CHOCOLATE MARSHMALLOW FROSTING RECIPE
This Chocolate Marshmallow Frosting Recipe is gonna be your new favorite! Made with chocolate and marshmallow creme - it's great!
Provided by Karyn Granrud
Time 15m
Number Of Ingredients 5
Steps:
- Break chocolate bars up and melt in a microwave-safe bowl at 30-second intervals, stirring between each segment until it's completely melted; approximately 90 seconds total. Set aside to cool.
- In a stand-up mixer, beat the butter until smooth. Add the cooled chocolate and Marshmallow Creme to the butter and mix on medium speed.
- Gradually add in the powdered sugar one cup at a time with 1 tablespoon of milk. Add enough of each to get a fluffy frosting consistency.
- Use an offset spatula to spread the frosting onto a cake or transfer it to a piping bag for cupcakes.
Nutrition Facts : Calories 294 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 55 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CHOCOLATE MARSHMALLOW FROSTING
Break Baker's chocolate| melt in a microwave safe bowl at 30 second intervals| stirring between each segment until it's completely melted; approximately 90 seconds total. Set aside to cool.In a stand up mixer| beat the butter until smooth. Add the cooled chocolate and Marshmallow Creme to the butter and mix on medium speed. Gradually add in the powdered sugar one cup at a time with 1 tablespoon of milk. Add enough of each to get a fluffy frosting consistency. Use an offset spatula spread the frosting onto a cake or transfer it to a piping bag for cupcakes.
Provided by My Food and Family
Categories Home
Time 15m
Yield 3 cups (1 9x13 cake, 2 8-inch cakes, or 24 cupcakes)
Number Of Ingredients 5
Steps:
- Break Baker's chocolate, melt in a microwave safe bowl at 30 second intervals, stirring between each segment until it's completely melted; approximately 90 seconds total. Set aside to cool.In a stand up mixer, beat the butter until smooth. Add the cooled chocolate and Marshmallow Creme to the butter and mix on medium speed. Gradually add in the powdered sugar one cup at a time with 1 tablespoon of milk. Add enough of each to get a fluffy frosting consistency. Use an offset spatula spread the frosting onto a cake or transfer it to a piping bag for cupcakes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE MARSHMALLOW ICING
Make and share this Chocolate Marshmallow Icing recipe from Food.com.
Provided by Kaykwilts
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Combine butter, sugar, and evaporated milk in a saucepan.
- Bring to a boil.
- Cook for five minutes and then add remaining ingredients.
- Beat until spreading consistency.
CHOCOLATE MARSHMALLOW FROSTING
Creamy frosting that doesn't need to be refrigerated, so it's perfect for potluck dinners. Makes enough to frost a bundt cake or the top of a 13x9 inch cake--double it if you want to do a 2 layer cake.
Provided by Dragonfly AZ
Categories Dessert
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Sift sugar and cocoa powder together into a large mixing bowl.
- Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
- Stir until melted, 2-3 minutes and remove from heat.
- Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
- Stir until the frosting is smooth and satiny.
Nutrition Facts : Calories 1357.2, Fat 36.5, SaturatedFat 22.6, Cholesterol 85.5, Sodium 333, Carbohydrate 266.7, Fiber 9.6, Sugar 212.7, Protein 8.2
CHOCOLATE-MARSHMALLOW FROSTING
Inside our No-Bake Birthday Cake is this fluffy filling made of melted chocolate and marshmallows.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough to fill 1 crisp-rice cake
Number Of Ingredients 3
Steps:
- Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and; stir until smooth.
CHOCOLATE MARSHMALLOW FROSTING
This creamy, fluffy chocolate frosting is great for cakes and cupcakes. This recipe will frost a two-layered cake, or 24 cupcakes.
Provided by Dana
Categories Desserts Frostings and Icings Chocolate
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 17.3 g, Cholesterol 1.4 mg, Fat 4.4 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 12.7 mg, Sugar 11.5 g
CHOCOLATE AND MARSHMALLOW ICING
Rich and gooey icing.
Provided by CelticNordicGal
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Stir chocolate chips, marshmallows, brown sugar, butter, and vanilla in a saucepan over medium heat until sugar is dissolved and chocolate chips are melted, 5 to 10 minutes. Continue stirring and bring to a boil.n
- Remove from the heat and immediately pour over a cake.n
Nutrition Facts : Calories 150.1 calories, Carbohydrate 21.3 g, Cholesterol 10.2 mg, Fat 8 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 8 mg, Sugar 19 g
CHOCOLATE MARSHMALLOW FROSTING
Provided by Anne Byrn
Categories Milk/Cream Chocolate Dessert Side Quick & Easy Vanilla Fall Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 1 1/2 cups, enough to frost the top of a tube cake or Bundt cake
Number Of Ingredients 6
Steps:
- Sift the sugar and cocoa powder together into a large mixing bowl. Set aside.
- Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
- Use at once to frost the top of the cake of your choice.
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