until smooth.
• Add in marshmallow creme; mix until completely blended.
• Fold in cool whip, vanilla, and crushed pineapple (if using).
• Frost any kind of cake you want and top with slices of fresh strawberries (if using).
• Note: this probably makes enough for 2 cakes, depending on how heavily you frost the cake.