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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 2 years ago

I have made a number of kinds of marshmallow topping for many kinds of cakes and cupcakes. If you want a stiffer marshmallow you can increase amount of gelatin or temperature of sugar.

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hardlikearmour

hardlikearmour is a trusted home cook.

added over 2 years ago

I've made marshmallow buttercream for a s'mores cake that I think would work well. I literally just googled "marshmallow buttercream" and picked a recipe when I did it, and it worked fine.

67da29df-0253-44dd-98a1-250b49e519a4.hilary_sp1
added over 2 years ago

When I want stiffer marshmallow, I just add more gelatin at the beginning with hot water to soften it. Then I add the hot sugar/eggwhite mixture and beat the daylights out of it.