Best 6 E Z 3 Ingredient Marshmallow Whip Frosting Recipes
Indulge in a sweet and fluffy delight with our E-Z 3-Ingredient Marshmallow Whip Frosting, the perfect topping for your favorite cakes, cupcakes, and desserts. This incredibly easy frosting comes together in minutes with just three simple ingredients: marshmallow fluff, heavy cream, and vanilla extract. Discover the secrets to creating a light and airy frosting that will elevate your baking creations to new heights. In addition to the classic marshmallow frosting, we'll also explore variations like the decadent chocolate marshmallow frosting, the tangy lemon marshmallow frosting, and the colorful rainbow marshmallow frosting. Get ready to whip up a batch of this irresistible frosting and transform your desserts into unforgettable treats.
Here are our top 6 tried and tested recipes!
HOMEMADE MARSHMALLOW CREME (FROSTING)
Made without all the preservatives and high fructose corn syrup of the store-bought version, this extra creamy and sweet homemade marshmallow creme will quickly become your new favorite. So many uses!
Provided by Sally
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
- Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it's ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it's very hot, be careful) and rub the mixture between your thumb and finger. You shouldn't feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes.
- Meringue can be spread, piped, or swirled onto cakes, cupcakes, and other confections. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler- it will melt.)
- Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it's best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.
MARSHMALLOW FROSTING RECIPE
Homemade Marshmallow Frosting recipe - yum! Few ingredients including marshmallow fluff, butter, vanilla, & powdered sugar make this a hit!
Provided by Lil' Luna
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Beat butter and powdered sugar until fluffy and well mixed.
- Mix in fluff and vanilla by hand and mix well.
- Add to piping bag and pipe onto cupcakes.
Nutrition Facts : Calories 79 kcal, Carbohydrate 12 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 33 mg, Sugar 10 g, ServingSize 1 serving
E-Z 3 INGREDIENT MARSHMALLOW WHIP FROSTING
This frosting is delicious and so very easy to make. As written it is also quite a low calorie option. To make it more special, you can cream 8 oz light cream cheese, then add the marshmallow fluff and continue with the Cool Whip and vanilla. Family all love it, and no one realizes I'm cutting some calories from the desert.
Provided by Diana Perry
Categories Cakes
Time 10m
Number Of Ingredients 3
Steps:
- 1. Beat the marshmallow fluff in the mixer until very smooth & creamy.
- 2. Scrape beaters; fold in the Cool Whip til all is combined. Add vanilla.
- 3. This will frost a two layer cake, but there isn't enough for a filling. I usually make another 1/2 of the above recipe extra just to be sure I will not have to skimp.
MARSHMALLOW BUTTERCREAM FROSTING
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
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
MARSHMALLOW ICING
You'll melt marshmallows in a double boiler on your way to making this great icing recipe and be glad you did it, too.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 6
Steps:
- Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
- Stir in marshmallows and vanilla. Beat until they melt.
Nutrition Facts : Calories 116.1 calories, Carbohydrate 29.1 g, Protein 0.7 g, Sodium 13.3 mg, Sugar 27.7 g
WHIPPED MARSHMELLOW FROSTING
A blast from the past, I found this in my grandmother's handwritten recipes. Once I made it, great childhood memories came flooding back. My grandmother loved to bake. This frosting is great on a chocolate or gingerbread cake. Quick to make it will soon become a family favorite, replacing the more traditional frostings you might have been used to using.
Provided by donna adkins @DMAinTx
Categories Cakes
Number Of Ingredients 6
Steps:
- Into a double boiler, add water, sugar, eggwhites
- Stir ingredients to mix.
- Using a beater, beat constantly for 7 minutes. You will see the mix will become frothy then more dense and fluffy.
- At about minute 4, add cream of tartar. Keep beating mix until minute 7.
- Remove from over hot water source, add your choice of flavoring and coloring (if desired).
- Beat to cool for about 4 minutes. The mix will now be a soft but stiff peak seen when lifting the mixer out of the mix.
- Spread onto cupcakes or cake. If you let it set and don't spread it, it will continue to firm up into a marshmallow form.
Tips:
- Use fresh marshmallows for the best results. Stale marshmallows will not whip up as well and can result in a grainy frosting.
- If you don't have a microwave, you can melt the marshmallows in a saucepan over low heat. Just be sure to stir constantly so that the marshmallows don't burn.
- Be careful not to overbeat the frosting. Overbeaten frosting will become stiff and difficult to spread.
- This frosting is best used immediately after it is made. It will start to deflate after a few hours.
- If you need to store the frosting, place it in an airtight container in the refrigerator for up to 3 days. Bring the frosting to room temperature before using.
Conclusion:
E-Z 3-Ingredient Marshmallow Whip Frosting is a delicious and versatile frosting that is perfect for cakes, cupcakes, and other desserts. It is easy to make and can be customized to your liking. With just a few simple ingredients, you can create a light and fluffy frosting that will add a touch of sweetness to your favorite treats.
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