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Marshmallow Fluff & Chocolate Frosting Recipe

   
 

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     Marshmallow Fluff & Chocolate Frosting

Category   Desserts - Breads
Sub Category   None

Ingredients
1/3 cup water
¾ cup granulated sugar
¾ cup light corn syrup
3 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
For the Chocolate Frosting
 
5 large egg whites
1 ¼ cups granulated sugar
1 ½ cups unsalted butter, cubed (room temperature)
4 ounces dark chocolate (melted, cooled)
1 teaspoon vanilla extract

Instructions
1. In a medium saucepan, combine water, sugar, and corn syrup. Stir to combine until sugar is dissolved and do not stir from this point forward. Insert a candy thermometer and cook on med-high. Place egg whites and cream of tartar into the bowl of a stand mixer. When the sugar syrup reaches 225F, start whipping egg whites until they reach soft peaks (3-4 minutes).
2. When the sugar syrup reaches 240F, remove from heat, turn mixer to medium and very slowly pour in the sugar syrup into the whites in a thin stream. Be careful as it will be hot! Turn the mixer to med-high and whip until thick, glossy (7-8 minutes). Add vanilla and whip until fluff has cooled.
For the Chocolate Frosting- 1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
2. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak. Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated. Add vanilla, chocolate and whip on medium-high until silky and smooth, about 3 to 5 minutes.


Originally Submitted
1/2/2017





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