HOW TO MAKE MARSHMALLOWS FROSTING RECIPES
CAN FROSTING FUDGE | JUST A PINCH RECIPES
Ladies I am here to tell ya this is the easiest and most delicious fudge you will ever eat. My sister, Sue, found this recipe and I was hooked when she gave me a sample of it not long ago. There are several options..so have fun with it and enjoy! Talk about simple!
Provided by Carole F @BakersQueen
Categories Candies
Number Of Ingredients 5
Steps:
- DO NOT use "whipped" frosting in a can, be sure to use regular frosting. Line 8 inch square pan with foil extending foil over edges lightly butter foil, melt chips in large saucepan over very low heat stirring until smooth; remove from heat and stir in frosting. Pour into 8 inch foiled lined pan and refrigerate for 1 hour. This step #1 is also the basic directions for each of the following fudge recipes below...
- ROCKY ROAD FUDGE: 1- 12 ounce semi sweet chocolate chips, 1 can pillsbury chocolate supreme frosting, 1-1/2 cups mini marshmallows, and 3/4 chopped nuts. Use same directions as described in step #1 Be sure to add marshmallows and nuts after chocolate has been removed from the heat for a little while, so as not to melt the marshmallows.
- FUNFETTI FUDGE: 1- 12 ounce bag white/vanilla chips, 1 can pillsbury pink vanilla cream supreme frosting, 1-1/2 cups mini marshmallows. Go to step #1 and follow directions. Do not add marshmallows while fudge mixture is still extremely hot. (I am not sure about the pink vanilla frosting..I believe you need to add food coloring to achieve the pink color for the vanilla frosting in the tub...)
- TOFFEE BUTTERSCOTCH FUDGE: 1- 12 ounce pkg. butterscotch chips, 1 can pillsbury caramel pecan creamy supreme frosting, 1/2 cup chopped peanuts, 1/2 cup almond brickle chips. Go to step #1 and follow directions.
- PEPPERMINT SWIRL FUDGE: 1- 12 ounce pkg. white/vanilla chips, 1 can pillsbury vanilla creamy supreme frosting, 1/2 tsp. peppermint extract, 4 drops red food coloring, 2 Tablespoons peppermint candy pieces, crushed. Prepare pan as above, melt chips then remove from stove top stir in frosting, peppermint extract and then spread into 8 inch pan..sprinkle crushed candy pieces on top and now take a knife and make swirls with the knife to make it a marble look...and refrigerate for 1 hour before serving.
VANILLA BUTTERCREAM FROSTING RECIPE - BETTYCROCKER.COM
For many people, cake is just the delivery vehicle for the real star of the show—the frosting. If you agree, you’ll love this five-star buttercream frosting recipe. It’s rich, sweet and foolproof. With 4 ingredients and 10 minutes of effort, this vanilla buttercream frosting will be ready to turn any cake, cookie or cupcake into a special-occasion dessert—never underestimate the power of a good frosting! Memorize this recipe and you’ll always have a frosting to complement whatever’s for dessert. (P.S. If you fall for this recipe, you’ll be glad to know there’s a 2.0 version: Marshmallow Buttercream Frosting is a must try!)
Provided by Betty Crocker Kitchens
Total Time 10 minutes
Prep Time 10 minutes
Yield 12
Number Of Ingredients 4
Steps:
- In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
- Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170 , CarbohydrateContent 30 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 35 mg, SugarContent 29 g, TransFatContent 0 g
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MARSHMALLOW BUTTERCREAM FROSTING RECIPE - BETTYCROCKE…
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!
From bettycrocker.com
Reviews 4
Total Time 10 minutes
Calories 270 per serving
From bettycrocker.com
Reviews 4
Total Time 10 minutes
Calories 270 per serving
- Fills and frosts 1 (8-inch) two-layer cake.
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GOURMET MARSHMALLOWS RECIPE - COUNTRY LIVING
Use this base recipe to make marshmallows for parties or homemade holiday gifts. Different flavors can be added to make a variety.
From countryliving.com
Total Time 55 minutes
Category dairy-free, baby shower, bridal shower, Christmas, dinner party, feed a crowd, Halloween, New Year's Eve, baking, dessert
Cuisine American
From countryliving.com
Total Time 55 minutes
Category dairy-free, baby shower, bridal shower, Christmas, dinner party, feed a crowd, Halloween, New Year's Eve, baking, dessert
Cuisine American
- In a small bowl, sift together confectioners' sugar and cornstarch; set aside. Brush the bottom and sides of an 8-inch-square baking pan with vegetable oil. Cut an 8- by 12-inch sheet of parchment and fit into pan so that it covers bottom and 2 sides. Brush parchment with oil, and coat parchment and pan with half of the confectioners' sugar mixture. Set aside. Fill a large bowl with 1/2 cup cool water and sprinkle with gelatin; set aside. In a medium pot fitted with a candy thermometer, combine granulated sugar, corn syrup, and 1/2 cup water; bring to a boil over high heat. Reduce heat to medium and cook until mixture reaches 240 degrees F, 7 to 10 minutes. Remove from heat and set aside. Using an electric mixer, beat reserved gelatin mixture on low for about 30 seconds, then pour in reserved sugar–corn syrup mixture in a slow, steady stream down side of bowl. Increase mixer speed to high and beat until very thick, ribbony, and doubled in volume, 12 to 15 minutes. Pour batter into prepared pan. Using dampened fingers, smooth top. Sprinkle remaining confectioners' sugar mixture over top. Let rest, uncovered, in a cool, dry place, about 4 hours or up to overnight. Invert marshmallow onto a dry surface and discard parchment. Using a clean, dry pastry brush, dust excess confectioners' sugar from the top of the marshmallow onto work surface. Dust a knife in confectioners' sugar from the work surface, then cut the marshmallow into twelve 1 3/4-inch squares (you'll have a bit extra). Dip the cut edges in the excess confectioners' sugar mixture on the work surface. To package, divide 1 batch among 4 bags, placing 3 marshmallows in each bag. Repeat with batches of the other variations. Peppermint Marshmallows: Follow directions above, but after completing Step 3, add mint extract and beat for 30 seconds. Chocolate Marshmallows: Before beginning steps above: In a small bowl, mix together 6 tablespoons cocoa and hot water until a smooth paste forms; set aside. In Step 1, sift 1/4 cup cocoa with confectioners' sugar and cornstarch. In Step 3, beat reserved cocoa paste into reserved gelatin mixture before adding sugar mixture. Lavender Marshmallows: Before beginning steps above: In a small saucepan over high heat, bring water and lavender to a boil. Set aside and let steep for 20 minutes. Strain and reserve liquid; discard lavender. In Step 2, substitute reserved lavender water in both instances where water is called for.
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From nelliebellie.com
Reviews 4.3
Reviews 4.3
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GOURMET MARSHMALLOWS RECIPE - COUNTRY LIVING
Use this base recipe to make marshmallows for parties or homemade holiday gifts. Different flavors can be added to make a variety.
From countryliving.com
Total Time 55 minutes
Category dairy-free, baby shower, bridal shower, Christmas, dinner party, feed a crowd, Halloween, New Year's Eve, baking, dessert
Cuisine American
From countryliving.com
Total Time 55 minutes
Category dairy-free, baby shower, bridal shower, Christmas, dinner party, feed a crowd, Halloween, New Year's Eve, baking, dessert
Cuisine American
- In a small bowl, sift together confectioners' sugar and cornstarch; set aside. Brush the bottom and sides of an 8-inch-square baking pan with vegetable oil. Cut an 8- by 12-inch sheet of parchment and fit into pan so that it covers bottom and 2 sides. Brush parchment with oil, and coat parchment and pan with half of the confectioners' sugar mixture. Set aside. Fill a large bowl with 1/2 cup cool water and sprinkle with gelatin; set aside. In a medium pot fitted with a candy thermometer, combine granulated sugar, corn syrup, and 1/2 cup water; bring to a boil over high heat. Reduce heat to medium and cook until mixture reaches 240 degrees F, 7 to 10 minutes. Remove from heat and set aside. Using an electric mixer, beat reserved gelatin mixture on low for about 30 seconds, then pour in reserved sugar–corn syrup mixture in a slow, steady stream down side of bowl. Increase mixer speed to high and beat until very thick, ribbony, and doubled in volume, 12 to 15 minutes. Pour batter into prepared pan. Using dampened fingers, smooth top. Sprinkle remaining confectioners' sugar mixture over top. Let rest, uncovered, in a cool, dry place, about 4 hours or up to overnight. Invert marshmallow onto a dry surface and discard parchment. Using a clean, dry pastry brush, dust excess confectioners' sugar from the top of the marshmallow onto work surface. Dust a knife in confectioners' sugar from the work surface, then cut the marshmallow into twelve 1 3/4-inch squares (you'll have a bit extra). Dip the cut edges in the excess confectioners' sugar mixture on the work surface. To package, divide 1 batch among 4 bags, placing 3 marshmallows in each bag. Repeat with batches of the other variations. Peppermint Marshmallows: Follow directions above, but after completing Step 3, add mint extract and beat for 30 seconds. Chocolate Marshmallows: Before beginning steps above: In a small bowl, mix together 6 tablespoons cocoa and hot water until a smooth paste forms; set aside. In Step 1, sift 1/4 cup cocoa with confectioners' sugar and cornstarch. In Step 3, beat reserved cocoa paste into reserved gelatin mixture before adding sugar mixture. Lavender Marshmallows: Before beginning steps above: In a small saucepan over high heat, bring water and lavender to a boil. Set aside and let steep for 20 minutes. Strain and reserve liquid; discard lavender. In Step 2, substitute reserved lavender water in both instances where water is called for.
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GRANNY’S OLD-FASHIONED MULTI-LAYER CAKE WITH BOILED ...
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Reviews 4.3
Reviews 4.3
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HOW TO MAKE MARSHMALLOWS | ALLRECIPES
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FLUFFY WHITE FROSTING RECIPE | ALLRECIPES
This frosting tastes like marshmallows, has a beautiful shine, and holds its shape well. I beat the egg whites in my kitchenaid until stiff before I began cooking the sugar and water. I rewhipped for a few seconds before adding the sugar mixture, and whipped while pouring it in. Don't stop whipping until the frosting …
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Feb 19, 2021 · This truly is The Best Homemade Marshmallow Recipe – so easy to make and these Marshmallows taste so good that you’ll never want to eat store-bought again. We love marshmallows. We use them all the time in our baking recipes. But for some reason we hesitated to try to make our own marshmallows …
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SUGAR-FREE MARSHMALLOWS RECIPE (KETO ... - WHOLESOME Y…
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RECIPES - GOODHOUSEKEEPING.COM
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Jul 08, 2019 · Vanilla-Buttermilk Wedding Cake with Raspberries and Orange Cream-Cheese Frosting. ... of sea salt, can only make these modern marshmallows that much more enticing. ... over 33,000 recipes.
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May 11, 2020 · Head to the freezer to make these fruity recipes any time of year! ... Be sure to continually scrape the sides of the bowl with a spatula while making the batter and frosting. —Kathy Martino, Pittsburgh, Pennsylvania. Go to Recipe. 11 / 56. ... Cherry cola and marshmallows make …
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May 11, 2020 · Head to the freezer to make these fruity recipes any time of year! ... Be sure to continually scrape the sides of the bowl with a spatula while making the batter and frosting. —Kathy Martino, Pittsburgh, Pennsylvania. Go to Recipe. 11 / 56. ... Cherry cola and marshmallows make …
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Dec 16, 2021 · Mix 3 cups (375 g) of the powdered sugar with the marshmallows. Put the powdered sugar and melted marshmallows into the bowl of a stand mixer and turn it on low. Stir the mixture on low speed until it forms a ball. [10]
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