Best 2 Boiled Frosting Marshmallow Recipes

Boiled frosting marshmallow is a delicious and versatile confection that can be used to decorate cakes, cupcakes, and other desserts. It is made with a simple combination of sugar, corn syrup, water, and egg whites, and can be flavored with a variety of extracts or spices. Boiled frosting marshmallow is also relatively easy to make, and can be stored in the refrigerator for up to a week. In this article, we will provide you with a step-by-step guide on how to make boiled frosting marshmallow, as well as some tips and tricks for achieving the perfect consistency.

Here are our top 2 tried and tested recipes!

GRAMMY CARL'S RULE FOR MOLASSES COOKIES WITH BOILED MARSHMALLOW FROSTING

Grammy Carl's Rule For Molasses Cookies with Boiled Marshmallow Frosting image

Provided by Nancy Fuller

Categories dessert

Time 40m

Yield 12 cookie sandwiches

Number Of Ingredients 15

Ingredients

1 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
3 1/2 cups all-purpose flour
3/4 cup molasses
2 large eggs
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoon baking soda
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
Kosher salt
3 large egg whites
8 marshmallows
1 teaspoon vanilla extract

Steps:

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
For the molasses cookies: Put the brown sugar, butter and vegetable shortening in a large bowl and beat with a hand mixer on medium speed until combined. Add the flour, molasses, eggs, cinnamon, ginger and baking soda and beat until combined.
Use a tablespoon to scoop the dough onto the baking sheets. Make sure there is ample space between each dough ball as the cookies will spread.
Bake until puffed on top, 10 to 12 minutes. Cool the cookies on the baking sheet on a rack for 5 minutes, then transfer the cookies to the rack to cool completely before frosting.
For the boiled frosting: Combine the granulated sugar, 3/4 cup water, cream of tartar and a pinch of salt in a medium heavy-bottomed pot, bring to a boil over medium heat and cook until a candy thermometer registers 245 degrees, about 3 minutes. Remove from the heat and fold in the marshmallows until melted.
Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed into stiff peaks. Turn the mixer to low and slowly pour the hot sugar mixture into the egg whites. Beat on medium speed until cool and fluffy, then fold in the vanilla extract.
Using a butter knife, frost the bottoms of half the cookies, top them with the remaining cookies, and serve.

BOILED FROSTING- MARSHMALLOW !

Boiled frosting- marshmallow ! image

This is so gooey and sweet, perfect for a chocolate cake! My Mom made it for special occasions, and it brings back those childhood memories of Mom's baking.

Provided by Beth M.

Categories Cakes

Time 10m

Number Of Ingredients 5

Ingredients

1 1/2 c sugar
1/4 tsp cream of tartar
1/8 tsp salt
2 egg whites
2 tsp pure vanilla extract

Steps:

1. Mix sugar,cream of tartar, salt, egg whites and 1/4 cup of water in a pot or bowl over simmering water.
2. Beat steadily over low heat with a rotary or electric beater until the frosting stands in peaks, about 5 - 7 minutes, no more.(Thus the name: 7 minute frosting)
3. Add the vanilla just before spreading.
4. Makes enough to fill and frost an 8 or 9 inche two-layer cake.

Tips for Making Boiled Frosting Marshmallow:

Use a candy thermometer to accurately measure the temperature of the sugar syrup. This will ensure that the frosting reaches the correct consistency.
Beat the egg whites until they are stiff peaks before adding the sugar syrup. This will help to incorporate air into the frosting, making it light and fluffy.
Add the sugar syrup to the egg whites in a slow, steady stream while beating constantly. This will help to prevent the egg whites from cooking.
Continue beating the frosting until it is thick and glossy. This may take several minutes.
If the frosting is too thick, add a little bit of milk or water to thin it out.
If the frosting is too thin, beat it for a few more minutes to thicken it up.
Use the frosting immediately or store it in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Boiled frosting marshmallow is a delicious and versatile frosting that can be used on a variety of cakes, cupcakes, and other desserts. It is easy to make and can be customized to your own liking. With a few simple tips, you can make perfect boiled frosting marshmallow every time. So next time you are looking for a delicious and easy frosting, give boiled frosting marshmallow a try!