Frosting Recipes

Egg whites are key in marshmallow making and the same goes for this easy and simple frosting recipe.  They make the final product airy and cloudlike.  Rather than calling for Fluff, where there are a lot of ingredients you may not really want, this simple recipe calls for just egg whites, sugar, cream of tartar and vanilla extract.   No gelatin, corn syrup or cornstarch required.   (Also check out our Marshmallow Recipe From Rachael Ray.)

Mixing until stiff glossy peaks, you’ll have an icing that beautifully piles high on top of cakes and cupcakes.   Chocolate cake would be a natural fit, as would coffee, mocha, coconut or banana cupcakes.   Drop a dollop in your hot chocolate.  Or, a sweet potato cake with this frosting would be the ultimate Thanksgiving dessert. Garnish with mini marshmallows or graham cracker crumbs. You’ll never want to go back to store bought.

You can also add flavors using fruit purees to make a strawberry icing.  Or, even add peanut butter to resemble a traditional Fluff sandwich.  Spices like cinnamon will add pretty flecks to the marshmallows as well as a toasty flavor.

Marshmallow Frosting (Martha Stewart, originally from Jennifer Shea of Trophy Cupcakes).

Ingredients

Makes enough for 2 dozen cupcakes

* 8 large egg whites
* 2 cups sugar
* 1/2 teaspoon cream of tartar
* 2 teaspoons pure vanilla extract

Directions

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Marshmallow Frosting and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.

This shortcut marshmallow frosting recipe by Rachael Ray incorporates everyone’s favorite Fluff.  However, you can use any brand of store-bought marshmallow creme spread.  It’s easy and quick to make and you need not be burdened with those pesky egg whites.  The relatively neutral flavor goes beautifully with almost anything you put it on, and can be colored and flavored in any way you like.  With only a few ingredients required, this icing recipe should be a standard in your “quick and easy” frosting repertoire.  Just beat ingredients together, gradually adding in the sugar.  (For a tiny bit more of a challenge, be sure to check out our other Martha Stewart Marshmallow Frosting Recipe.)

Depending on the flavor of cake or cupcakes you’ve made, I would also test this recipe with a bit less sugar, as the Fluff is quite sweet on its own.  This recipe makes a fair amount so you may adjust accordingly.  It’s great as-is for a simple birthday cake, and serves as the perfect backdrop for fruit, nuts, candies, or other garnishes and decorations.   Pair with a rich devil’s food cake and it will be reminiscent of the infamous Devil Dog cakes from childhood (with less of the chemicals).  Also consider adding in lime zest or another flavored extract such as lemon or almond.  You’ll find this easily surpasses a Fluffernutter sandwich.

Marshmallow Frosting for Cakes or Cupcakes (24 servings)

Marshmallow Frosting Recipe – Every Day with Rachael Ray.

We loved Jeanette’s fluffy marshmallow frosting recipes, one of which is below:

Marshmallow Creme Frosting

The more marshmallow, the more fluffy, don’t be shy.  Add until you reach the desired fluffiness!

2 large egg whites

1 cup of sugar (or Vanilla Sugar)

6 tablespoons of water

1 tablespoon of light corn syrup

1/4 teaspoon of tartar

Pinch of Sea Salt

16oz Jar of Marshmallow Creme {Fluff}

1 teaspoon Vanilla  (unless you are using *Vanilla Sugar)

Food Color of your choice

In a double boiler, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt.  Place the pan over shimmering water, heat the mixture.  Be sure to mix constantly (use a whisk) until all the sugar has dissolved and the mixture is warm to touch.  Transfer to your mixing bowl, beat mixture until peaks form but not to the point of them being dry peaks!  Reduce speed of mixture, now add your Marshmallow Creme and beat until mixture is smooth.   As you work with this recipe, you can add more or less marshmallow creme.  Be sure to use it right away.

Jeannette Siciliani: {Marshmallow} Frosting Recipes.