Strawberry Marshmallow Frosting Recipe - Allrecipes.com
Strawberry Marshmallow Frosting Recipe
  • READY IN 20 mins

Strawberry Marshmallow Frosting

Recipe by  

"This is a variation of a boiled or seven-minute style frosting that I love. Strawberry gelatin gives it a boost of flavor and makes it marshmallowy good. You could use other flavors and colors of gelatin to suit your theme. It sets up fairly quick so you'll want to use it right after you make it."

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. In a small saucepan, stir together the sugar, water and corn syrup. Bring to a boil and cook to 240 degrees F (116 degrees C) or until a the mixture makes a wispy thread when dripped from a spoon. Remove from the heat and stir in the gelatin. Set aside for just a second while you start the egg whites. If it starts to look weird, give it a quick stir. The gelatin mixture may look grainy, but it will smooth out once it gets mixed in.
  2. Whip egg whites in a clean dry bowl to soft peaks. If you have a stand mixer, use it, otherwise you may need a helper to whip while you pour. Slowly pour, or spoon the sugar mixture into the egg whites while continuing to whip to stiff glossy peaks. Use to frost a cake or cupcakes. This frosting does not need to be refrigerated.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2008

I love this recipe. I think I may know what is happening with the "wispy thread". If you are holding your spoon over the pan of boiling sugar and water, the steam melts the thread. You have to drip it from the spoon away from the saucepan. I hold it over the pan's lid.

 
Most Helpful Critical Review
Mar 10, 2009

Must have done something wrong. The frosting turned into rock candy.

 

38 Ratings

Apr 02, 2008

I made this with cherry jello and it was very good. I did not have corn syrup so I added 1/4 tsp of cream of tarter to the egg whites. I boiled the syrup in the microwave in a glass measuring cup for easy cleanup (about 10 minutes) I also used a stand mixer.It made SOOO much frosting though. It frosted a whole sponge tube cake (glorious sponge cake from this site)with enough frosting so you could not see the hole (at least 2 inches of frosting) and had enough left over for a whole large cool whip container. I would try half the recipe next time. My son has alread requested orange jello frosting. So much easier than traditional seven-minute.

 
Oct 02, 2007

its funny...i thought the frosting wouldn't turn out right but it turned out perfectly! the sugur that i was supposed 2 boil over the stove, got clear once it started to boil.. but it wouldnt get to the stringing whispy consistance when dripping from a spoon. and i wasnt going to wait for it to turn into rock candy! so i took it off a couple mins after it got clear. and then mixed in the strawberry gelitin and whipped the egg whites into the sugar mixture for about 5 mins and it turned out perfectly! very rich but not that overfilling feeling after eating marshmallows. PERFECT!

 
Nov 06, 2009

Wonderful recipe! I've never made a boiled frosting before, so this was a first attempt for mer, and it turned our great! I used unrflavoured gelatin and added a little vanilla to the finished product, and it tasted exactly like marshmallow (except even better!) The author is right when she says to use it right away. I put it in the fridge for a little while to use for later, and it set up so that it was too thick to spread. But heating it gently over some simmering water in a double boiler got it thin enough so that I could spread it. I also used it as a "cream" filling for some chocolate cupcakes and every body loved it. Thank you, your mom!

 
Jul 19, 2007

It was really good especially on tres-leches cake because the cake itself is rich. The frosting is sweet but not too sweet and I used sugar free strawberry gelatin and it came out great. I'm using that again on my tres-leches cake.

 
Feb 26, 2008

I had trouble with this -- couldn't find a thermometer, and the stuff in the pot never formed a "wispy thread", so I kept cooking...and it thickened almost to a solid and I had to toss it and start again. I did eventually get it, and it came out okay, but I don't think I'll make this again -- it's just too artificial-tasting.

 
Feb 15, 2008

Recipe turned out wonderful. Very easy to make, took about 10 minutes to get the syrup right. Made enough for a very large angel food.

 

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Nutrition

  • Calories
  • 82 kcal
  • 4%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • 0%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 24 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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