Homemade Marshmallow Frosting {From Old Recipe Box} (2024)

FAQs

Why is my marshmallow frosting grainy? ›

Any undissolved sugar can cause the frosting to get grainy so it's important all the sugar crystals have dissolved. The egg white mixture will be fairly warm to the touch, but you can check to see if the sugar has dissolved by rubbing a bit between your fingers.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

You can also melt marshmallows in a microwave. Heat them in a large microwave-safe bowl with a couple of tablespoons of water. You'll need to check them every 10 seconds, stirring each time to ensure they melt evenly.

One easy fix is to re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother. (You can let it go for quite a bit!) If the buttercream is still grainy, you can try warming it up over a double boiler or adding a little bit of heavy cream.

Considering the information above, if your year-old bag of marshmallows has been stored properly and shows no signs of spoilage, it should be safe to use them for making s'mores. However, if you notice any mold, unusual odor, or texture, it's best to discard them to ensure your safety.

Marshmallows, regardless of their sweetener content, are loaded with sugar, which should never be given to your pet. Even if your dog consumes marshmallows without artificial sweeteners, you should still be cautious as the high sugar levels can lead to an upset stomach, pancreatitis, and vomiting.

Since marshmallows have "best before" dates rather than "use by" dates, you have some leeway to eat them after the date on the packaging. The Kitchn suggests older marshmallows are perfect for s'mores.

Don't use old marshmallows.

Most importantly, they don't melt nearly as well. Instead of becoming soft and gooey, they melt into a one giant blob. → Follow this tip: Save the older marshmallows for hot cocoa and s'mores, and pick up a fresh bag of marshmallows to ensure a really great batch of rice krispie treats.

Set the microwave to 50% power to prevent the marshmallows from scorching or becoming too sticky. Microwave the marshmallows in short intervals, about 15 to 30 seconds. Stir the marshmallows with a silicon spatula or spoon between intervals to distribute the heat evenly and smooth out the mixture.

While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge. What is a substitute for marshmallow cream? You can make marshmallow cream by melting down marshmallows with corn syrup.

Why do old marshmallows not melt? ›

As soon as they start getting that dry exterior, their melting capacity goes down the drain. Save yourself the hassle and set those marshmallows aside for s'mores. If your marshmallows aren't old, it could also be the brand you're using. Certain store brands just don't melt as well.

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.

And, if it's gritty, first try mixing it some more to make sure you have given the sugar enough mixing time. However, if it's still gritty perhaps you need a little more moisture. Another proven method has been to let the buttercream rest for a few hours or overnight. Then whip it again, and it should help fix it.

Re-whip the frosting: Use a stand mixer or hand mixer to whip the frosting again. Whipping the frosting will help to smooth out any graininess and incorporate air, which can improve the texture.

How to fix: Add less powdered sugar or more heavy. cream. Mix on medium/high speed in mixer for 2-3.

It sounds like your syrups are crystallizing on you. For a smooth glaze or caramel, you want tiny little sugar crystals. When you heat your sugar and water mixture, after a certain temperature the water becomes super-saturated with the sugar. After this super-saturation point, things get dicey.