marshmallow frosting

Light and fluffy marshmallow frosting. Delicious to eat and easy to make!

Easy Marshmallow Frosting

(200 grams) granulated sugar

cream of tartar

salt

vanilla extract (optional)

Fill a medium to large pot with 1 inch of water and bring to a simmer.

In a large heat-proof bowl (or the bowl of your stand mixer), whisk together egg whites, sugar, cream of tartar, and salt.

Place bowl over the simmering water on the stove, making sure the bottom of the bowl is not touching the water. Heat, whisking constantly until eggs reach 120°F.

Remove bowl from heat and use your hand mixer or electric mixer to beat the egg whites on high for 5 minutes or until light and fluffy with peaks that mostly hold their shape.

If desired, add vanilla extract and beat for another 30 seconds until well-mixed.

Transfer immediately to a piping bag or use a large plastic bag with the tip cut off to pipe onto cupcakes.

Very carefully brown under your broiler or toast with a kitchen torch. This step is optional, but the frosting is quite sticky until toasted.

These S'mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!

S'mores Cupcakes

(168 grams) graham cracker crumbs

tbsp (70 grams) butter, melted

tbsp (65 grams) sugar

(130 grams) all purpose flour

(207 grams) sugar

tbsp (43 grams) Hershey’s Special Dark Cocoa powder

tsp baking soda

tsp salt

(120 milliliters) buttermilk

(120 milliliters) vegetable oil

vanilla

(120 milliliters) boiling water

eggs

tsp cream of tarter

tsp vanilla extract

Chocolate sauce (I used Hershey’s Hot Fudge topping)

Graham cracker crumbs

1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.

2. In a small bowl, combine crust ingredients and mix well.

3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

4. Bake crusts for 7 minutes then remove and set aside.

5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

7. Add vanilla to boiling water and add to mixture. Mix well.

8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.

9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.

10. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.

11. Place over a saucepan with simmering water (or use a double boiler).

12. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.

13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

14. Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.

Made these for the first time and they were fabulous! I didn’t have chocolate syrup, so I instead toasted the frosting with my kitchen torch. Thank you for such a delicious recipe. I will definitely make these again.

Made these cupcakes and they were fso good! The only thing is I don’t know what I did wrong with the frosting? It is too runny? It taste amazing though haha My family still ate the cupcakes..I just wanted to have it more presentable like yours. Can you tell me what I possibly did wrong? Not sure if next time I should just try again. Thank you!! 

This recipe is a keeper! I made them this morning. The only things I changed were that I used half regular and half black cocoa powder as I didn't have Hershey's and I drizzled with ganache. The graham cracker crust is genius!! Very moist chocolate cupcake as well. Thank you so much :)

https://www.youtube.com/watch?v=iKkM2fK6dG0

These S'mores Cupcakes are a super moist chocolate cupcake with a graham cracker crust, topped with a super light and airy marshmallow frosting! So good!

Recipe: https://www.lifeloveandsugar.com/smores-cupcakes/

I&#039;m sharing my favorite recipe for marshmallow frosting today! It&#039;s so simple to make, not too sweet, and made completely from scratch. Recipe includes a how-to video!Makes enough to generously cover 12 cupcakes or modestly cover 24 cupcakes or cover one 9x13” cake or one two-layer 8” round cake or one two-layer 9” round cake.

Marshmallow Frosting

sugar ((150 grams))

corn syrup ((160 milliliters))

egg egg

½ teaspoon cream of tartar

table salt

vanilla extract

Before you begin: prepare a double boiler. I  like to use my stainless steel KitchenAid mixing bowl (since I like to do all the mixing with my stand mixer) and a medium-sized saucepan that is large enough to suspend the bowl without it touching the bottom of the pan. Make sure that the bowl that you will be adding your egg whites to is completely clean, dry, and grease-free.

In the bowl that you are using for your double boiler (I use my stand mixer bowl), combine sugar, corn syrup, egg whites, cream of tartar, and salt and whisk until well-combined.

Bring 1-2” of water to a simmer over medium-low heat in the bottom of your double boiler (Note: I use a medium-sized saucepan. Make sure that when the bowl of your double boiler is added to the pot it does not touch the water).

Place the bowl with egg whites over simmering water and whisk constantly until the sugar is dissolved and temperature of mixture reaches at least 160F (70C). Note: if you rub a small amount of the syrup between your fingers, it should feel smooth and not at all gritty. Be careful though, the syrup is hot!

Remove bowl from heat and fit it onto your stand mixer (fitted with a whisk attachment). Slowly increase mixer speed to high and beat on high speed for about 5-10 minutes, until you have thick, billowy, glossy stiff peaks.

Stir in vanilla extract until completely combined.

Use marshmallow frosting immediately or cover tightly and store at room temperature until ready to use (you may need to re-whip the frosting before using if it sits longer than several hours). If desired, toast frosting using a culinary torch after piping and before serving.

https://embed.mediavine.com/videos/lmzngkxedoxhql59gami

I’m sharing my favorite recipe for Marshmallow Frosting today! It’s simple to make, not too sweet, and made completely from scratch.

The Best Marshmallow Buttercream Frosting is a sweet and creamy marshmallow buttercream frosting that tastes just like the inside of a Hostess Ding Dong.

The Best Marshmallow Buttercream Frosting

1 cup Butter (Slightly Softened Salted Sweet Cream Butter)

container Marshmallow Creme (7 oz. size) or Marshmallow Fluff

Vanilla Extract

Sugar

Add the butter, marshmallow creme, and vanilla extract...

Add the butter, marshmallow creme, and vanilla extract to a mixing bowl. The Marshmallow Creme should be room temperature and the butter should be “slightly softened” which means it is still cold but has been out of the refrigerator for 30-60 minutes.

Mix the marshmallow creme, butter, and vanilla together...

Mix the marshmallow creme, butter, and vanilla together on medium speed until thoroughly combined (about 2 minutes.)  You want to fully cream the ingredients together so their flavors meld together.

Use a spatula to scrape the mixture down...

Use a spatula to scrape the mixture down from the sides of the bowl before moving on to the next step.

Add the Powdered Sugar into the mixing bowl.

Start your mixer (or electric beater) on the...

Start your mixer (or electric beater) on the lowest setting and keep it on low until the marshmallow creme/butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.

This is the fun part of the frosting-making...

This is the fun part of the frosting-making process where you get to taste your frosting. You are tasting to determine taste (does it need more vanilla?) and consistency (is it too thin or too thick?)  (Two Sisters note about marshmallow frosting.  It is a thin frosting.  It will never be a frosting that is pipeable or will crust up like buttercream. That being said, as you can see in our pictures, you can do a swirl.) The first thing you should do before using the frosting is put it in the refrigerator for an hour or so, that will help the butter and marshmallow creme firm up.  Another thing to try if the frosting is too thin is to add EITHER 1/2 cup of powdered sugar or 1 tablespoon of corn starch. Mix again and see if the consistency is better.

Top 4 marshmallow frosting recipes from across the web

The most viewed marshmallow frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Easy Marshmallow Frosting

S'mores Cupcakes

Marshmallow Frosting

The Best Marshmallow Buttercream Fr...

Top 4 marshmallow frosting recipes from across the web

The most viewed marshmallow frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Marshmallow Frosting

S'mores Cupcakes

Marshmallow Frosting

The Best Marshmallow Buttercream Fr...

The most viewed marshmallow frosting recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine