Frosting Recipes

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.