Best Marshmallow Frosting Recipes

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MARSHMALLOW BUTTERCREAM FROSTING



Marshmallow Buttercream Frosting image

This extraordinarily silky version of buttercream gets its texture and soft sweetness from marshmallow creme and is one of the Betty Crocker™ Kitchen's favorite scratch frostings. Perfect for cakes, cupcakes, layer cakes-or sometimes sneaking a spoonful. We're pretty sure once you try it, you'll feel the same way!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 5

1 jar (7-oz) Kraft Jet Puffed marshmallow creme (1 1/2 cups)
1 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons milk
2 1/4 cups powdered sugar

Steps:

  • In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
  • Fills and frosts 1 (8-inch) two-layer cake.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 0 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 30 g, TransFat 1/2 g

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 BUTTERCREAM FROSTING



Marshmallow Buttercream Frosting image

Perfect for any cake!

Provided by Staci Lambert

Categories     Desserts     Frostings and Icings     White

Time 15m

Yield 8

Number Of Ingredients 4

2 cups butter, softened
2 ½ cups confectioners' sugar
1 teaspoon almond extract
1 (13 ounce) jar marshmallow creme

Steps:

  • Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

Nutrition Facts : Calories 708.7 calories, Carbohydrate 75.3 g, Cholesterol 122 mg, Fat 46.2 g, Protein 0.8 g, SaturatedFat 29.2 g, Sodium 364 mg, Sugar 59.9 g

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.

MARSHMALLOW FROSTING



Marshmallow Frosting image

This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 2 dozen cupcakes

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.

CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING



Chocolate Fudge Cupcakes filled with Chocolate Fudge Cookie Bar and Marshmallow Meringue Frosting image

Provided by Food Network

Categories     dessert

Time 54m

Yield about 30 mini cupcakes

Number Of Ingredients 24

1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cups high-fat cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, room temperature
1 1/2 teaspoon vanilla extract
1/2 cup freshly brewed strong, hot, coffee
1/2 cup hot water
Chocolate Fudge Cookie Bar, recipe follows
Marshmallow Meringue Frosting, recipe follows
2 1/2 cups chocolate sandwich wafer cookies, finely ground
6 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 cups semisweet chocolate chips
1/2 (14-ounce) can condensed milk
1 3/4 cups sugar
1/4 cup water
3 large egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
  • Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
  • Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
  • Preheat the oven to 350 degrees F.
  • Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
  • Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.

CHOCOLATE MARSHMALLOW FROSTING



Chocolate Marshmallow Frosting image

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

1 (7 ounce) jar marshmallow cream
¾ cup confectioners' sugar, or to taste
3 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ tablespoons butter flavored shortening
¼ cup half-and-half, or as needed

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

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING



Sweet Potato Cupcakes with Toasted Marshmallow Frosting image

These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator.

Provided by Doughgirl8

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 21

½ cup butter, room temperature
1 ½ cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup cooked, mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup milk, room temperature
⅓ cup white sugar
¼ teaspoon cream of tartar
1 pinch salt
2 egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
½ cup marshmallow creme

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
  • Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
  • Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
  • Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
  • To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
  • To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 48.8 g, Cholesterol 48.4 mg, Fat 8.9 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 346.9 mg, Sugar 27 g

CHOCOLATE CAKE WITH MALTED CHOCOLATE GANACHE AND TOASTED MARSHMALLOW FROSTING



Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting image

Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 15

Nonstick cooking spray
1 cup (2 sticks) unsalted butter, room temperature
2 1/3 cups plus 3 tablespoons superfine sugar
1 1/4 cups extra-dark cocoa powder, sifted
2 large eggs, room temperature
1 large egg yolk
1 1/3 cup plus 4 teaspoons all-purpose flour
1 1/2 cup plus 4 teaspoons cake flour (not self-rising)
1 tablespoon plus 1/4 teaspoon coarse salt
2 1/4 teaspoons baking powder
2 teaspoons baking soda
2 cups boiling water
1/2 cup canola or sunflower oil
Malted Chocolate Ganache
Marshmallow Frosting

Steps:

  • Preheat oven to 325 degrees. Spray two 9-inch round cake pans with nonstick cooking spray. Line bottom of each pan with a parchment paper round and spray again; set aside.
  • In the bowl of an electric mixer fitted with paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 5 to 8 minutes. Add cocoa powder and beat until combined, 3 to 5 minutes more, scraping down the sides as necessary.
  • In a small bowl, whisk together eggs and egg yolk. With the mixer on low, slowly add eggs, mixing until smooth and well combined, scraping down sides of the bowl as necessary.
  • In a large bowl, sift together both flours, salt, baking powder, and baking soda. Add to butter mixture and mix on low speed until combined.
  • In a medium bowl, mix together boiling water and oil. With the mixer on low, slowly add water mixture and mix until combined. Divide mixture evenly between prepared cake pans. Transfer to oven and bake until a cake tester inserted into the center comes out clean, 35 to 40 minutes.
  • Transfer cakes to wire racks; let cool completely, at least 2 hours. Unmold cakes and remove parchment paper. Using a serrated knife, trim tops of cakes to make level, then cut each cake in half horizontally. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the bottom side of one bottom half on the cake plate. Evenly spread top with one-third of the ganache. Repeat process twice with top halves of each cake and top with the remaining bottom half of cake bottom-side up. You should have three layers of ganache and four layers of cake.
  • Transfer marshmallow frosting to a pastry bag fitted with a plain 5/8-inch round tip (such as Ateco #808). Pipe frosting over cake to cover; evenly spread using an offset spatula. Using a kitchen torch, toast frosting until lightly browned.

CRANBERRY COCONUT CAKE WITH MARSHMALLOW CREAM FROSTING



Cranberry Coconut Cake with Marshmallow Cream Frosting image

Filled with a homemade cranberry curd and smothered with one of the fluffiest frostings you've ever had, this tall cake will make a memorable impression at any gathering. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 28

1-1/2 cups butter, softened
2 cups sugar
5 large eggs, separated
1 can (8-1/2 ounces) cream of coconut
1/4 cup lime juice
3 teaspoons grated lime zest
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup sweetened shredded coconut
FILLING:
5 cups fresh or frozen cranberries, thawed
1/2 cup cranberry juice
1-1/4 cups sugar
3 large eggs
3 large egg yolks
1/4 cup butter, cubed
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup marshmallow creme
1/2 cup butter, softened
3 cups confectioners' sugar
2 cups sweetened shredded coconut, toasted
Fresh cranberries, optional

Steps:

  • Grease and flour two 9-in. round baking pans; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the cream of coconut, lime juice and zest. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For the filling, in a large saucepan, combine cranberries and cranberry juice. Cook over medium heat until berries pop, about 12 minutes. Press cranberries through a food mill into a small bowl; discard seeds and pulp., In a small heavy saucepan over medium heat, combine cranberry mixture and sugar. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into eggs and egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lime juice and zest. Cool to room temperature without stirring. Cover and refrigerate until chilled., In a large bowl, beat the cream cheese, marshmallow creme and butter until light and fluffy. Add confectioners' sugar; beat until smooth., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer. Frost cake. Press toasted coconut over top and sides of cake. Garnish with cranberries if desired.

Nutrition Facts :

CHOCOLATE CUPCAKES WITH GANACHE AND MARSHMALLOW FROSTING



Chocolate Cupcakes with Ganache and Marshmallow Frosting image

Provided by Food Network

Time 45m

Yield 24 cupcakes

Number Of Ingredients 19

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup half-and-half
1/2 cup canola oil
1 tablespoon pure vanilla extract
1 cup boiling water
Chocolate Ganache, recipe follows
Marshmallow Frosting, recipe follows
1 cup heavy whipping cream
12 ounces semisweet chocolate, chopped or chips
8 egg whites
2 cups granulated sugar
3/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
  • In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
  • Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
  • Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
  • In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
  • Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.

CHOCOLATE MARSHMALLOW FROSTING



Chocolate Marshmallow Frosting image

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

2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows
4 tablespoons (1/2 stick) butter
1/3 cup plus 1 tablespoon milk
1 teaspoon pure vanilla extract

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.

CHOCOLATE MARSHMALLOW FROSTING



Chocolate Marshmallow Frosting image

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

2 cups powdered sugar
1/2 cup cocoa powder
3/4 cup marshmallow creme
4 tablespoons butter
1/4 cup whole milk
1 teaspoon vanilla

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

CARROT CAKE WITH MARSHMALLOW FLUFF CREAM CHEESE FROSTING



Carrot Cake with Marshmallow Fluff Cream Cheese Frosting image

Provided by Bobby Flay

Categories     dessert

Time 3h30m

Yield 1 (8-inch) cake, about 10 servings

Number Of Ingredients 30

1/4 cup melted unsalted butter, cooled, plus more for buttering pan
1 cup crushed pineapple, drained
3 large eggs
1/2 cup canola oil
2 teaspoons vanilla extract
1 pound carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed)
2 teaspoons freshly grated ginger
2 cups all-purpose flour
1 1/2 cups organic cane sugar
1/2 cup lightly packed brown muscavado sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/3 cup finely diced crystallized ginger
3/4 cup coarsely chopped toasted pecans
Cream Cheese Marshmallow Frosting, recipe follows
3 tablespoons water
1/2 cup plus 2 tablespoons light corn syrup
1/3 cup plus 2 tablespoon granulated sugar
1/2 vanilla bean, seeds scraped and reserved
2 large egg whites
Pinch salt
Pinch cream of tartar
8 ounces cream cheese, slightly softened
1 stick unsalted butter, slightly softened
1 pound organic powdered sugar, sifted twice
2 cups Fluff
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment well too.
  • Pulse the pineapple in a food processor fitted with a metal blade until it is finely chopped. Put the eggs in a bowl of a stand mixer fitted with the paddle attachment. Beat the eggs for 10 seconds. Add the oil, 1/4 cup melted butter, vanilla, carrots, chopped pineapple and grated fresh ginger and mix until combined.
  • Whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt in a bowl until combined. Add the wet ingredients and beat on low speed just until combined. Remove and fold in the crystallized ginger and pecans. Divide the batter between the 2 pans.
  • Bake until the tops are a very golden brown and a tester inserted in the center comes out with a few moist crumbs, 40 to 55 minutes. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely. Remove the parchment from the bottoms of each cake. Cool completely before frosting.
  • In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 1/3 cup plus 1 tablespoon sugar and vanilla bean to 246 degrees F. Before adding the syrup to the egg whites below, carefully remove the vanilla bean.
  • In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the reserved vanilla seeds. Scrape the fluff into a bowl. Wash the bowl and whisk and return them to the machine.
  • Combine the cream cheese and butter in the bowl of the mixer and mix until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed and whip until light and fluffy. Add about 2 cups of Fluff and the vanilla and whip until combined. Refrigerate for 15 minutes if too soft to use as frosting.

CHOCOLATE-MARSHMALLOW FROSTING



Chocolate-Marshmallow Frosting image

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

1 1/2 tablespoons unsalted butter
4 1/2 cups mini marshmallows (7 1/2 ounces)
3/4 cup semisweet chocolate chips

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.

MOCHA MELTED ICE CREAM CAKE WITH CHOCOLATE MARSHMALLOW FROSTING



Mocha Melted Ice Cream Cake With Chocolate Marshmallow Frosting image

This is another "cake-doctor" recipe from Anne Byrn. I haven't tried it yet, but it sounds simply yummy!

Provided by MA HIKER

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box plain white cake mix
2 cups coffee ice cream, melted
3 large eggs (or 3/4 cup egg substitute)
1 tablespoon instant coffee powder (or espresso powder)
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
3/4 cup marshmallow creme
1/2 cup butter
1/4 cup whole milk
1 teaspoon vanilla extract

Steps:

  • Place rack in center of oven and preheat to 350 degrees Fahrenheit.
  • Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set pan aside.
  • Place cake mix, melted ice cream, eggs and coffee powder in large mixing bowl.
  • Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2-3 minutes more, scraping down sides again if necessary. The batter should look thick and well-combined.
  • Pour batter into prepared pan, smoothing it out with rubber spatula.
  • Bake cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 40-45 minutes.
  • Remove pan from oven and place on wire rack to cool for 20 minutes.
  • Run a long, sharp knife around edge of cake and invert it onto rack to cool completely, 20 minutes more.
  • Meanwhile as the cake cools, prepare the Chocolate Marshmallow Frosting: Sift confectioner's sugar and cocoa powder together into a large mixing bowl. Set bowl aside.Place marshmallow creme, butter and milk in a medium-size heavy saucepan over medium-low heat. Stir until the butter and marshmallow creme have melted, 2-3 minutes. Remove the pan from the heat. Pour the sugar cocoa mixture over the marshmallow mixture. Add 1 tsp vanilla and stir until frosting is smooth and satiny. Makes 1 1/2 cups.
  • When the cake is completely cooled, slide the cake onto a serving platter, and pour the warm frosting over the cake. Let the cake rest for 10 minutes before slicing.

Nutrition Facts : Calories 341.3, Fat 12.6, SaturatedFat 5.9, Cholesterol 60.9, Sodium 293.8, Carbohydrate 55.2, Fiber 1.4, Sugar 42, Protein 4.1

GRAMMY CARL'S RULE FOR MOLASSES COOKIES WITH BOILED MARSHMALLOW FROSTING



Grammy Carl's Rule For Molasses Cookies with Boiled Marshmallow Frosting image

Provided by Nancy Fuller

Categories     dessert

Time 40m

Yield 12 cookie sandwiches

Number Of Ingredients 15

1 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
3 1/2 cups all-purpose flour
3/4 cup molasses
2 large eggs
2 teaspoons cinnamon
2 teaspoons ground ginger
2 teaspoon baking soda
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
Kosher salt
3 large egg whites
8 marshmallows
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • For the molasses cookies: Put the brown sugar, butter and vegetable shortening in a large bowl and beat with a hand mixer on medium speed until combined. Add the flour, molasses, eggs, cinnamon, ginger and baking soda and beat until combined.
  • Use a tablespoon to scoop the dough onto the baking sheets. Make sure there is ample space between each dough ball as the cookies will spread.
  • Bake until puffed on top, 10 to 12 minutes. Cool the cookies on the baking sheet on a rack for 5 minutes, then transfer the cookies to the rack to cool completely before frosting.
  • For the boiled frosting: Combine the granulated sugar, 3/4 cup water, cream of tartar and a pinch of salt in a medium heavy-bottomed pot, bring to a boil over medium heat and cook until a candy thermometer registers 245 degrees, about 3 minutes. Remove from the heat and fold in the marshmallows until melted.
  • Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed into stiff peaks. Turn the mixer to low and slowly pour the hot sugar mixture into the egg whites. Beat on medium speed until cool and fluffy, then fold in the vanilla extract.
  • Using a butter knife, frost the bottoms of half the cookies, top them with the remaining cookies, and serve.

CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING



Chocolate Angel Food Cake With Marshmallow Frosting image

This dessert is nearly completely fat-free (except for a tiny amount of fat in the cocoa powder and in the chocolate shavings). With an extra-thick layer of fluffy marshmallow frosting, you'll never even notice.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup superfine sugar
1/2 cup unsweetened cocoa powder
1/3 cup cake flour
1/4 teaspoon salt
8 large egg whites, room temperature
1/2 teaspoon cream of tartar
3 large egg whites, room temperature
3/4 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
chocolate shavings, for decoration

Steps:

  • Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
  • Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
  • Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
  • In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
  • Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
  • Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
  • Beat for 30 seconds longer until soft peaks form.
  • Remove the bowl from the mixer.
  • Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
  • Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
  • Bang the pan once (not too hard) on the counter to release any large air pockets.
  • Bake for about 35 minutes, or until a tester comes out clean.
  • Invert the cake pan over a narrow-necked bottle.
  • Let the cake cool completely in the pan, about 1 hour.
  • Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
  • Invert the cake onto a serving platter.
  • Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
  • In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
  • Bring to a boil over medium-high heat.
  • When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
  • When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
  • Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
  • Cook until the syrup reaches 242F.
  • Remove from the heat.
  • With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
  • Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
  • Add the vanilla and beat for 1 more minute.
  • The frosting will still be a little warm.
  • Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
  • Then coat the cake all over with the remaining frosting.
  • Decorate the top of the cake with the chocolate shavings.
  • To serve: Gently slice the cake with a serrated knife or an angel food comb.

SOUTHERN LIVING COCONUT CAKE WITH MARSHMALLOW FROSTING



Southern Living Coconut Cake With Marshmallow Frosting image

This is such a heavenly cake!! I got it from a friend's Southern Living cookbook. It is a challenge dealing with the coconut, but well worth the effort!!!

Provided by gingerkitten D

Categories     Dessert

Time 2h30m

Yield 1 Cake

Number Of Ingredients 17

1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
2 tablespoons sugar
1/4 cup fresh coconut milk
2 -3 cups fresh coconut, shredded
1 1/2 cups sugar
1/2 cup water
4 egg whites
1/2 teaspoon salt
6 large marshmallows, cut into pieces

Steps:

  • Remove liquid from coconut and reserve.
  • Remove the"meat" of the coconut and shred.
  • Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups of sugar, beating well.
  • Add eggs, one at a time, beating until blended after each addition.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
  • Beat at low speed until blended after each addition.
  • Stir in flavorings and pour into 3 greased and floured 9" round cake pans.
  • Bake at 350°F for 20-25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans on wire racks.
  • Make frosting: Combine sugar and water in a heavy saucepan.
  • cook over medium heat stirring, constantly until mixture is clear.
  • Cook without stirring until syrup reaches the soft-ball stage or a candy thermometer reaches 240°F.
  • while syrup cooks beat egg whites at low speed with an electric mixer until foamy.
  • Add cream of tartar and salt; beat at medium speed until soft peaks form.
  • Increase to high speed and add hot syrup in a heavy stream.
  • Add marshmallows, a few pieces at a time.
  • Beat until stiff peaks form and frosting is thick enough to spread.
  • Combine 2 tbsp sugar and coconut milk.
  • Microwave on high for 30 seconds; stir until sugar dissolves.
  • Brush one cake layer with half of the coconut milk"syrup" leaving 1/2" margin around the edges.
  • Spread with 1/2 cup boiled frosting and sprinkle with1/2 cup of shredded coconut-- repeat with each layer.
  • Top with remaining cake layer.
  • Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
  • Cover and chill.

CHOCOLATE CHERRY COLA CUPCAKES WITH RED LICORICE FILLING AND MARSHMALLOW FROSTING



Chocolate Cherry Cola Cupcakes with Red Licorice Filling and Marshmallow Frosting image

Provided by Food Network

Time 42m

Yield 24 cupcakes

Number Of Ingredients 27

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup half-and-half
1/2 cup canola oil
1 tablespoon pure vanilla extract
1 cup cherry cola, warmed in microwave for 1 minute
Red Licorice Filling, recipe follows
2 cups crushed yogurt-covered pretzels
Marshmallow Frosting, recipe follows
Cherry Cola Glaze, recipe follows
5 ounces red licorice (about 10 jumbo pieces) (recommended: Red Vines)
2 cups water
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 egg yolks, slightly beaten
8 egg whites
2 cups granulated sugar
3/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
3 to 5 teaspoons cherry cola
3/4 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
  • In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the warmed cherry cola until fully combined.
  • Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
  • Fill each of the cupcakes with Red Licorice Filling. Sprinkle the crushed yogurt covered pretzels on top. Top with Marshmallow Frosting and drizzle with Cherry Cola Glaze.
  • Tear the licorice into 1 inch pieces and place in a saucepan with the water over medium heat until it comes to a boil. Remove from the heat and let cool. Whisk in the sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbly. Continue to cook for 1 minute, and then remove from the heat. Cool to room temperature.
  • Place the egg whites, sugar, and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.
  • Add the cherry cola, 1 teaspoon at a time, to the powdered sugar until it has a good consistency to drizzle on cupcakes.

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