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

FAQs

What is light fluffy icing called? ›

Also called milk frosting, boiled milk frosting, cooked flour frosting, or roux frosting, ermine icing is made by first cooking together a mixture of flour, milk (or water), and sugar until thick, cooling that mixture, and then beating in butter until it's light, fluffy, and silky — as silky as an ermine's fur, as the ...

Always begin by scraping the frosting into a mixing bowl and stirring vigorously or mixing with a mixer until smooth and creamy. This simple step of incorporating air into a can of dense store-bought frosting will make it fluffy and enhance the flavor. It may be all you need to do.

Grainy marshmallow frosting occurs when you make the marshmallow fluff from scratch, with egg whites and granulated sugar. The graininess is actual grains of sugar that did not dissolve in the heating process. However, my recipe for marshmallow frosting starts with a jar of marshmallow fluff to prevent this!

Whipped cream frosting, also known as Chantilly cream frosting, is beloved for its fluffy and airy consistency. Made from heavy cream that is whipped to perfection, this frosting creates a light and delicate layer that melts in your mouth.

Swiss meringue buttercream is probably the most standard buttercream for pastry professionals. It is incredibly smooth, making it an extremely popular choice for icing cakes.

Add heavy whipping cream: Johnson suggests making frosting fluffier by mixing in heavy whipping cream 1 tablespoon at a time. "If it gets too runny in the process, add 1 tablespoon of powdered sugar to even it out," she says.

The frosting firms up in the fridge (because the butter goes hard) which is not very pleasant to eat! You need the frosting to come to room temperature so it's creamy and soft again. It will soften faster than fridge-cold butter because the fridge-cold frosting is not as hard as butter.

You might be wondering if marshmallow fluff has the tendency of getting hardened. Yes it does, marshmallow fluff can get hardened. One of the easiest ways for marshmallow fluff to get hardened is through the exposure of cool temperatures and air.

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? You can make marshmallow cream by melting down marshmallows with corn syrup.

How long does marshmallow fluff last? ›

Once you've chosen your technique and made your fluff, the only question remaining is: How long will it actually last? Homemade marshmallow fluff will last for two to six weeks, depending, of course, on proper storage.

Place a small quantity of Fluff in a bowl, then slowly add warm water while mixing with a fork. Or, place 4 heaping tablespoons of Fluff and 3 tablespoons of water in a microwave-safe container, then microwave on high for 15 seconds. Remove and stir.

Fluff can be very sticky when used on its own, so this makes the consistency easier to pipe and spread as frosting.

Once the syrup reaches the appropriate range, it should form a soft, pliable ball when dropped into cold water. If it forms a soft ball that you can shape with your fingers, you've hit the soft ball stage. Ensuring you hit this stage is essential for your fluff to set properly and avoid ending up too runny or sticky.

A translucent cake is similar to a naked cake, in that it features layers of cake between layers of frosting. The outside, however, of a naked cake is lightly veiled, with just enough frosting to hide some of the yummy goodness beneath.

Buttercream is softer and more spreadable than most icing and is the preferred choice for taste and flexibility. It can be used as a filling inside cakes and also as a coating for decoration. It is made by creaming together sugar and butter or other fats like lard or margarine.