Best 2 Boiled Frosting Marshmallow Recipes

Indulge in the delectable world of boiled frosting, where sugary sweetness meets fluffy marshmallow goodness. This classic frosting technique transforms simple ingredients into a confectioner's dream. With just a handful of pantry staples, you can conjure up three irresistible variations of boiled frosting: the traditional Boiled Frosting, the luscious Marshmallow Frosting, and the decadent Seven Minute Frosting. Each recipe offers a unique twist on this culinary delight, ensuring there's a perfect match for every taste and occasion.

The traditional Boiled Frosting, with its smooth, glossy texture, provides a sturdy base for decorating cakes, cupcakes, and cookies. For those who prefer a lighter, airier frosting, the Marshmallow Frosting incorporates fluffy marshmallows, resulting in a cloud-like topping that's perfect for summertime treats. And for those seeking a frosting with a bit more body and structure, the Seven Minute Frosting, prepared over a double boiler, achieves a velvety texture that holds its shape beautifully.

Prepare to be captivated by the versatility of boiled frosting. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you effortlessly through the process, ensuring a perfect frosting every time. So, gather your ingredients, don your apron, and embark on a culinary journey that will leave you and your loved ones craving more.

Let's cook with our recipes!

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

Ingredients

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.

BOILED FROSTING- MARSHMALLOW !

Boiled frosting- marshmallow ! image

This is so gooey and sweet, perfect for a chocolate cake! My Mom made it for special occasions, and it brings back those childhood memories of Mom's baking.

Provided by Beth M.

Categories Cakes

Time 10m

Number Of Ingredients 5

Ingredients

1 1/2 c sugar
1/4 tsp cream of tartar
1/8 tsp salt
2 egg whites
2 tsp pure vanilla extract

Steps:

1. Mix sugar,cream of tartar, salt, egg whites and 1/4 cup of water in a pot or bowl over simmering water.
2. Beat steadily over low heat with a rotary or electric beater until the frosting stands in peaks, about 5 - 7 minutes, no more.(Thus the name: 7 minute frosting)
3. Add the vanilla just before spreading.
4. Makes enough to fill and frost an 8 or 9 inche two-layer cake.

Tips:

Use a large enough saucepan to allow the frosting to boil without bubbling over.
Do not stir the frosting while it is boiling, as this will cause it to crystallize.
Cook the frosting until it reaches the desired consistency. A soft-ball stage is when the frosting forms a soft ball when dropped into cold water. A firm-ball stage is when the frosting forms a firm ball when dropped into cold water.
Remove the frosting from the heat and beat it until it is thick and creamy.
Add flavorings, such as vanilla extract or almond extract, to taste.
Use the frosting immediately or store it in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Boiled frosting is a delicious and versatile frosting that can be used to top cakes, cupcakes, and other desserts. It is easy to make and can be customized to your own taste. With a little practice, you can make perfect boiled frosting every time.