Light and Fluffy Marshmallow Icing Recipe | Julie Blanner (2024)

FAQs

What is marshmallow icing made of? ›

Just a few ingredients including marshmallow fluff, butter, vanilla, & powdered sugar make this icing a hit! This marshmallow fluff frosting can be used to top vanilla cupcakes, chocolate cupcakes, or any flavor cupcake you like!

It's very important to be sure the bottom of the bowl holding the egg white mixture doesn't touch the boiling water. If it touches the water, the 7-Minute Marshmallow Frosting will become course and grainy, -- which believe me, isn't good. We don't want to mess up that oh-so-good smooth fluffiness of the frosting!

Always begin by scraping the frosting into a mixing bowl and stirring vigorously or mixing with a mixer until smooth and creamy. This simple step of incorporating air into a can of dense store-bought frosting will make it fluffy and enhance the flavor. It may be all you need to do.

Marshmallow creme (also called marshmallow fluff, marshmallow stuff, marshmallow spread, or marshmallow paste) is a marshmallow confectionery spread similar in flavor, but not texture, to regular solid marshmallow.

Marshmallow Cream FAQs

While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge. What is a substitute for marshmallow cream?

Place a small quantity of Fluff in a bowl, then slowly add warm water while mixing with a fork. Or, place 4 heaping tablespoons of Fluff and 3 tablespoons of water in a microwave-safe container, then microwave on high for 15 seconds.

If it's too stiff and sticks straight up, I suggest adding in more heavy cream (1 Tbsp at a time). If it's too thin and doesn't form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). You can also chill it in the fridge for 10-minute intervals.

How do you thicken buttercream frostings? If your frosting isn't firming up, try whipping in more confectioner's sugar to thick it up. Will marshmallow buttercream frosting harden? Yes, it will start to harden so be sure to store it in an airtight container or use it immediately to pipe onto baked goods.

Whip the frosting with half a block of cream cheese and an extra cup of powdered sugar and a few drops of the appropriate flavoring extract. If you're using chocolate, add cocoa powder. If you want a richer buttery flavor add a few tablespoons of butter as well.

What can I add to store bought frosting to make it fluffy? ›

Add heavy whipping cream: Johnson suggests making frosting fluffier by mixing in heavy whipping cream 1 tablespoon at a time.

Add a couple of generous spoons of the Cool Whip to the frosting. With the spoon, gently fold in the Cool Whip. You want to make sure you don't knock out the air from the whip. Keep adding Cool Whip, a couple of tablespoons at a time, until it reaches your desired consistency.

You'll be glad to know there is a distinction between the two. In broad terms, frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake. Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating.

Although most gelatin is obtained from pigs bones, there is no meat present in sweet marshmallows. Most marshmallows contain gelatin which is a substance obtained from collagen found in the bones of various animals, including cattle, pigs and fish.

What's the gelatin in your marshmallow pieces (marbits) made from? Good question - we're glad you asked. The gelatin in our marshmallow marbits pieces is made from pork collagen. Collagen as an additive is tasteless and clear, and is used in many types of food.

Many marshmallow recipes will instruct you to whip hot sugar syrup into beaten egg whites. I've made many batches of marshmallows this way and they turn out fine, but my favorite method is to beat the syrup and egg whites separately then blend them together.

Is Melting Marshmallows the Same as Marshmallow Fluff? Not quite. Marshmallows contain gelatin, which helps them hold their shape. Marshmallow fluff is always in “fluff” form and doesn't contain any gelatin; just egg whites and cream of tartar to help stabilize it!