Marshmallow Frosting

If the marshmallow fluff firms up before you've had a chance to frost with it you can gently melt marshmallows to get it fluid again. I use a microwave on a low setting for 10 to 15 seconds, or place them in a warm oven (not hot but around 200 degrees F or so).

For SCD use honey.

Servings: servings

Calories: 59kcal

Equipment

standing mixer with whisk attachment or a hand mixer with whisk attachment

Ingredients

3 tablespoons gelatin
1 cup maple syrup or honey
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Place the gelatin in the bowl of a standing mixer with a whisk attachment (or hand mixer).
Pour ½ cup of the water over the gelatin and put it aside for a few minutes to absorb the water.
Add the ½ cup of the remaining water and maple syrup or honey to a saucepan and place it on a medium heat.
Bring to a steady boil without letting it foam over the saucepan. Boil the mixture for about 10 minutes, or use a candy thermometer to bring it to about 240℉.
Carefully pour the hot mixture over the gelatin and then add the vanilla extract.
Start whisking the mixture and slowly increase the speed to medium-high and let it go for about 10 minutes.The mixture will go from a dark liquid to creamy white while still being fluid.
Use the marshmallow to frost cupcakes, cakes, and of course make more marshmallows.

Nutrition