Marshmallow Icing

HELP! Mine turned out grainy (sugar crystals in it) Not sure what I did wrong.

This was my first time to use the double broiler method. It was a success. I did read the reviews and cut back on the sugar and only used 1 cup and 1/2 tsp of corn syrup. But everything else I kept the same. It was plenty for 24 cupcakes. I actually had to get rid of some of it. they are glossy and so pretty.

The sugar was still grainy. I ended up buying a can f icing that’s close to marshmallow flavor. This was terrible

While it is good, it is essentially marshmallow creme. I found it far to sweet to frost an entire cake.

a little changes I will definitely it was pretty good thanks for the recipe

This is a nice fluffy unobtrusive icing. I stopped beating when there were still some visible marshmallows, for texture, and added nuts to the top. When placed over the top of fudge brownies, it has a rocky road effect. Yummo!

Delicious, but I am an experienced baker and I had a really hard time working with this icing. It kept sliding down the sides of the cake and pooling at the bottom. Would love to have more instructions as to the best conditions after cooking to avoid this.

i like it

Mine came out a but liquid it wasn’t thick enough how can i fix that

As others stated, it took me longer than 7min to get stiff peaks but the extra time is worth it. I used only 1 cup sugar but added an extra handful of mini marshmallows. The icing looks glossy, holds well, and tastes great!

I wanted to make a s’mores cake, so I paired this marshmallow icing with a dark chocolate cake because marshmallows are so sweet. After icing the cake, i put it under the broiler to toast and then topped with dark chocolate shavings and graham cracker crumbs. The recipe is very easy, it took closer to 12 minutes to get stiff peaks to form, but well worth it. The icing was beautiful and glossy. This one is definitely a keeper!

I will make it again !!!! I loved it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

This recipe is delicious! Extremely sweet. I accidentally added in the vanilla before cooking the icing. Still turned out fine. I worried it wouldn’t stand as it wasn’t really making peaks so I added a little meringue powder just in case. I will definitely make it again. The right way next time ??

This recipe is delicious. wouldn’t change a thing. My family devoured it!

I really liked the floavor but it was too runny. Ran right off. Tried to refrigerate it, and it seemd to work at first, but as soon as it got to room temp again, it went flat. Not sure what I did wrong

Very Sweet….next time will cut down on the sugar. drastically.

This is a good recipe, however its overly sweetened . So instead of using the 1 and a half cup of sugar I used the half cup of sugar along with the half teaspoon of the light corn syrup and a half cup of the marshmallows it came out great. 🙂

It had a great flavor but a horrible texture, I might use it as a filling one day but never again as a frosting. It does not even begin to hold its shape, min mellows did not want to melt easily either.

I’ve tried many recipes for this type of frosting and this is the absolute best in terms of taste, consistency, and stability. I believe the marshmallows are the secret ingredient. I’ll always use this recipe from now on. It worked out perfect!

Too sweet.

This is so good!! Tastes like Marshmallow Fluff.. We put it on chocolate cake. Very, very, very good:o) Thanks for sharing!