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Thursday, September 16, 2010

Marshmallow Frosting

I’ve been following The Creative Chick Parade over at The Girl Creative and am so enjoying all the various crafts being shared.

How it works is, you merely link up a craft you’ve created and posted about on your blog. It can be an old post or a new one, it doesn’t matter. You just have to link up to the theme for the day.

Well, today’s theme is recipes and I recently stumbled across a really yummy frosting for cakes. It works especially well on cupcakes. If you pipe it on, it stands up beautifully – much like soft serve ice-cream! And the taste… well it tastes just like gooey soft marshmallow fluff! {In South Africa we get Cadbury’s “Sweetie Pies” chocolates with this marshmallow goo inside – and this frosting tastes just like it!}.

005 

4 large egg whites

1 Cup ordinary sugar (white or brown)

1 pinch of salt

1 tsp vanilla essence

Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water.

{You could use a double boiler here instead}

Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. {It takes around 5 minutes}.

Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. {Add the vanilla while beating}. After 3 minutes, the mixture will be lovely and fluffy.

{I used my Kenwood food mixer}

I love using disposable piping bags – {or you could even use a plastic bag} without a nozzle, I simply piped straight out the end of the piping bag directly onto the cupcakes.

Don’t you love how they look – and so yummy!!!

Hope you try this recipe. It sounds like a bit of work, but really it takes very little time and effort and they are so easy to pipe as the icing is very soft and much easier to squirt out than buttercream.

90 comments:

Bonnie said...

It looks yum, thanks for sharing the recipe Vee! Have a great weekend!

Kim M. said...

This is a wonderful recipe! If you have a little "torch", you can toast the marshmallow, too! Thanks for the reminder to use this recipe more. :)

Fanantique- By Elizabeth Lamb said...

OOh I had been looking for a marshmallow frosting recipe, the toasting idea is great too!

Spike said...

great idea! but i followed your directions and it came out really runny...similar to pancake batter without the lumps! i added some powdered sugar and a little bit of flour, hoping it would firm up, but nothing worked. i even tried whipping in some heavy whipping cream! im letting it sit in the refridgerator overnight...i hope it works! my cupcakes need frosting!

Aimee said...

I just tried this recipe (I halved the batch so I wouldn't eat it all) and it came out perfectly! Yummy! Thank you.

Made With Pink said...

I've been wanting to try marshmallow frosting for ages now, but I hear it doesn't keep well & has to be eaten shortly after being pipped on - do you know anything about this? Your cupcakes look fabulous, and whenever I've had marshmallow frosting I've loved it. I'm adding this to my "to make" list :-)

Anonymous said...

I literally JUST made this and its amazing!!!!! thanks you so much for the recipe!

Hello Alena said...

It will come out runny if you get just even a tiny bit of yolk or have grease/oil left over from your bowl... Otherwise a great recipe and take just like marshmallow fluff!

Delictable said...

Just made it and it was perfect until I put vanilla extract and coloring gel in, then it went totally runny, please help I am desperate to make it work!! :(

Anonymous said...

I just posted this recipe on my website http://sassysouthernsweets.com (and gave you credit). I made it just a little while ago and it turned out perfectly for my little chocolate cupcakes I made for a friend's birthday tomorrow.

Nan said...

Those look AMAZING, Veronica! I'm going to have to try them!

Lise said...

Looks yummy. Do you know if it keep well if you freeze the cupcakes after icing?

Thanks!

anna said...

This turned out awesome :) Loved it, just wish there was a sugar free one just like this!

Georgia said...

this is so smart! looks amazing...

Nicole said...

How many cupcakes will this recipe frost? Especially with giant swirls like in the picture, it doesn't seem like it would go far! Just wondering if I need to double or triple it...

Veronica said...

Hi Nicole,

This recipe easily frosts 12 cupcakes. Mine weren't small cupcakes either, they were a good size.
The egg whites really froth up a lot so it really makes enough frosting.

Please do try it- it is so yummy!!!

Danielle said...

I made these, and my frosting wasn't as stiff as yours, so I added a lot of cream of tartar, and it worked. Thickened it right up! Saved my frosting. LMK if you want me to send you a pic because they were beautiful. Well, not as beautiful as yours, but still, beautiful!

Anonymous said...

I just tried this and mine too were runny, and I added peppermint extract instead of vanilla. Next time I will double check and make sure I got no yolk in, and if tvhey don't work I'll try the cream of tartar! If nothing else this would make a great filling for my cupcakes!

Nina said...

Mine came out runny- so I added 3 sticks of butter and 1/2 cup of powdered sugar ! It worked out- otherwise I would have had to trash it!

Ugly Duckling said...

Wow, this looks great, I'm definitely going to try making this frosting soon.

Glad I found your blog. I'll stop by again soon.

Amelia @ UGLY DUCKLING x

http://iwasanuglyduckling.blogspot.com

Anonymous said...

Isn't this just seven minute frosting?

Montalvo Country said...

Can't wait to make this frosting... very similar to a frosting my Gma used to make called Lord Baltimore frosting (used Karo syrup) This will be adorable for Christmas cupcakes! :D

Visit my blog: www.welcometomontalvocountry.blogspot.com

Pretty Yum Things said...

Hi there, I just tried it out and it worked! I read one of the comments earlier, something about cream of tartar, so I threw some in and it was perfect. I almost gave up but kept on going, and it paid off :D

Jamie Jensen Hill said...
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Jamie Jensen Hill said...
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Jamie Jensen Hill said...

I doubled the recipe and if you double the amount of time (about 10 minutes on the double boiler and 6 minutes mixing on high speed with the whip attachment) then it turns out perfect!! It is so delicious and yummy thank you for sharing this great recipe!

Anonymous said...

Anonymous...yes, this is the same as the old recipe for 7 minute icing/frosting...an age old recipe.

Nickie Rich said...

I just tried this! My frosting turned out fine, however, fell when I put it on my cupcakes. Next time i'm going to try the cream of tartar. I liked this post to my blog to credit you! I just make s'mores cupcakes and used this recipe for my frosting!!

Charlotte Ferreux said...

I love this recipe and blog...I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

Also, feel free to post you're recipes or you're favourite foodie tips on it whenever you like!

Lee Ann said...

Thanks for this Marshmallow Frosting recipe - looks delicious! :)


_______
Lee Ann

My new blog: Crochetgottaloveit
*********
My website: Crochet...Gotta Love It!

Anonymous said...

Hi everyone! I have made this in the past as the filling for High Hat Cupcakes. You use the same marshmallow frosting and pipe it onto your chocolate cupcakes. Then let them cool in the freezer while you melt a bag of Semi-Sweet Chocolate Chips with about 2 TBSP. of Canola Oil in the microwave. Then you take your cupcakes out of freezer after they are cold and dip the marshmallow frosting part in the melted chocolate. They are so good and everyone loves them. Enjoy!

Anonymous said...

Can't wait to try this! Hope it tastes as good as it looks and I'm sure it will. I saw this on Pinterest and had to repost it. Thank you!

Melly said...

so nice! I found you via pinterest & am following along! Thanks for sharing & I have 24 cupcakes to make for a classroom party - I think I found my winner here! Have a great day!
Melly
via
http://www.beckhamandbloom.com

Anonymous said...

Hi everyone. I just made this frosting. It came out okay, but my only concern is is it safe to eat? Does the bowl over simmering water really cook the egg whites? I get nervous about these things!

Jewels621 said...

Just made this today to frost angel food cupcakes. Turned out well after I added some cream of tartar and beat it about 4 or so extra minutes. Thanks!

Anonymous said...

When using egg whites it is very important to use glass or metal when moving over to the second bowl for the second set also make sure the mixer is very clean and dry.

Anonymous said...

This is delicious! I used 1/2 vanilla and 1/2 almond extract. I also used cream of tarter.. perfection on chocolate cake!!

MaiTy said...

Mine didn't fluff so I added just a TINY bit of cream of tartar. What a difference! It tastes absolutely DIVINE!!

Christa said...

I am not sure what I did wrong - but this did NOT work for me at all. I used the egg whites that come in a carton instead of real eggs...so I'm not sure if that was the issue.

Christina Morley said...

Hi Veronica! I found this cupcake image on Pinterest and followed it to your site. It looks absolutely amazing and I'm going to try it. I am now following you on Google Friends Connect. I also do blogging because I love being creative in my communicating. I'm living in South Africa. Tina at http://1camera1mom.blogspot.com and http://happymomshappyhomes.blogspot.com (these are just two of my sites, I have more)

Lisa Buck said...

I found this buried in my pins on Pinterest and tried it for the first time today. Super easy and delish! I have plenty of leftovers for fluff&nutter sammies or ice cream topping all week. Thanks!

Helen @ Bright by Design said...

I made cupcakes with this icing at the weekend and everyone loved it - I was worried that it would be too sweet, but it was perfect. I've already had two people on Twitter asking about the recipe so I've sent them over here! Thanks for posting!

Anonymous said...

You can not use egg whites in a carton,those egg whites have been pasturized and will not whip up or stay whipped. there should be a warning on the carton letting you know that they are NOT suitable for whipping. Also this is not just like 7 minute frosting since most 7 minute frosting call for corn syrup and sugar. Just letting you know....

Becky said...

For those of you whose frosting isn't setting up, this is basically just a meringue, which means grease is the enemy. But if you use lemon juice to wipe down your bowls and utensils, that will get rid of any grease. Also, if you have a candy thermometer to clip on the side, once it gets to around 140 degrees, your mixture should be ready to be whipped. It beats putting your fingers into a hot mixture of egg whites and sugar to make sure the sugar is dissolved.;) This is actually a really yummy thing to know how to make. I usually end up eating half of it before I frost anything. lol

Emil said...

I am searching for a perfect topping recipe, a topping which is solid and fluffy... I think I found it! :-)

Anonymous said...

I make this recipe a lot and it is super yummy! Some of the tricks-heat it to 160 degrees (for health and to avoid undissolved sugar), use apple cider vinegar to wipe down anything that will be touching it (bowls, utencils, beaters) to get any fat that would break it down, and add your flavoring after it gives stiff peaks. It does only hold up well for about a day. :)

Anonymous said...

I have made something similar to this before and the problem was , you had to use immediately or it got weepy and started to disintegrate . Does this one hold up if you frost ahead of time?

Anonymous said...

I made them, and they will hold up in the fridge for about 36 hours, then they will start to disintegrate. That is what happened to me

Anonymous said...

I plan on using this as a filling for chocolate cupcakes. Do you think it will work just as well? Should I wait to make it the day of serving cupcakes or will it be ok to make a day ahead?

Anonymous said...

This is just like my grandma's seven minute frosting. It does harden up and crack over just a small amount of time. This recipe also works well for meringue cookies!

Anonymous said...

So amazing! Just finished this frosting and it could not be more delicious. I made a half batch and added a half a teaspoon of lemon extract in addition to the vanilla extract. Sweet and tart! This is definitely my go to recipe from now on :D

Meg Dias said...

Hi, thanks a lot for the posting! I had a problem with mine, though. Despite my using lemon and vanilla the result still smells heavily of egg. What should I do?

Caroline J. in MA said...

Hello!!! Found you through Pinterest!! I JUST made this FABULOUS frosting and it's great! Totally tastes like Marshmallow! While it came out good, I had a really hard time getting it into my piping bag. Any tips or tricks for that?? Also, it doesn't make very much, I was only able to ice 10 cupcakes, I have 12 more! LOL...
Thank you for sharing!
xo

Lilly said...

It looks absolutely fantastic! Thanks for sharing!

Julieslymediseasefight said...

It took me 20 minutes with the hand held mixer!! Guess I need a nicer one!

Roxie said...

I really can't wait to try this! Looks great and brilliant tips from everyone. I found you on Pintrest x

Anonymous said...

This stuff is truely amazing! This is the second time I have made it and it turned out great both times!!! :)

Denise said...

I followed the recipe exactly and it turned out brilliant! I plan on making these again but making them in a ghost shape and putting chocolate chips as the ghost eyes.

Denise said...

I used my kitchen aide mixer and it took me exactly 3 minutes!

Lauren said...

This frosting is the bomb!!!!!! It tastes JUST like marshmallows!!!!! YUM!! Will def. make again!!!!

Anonymous said...

Yes the egg whites are "cooked."

Anonymous said...

This is SEVEN MINUTE frosting. Google it.

Dream said...

Wowwww!!!!
Very very nice
Sweetstotheteatime.blogspot.com.es

Sharbogast said...

This is actually the recipe for making Meringue. Like you see on top of pies. Marshmallows are a lot harder to make, but get easier the more you make them. As for meringue, if there is the tiniest bit of egg yolk, or any type of oil, on any of the items you are using it will not set. So those of you who mixed and mixed,and it didn't work. That could be why. Next time, clean all your bowls, pans, beaters, whisks, whatever you are using with soap and water, and rinse in vinegar and water to make sure there's no grease at all.

Great recipe, and I have loved this stuff since I was a little girl. It's awesome.

Maureen Heck said...

This was great, surprisingly light and fluffy - not too sweet. I made the ugliest cupcakes you ever saw for a December birthday LOL but the frosting was great!

http://coconutxoxo.blogspot.com/2012/12/lots-of-first-birthday-party-ideas-with.html

Dannee Keever said...

I just made this and it turned out kind of runny. not too bad but I may try the cream of tartar trick others have talked about next time. I decided to use it as a filling as well and OH MY GOSH! It was amazing. I made butter recipe chocolate cupcakes for it and I must say that is one of the best birthday presents I could have done for myself. Thanks for the recipe!

Alyssa said...

So I just did this and it was tannish and runny....what happened? I followed your recipe...

Anonymous said...

My mom always made something similar, but she boiled the sugar and water with a pinch of cream of tartar until it was completely dissolved. Then she added the syrup to the lightly beaten egg whites and vanilla in a thin stream with the beaters going. It puffs up huge. I've never had this fail. She just called it boiled frosting.

Jen said...

I just made this, exactly as the recipe except root beer extract instead of vanilla. It turned out perfect! I have a kitchenaid mixer so I just flipped it to high for about 5 minutes, piped it out of a gallon size ziplock bag, and it looks exactly like the picture. Thanks!

Anonymous said...

Just made this and put it on brownies with peanut butter in the middle!! Simpley AWESOME!!!

Nita Edwards said...

I agree with anonymous, we always called it boiled frosting. While its on the "double boiler". (Google boiled frosting to verify the degrees ncessary). It needs to reach a certain temperature before switching to the high speed and beating until stiff peaks. You could actually invert the bowl without it falling out!

Anonymous said...

If any your bowl or utensils came into contact with any oil at all the egg whites will never hold a fluff. In such a case all you can do is throw it out and start over. Sorry

Anonymous said...

The coloring gel most likely had an oil base. It will render the egg whites un able to hold their shape. Sorry. Also, egg whites will not hold their fluff if the bowl or utensils you use have any oil residue on them.

Lizzard said...

I just made this for my husband's birthday cupcakes- YUM! Thanks for sharing!

Anonymous said...

I was skeptical at first, but it was absolutely perfect! I've used it to top vanilla cupcakes filled with lemon curd...yum!

Thanks!

gina parker said...

Also if you get the teeniest bit of yoke in your egg whites it will stay runny too. Crack your eggs one at a time into desperate cups... ensuring the purity of the egg whites, without having to lose more than one egg if any gets in!!

gina parker said...

You can freeze or refrigerate cupcakes/cake frosted with this frosting! Just bring to room temp before serving for best flavor!

gina parker said...

Meg, that is an indicator that you over beat the recipe. Unfortunately there is no fixing that. Must beat it for less time next time!!

Anonymous said...

does the frosting set firm and dry to touch at room temperature?

Anonymous said...

I was wondering if you would get a similar result if you just heated marshmallows in a bowl over a pot of steaming water...I have a lot of campfire marshmallows in my cupboard that I need to get the rid of, and i would love to make this icing!

Anonymous said...

This is meringue. Not marshmallow. Swiss meringue to be exact...by the method it was made. And cream of tartar is kind of necessary in meringues that may be why so many people are having trouble for 4 egg whites use 1/8-1/4 teaspoon CoT. And this sounds delicious on cupcakes :)

Ashton Lindsay said...

I don't have any vanilla , are there any substitutions for it? Please hurry!

Anonymous said...

If it was raining, the dampness could cause the egg whites not to get stiff enough.

Food Is Love said...

This recipe saved my life! I had an order for ghost cupcakes and i thought marshmallow fluff would do the trick. When it quickly disappointed...I found this link. Amazing. Worked like a charm. Thanks!

Anonymous said...

Would this spread on a cake well? Haven't tried it but I like fluffy icing and wanted to try something different for my cakes I have another recipe but was curious how it would do on a cake if anyone knows? Thanks in advance!

Anonymous said...

Can l use trivia instead of sugar??

Anonymous said...

Can u use vanilla extract instead of vanilla essence? What is vanilla essence?

Anonymous said...

Also known as old fashion 7min frosting!!

Charity said...

This is a yummy frosting recipe. I use egg whites from a carton and never have a problem :)

Hani Allen said...

This was great! I used it for Rainbow cupcakes! came out fabulous!