Light and Fluffy Marshmallow Icing Recipe | Julie Blanner (2024)

FAQs

What is light fluffy icing called? ›

Meringue

This very light & frothy icing is made by beating together egg whites, cold water, and granulated sugar. The technique of introducing air to the mixture gives it a foamy consistency. The added sugar stiffens the foam.

Just a few ingredients including marshmallow fluff, butter, vanilla, & powdered sugar make this icing a hit! This marshmallow fluff frosting can be used to top vanilla cupcakes, chocolate cupcakes, or any flavor cupcake you like!

One of the easiest ways for marshmallow fluff to get hardened is through the exposure of cool temperatures and air.

It's very important to be sure the bottom of the bowl holding the egg white mixture doesn't touch the boiling water. If it touches the water, the 7-Minute Marshmallow Frosting will become course and grainy, -- which believe me, isn't good. We don't want to mess up that oh-so-good smooth fluffiness of the frosting!

Empty the canned frosting into a large mixing bowl. Whip the frosting using an electric mixer (either hand mixer or stand mixer) for 2 to 3 minutes until fluffy and doubled in size. It's ready! Decorate twice as many cupcakes, cakes, and cookies with ease thanks to this canned frosting hack.

Marshmallow creme (also called marshmallow fluff, marshmallow stuff, marshmallow spread, marshmallow paste, or simply fluff,) is a marshmallow confectionery spread similar in flavor, but not texture, to regular solid marshmallow.

Marshmallow Cream FAQs

While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge. What is a substitute for marshmallow cream?

Is Melting Marshmallows the Same as Marshmallow Fluff? Not quite. Marshmallows contain gelatin, which helps them hold their shape. Marshmallow fluff is always in “fluff” form and doesn't contain any gelatin; just egg whites and cream of tartar to help stabilize it!

Because of the sanitary environment and practices it is not necessary to refrigerate Marshmallow Fluff even though it still contains no preservative of any kind.

It's whipped with either a whisk or a mixer, either electric or manual, until it peaks. Be careful you don't over do it or you'll end up with butter . Marshmallow fluff doesn't stiffen either. It does dry out on the surface, though.

Is marshmallow fluff discontinued? ›

Marshmallow Fluff is still produced by the same batch process and celebrating their 100th birthday this month - it's the only marshmallow creme made in this manner.

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.

If you mix too long, the marshmallow becomes stubborn. Instead of being a flowing goo, it is already resilient enough to resist your attempts to spread it evenly across your pan. If you overwhip and the gelatin sets quicker than anticipated, your marshmallow will not spread as easily as you hoped.

If it's too stiff and sticks straight up, I suggest adding in more heavy cream (1 Tbsp at a time). If it's too thin and doesn't form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). You can also chill it in the fridge for 10-minute intervals.

Marshmallow Frosting – This is perhaps your best bet. It is still sugary, but it's lighter and it can still be piped. Cream Cheese Icing – Another classic frosting. Whipped Cream with Cream Cheese – For a rich but lighter-tasting topping, you can bulk up whipped cream with cream cheese to help it hold its form.

Swiss Meringue buttercream is silky smooth and light. It's perfect if you're looking for a slightly less sweet buttercream. It is, however, more time consuming to make than American buttercream. Italian Meringue buttercream is the least sweet of the three.