Boiled Frosting Marshmallow Recipes

DOUBLE-BOILER MARSHMALLOW FROSTING

Steps:

• In the top of a double boiler combine sugar, cold water, egg white, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds.
• Place over boiling water (upper pan should not touch water). Cook, beating constantly with the electric mixer on high speed, about 10 minutes or until frosting forms stiff peaks (tips stand straight) and mixture reaches 145°F for 3 minutes or 160°F for 15 seconds when tested with an instant read thermometer. Scrape pan occasionally. Remove from the heat; add vanilla. Beat 2 to 3 minutes more or until frosting reaches spreading consistency. Makes xx cups.

BOILED FROSTING

Steps:

• Gather the ingredients.
• Put the egg whites in the bowl of an electric mixer .
• In a saucepan, combine the sugar, corn syrup, and water. Bring the sugar mixture to a boil, stirring it only until the sugar is completely dissolved.
• Boil the syrup rapidly, without stirring, until it reaches the soft-ball stage : A small amount of the syrup should form a soft ball when dropped in cold water or spin a long thread when dropped from the tip of a spoon (You can also use a cooking thermometer; it should read about 240 F.)
• Slowly pour the syrup in a fine stream over the egg whites while beating them constantly.
• Add the vanilla extract.
• Continue beating the mixture for 10 to 15 minutes, or until the frosting is cool and the right consistency to spread easily. If the frosting becomes too stiff for the beater, use a wooden spoon to mix.
• Use to frost your cake and enjoy.

FLUFFY BOILED ICING

Steps:

• Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
• In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.

MARSHMALLOW ICING

Steps:

• Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat.
• Stir in marshmallows and vanilla. Beat until they melt.

GRAMMY CARL'S RULE FOR MOLASSES COOKIES WITH BOILED MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• For the molasses cookies: Put the brown sugar, butter and vegetable shortening in a large bowl and beat with a hand mixer on medium speed until combined. Add the flour, molasses, eggs, cinnamon, ginger and baking soda and beat until combined.
• Use a tablespoon to scoop the dough onto the baking sheets. Make sure there is ample space between each dough ball as the cookies will spread.
• Bake until puffed on top, 10 to 12 minutes. Cool the cookies on the baking sheet on a rack for 5 minutes, then transfer the cookies to the rack to cool completely before frosting.
• For the boiled frosting: Combine the granulated sugar, 3/4 cup water, cream of tartar and a pinch of salt in a medium heavy-bottomed pot, bring to a boil over medium heat and cook until a candy thermometer registers 245 degrees, about 3 minutes. Remove from the heat and fold in the marshmallows until melted.
• Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed into stiff peaks. Turn the mixer to low and slowly pour the hot sugar mixture into the egg whites. Beat on medium speed until cool and fluffy, then fold in the vanilla extract.
• Using a butter knife, frost the bottoms of half the cookies, top them with the remaining cookies, and serve.

CHOCOLATE MARSHMALLOW ICING

Steps:

• Combine butter, sugar, and evaporated milk in a saucepan.
• Bring to a boil.
• Cook for five minutes and then add remaining ingredients.
• Beat until spreading consistency.

MARSHMALLOW CREAM FROSTING

Steps:

• In top of a double boiler combine the sugar, water and egg whites; cook over simmering water beating until soft peaks form.
• Add in the marshmallow cream; continue beating until stiff peaks form.
• Remove from heat and beat in vanilla or almond extract.

BOILED FROSTING- MARSHMALLOW !

Steps:

• 1. Mix sugar,cream of tartar, salt, egg whites and 1/4 cup of water in a pot or bowl over simmering water.
• 2. Beat steadily over low heat with a rotary or electric beater until the frosting stands in peaks, about 5 - 7 minutes, no more.(Thus the name: 7 minute frosting)
• 3. Add the vanilla just before spreading.
• 4. Makes enough to fill and frost an 8 or 9 inche two-layer cake.