Marshmallow Frosting Recipe (2024)

FAQs

What is marshmallow icing made of? ›

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.

But, there are ways to make it more interesting; one such way is to hit it with a shot of vinegar. Don't worry, the icing won't taste sour or like vinegar at all, but the acid will help balance out the sweetness, making it taste more pleasant. Even better, it will make the icing stronger and more durable.

Will marshmallow buttercream frosting harden? Yes, it will start to harden so be sure to store it in an airtight container or use it immediately to pipe onto baked goods.

Any undissolved sugar can cause the frosting to get grainy so it's important all the sugar crystals have dissolved. The egg white mixture will be fairly warm to the touch, but you can check to see if the sugar has dissolved by rubbing a bit between your fingers.

The Key to a Gooey Marshmallow

A typical marshmallow contains sugar, corn syrup, and gelatin, plus some air. That's it. “A marshmallow is basically a foam that's stabilized by gelatin,” says Richard Hartel, a food engineer at the University of Wisconsin–Madison.

Fluff's ingredients include corn syrup, sugar syrup, vanilla flavor, and egg whites. Fluff continues to be a regional tradition in the Northeastern United States.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

The most stable of the buttercreams, Italian buttercream is made from a meringue made bystreaming hot sugar syrup into egg whites as they're being whisked.

Powdered Sugar Magic: One of the most common ways to thicken frosting is by adding more powdered sugar. Start by incorporating small amounts until you achieve the perfect consistency. This method works well with cream cheese frosting, buttercream frosting, and other basic recipes.

You can also melt marshmallows in a microwave. Heat them in a large microwave-safe bowl with a couple of tablespoons of water. You'll need to check them every 10 seconds, stirring each time to ensure they melt evenly.

Can you over whip buttercream? ›

Yes, this is absolutely correct. The longer you beat, the more air you incorporate in your buttercream, thus, it will have lots of holes or air-pockets, it will also make the colour lighter. If you will use your buttercream primarily for filling or maybe as simple swirls, then this is ok.

It is either curdled (looks “broken” or like cottage cheese) or soupy (looks like melted vanilla ice cream). This problem typically occurs after adding the butter to the meringue or when rewhipping the buttercream after cold storage in the fridge.

Although most gelatin is obtained from pigs bones, there is no meat present in sweet marshmallows. Most marshmallows contain gelatin which is a substance obtained from collagen found in the bones of various animals, including cattle, pigs and fish.

Is marshmallow creme the same as marshmallow fluff? While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge.

There's really just three steps to whipping up a batch of marshmallows; Make a syrup, whip the egg whites, then pour the syrup and gelatin into the whites while whipping. Once that's done, you can cut or snip them into any size or shape.

Is Melting Marshmallows the Same as Marshmallow Fluff? Not quite. Marshmallows contain gelatin, which helps them hold their shape. Marshmallow fluff is always in “fluff” form and doesn't contain any gelatin; just egg whites and cream of tartar to help stabilize it!