How to make Homemade Marshmallow fluff two ways - aka 7 min frosting, american meringue

[@Imasurvivorpodcast46]

My grandmother used to put 7min frosting on her coconut cake 🎂 it was so good.

[@Ashleemariecakes]

That sounds amazing!

[@atlsongbyrd6084]

@@AshleemariecakesWhich one do you think will go better in Coca Cola? I’ve been seeing the viral Tik Tok trend of marshmallow fluff in coke.

[@vh2337]

OK. This 67 year old Granny loves your hair!

[@eri.09]

vh2 I subbed 😉😂

[@maridencynthia5750]

67 years old? Really?!! She doesn't look it a bit

[@promi9526]

@@maridencynthia5750 the person that wrote the comment is 67

[@Ashleemariecakes]

Thanks that is so sweet of you!

[@queencleo1151]

What I like about this frosting is that you can use it in really hot countries and not worry that the icing is going to melt, droop and spoil... Thanks for your video!

[@Ashleemariecakes]

I am so glad it helped! Yes that is true, It holds up much better than a normal frosting in heat

[@astrid6496]

Being Canadian, I can't say I've ever heard of seven minute Frosting being called American meringue! I have heard it called boiled icing though. My Nan has made it for my birthday cake for 35 years now, it's my absolute favourite! I could seriously eat the entire thing straight from the pot.

[@Ashleemariecakes]

+Rhonda Publicover I hadn't either until Pastry chef Sherry Yard called it that when I was on food network "Halloween baking championship" last year! And I often eat it straight!!!

[@astrid6496]

+Ashlee Marie Cakes Ahh I figured it was just because I live in a small province where it takes forever for us to hear about things LOL! No seriously though, before the internet we were 2-5 years behind on everything. I actually watched the Halloween Baking Championship last year (but I must have missed her calling it American meringue), it's where I first saw you. You were my favourite, so I was excited when I found you here on KZbin!

[@Ashleemariecakes]

I'm so glad you enjoyed the show! and her comment probably didn't make it into the final show, it's amazing how little of what goes on during filming actually makes it in!

[@RainyJo715]

R Publicover ..I’m on the upper Midwest, US. But of Canadian ancestry. And I had a family member growing up that would always make the same frosting for Birthday cakes, as well!🎂 I’ve always thought of it over the yrs. I think I might make it now, to bring back old memories. But I’m not sure I can be trusted not to eat the whole cake!! Haha

[@simplesandy]

Hi Jeana...would love the recipe your Nan used for her icing...xx

[@auntsherriskitchen3077]

Ashlee, I made your marshmallow fluff for my Smores Cheesecake. It came out great but was a little too sweet for me and some of my guess. I wanted to make it again but reduce the sweetness. Should I reduce the sugar in the hot syrup or only pour half of the hot syrup in the egg whites? Do you have a better suggestion?

[@ilovebuttercream7684]

Hi thanks for the great video as usual. Could I add gel food coloring and when? Thanks for your reply.

[@irenemason5479]

I love this icing. I make the fluffy one with the syrup in all the time and I have stored it in the fridge for over a week covered in the fridge and its still fine to use after this. Best icing ever

[@Ashleemariecakes]

Yes it is amazing! So glad you liked the recipe and video:)

[@myprivatejournal]

can we use it as dippings for cookies

[@thescramble]

Marshmallow fluff is one of my favorite things in the world--would try to make it but I'd OD on it in minutes! Thanks for showing us how easy it is, Ashlee.

[@Ashleemariecakes]

+sixoclockscramble so easy!!! And so worth it! Seriously can't mess this one up

[@Timetraveler1111MN]

Really that’s so cool I am making a fuel log cake and I wanted to add the marshmallow fluff in the center but I’ve never used it thinking back to my memories I think it was more popular in the 60s but I would like to try to make it more recipes what is your favorite thing you like to meet with marshmallow fluff and also last question have you used real marshmallow plant ?

[@idealdo]

I loved your channel as per your fresh style, not overwhelming music, not a long video, you included the list of ingredients at the description, and you told us personal anecdotes. Thanks for your great channel!

[@Ashleemariecakes]

Thank you so much! I really appreciate it and am glad you enjoyed the tutorial!

[@jasminlopez5660]

Hi!! How many eggs and how much of everything really should we use??? I told see measurements and I’m really interested in trying this out today!

[@hanhtientran6136]

Could you tell me the way keep it longer and how many time of it for holding time ? Better environment for keep it ? I used to try it but 1hr later the form start to separate : Cream and simple syrup, how to improve it ? Please reply me !

[@bhartibawani1878]

U are a gem, gosh!!! u made it sound so simple!! I wish it was waking up time I would have started my day making marshmallow creme!!!!

[@Ashleemariecakes]

You are too sweet! The good news is now you can start everyday with marshmallow creme haha

[@lwill53951]

What is the name of that mixer? And i think i love you such talent and beautifully done

[@jelseabrank]

Would this work with maple syrup and coconut syrup for a healthier alternative?

[@maialee69]

I love your mixer! What brand is this?

[@Sumant_gain]

Thanks ashlee for the video...is it better than butter cream frosting for using on cakes or piping?

[@Ashleemariecakes]

NO!!!! this is much softer than buttercream, and while you can pipe it, it's not ever gonna hold the way buttercream does. It's thicker than whipped cream, but much softer than buttercream

[@ambercollins3829]

this is super fun and delicious. I made it at home and my family loved it. good luck at saving for a copper bowl... I'll bet it will make your creations ten times better then they already are.☺

[@Ashleemariecakes]

I'm so very glad that you and your family enjoyed it! def a favorite of my kids! and I can't WAIT for my copper bowl (to match my copper counters)

[@rubyc.4311]

Thanks for sharing these recipes. Are they cottage law approved for macaron filling just like ABC? Ty

[@CaroleLeeFinna]

that was fabulous! can you freeze them? i'd like to frost cupcakes and then freeze them to save some time. Is that possible? I did understand putting it in the fridge will make them droopy...

[@Ashleemariecakes]

normal frosting - yes you can freeze - cupcakes you can freeze - but ONCE you frost a cupcake don't freeze or refrigerate them. Now THIS frosting has to be use RIGHT away or it deflates - like don't even make a big batch - it will deflate before you pipe them all, and no I wouldn't freeze it.

[@lemons2lemonade884]

BEST VIDEO on the Tube!!!!!! Thank you!

[@conniescott1962]

Thanks for the info about the different types of bowls to use 😉

[@Ashleemariecakes]

+conniescott1962 you are so welcome!!

[@gigigonzales4750]

Yummy! But wouldn't the marshmallow creme/fluff melt easily since the liquid mixture is poured hot in a bowl of meringue? How long will this last in a room which has 38°C temp?

[@Evseats]

Can't believe how easy this is! I will definitely have to be trying this!

[@Ashleemariecakes]

right? SO easy and seriously it's divine!

[@lemons2lemonade884]

This is the answer I've been looking for. As close to Vanilla Whipped Icing from Food Lion as I'm going to get...but without the pig in it!!!! Yea🥳Thank you!!!🤩

[@djgeorgie79]

I made the second recipe and was perfect I used it on a white cake..and I use a torch delicious thank you for sharing

[@Ashleemariecakes]

Of course! I am so glad it worked so well for you:)

[@bhartibawani1878]

Like your way of conduction the demo, good indication we can't go wrong with your recipe!! Joking!! Cheers!! All the way from Kenya!!

[@Ashleemariecakes]

Haha thank you so much! Wow Kenya? I would love to visit I've heard it's such an amazing place!

[@newyorker5010]

This meringue is popular in my country, Bosnia and the countries in the region. This is the sweet of my childhood, of my parent’s childhood wether eaten just like that or mixed with ice cream or over the thin, moist biscuit. It’s served in all bakeries and we call it Šampita (Shampita). There are many recipes here as well.

[@Momzie808]

Thank you, I did it and it came out wonderful! I was impressed in how well it came out!

[@Ashleemariecakes]

Great job! So happy it worked for you

[@subatronic]

How do they both react in the freezer? I'm trying to find the best option to add to homemade rocky road ice cream

[@pamelaquander8485]

I'm making marshmallow popcorn, i sometimes buy marshmallow fluff. but i don't have it on hand. i nephew is out of school. and i like doing easy cooking activities with him, he's 10, but picky about certain things . but he may like this. do which one do i use. ❤and much ingredients to add to add,like eggs and the sugars QUESTION i don't have a stan mixer. can i use a my food processor .

[@claudiamolina6623]

Can you use sugar and water anot corn syrup for the marshmallow frosting?

[@jothymightymindspreschool9094]

I tried the easier method and the result was amazing. Thank you for sharing

[@Ashleemariecakes]

Thank you, I am glad it worked for you

[@TheDevilDarling]

I love a dollop of marshmallow fluff on top of hot chocolate in winter. great recipe!

[@Ashleemariecakes]

YES! and on top of FROZEN hot chocolate in the summer!

[@mariehorton1734]

Kori Skene w

[@horizontbeskrajneinovacije6440]

Thank you...great demonstration, comparative analysis between meringues

[@Ashleemariecakes]

thank you I'm glad it was helpful

[@adamsplendens]

Thank you so much for showing how to make these! I'm making a smore's cake for my friend's birthday, so I will definitelybe trying out your recipe!

[@Ashleemariecakes]

thank you! I am so glad you enjoyed it!

[@HerchelBaliwas]

Hi, Thanks for showing these! Can I use Liquid Glucose instead of corn syrup? Thanks in advance!

[@Ashleemariecakes]

corn syrup contains more water than liquid glucose so I'm not sure how much but you'd have to add some water to make it work the same

[@HerchelBaliwas]

Ashlee Marie Cakes thanks so much for answering. looking forward to. watching more of your videos. have good day'!

[@Ashleemariecakes]

thank you so very much!

[@ilovebaconbaby6491]

Will this work for cakes? I mean, I can't go outside due to the lock down and marshmallow frosting is the only option that I have for my cake...

[@markwilliams5022]

Yes you can use this in cakes, perfect for a Victoria Sponge Cake

[@Ashleemariecakes]

It is not as common but yes you can use it in cakes

[@Marilyn-ry4uu]

Can I add butter to make it buttercream frosting.thnks

[@ruthdavey509]

Hi. I have been using buttercream in making flowers and to frost the cake. Butter is getting expensive now though. Is the marshmallow cream stable enough to make flowers 🌹 🌺 for cake? Thank you for sharing your videos. 😊

[@Ashleemariecakes]

NO! this is super soft and won't hold details or much piping at all you can. Honestly butter doesn't make good flowers either, if you want to do a lot of piping a shortening based buttercream is a great way to go. or royal icing flowers, that's very cheap.

[@AK-nj7wj]

Which one would you prefer for a hot chocolate? Something easy to pipe as a topping for like a "gourmet hot chocolate."Also how do they handle being torched? Thanks if you can provide any input!

[@Ashleemariecakes]

They both work well, just find your preference, the both hold up bell being torched to

[@susansuits9851]

I've only made egg white frosting one time and it was very gritty. Is it supposed to be like that or did I do something wrong? I used the double boiler method.

[@yuyuyyuyu]

Is this good with Colouring -Would the result be like a normal buttercream? ☺️ I was wondering if i could use this recipe to Make my dads ombré blue cake!

[@Ashleemariecakes]

you can color it but it's not like buttercream - it's super soft and won't spread the same way - it will always be a bit droopier

[@yuyuyyuyu]

Ashlee Marie Cakes aww😞It's okay But thanks for the tip! And the vid😊😘

[@Ashleemariecakes]

but it holds color just fine

[@rouge3216]

This frosting is amazing

[@Ashleemariecakes]

Thank you! I totally agree

[@myprivatejournal]

can we use it to dip our snacks?

[@DianaJohnsonEatingRichly]

This looks so easy!

[@Ashleemariecakes]

SUPER easy!

[@chrisclark9164]

Diana Johnson jbvlnd p

[@traceywood5278]

Second time! Perfection! First round, I forgot my sugar!

[@raymaghami4657]

Thanks for the video, you said you use gelatin, but I didn't see you add any gelatin at all. Where does the gelatin get incorporated into the recipe? Do you pour in the sugar mixture hot, or you let it sit and get cooled? Thanks

[@Ashleemariecakes]

I use gelatin in making marshmallows, not in these marshmallow fluff recipes.

[@ThisDudeBakes]

Very well done video Ashlee, thank you!

[@Ashleemariecakes]

thank you so very much!

[@madn00dler]

I've just made this.. it's so good, but too sweet! Could i use less sugar?

[@Ashleemariecakes]

This is a very sweet recipe, you can't really adjust the sugar but you could leave out the corn syrup, it won't be as smooth but that should help with the sweetness

[@boypobre3207]

Can i use it for my coffee Smore's latte?

[@uspsdt6]

Ashlee! Like your clip! You explain it better on making marshmallow frosting. Now I need to know how long is the frosting is going to hold up. Am making a black & white cake using marshmallow frosting. The second one you did had cream of tartar in it. That what my recipe call for. Now, this call is going to a church function. Should I make the frosting that Saturday evening or Sunday morning? Let me know! Okay

[@Ashleemariecakes]

Thank you so much!! It should hold up ok if you do it on Saturday evening, I would suggest Sunday morning but if you don't want to wake up to do it I totally get that:) !

[@tracynaviaux1581]

How long will this hold up on cupcakes? Can I make and decorate that morning for cupcakes to be eaten that night? Day before?

[@Ashleemariecakes]

They will be fine if you eat them later that day or next day if you store them in an airtight container in your fridge.

[@FamilyBuzzonline]

@@Ashleemariecakes I've heard cupcakes dry out in the fridge. Does this frosting keep them from doing that? Thank you for all your help.

[@wilbertevanessatheard768]

Thank you for sharing your knowledge ❤️🙏. From 🇭🇹HAÏTI.🇭🇹

[@Ashleemariecakes]

My pleasure!

[@italovisconti]

i made the second one and its AMAZING!!!

[@Ashleemariecakes]

T Hank you so much, I am so happy when people share that they have made my recipes! I am glad you got to enjoy it!

[@dragonlover2183]

Oh wow looks amazing!!!!! Thanks

[@Ashleemariecakes]

+dragonlover2183 thank you so much! And both recipes really are that good!

[@ivyhdez]

HI Can I use the marshmellow cream to Frost a cake that will be cover with fondant. Thanks!

[@Ashleemariecakes]

Yes you can, I usually don't use this particular recipe but it will work fine

[@AntonChigurh130]

Can I use High Fructose Syrup or Glucose Syrup instead?

[@laneycrawley7347]

This is such a good video!! I love it!!

[@Ashleemariecakes]

+Definitely Delaney Awww thx! I appreciate that so much!

[@blazenvipers]

I’m excited to try both you recipes. I was wondering though, do you know which attachment is best for Marshmallows in the Bosch mixer? I can’t seem to find that info on KZbin. Thanks

[@Ashleemariecakes]

I used the whisk attachment, you can also always check my blog for more tricks or information:)

[@ianr22]

Hi! I’m looking for a marshmallow icing recipe that I can use for a cupcake decorating demo for kids. I will have to store some icing on 35 pastry bags that the kids will use and I have to make it in advance. How many hours will it last? Which recipe has the stability that can last that long? :)

[@Ashleemariecakes]

I'm so sorry my assistant was answering comments for me and she was wrong about this one = these recipes are only good right away - they do not last for more than an hour or so as it starts to separate

[@robertgreatsinger9179]

Amazing by the way !

[@ajinpnw6221]

I did make this, see what I wrote under replies. ⭐⭐⭐⭐⭐ Gonna try this Marshmallow Fluff recipe today. I am canning this for Christmas gifts, if it turns out amazing...I will repost results. Excited to try this, looks amazing.

[@ajinpnw6221]

I ended up making this today and it is a excellent recipe. When I make Meringue ( I am a competition level cake Decorator ), I add A little salt and the cream of tartar to my egg whites and I always get beautiful Meringue. I also only use Bakers sugar ( Very fine granulated sugar ) when adding into my Meringues to keep it light and fluffy and to insure that the sugar dissolves in the egg whites and is not gritty when you hit soft Peak. With all that said, I personally think that this could be a bit sweeter so I am now going to make a double batch and I will add in a extra 2 tablespoons of the bakers sugar ( 1 extra per batch ). Just a taste pref for me. It is very delicate and light and perfect texture as it is and I would make it exact recipe for those that do not like very sweet things and it would be perfect. I absolutely love this recipe and will use this instead of store bought to make fudge for the holidays as well..Just a side note, this w/o any added sugar would great to fill a chocolate cup cake, I do gram crackers on bottom and then chocolate cake and then fill with marshmallow fluff and then her Marshmallow Icing would be perfect and you can torch it for a S'mores cupcake...Delish! Awesome recipe! 10 stars from me! ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐

[@JamesGohetia]

Hi! Thank you for this! I have to try this. I am just wondering, do you think we can add some oreo cookies in it to make it some kind of cookies and cream flavor? :D

[@czj1618]

Can i use glucose syrup instead of corn syrup?

[@Thoughtspresso]

Hey dumb question, but have you ever tried folding this marshmallow meringue mixture into a stabilized whipping cream (heavy cream + gelatin) mixture? Because that would...essentially be mousse, right...

[@SukanyaAmmJ]

1.Can you tell me how long can keep it ? 2.And have to keep it in fridge or outside fridge it betters? Thanks

[@Ashleemariecakes]

It will last longer if you keep it in the fridge, It will be good for 1-2 weeks but it will also last a few days on your counter. No matter where you store it make sure to keep it in an airtight container.

[@正方台下]

Hi is it a must to add egg white?? Thankyouuu

[@Ashleemariecakes]

Yes the egg white is what gives it the texture and part of the fluffiness

[@graceramos3488]

hello, i hope you'll reply, can i use gelatine instead of corn syrup?

[@Ashleemariecakes]

I would not use gelatin but corn syrup essentially keeps the sugar from becoming granulated, also helps with body and shine.I highly suggest using it because of what it brings to a recipe but you can leave it out if you'd like

[@lauralyons3575]

How long do both last in the fridge? Will either break down? Ever add gelatin to stabilize?

[@Ashleemariecakes]

They don't break down, you can add gelatin but I usually don't they should last about three weeks

[@eduardotrevino3764]

Thanks a lot !!!!!! First method very easy and effective. Flavor is great and really fast to get it done. I surprised my wife with a great cake for her Birthday No hustle with getting the sugar to caramel temp (second method) I LIKE YOUR VIDEOS......You're COOL !!!!!!

[@Ashleemariecakes]

yeah I like how it holds together better with the 2nd technique, but the first is seriously just so easy! and thank you so very much!!

[@naomileroux9610]

I like the fluffy cream without the syrup. I use it on my Post Toasties tart.

[@norhanrashad2965]

Did you first boil water or what Thanks

[@suzannelucas5404]

I love Ashlee Marie!Great personality,and great recipes!!

[@Ashleemariecakes]

awwww thank you so very much!!!

[@deloresnolasco1482]

hi jus made your first frosting and it took me at least 15 minutes to get it to the peaks i dont no wat i did wrong but it tasted good

[@Ashleemariecakes]

my mixer is CRAZY strong - 800 watts, so it doesn't take mine long at all - but it totally depends on the strength of your mixer AND the temperature - the cooler it is the faster it goes.

[@iluminameluna]

I'm sorry to contradict, but it's NOT only the strength of your mixer that determines how quickly or even IF your egg whites will peak!! FIRST, make absolutely SURE that NO egg yolk has gotten into your whites! Then, your bowl AND what you'll use to whip your whites HAVE to be absolutely spotless. No grease or oil on ANY of the instruments: the bowl, the whisk or fork or paddles, and/or your fingers if you dip them in to get out a piece of eggshell. That's why many times it's recommended that you crack each egg to separate it from the yolk at the start into a clean container FIRST, then pour in the whites into the bowl where they'll be beat. ALL of which should be squeaky clean. I don't have a blog or I'd show you, but I've taken to keeping a small water bottle to "suck up" the yolks instead of doing them by hand, only because MY hands are unsteady. But EVERYONE who wants to make pristine meringue should, imho, practice how they can best separate eggs. And just for clarity, I'm a 55 y.o. grandma who's been cooking for self and others since age 15, including baking AND braising by Julia's t.v . guidance. Long live thighs queen of fats! =)

[@tizianaboc7835]

Mi piacciono molto i marshmallow di recente ho scoperto quella in barattolo. A me ricorda molto la meringa italiana o la parte bianca del torrone italiano, noi invece dello sciroppo di mais ci mettiamo il miele e una volta ottenuta la marshmallow lo mettiamo in una pentola e a fiamma bassa continuiamo a cuocerlo stando attenti a non bruciarlo deve restare bianco e colloso in fine ci aggiungiamo le mandorle precedentemente tostate.Ecco fatto il torrone.😋

[@petermichaelyohannan1152]

I love your video tutorials. so practical and easy to follow up. And I visited your website and it is so stunning. love from Philippines :)

[@Ashleemariecakes]

thank you so very much! I'm glad you enjoy my style and website! thank you!

[@ye4902]

Hi I just stumble upon your video, and I immediately subscribe , i just wanna ask what kind of sugar did you use? For the marshmallow frosting? Please advise thanks.

[@Ashleemariecakes]

Thank you! I just used normal granulated cane sugar

[@farmila.1966]

Can we use glucose syrup

[@fiorellalimo4385]

Corn syrup is the same thing as glucose? Or can i use it instead?

[@Ashleemariecakes]

corn syrup essentially keeps the sugar from becoming granulated, also helps with body and shine. Corn syrup from the store is 100 percent glucose while high-fructose corn syrup has had some of the glucose converted to fructose. Normal grocery store corn syrup has no fructose and I highly suggest using it because of what it brings to a recipe but you can leave it out if you'd like

[@stacyadams4952]

The only time I use marshmallow cream is at Christmas when I make fudge. I've always bought the jar. Which one of these recipes is best to make fudge?

[@Ashleemariecakes]

the fluff vs the frosting - but I'm not sure if it would work for fudge - I havn't tried to substitute this homemade version in my fudge recipe

[@julianpuck6326]

If you are doing it for halloween at what point can you add food coloring?

[@masma4871]

Hi can you please do a video on your Bosch mixer and all the attachments you have. thanks!

[@Ashleemariecakes]

Yes I would love to, I will have to add it to my video list

[@sircoco2x]

good day, how many 3oz of cupcakes can your mixture frost? Would love to try this one but I need to know how many cupcakes I need to prepare 😀. Can't wait to see white swirls on top of my cupcakes. yum yum yum.. thanks so much for sharing this recipe 😍😍

[@Ashleemariecakes]

a single recipe will frost 24 cupcakes lightly - so for HEAVY frosting, like I like, I double it - I'll have leftovers but I just put them in a plastic bag in my fridge and serve it on ice cream (it won't ever be as stiff as right away but still tastes good)

[@sircoco2x]

Ashlee Marie Cakes thanks again for your recipe. They loved the frosting, it was a hit. It was perfect on the choco cupcakes. I used pink gel & I didnt have any problem with it. The third time I made it :( wasnt so successful after I placed the frosting on the cake, it became watery. What could have I done wrong? Pls help..

[@Ashleemariecakes]

this is a recipe you have to use RIGHT away - or it separates and will never thicken up again. I'm assuming it just sat too long?

[@Averageidiot1014]

hi im from the phillippines can u pls help me on how to perfect my marshmallow cream anyways im using 5 speed kitchen aid,thank u in advance

[@Ashleemariecakes]

Just follow the tips I gave and make sure not to beat the air out of it, just use the medium settings so it doesn't go flat

[@Jennifer83]

Can you use the fluff frosting for Rice Krispie treats? Or is the fluff cream better?

[@Ashleemariecakes]

neither - i make rice krispie treats the normal way, but from homemade marshmallows, but not from this soft marshmallow frosting/fluff, it wouldn't work.

[@dennistorres3068]

Hi Ashlee! I came across your recipe and I dont have a light corn syrup right now, can I use the ordinary corn syrup?

[@Ashleemariecakes]

standard corn syrup is light corn syrup. dark corn syrup is the more unusual of the two

[@sam111880]

Cool so meringue is the group of marshmallow based products like marshmallow frosting , marshmallow cream, marshmallow fluff ..etc. The difference of what we term italian or swiss is that one is double boiled when whipped vs the other more raw. Curious whats the difference between making solid marshmallows vs a meringue ? O cool i get when you uses corn syrup vs sugar syrup you make its in the raw case to cook the egg a little so its not raw (in place of the double boiler) but isn't fully cooked... definitely really cool going to give it a shot.

[@Ashleemariecakes]

Yes that is exactly right! meringue is not as sugary and is a little bit fluffier:)

[@sam111880]

@@Ashleemariecakes cool but what makes actually marshmallows from there fluff/frosting version , also I see adding food coloring you can make any color version you want

[@sam111880]

Is it just baking them after the fact still a little unsure of this. Also had separation over time is there any way to stop this from eventually happening

[@Ashleemariecakes]

marshmallows themselves are a totally different recipe - ashleemarie.com/homemade-marshmallows/ they are made with gelatin and sugar not egg whites. - and no don't bake the marshmallow fluff. And yes the marshmallow frosting and fluff are meant to me used right away - it does separate in the fridge over time - so I make a fresh batch for every use (I use this on ice cream, in ice cream, in macaroons, on cakes, on cupcakes, on my truffle pops, etc... - I make a fresh batch for every thing I'm trying to make (leftovers I keep in the fridge and eat with graham crackers until it separates then I toss it)

[@sam111880]

@@Ashleemariecakes perfect , now I want to learn how to make marshmallows to make marshmallow sculptures so it's gelatin like you uses for jello making.

[@michellineamanda]

I once tried this to frost a cake, but after a few hours the frosting weeped and melted sugar syrup into the cake. Any idea why? how long did yours hold up to?

[@Ashleemariecakes]

I've messy forsted the top of a cake before, but I don't do the sides since it's so soft - it's never gotten weepy on me though - just became tacky and set. it's great for tarts, and cupakes, and the top of cakes, but not really for filling or the sides

[@michellineamanda]

+Ashlee Marie Cakes How long until they start becoming droopy? Do you recommend storing the cake (frosted with this) in the fridge or room temp? thanks! :)

[@Ashleemariecakes]

it's soft and droopy from the beginning - it's stiffest RIGHT after you mix it, but I still don't use in on the side of a cake, just piping on top of things - and I never refrigerate cakes - it dries them out.

[@iluminameluna]

I've been watching the Master Classes series of The Great British Baking Show and the one thing I've learned, because they've shown it over and over again, is that if: 1) you're careful to beat your egg whites from the moment they go in the bowl over the hot water, AND you're careful that that hot water isn't TOO hot, and 2) you are careful to bring that white syrup up to the RIGHT temperature (Ms. Berry said it had to reach the string stage {or 240°C, not sure but Google can help here}), then your Swiss frosting or creme, which is another name for it, will not only be stable, but won't weep even if you leave it out up to 3 days, only with a cake cover if that's what you do with it. She added cream of tartar each time, only tiny amounts, but commented each time that it really wasn't necessary. She did it out of habit, I'm guessing. I hope this helps. If you can find these episodes, they're season 2, mostly, where she made several desserts with meringue, including a Baked Alaska!

[@_KingQuinn_]

Hi ashlee, can i use this to replace buttercream? i live in a hot climate so i always struggle with melting creams

[@Ashleemariecakes]

Yes you can! It holds up much better than buttercream in hot places.

[@prettywingz8762]

I want to frost a cake with the marshmallow frosting will it be OK if I leave it on the table until after dinner or will I need to refrigerate the cake?

[@Ashleemariecakes]

It will be ok if you leave it on the table, marshmallow frosting is ok to be kept at room temperature

[@undreiya72011]

I tried the swiss method marshmallow frosting but once i removed it frm the heat and placed it on an ice bath, it just turned soupy and goopy... I whisked it on high for like 15 minutes wth my hand mixer but still soup eventhough it cooled down... What could've i done?

[@sarahelmiraroystershelton1888]

Mrs Cakes, could you do the same but with mallow root? i am very interested on the consistency difference, is it easier or more difficult? better or worse flavour?

[@Ashleemariecakes]

I am honestly not sure what to tell you, I've never used mallow root before. If you try it please let me know!:)

[@ilovebaconbaby6491]

Btw what brand of stand mixer you use? I never saw this type before.

[@charmaineannenavarro6249]

I think that is bosch.. been watching reviews about it and it looks great.. however, i think it is available in US only.. cannot find supplier that will ship internationally..

[@Ashleemariecakes]

It's a bosch universal mixer - Their website is here bit.ly/Ilovemybosch or you can find it on amazon too amzn.to/210Eyra I have a full review here ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/

[@melissadilbar732]

Can I use liquid glucose instead of corn syrup and what if I don’t have light syrup can regular work?

[@Ashleemariecakes]

Liquid glucose would not do the same thing corn syrup essentially keeps the sugar from becoming granulated, also helps with body and shine. I highly suggest using it because of what it brings to a recipe but you can leave it out if you'd like

[@mayras6986]

I liked how you explained everything. You are very funny. 😆

[@Ashleemariecakes]

Thank you! I'm glad you are enjoying my videos!

[@masoomehtanghatari8750]

today I made marshmallow fluff it was awesom thank you

[@Ashleemariecakes]

you are so welcome! I love this stuff!

[@jpuntual82]

Hello! Ashlee new subscriber here, Can I use this marshmallow icing to frost a round cake? Will that keep stable for hours in a room temperature?

[@Ashleemariecakes]

It should be ok but I would not leave it on the counter for more than a day

[@catherinetugade7981]

Can i use the marshmallow frosting for my whoopie pies?

[@Ashleemariecakes]

Yes you can! Traditional whoopie pies use a marshmallow filling but when people make them they usually use a buttercream filling

[@catherineandrews2399]

I love the way you made them both but you left out how many egg whites, sugar and water to get the recipe just like the way you make it I would really appreciate it thanks.

[@Ashleemariecakes]

The full recipe is in the description box or you can find it on my blog

[@jsharkee]

Do we need to use golden syrup? Can we just use all sugar?

[@Ashleemariecakes]

Golden syrup gives it the creamy and smooth texture that we all love in marshmallow fluff, using just sugar would make it granulated and it would not turn out right