Best 4 E Z 3 Ingredient Marshmallow Whip Frosting Recipes
If you're looking for a light and fluffy frosting that's packed with flavor, then you need to try this easy 3-ingredient marshmallow whip frosting. Made with just marshmallows, heavy cream, and vanilla extract, this frosting is incredibly simple to make and can be used to top a variety of desserts, from cakes and cupcakes to cookies and brownies. The best part about this frosting is that it can be made ahead of time and stored in the refrigerator for up to a week, so you can always have it on hand when you need it.
Check out the recipes below so you can choose the best recipe for yourself!
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 WHIP
Make and share this Marshmallow Whip recipe from Food.com.
Provided by Paulcm
Categories Candy
Time 20m
Yield 1-1 1/2 cups
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water.
- Allow gelatin to soften, about 5 minutes.
- In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved.
- Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up.
- Boil sugar until temperature reaches the soft-ball stage (238º).
- Remove syrup from heat; add to softened gelatin.
- Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand.
- Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
- Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (#11Ateco) tip, and use immediately.
MARSHMALLOW FROSTING
Provided by Elana Amsterdam
Categories Dessert Kid-Friendly Wheat/Gluten-Free Birthday Shower Party Fat Free Kidney Friendly Vegetarian Pescatarian Paleo Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 3 cups
Number Of Ingredients 2
Steps:
- In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.
- In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies.
- Store in a glass Mason jar in the refrigerator for up to 24 hours.
FLUFFY MARSHMALLOW CREME FROSTING
This recipe is an old standard for yummy fruit dip. Recently I tried it to frost a basic white cake and it was so wonderful!
Provided by luvn-n-the-oven
Categories Dessert
Time 15m
Yield 2 cakes, 15 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 239.1, Fat 14.4, SaturatedFat 9.9, Cholesterol 33.3, Sodium 114.2, Carbohydrate 24.9, Sugar 15.8, Protein 2.7
Tips:
- Use fresh marshmallows for the best results. Stale marshmallows will not whip up as well and may result in a gritty frosting.
- If you don't have a microwave, you can melt the marshmallows in a double boiler over low heat. Be sure to stir constantly so that the marshmallows do not scorch.
- Add a little bit of flavoring extract, such as vanilla, almond, or peppermint, to the frosting to give it a unique flavor.
- If you want a stiffer frosting, add more powdered sugar. If you want a looser frosting, add more milk.
- Marshmallow whip frosting is best used immediately after it is made. It will start to deflate after a few hours, so if you need to make it ahead of time, be sure to store it in the refrigerator and whip it again before using.
Conclusion:
Marshmallow whip frosting is a delicious, easy-to-make frosting that is perfect for any occasion. It is light and fluffy, with a sweet and creamy flavor. It is also very versatile and can be used to frost cakes, cupcakes, cookies, and other desserts. If you are looking for a quick and easy frosting that is sure to impress, marshmallow whip frosting is the perfect choice.
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