Homemade Marshmallow Creme (Frosting) | Sally's Baking Recipes
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!
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How to Make Mom's Famous Chocolate Marshmallow Brownies | Dessert | Six Sisters Stuff
I had to put Famous in the title because our mom is seriously famous for these amazing brownies! When we were growing up, our mom would make these brownies all the time, but it was always for someone's birthday or for a sick neighbor or for a friend . . . never for us! When mom did make a pan just for our family, it was always a special treat. And we could eat the whole pan in a matter of hours.
I now make these brownies quite a bit because they are easy and it makes a TON so they are perfect to share with neighbors or take to a potluck party!
Or, eat the whole pan if you feel like it. I won't judge you. :)
Go to our blog to see the recipe at
German Chocolate Mallow Cake
German Chocolate Mallow Cake
-
time
prep:
15 min
total:
1 hr 45 min
servings
total:
16 servings, 1 square each
--
what you need
1 pkg. (2-layer size) devil's food cake mix
2 cups JET-PUFFED Miniature Marshmallows
2 cups BAKER'S ANGEL FLAKE Coconut, toasted
1 can (14 oz.) sweetened condensed milk
2 jars (5 oz. each) walnuts in syrup
make it
LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
PREPARE and bake cake mix in prepared pan as directed on package; cool completely. Remove cake from pan onto serving platter; remove foil.
MIX marshmallows, coconut, condensed milk and walnuts; spread over top of cake. Refrigerate until ready to serve. Cut into 16 squares to serve.
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German Chocolate Mallow Cake
Red Ribbon Rocky Road Chocolate Mallows Cake - with Crunchy Toasted Cashews | Cooking with Kurt
Learn how to make a Red Ribbon-Style Rocky Road Chocolate Mallows Cake - it's a rich chocolate cake filled with crunchy toasted cashews, soft mini marshmallows, and a light chocolate cream. It's the perfect balance of crunchy cashew nuts and soft vanilla mallows. Enjoy!
RECIPE:
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Ingredients:
Chocolate Layers:
2 cups all-purpose flour [240 g]
2 cups granulated sugar [400 g]
3/4 cup unsweetened natural cocoa powder [75 g]
2 tsp baking soda [10 g]
1 tsp baking powder [4 g]
1 tsp salt [6 g]
2 large eggs [100 g without shell]
1/2 cup vegetable oil [120 mL]
1 cup buttermilk (room temperature) [240 mL]
1 cup hot coffee [240 mL]
1 tsp vanilla extract [5 mL]
Chocolate Filling:
2 cups heavy cream [480 mL]
1/2 cup powdered sugar [60 g]
1/4 cups cocoa powder (either natural or Dutch process) [25 g]
2 tsp vanilla extract [10 mL]
1 1/2 cups mini marshmallows [75 g]
1/2 cup toasted chopped cashews [75 g]
White Outer Cream Frosting:
3 cups heavy cream [720 mL]
3/4 cup powdered sugar [90 g]
1 tbsp cornstarch [7.5 g]
2 tsp vanilla extract [10 mL]
Chocolate Ganache:
1/2 cup dark chocolate chips [88 g]
1/4 cup heavy cream [60 mL]
Topping:
1/2 cup mini marshmallows [25 g]
1/2 cup toasted chopped cashews [75 g]
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.
Paul Hollywood's Chocolate Marshmallow Teacakes | #GBBO S03E08 | Biscuits Week
Paul Hollywood's Chocolate Marshmallow Teacakes were the eighth technical challenge in The Great British Bake Off (GBBO) Season 3. This step-by-step recipe for chocolate marshmallow teacakes will certainly make an impression. Equipment and preparation - You will need a silicone mould that has 6 x 7.5cm/3in wide, half sphere moulds.
Original Recipe :
For fully written recipe and details:
I was so inspired by GBBO that I wanted to try all the technical challenge recipes.
GBBO S03E08 - Biscuits week - Paul Hollywood's Chocolate Marshmallow Teacakes
Ingredients
-----------
Dark chocolate - 400 grams/14 oz
Wholemeal flour - 50 grams/1¾ oz
Plain flour - 50 grams/1¾ oz
Salt pinch
Baking powder - ½ teaspoon
Caster sugar - 25 grams/1 oz
Butter - 25 grams/1 oz
Milk - 1 tablespoon
For the marshmallow
-------------------
Egg whites - 3
Caster sugar - 150 grams/5½ oz
Golden syrup - 2 tablespoon
Salt - ½ teaspoon
Vanilla essence - 1 teaspoon