Cupcake Forum

Go Back   Cupcake Forum > Cupcakes > Frosting Recipes

Old 07-24-2013, 07:18 PM
Laura's Avatar
Laura Laura is offline

Join Date: Aug 2009
Location: Staten Island, NY
Posts: 556
Default Toasted Marshmallow Frosting

Toasted Marshmallow Frosting (Suggested use: to go with Jack Daniels Chocolate Whiskey Cupcakes):

Before You Get Started Making Toasted Marshmallow Frosting

Measure/Weigh all the ingredients
Wipe down your mixing bowl, whisk, and whisk attachments with lemon juice to get rid of any greasy residue (this way your egg whites will whip up nicely)
Get a saucepan ready with an inch or so of simmering water

Toasted Marshmallow Frosting Ingredients & Amounts (Yields: frosting for ~24 cupcakes depending on the swirl size)

8 (240g) egg whites (room temperature)
2 cups (400g) sugar
1/2 tsp (2g) cream of tartar
2 tsp (8g) vanilla extract

Toasted Marshmallow Frosting Step-By-Step Directions

1) Place your stand mixer bowl over a saucepan with an inch of simmering water (making sure the bowl doesn't touch the water).

2) Place egg whites, sugar, and cream of tartar in the bowl and whisk slowly but constantly until the sugar is dissolved. This can take about 3-4 minutes or until a thermometer reaches 120 degrees (F).

3) Wipe the bottom of the bowl, to remove the condensation, and place on the stand mixer with the whisk attachment.

4) Start on low speed and slowly increase the speed to high, let the egg whites whip for about 6-7 minutes or until stiff glossy peaks form.

5) Add vanilla and whisk till incorporated.

6) Use this frosting immediately by piping it on your cake, cupcakes, etc. and then torch with a culinary torch, waving the torch carefully over and around the marshmallow frosting.
Toasted Marshmallow Frosting

Toasted Marshmallow Frosting Sweet Notes

If you don't like using fresh egg whites, feel free to use pasteurized egg whites. Make sure to take egg whites out to come to room temperature
To pipe on cupcakes, fill a pastry bag with a piping tip and pipe frosting on as preferred. Take a culinary torch, toast the edges of the icing, and serve immediately
If you don't own a torch, place the piped cupcakes on a baking sheet and place them under the broiler. Watch carefully as they can toast very quickly
If you don't own a stand mixer, you can use a hand mixer with a heatproof bowl instead
Recipe adapted from Jennifer Shea via Martha Stewart
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

All times are GMT. The time now is 11:57 AM.

Powered by vBulletin® Version 3.8.6
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.