How to make Homemade Marshmallow fluff two ways - aka 7 min frosting, american meringue
two ways to make homemade marshmallow fluff, or cream or frosting - similar recipe just slightly different techniques. This sweet, deliciousness
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I use this fluff to frost cakes, top ice cream, fill cookie sandwiches, top tarts, etc... it's versatile and delicious!
0:48 MARSHMALLOW FROSTING
printable recipe
4 lrg eg whites
3/4 C sugar
6 Tbsp light corn syrup
1 tsp vanilla
Place the egg whites, sugar and corn syrup in a large metal bowl over a saucepan of water (double broiler style)
beat with a hand mixer while heating until soft peaks form (about 4 mins)
pull off heat and place in a room temperature bowl or place warm bowl into a larger bowl of ice
add vanilla and keep beating until stiff peaks form
2:57 MARSHMALLOW FLUFF/CREME
printable recipe
3 lrg egg whites
1/2 tsp cream of tartar
2 Tbsp sugar
1/3 C water
3/4 C light corn syrup
2/3 C sugar
1 tsp vanilla
in a mixer with a metal bowl beat the egg whites and cream of tarter
when it starts to get foamy slowly pour the 2 Tbsp sugar and continue to beat until soft peaks form
at the same time in a saucepan heat the water, corn syrup and sugar and bring to a boil
heat to 242 degrees F (sea level - adjust according to your elevation) and remove from heat
with the mixer on low slowly pour the hot syrup into the egg whites (in the area between the whisks and the edge of the bowl)
once it's all added turn the mixer up to high, add the vanilla and mix until the mixture is stiff peaks, thick and looks like marshmallow fluff 92-3 mins)
RECIPES THAT USE THE FLUFF
S'more ice cream recipe
S'more macarons
Raspberry tart
Truffle S'more pops
S'more Cheeseball
Charred blood orange tart
Ice Cream Party topping
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
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Chocolate Cake with Italian Meringue (Marshmallow Frosting)
My recipe for a chocolate snowball of happiness. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
For the cake:
1 cup milk
1.5 cups cocoa powder
1 chocolate bar (whatever kind you like)
1.5 cups sugar + a dab of molasses (or the same quantity of brown sugar)
1 cup vegetable oil
8 oz sour cream
4 eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the frosting:
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon cornstarch
1 cup sugar
1/2 cup water
Squeeze of corn syrup (if you have it)
1 teaspoon vanilla extract
For the cake batter, bring the milk to a boil in a large saucepan. Take it off the heat, whisk in the cocoa powder, and allow the pan to cool a bit. While you're waiting, cut up the chocolate bar into small pieces.
Into the pan, put the sugar and molasses (or brown sugar), oil, sour cream and vanilla. Then crack in the eggs, and whisk to combine. Don't worry if it's not completely smooth. Whisk in the flour, baking soda, baking powder and salt.
Pour the batter into two greased 9 or 10-inch cake pans, ideally lined with parchment rounds, and bake at 350 F until a toothpick comes out clean or the internal temperature reads 205-210 F. That takes me about 40 minutes. Let them cool thoroughly before taking them out of their pans.
For the frosting, separate out four egg whites. Put in the corn starch and cream of tartar, and beat until you get soft peaks. In a small sauce pan, mix the water, sugar and corn syrup together and bring to a boil on high heat. When the syrup reaches 240-245 F, drizzle it into the egg whites while beating. Continue to beat until the meringue doesn't seem to be taking on any more volume, 3-4 minutes. Beat in the vanilla.
Let the meringue cool a few minutes (but no more) before frosting the cake. Top with sprinkles, if you're into that.
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Homemade Marshmallows
These soft, sweet, luscious homemade marshmallows completely blow their store-bought rivals out of the water and they're quite fun to make too. They're perfect for s'mores, snacking, or a big cup of hot chocolate.
RECIPE:
I thought I didn’t like marshmallows until I started making my own! The homemade variety uses just a few ingredients and you can really taste the vanilla and feel how much softer they are when you compare them to the pre-made powdery ones you get from the grocery store.
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How to Make the BEST Brownie
How to make the BEST Brownie
Full Recipe:
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If you’ve ever had a marshmallow brownie I bet you’re hitting the Print Recipe button right now because they are GOOD! A rich chocolate brownie is topped with MOUNDS of marshmallowy fluff (you have to make your own, it’s easy and so tasty) then drizzled with more chocolate. I did a swirl but some people literally flood the top with ganache, there is no wrong way to go here. Anyhow You’re probably going to ant to double the batch as people will ask you to bring these to work/school/their house.
I like a MOUNTAIN of fluff on my brownie but you can halve that part of the recipe for a less extravagant dessert.
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Make your own Tea Cakes! Crunchy Biscuit, Chewy Mallow coated in Chocolate | Cupcake Jemma Channel
Tea time treats don't get better than this. These Tea Cakes may look small but they sure are mighty! They have every texture and flavour needed to create the perfect treat; Melt in the mouth buttery Shortbread biscuits, topped with bouncy light Marshmallow enrobed in perfectly tempered snappy dark Chocolate. YUM!
If you have a silicone mould you will be able to get a beautifully smooth finish on your Tea Cakes but don't worry it's not essential, you can pipe your Mallow directly on top on the Shortbread and they drizzle or dunk them in the melted Chocolate.
See below for the recipe or join our Bake Club to get a full downloadable and printable pdf of the recipe with instructions and photos.
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For the Shortbread
Preheat Oven to 170C (fan assisted)
75g Softened unsalted Butter
30g Caster Sugar
115g Plan Flour
1/2 tsp Salt
1/2 tsp Vanilla Extract
For the Marshmallow
12g Powdered Gelatine
60ml + 30ml Water
90g + 90g Glucose Syrup
75g Caster Sugar
1 tsp Vanilla Extract
For the Chocolate
500g good quality Chocolate
And remember to share photos of your bakes with us by tagging your Instagram posts with #cupcakejemma
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MARSHMALLOW FLUFF FROSTING: An easy toasted meringue frosting recipe!
A professional pastry chef shows you how to make the best marshmallow fluff frosting recipe! This easy toasted marshmallow frosting just has two ingredients! Shhh: It's just a Swiss Meringue!
For a printable recipe and more tips learned in a professional kitchen:
-Homemade Marshmallow Frosting Smores Sticks:
-Marshmallow Fluff Recipe:
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This marshmallow creme frosting is super simple. Pipe it on cupcakes, cover cakes, dollop on pies or tarts, or just spoon it over pudding for the easiest dessert ever!