MARSHMALLOW FLUFF FROSTING: An easy toasted meringue frosting recipe!
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- Опубликовано: 23 авг 2024
- 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: cheflindseyfar...
-Marshmallow Fluff Recipe: cheflindseyfar...
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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!
You made that so much easier to understand than any video ive been looking for. Now I can finish my lemon meringue cupcakes 🧁 😋 Thanks you. Plus you're hilarious
Aww thank you, Kalana! Lemon meringue cupcakes sound bomb! Are you going to fill them with my lemon curd?!
@@ChefLindseyFarr unfortunately not filling them with your curd. But will try to make yours too sometime. I use 1 brand for my sauces and fillings, over here in nz. Gotta support the local
Awesome Lindsey! Loved the simple explanation and demonstration without getting overly complexed. Fabulous!!
Glad it was helpful! 😍
Wow. I was wondering if I could stop before adding all the butter a traditional Swiss meringue wants. Thanks for giving me the permission! 😘
Hope you enjoy!
I was wondering that too...
I don't like the taste with the added butter.
I was told the icing wouldn't hold without the butter.
I've been trying to find another way ever since..
Thanks for letting me know, I don't need one
😊
S’mores situations 😂❤
🤣🤣
That was some really nice whisking!!
Thank you so much, I was hoping someone would notice! 🤣🤣
yey.. this is what i'm looking for. thank you. 😊
Glad I could help! Enjoy!
Well well I will have to try this. Thabls.
Please do, enjoy!
Excellent video! Can't wait to make this! I thought it could be done with eggwhites! Most videos use gelatin!
Hope you enjoy! 🧡
Swiss meringue!
wow!
🧡
@@ChefLindseyFarr 🧡
hi!! loved your video amd recipe! I was just wandering, how long can you keep it in a jar? Does it loose it's stability (like in the italian meringue, that separates the sugar syrup from the eggs)?
Hi Yasmin, yes, it does lose stability. In the refrigerator it will keep 2-3 days without weeping. In the freezer (that maintains a constant temperature) it will keep for a month or longer. It will not spread the same as when it is fresh. My suggestion is to put it on cakes, cupcakes, brownies, tarts, whatever while fresh and then refrigerate or freeze the whole dessert.
Looks great, wish you would of torched it so we could see that it did not melt under the heat...
You can see me torch it in my no bake smores pie video! Here is the link to that: ruclips.net/video/cFc5blvQfyk/видео.html
I have a quick question for you. I made my first batch of marshmallow fluff about a week ago and it was a success. When I first made it, it was so stable and could hold a stiff peak, and I could pipe it for my sandwich cookies. However, today when i tried to pipe it, the marshmallow fluff seemed to have gotten a bit runny, like the soft peak stage in your video, and it would slowly spread out. I stored the stuff in a bowl with saran wrap in the fridge, and I'm not sure why it's gotten so soft. Is marshmallow fluff meant to be used fresh? Like in within 2 days? I've read some recipes that say you can store this stuff for 2 weeks even. Does this not apply to this stiff, frosting like marshmallow fluff? Or do you by chance know if that's normal for this kind of frosting to get softer the longer it's stored?
Ok, great question. Let's break this question down:
1) Un-stabilized marshmallow fluff will hold for 2-3 days before it starts to weep, which is what you noticed. It gets softer and starts to leak liquid at the bottom. If you overheat your meringue or overwhip it, it will weep faster. So these could be issues.
2) Marshmallow fluff should be piped or spread immediately. Moving it after it sets in the refrigerator will destabilize it and it will get loose again. It will not firm back up.
3) Fluff with more sugar will last longer without weeping.
So long story short, if you want it to last longer than 3 days, you need to stabilize it with gelatin.
@@ChefLindseyFarr Thank you so much for your answer! That helps a lot!
Can you use this as a filling between cake layers? Or will it get runny?
Hi Melissa, you can use it as a filling but it won't sit for more than 2 days before getting runny. It is also not structurally sound, so you will need to use a different buttercream as a dam.
Hi Lindsey tant looks pretty easy with great results ! Dind't see any amounts mentioned? Did I mess something?
Hi Rita! The amounts are in the recipe listed in the description. Happy Frosting!
The recipe that is linked is a different (5 ingredient) recipe. 😢
hey,i was wondering..can i add whipped cream to marshmallow fluff frosting when i finished the recipe procedure ?
I mean,if i want to mix them until i get a single compound,is it possible or i make a botch?
Hi Marika, I haven't lightened marshmallow with whipped cream before but I believe it would work. I'm not sure how stable it would be for longer than a day, and depending on how much you add, it will not toast the same way fluff does.
@@ChefLindseyFarr okay thank you,have a nice day :)
@@marikacuneo3929 i would add some gelatin powder into cream before whipping and folding into the marshmallow. will take a few attempts to determine the correct amount though.
How much sugar and how many egg whites ?
Hi Sylvia! The recipe is linked in the description. Enjoy!
Can you add food colouring to this?
Hi! Yes, you can add food coloring, I might stick to gel food coloring just to keep from impacting the consistency too much. Go with a small amount at first, and tiny increases. Add it towards the end of whipping, when the meringue is stiff and shiny but before it's cooled.
How to store it? Can it be placed in chiller?
Please see the comments and also the full recipe post for more information.
Does this frosting harden after few hours?
It doesn’t. It will set but will always be soft
Can i do it, if i don't have termomiter
You can also test the syrup using the traditional soft ball sugar method where you drop a bit into a bowl of ice water and when the sugar forms a soft, pliable ball, it is perfect! I talk more about this frosting in my post: cheflindseyfarr.com/fluffy-white-frosting/
Enjoy!!
How much sugar to 4 eggs ?+ u r soo cute 🥰
Hi, thank you! The recipe amounts can be found via the link in the description. Happy frosting!
I need help. Recipe is in link in description, but where would I find description? I’m on an iPad and no description in site.
Hi Sue! On mobile browsing you can find the description if you tap the downward facing arrow next to the title under the video. Enjoy! 🖤
If i added 1 TSP gelatin is it okay?
Sure! I have made a stabilized version of the frosting for a cake but I really didn't love the final result as much as one without gelatin. I didn't think the flavors melded together as seamlessly.
Did u put the fire on low or medium
?
I toasted mine with a blow torch set to a comfortable setting, but you could also do it under the broiler.
Wait, was any marshmallows used? It didn't seem like there were any marshmallows. I've been trying to find a way to make marshmallow whipped cream. This doesn't seem like that.
No marshmallows are used...this is making marshmallow fluff and then using that as a frosting. Best of luck
Can I get the recipe please?
The link is in the description
Can you share your recipe please
Absolutely! The recipe is available via the link in the description. Enjoy!
The recipe in the link is a different recipe! I’m so bummed!
I have two marshmallow frosting recipes on the blog (can't get enough!):
cheflindseyfarr.com/fluffy-white-frosting/
and
cheflindseyfarr.com/homemade-marshmallow-frosting-smores-sticks/
Happy frosting!
What are your measurements?
Measurements can be found via the recipe link in the description. Enjoy!
Maybe look up pronunciation for Bain-marie
The good news is I am fluent in French and I don't have to 😉
@@ChefLindseyFarr well you didn’t say it right
This is not marshmallow frosting, it's a Swiss meringue. ;-)
It is a Swiss meringue...but it is also what people use for marshmallow fluff. It can be a frosting, pie topping or even a swirl in ice cream. They aren’t mutual exclusive 😉
@@ChefLindseyFarr To make marshmallow fluff, you need to make a mixture of sugar, corn syrup (or golden syrup or glucose) bring it to 240° and add it to the meringue while whipping. ;-)
@@jasminericcardi That is literally Italian meringue! Corn syrup is optional in Italian meringue, but adding it doesn't change anything really, just prevents crystallization of the sugar. The marshmallow fluff sold in stores is just a shelf-stable meringue made with egg white powder.
@@epain It's a different thing, I make both. Marshmallow fluff is more stable, I can keep it even for 7 days in the refrigerator, this is one of the best recipe: ruclips.net/video/Kmtj-BuvnJU/видео.html