If you want a really fast and easy alternative, simply buy a bag of mini marshmallows and use something sticky like honey, corn syrup, or frosting to “glue” the marshmallows to the top of your dessert. If you love marshmallows and have been searching for a recipe that keeps a marshmallow's light and fluffy texture without being too sweet, this one's for you! You’ll know that the frosting is ready when the meringue holds a peak on its own without falling over. Turn the mixer on low and mix the gelatin once or twice to combine it with the water. Increase to high speed and whisk until stiff glossy peaks form, about 5 to 10 minutes more. Oh, and here’s a bonus compliment – there’s also my daughter who told me she thinks I have magical powers that make everything that I create in the kitchen taste amazing! Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. All product names, logos, and brands are property of their respective owners. Try making aquafaba vegan meringue. https://www.yummly.com/recipes/marshmallow-frosting-no-eggs Set aside to allow the gelatin to soak in. The marshmallow will be too sticky and soft to cut if you try too soon. For vegan marshmallow frosting, use … Marshmallow fluff made without eggs, how awesome is that? Grease a 9-inch (22cm) square baking pan with butter and set aside. Start with the torch a few inches away from the frosting and move closer as needed. Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight (I've always let mine set overnight). If it sits out too long, it will start to separate.If you’ve torched it, you can leave it in the refrigerator for a few days; it should hold its shape really well. Remove from the heat. Tip: During this step, make sure there are no egg yolks mixed in with the egg whites and that the bowl is completely dry. Beat in vanilla and salt. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low. Then, brown with a culinary torch. Scrape down the sides of the bowl frequently, if necessary, to avoid the batter overflowing as it grows. Whisk by hand for a few minutes until the mixture reaches 110 F on a candy thermometer. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely. Disclosure: I may earn a commission from purchases you make through affiliate links in this post at no additional cost to you. Next, whisk! Sign up and receive the latest recipes, tips, and tricks by email! Marshmallow frosting (also called meringue frosting) is easy to make, super fluffy, and perfect for cakes and cupcakes! Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture. 1 cup water, divided 3 envelopes (21g) unflavored gelatin 2 cups caster sugar 1⁄2 cup light corn syrup, or glucose syrup 1⁄2 teaspoon salt 2 tablespoons pure vanilla extract about 2 cups icing sugar, to coat marshmallows Your email address will not be published. Hi! « No-Bake Chocolate Peanut Butter Cup Donuts. Then, brown with a culinary torch. Put down your thermometer and eggs because this marshmallow recipe doesn't need them! Make sure there are no egg yolks mixed in with the egg whites. Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. It’s best the day that it is made. - This marshmallow frosting will hold up to basic piping. Condensed Milk Buttercream (Russian Buttercream). Store in the refrigerator until ready to eat – up to 3 days. I mix the frosting in my stand mixer for almost 20 minutes. Instructions Beat together marshmallow fluff and butter in large mixing bowl with electric mixer on medium speed until well combined.