Marshmallow Icing Got Hard In A Few Hours
Decorating By Chrissytorres Updated 27 Apr 2010 , 5:16am by azenner210
Hello, everyone...Please help. I have been receiving a lot of orders for cupcakes and cake with marshmallow icing. The cakes are fine, but for some reason when I top the cupcakes with marshmallow icing, the icing gets hard after a few hours. I will be needing to make a large quanity the day before an order but I do not know how to keep the icing from getting a hard crust. I used the recipe from martha stewart http://www.marthastewart.com/recipe/marshmallow-frosting but did not toast the tops. any ideas or perhaps a different recipe for marshmallow icing that keeps it fluffy and marshmallow-y?
hi chrissytorres. this is the recipe that i use for marshmallow frosting. its from the karo web site. hope it works for you.
2 egg whites (no substitutes - pasteurized egg whites will not work)
1/4 teaspoon salt
1/4 cup sugar
3/4 cup Karo Light Corn Syrup
1-1/4 teaspoons Spice Islands® Pure Vanilla Extract
Beat egg whites and salt with electric mixer until foamy. Gradually beat in sugar;
beat until mixture is smooth and glossy. Beat in corn syrup, a little at a time.
Continue beating until frosting holds stiff peaks when beater is raised.
Fold in vanilla extract. Tint with food coloring if desired.
Makes enough to frost 2 (9-inch) layers or 1 (10-inch) tube cake.
thanks. I am going to try it. Does it crust over after a few hours or does it stay fluffy?
Have you tried using a marshmallow creme buttercream? It is fantastic on cupcakes and does not crust!
The recipe is on this site. I love it and use it all the time.
No I haven't tried that. I will have to look up the recipe. Thanks.
I have not try this yet, but will make it this week to top some cupcakes for my son's school. I found it on recipezaar and the ratings are all so amazing.
If you make it, please let me know what you think, and how it tastes, and if you think kids will like it or not?
It makes 3 cups of frosting.
Ingredients
1 1/3 cups margarine, softened
2 cups marshmallow cream (7 oz tub)
1 tablespoon vanilla extract
1 teaspoon almond extract
1-1 1/2 teaspoon milk
2 2/3 cups powdered sugar
Directions
1. Blend margarine and marshmallow creme together till smooth.
2. Add liquids and mix well.
3. Blend in powdered sugar and beat till smooth and creamy.
4. If thinner frosting is desired, simply add more milk.
i replace the egg whiltes with wilton meringue powder.
i havent tried it with chocolate, but im sure with a little experimenting you might be able to. for the meringue i do as it says on the back but before i add it to my mixture i make sure its fully dissolved in the water because sometimes it will clump up. once it is fully dissolved i add it.
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