Homemade Chocolate Marshmallow Cream Fluff Recipes

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CHOCOLATE MARSHMALLOW FROSTING

This creamy, fluffy chocolate frosting is great for cakes and cupcakes. This recipe will frost a two-layered cake, or 24 cupcakes.

Provided by Dana

Categories     Desserts     Frostings and Icings     Chocolate

Time 15m

Yield 16

Number Of Ingredients 5



Chocolate Marshmallow Frosting image

Steps:

  • Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 17.3 g, Cholesterol 1.4 mg, Fat 4.4 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 12.7 mg, Sugar 11.5 g

1 (7 ounce) jar marshmallow cream
¾ cup confectioners' sugar, or to taste
3 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ tablespoons butter flavored shortening
¼ cup half-and-half, or as needed

HOMEMADE CHOCOLATE MARSHMALLOW CREAM (FLUFF)

Found at preparedpantry.com, this recipe lets you take your marshmallow cream dreams a step further. Suggestions for use included sandwich cookies + layer cake filling & frosting. I cannot help but think this would also be very good as a simple garnish for spec desserts & a kid-pleaser after-school snack when spread on a flour tortilla filled w/banana slices. *ENJOY* (Times & servings were not given & have been estimated. Time for mixture to cool was not included.)

Provided by twissis

Categories     Dessert

Time 25m

Yield 12 1 oz servings, 12 serving(s)

Number Of Ingredients 8



Homemade Chocolate Marshmallow Cream (Fluff) image

Steps:

  • In a very clean glass or metal bowl, beat the egg whites & cream of tartar till light & foamy.
  • W/the mixer still running, sprinkle in the 2 tbsp of sugar, cont beating till soft peaks form & set aside.
  • In a sml saucepan, mix the water, corn syrup & granulated sugar together. Cook over med heat till it boils & comes to the firm ball stage (246°). Do not overcook.
  • Drizzle the hot syrup into the egg whites w/the mixer running on low.
  • Turn the mixer to high & beat for 5-6 min or till the sauce is very fluffy & the consistency of marshmallow cream. Beat in the extract & cocoa.
  • NOTE: Allow the mixture to cool completely b4 using or refrigerate for later use.

Nutrition Facts : Calories 121.6, Fat 0.3, SaturatedFat 0.1, Sodium 27.5, Carbohydrate 30.7, Fiber 0.6, Sugar 19.1, Protein 1.2

3 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract
1/4 cup cocoa

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