Sunday, August 31, 2014

King Baker's Recipe #10 and #11: Marshmallow Fluff and Marshmallow Buttercream

KING BAKER'S RECIPE #10 and #11: MARSHMALLOW FLUFF AND MARSHMALLOW BUTTERCREAM
Recipe by Jenn from Cookies, Cupcakes and Cardio




Do you like Marshmallows? Do you like Marshmallow topping on any yummy treat? What about a marshmallow buttercream to top your cupcakes or cakes? These recipes are for you! Homemade Marshmallow Fluff and Marshmallow Buttercream is the perfect way top top off any special treat! 

The Equipment for both recipes you will need is:
1x Large Bowls with Hand Beaters (Stand Mixer is preferred)
1x Spatulas

Prep/Creation Time: 10 minutes for each recipe.

Ingredients:

Marshmallow Fluff:
3 egg whites, at room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups icing sugar
1 tablespoon vanilla extract

Marshmallow Buttercream:
• 2 cups butter, softened
• 2 1/2 cups icing sugar
• 1 teaspoon almond extract
• 14 ounces marshmallow fluff/creme (or one jar)

Procedures:

Marshmallow Fluff:

1) In the bowl of your stand mixer fitted with a whisk attackment, place your egg whites, light corn syrup, and salt. Whip the mixture until it's a glossy white and doubled in volume.

2) Add in your vanilla extract and icing sugar in 3rds. Mix until it's well blended.

Store in a container for a week or two.

Marshmallow Buttercream:

1) In your bowl of your stand mixer, fitted with a paddle attachment, place your butter and blend until creamy.

2) Pour in your icing sugar and blend together until smooth. Add almond extract and blend until smooth.

3) Add in your marshmallow fluff and mix until creamy.

4) OPTIONAL: Add food coloring until nicely incorporated.

Store in a contain for up to 4-5 days. Before use, place out at room temperature.

Happy Baking!

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