Best 5 Marshmallow Cream Cheese Frosting Recipes

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When the desire for something sweet and fluffy hits, marshmallow cream cheese frosting is the ultimate solution. This delightful frosting is made with a combination of cream cheese, marshmallow fluff, and confectioners' sugar, creating a light and smooth texture that is perfect for spreading on cakes, cupcakes, and other baked goods. Its versatility extends to being used as a filling, dip, or even as a fun addition to ice cream and fruit. With its creamy and luscious flavor, marshmallow cream cheese frosting is guaranteed to satisfy any sweet craving.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING



Coconut Sheet Cake with Marshmallow-Cream Cheese Frosting image

When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.

Provided by Dan Langan

Categories     dessert

Time 1h45m

Yield 12 to 15 servings

Number Of Ingredients 18

Baking spray with flour
1 cup unsweetened full-fat coconut milk, shaken
3 large eggs, at room temperature
1/4 cup vegetable oil or melted unrefined coconut oil
1 tablespoon pure vanilla extract
2 2/3 cups (335 grams) all-purpose flour
1 2/3 cups (330 grams) granulated sugar
1 cup flaked coconut, sweetened or unsweetened, toasted if desired, chopped
2 3/4 teaspoons baking powder
1 teaspoon fine salt
10 tablespoons unsalted butter, cut into cubes and at room temperature
6 tablespoons unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
Pinch fine salt
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2/3 cup marshmallow creme (1/2 a 7-ounce container)
1 1/4 cups flaked coconut, sweetened or unsweetened, toasted if desired

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
  • Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
  • the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
  • With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
  • With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
  • Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
  • For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
  • Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING



Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting image

Provided by Food Network

Categories     dessert

Time 2h

Yield 36 cupcakes

Number Of Ingredients 23

1 cup graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter
15 ounces all-purpose flour
5 ounces cocoa powder
1 pound 8 ounces sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs
1 1/2 cups buttermilk
3 ounces vegetable oil
2 teaspoons vanilla extract
1 1/2 cups hot coffee
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract
8 ounces creamy peanut butter
2 cups granulated sugar
1/2 teaspoon cream of tartar
4 egg whites
2 teaspoons vanilla extract

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
  • For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
  • For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
  • For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
  • In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
  • To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.

MARSHMALLOW CREAM CHEESE BUTTERCREAM FROSTING



Marshmallow Cream Cheese Buttercream Frosting image

I was trying to simplify a Meringue Buttercream/Cream Cheese frosting recipe for a Carrot Cake that I make for my son's restaurant and decided to try a jar of Marshmallow Creme in place of the tedious job of making the meringue. It is wonderful and cuts the time in half. Like other Buttercreams, it doesn't hold up real well in hot weather, so you can refrigerate it.

Provided by moms alternate endi

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 3

1 (13 ounce) jar marshmallow creme (any brand)
1 lb butter
1 lb cream cheese

Steps:

  • Bring butter and creme cheese to room temp (70*).
  • Cut cream cheese and butter into chunks.
  • Beat cream cheese until smooth.
  • Place over a bowl of ice water if you need to chill it while starting to add the butter in pieces; beat until just blended and smooth.
  • Gently stir in the jar of marshmallow creme.
  • Frost your cake.
  • You can successfully refrigerate this frosting until ready to use and after you've frosted the cake.
  • Will cover:.
  • 1 9 x 13.
  • 2 10** Springforms.
  • 3 9 x 2's.

Nutrition Facts : Calories 508, Fat 44, SaturatedFat 27.8, Cholesterol 122.9, Sodium 355.9, Carbohydrate 26.8, Sugar 15.3, Protein 3.4

MARSHMALLOW AND CREAM CHEESE FROSTING OR DIP RECIPE - (3.9/5)



Marshmallow and Cream Cheese Frosting or Dip Recipe - (3.9/5) image

Provided by Lsweetnell

Number Of Ingredients 5

1 stick unsalted butter (room temp)
8 oz cream cheese (room temp)
1 container marshmallow fluff (7oz)
2 tsp vanilla
3 cups powdered sugar

Steps:

  • Blend and enjoy- I put it on cinnamon rolls as well as just dipped pretzels in it non stop

MARSHMALLOW CREAM CHEESE FROSTING



Marshmallow Cream cheese frosting image

Quick frosting and is heavenly good!

Provided by Ilean Maite Benvenuti

Categories     Other Desserts

Time 10m

Number Of Ingredients 3

1 jar(s) marshmallow cream (kraft is my favorite)
1 pkg cream cheese (8oz)
1 Tbsp flavoring or extract (vanilla, rassberry, coconut, lemon and almond are my favorite)

Steps:

  • 1. In a mixer beat the cream cheese until creamy, add marshmallow cream and finally add flavoring. Top your cupcakes with this frosting. Is a great filling for doughnuts and layer cakes.

Tips:

  • Use high-quality cream cheese and butter. This will ensure that your frosting is smooth and creamy.
  • Make sure the cream cheese and butter are at room temperature before you start mixing them. This will help them cream together more easily.
  • If you don't have marshmallow fluff, you can make your own by melting 1 cup of mini marshmallows with 2 tablespoons of water in a saucepan over low heat. Stir constantly until the marshmallows are melted and smooth.
  • Add the marshmallow fluff or homemade marshmallow cream to the cream cheese mixture gradually, beating well after each addition.
  • If you want a stiffer frosting, add more confectioners' sugar. If you want a thinner frosting, add more milk.
  • Use this frosting to top cupcakes, cakes, or cookies. It can also be used as a dip for fruit or graham crackers.

Conclusion:

Marshmallow cream cheese frosting is a delicious and versatile frosting that can be used to top a variety of desserts. It is easy to make and can be customized to your liking. Whether you are looking for a classic frosting or something a little different, marshmallow cream cheese frosting is a great option.

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