You can spread or pipe it and, best of all, you can toast this frosting just like you would a marshmallow roasted over a campfire. Run a knife along the top edge of the pan to loosen the marsh­mallow slab. « No-Bake Chocolate Peanut Butter Cup Donuts. I couldn’t figure out just how to duplicate this much desired treat and then some genius discovered that you can use the whipped brine from chickpeas to mimic the consistency of whipped egg … 1⁄2 cup light corn syrup, or glucose syrup, about 2 cups icing sugar, to coat marshmallows. Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Do not attempt to do this by hand. Privacy Policy. Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight (I've always let mine set overnight). Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely. Whisk by hand for a few minutes until the mixture reaches 110 F on a candy thermometer. I just snipped the bottom of a piping bag off and piped without an attached tip. One of my friends who has sampled almost everything I’ve made told me recently that she likes it all so much, she couldn’t decide which was the best. Use a large, sharp knife to cut the slab into 1- × 1-inch squares (you may need to wash the knife off a few times to keep getting clean cuts). Put down your thermometer and eggs because this marshmallow recipe doesn't need them! Yolks or a wet bowl can keep the frosting from whipping up properly. It’s crazy to think about, but it has a marshmallow-like consistency even though it’s made from the liquid in a can of chickpeas. Store in the refrigerator until ready to eat – up to 3 days. Remove from the heat. Oh, and here’s a bonus compliment – there’s also my daughter who told me she thinks I have magical powers that make everything that I create in the kitchen taste amazing! If you love marshmallows and have been searching for a recipe that keeps a marshmallow's light and fluffy texture without being too sweet, this one's for you! - This marshmallow frosting will hold up to basic piping. She took it home, left it on her kitchen counter. After pouring through several marshmallow frosting recipes and testing them, I noticed all of them had one thing in … This recipe is going to amaze you! Tip: During this step, make sure there are no egg yolks mixed in with the egg whites and that the bowl is completely dry. Beat in confectioners’ sugar until well combined. Combine the ingredients in the metal mixing bowl of your stand mixer and set over a pot filled with boiling water on a range, creating a double boiler. What’s so amazing about this is that her boys normally wouldn’t even. If you’re going to toast your frosting, get a culinary torch. Place the bowl on a stand mixer fitted with the whisk attachment. All product names, logos, and brands are property of their respective owners. A candy thermometer is vital to make sure the frosting is safe to eat. Beat in milk a little at a time if needed, until frosting … All company, product and service names used in this website are for identification purposes only. Make sure the inside of the bowl is totally dry. Stop the mixer, add the vanilla, and then whisk briefly to combine. Super easy to make and soft, fluffy marshmallows every time! It’s a great alternative to buttercream or cream cheese frosting. Sign up and receive the latest recipes, tips, and tricks by email! Condensed Milk Buttercream (Russian Buttercream). Use of these names, logos, and brands does not imply endorsement. I mix the frosting in my stand mixer for almost 20 minutes. For vegan marshmallow frosting, use … Using a culinary torch, toast the frosting. The recipe looks amazing when toasted! Beat in vanilla and salt. Start with the torch a few inches away from the frosting and move closer as needed. © 2007-2020 Cupcake Project, LLC. You could also use a zip-top bag for this purpose. If you want a really fast and easy alternative, simply buy a bag of mini marshmallows and use something sticky like honey, corn syrup, or frosting to “glue” the marshmallows to the top of your dessert. A fluffy frosting that tastes just like marshmallows! Marshmallow frosting (also called meringue frosting) is easy to make, super fluffy, and perfect for cakes and cupcakes! This method is SO EASY! Turn the mixer on low and mix the gelatin once or twice to combine it with the water. Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Grease a 9-inch (22cm) square baking pan with butter and set aside. In the bowl of a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. NOTE : Be really careful at this point because the sugar mixture is smoking hot! Join my mailing list - and receive a free eBook! Sprinkle a work surface or cutting board with the icing sugar. I made a batch of chocolate cupcakes once for a family friend who was visiting and he liked them so much that he was scraping the tiny bits of cake from the cupcake liner! Make sure there are no egg yolks mixed in with the egg whites. Marshmallow fluff can be replaced with marshmallow cream to make marshmallow cream frosting/marshmallow frosting without eggs. It’s best the day that it is made. The egg whites need to be heated to 100 F. The best way to make sure that’s happened is by using a candy thermometer. Just a couple of weeks ago, I made an amazing chocolate cheesecake and gave a big slice to a friend. Increase to high speed and whisk until stiff glossy peaks form, about 5 to 10 minutes more. When all the hot sugar mixture has been added, turn the mixer to high and continue to whisk for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. - This marshmallow frosting is best served the day it is made and tastes best when it is at room temperature. This is how I frost my sweet potato muffins, shown here. Don’t replace marshmallow fluff with actual marshmallows because the result was not the same and it took longer to melt the marshmallows and then use them. She said, while sampling one of my espresso marshmallows (recipe below), “I keep saying that every new thing you make is the best you’ve made so far, but I think this marshmallow is the best!”! Then, brown with a culinary torch. This method is SO EASY!This is how I frost my sweet potato muffins, shown here. It helps the sugar dissolve into the egg whites. Your email address will not be published. Use a culinary torch on medium heat. If you want a really fast and easy alternative, simply buy a bag of mini marshmallows and use something sticky like honey, corn syrup, or frosting to “glue” the marshmallows to the top of your dessert. Heat the egg whites and the sugar in a double boiler, whisking constantly, until your candy thermometer shows that the mixture is at 100 F. A double boiler is made by setting a heat-safe bowl (like the metal bowl from a stand mixer) over a pot of boiling water. The marshmallow will be too sticky and soft to cut if you try too soon. Disclosure: I may earn a commission from purchases you make through affiliate links in this post at no additional cost to you. In a medium saucepan over high heat, add the sugar, corn syrup/glucose syrup, salt and remaining 1⁄2 cup of water. Scrape down the sides of the bowl frequently, if necessary, to avoid the batter overflowing as it grows. Bring to a rolling boil and continue to boil for 1 minute. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture. Set aside to allow the gelatin to soak in. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets. Whisk on medium speed for 10 minutes. Welcome to Cup­cake Proj­ect, where eve­ry­one from nov­ice bak­ers to pro­fes­sion­al pas­try chefs can find sweet and sa­vory rec­ipes to in­spire and treas­ure.