Mary Berry’s Marshmallow Icing is made with unsalted butter, powdered sugar, vanilla extract, fine sea salt, and marshmallow fluff. It serves about 6 people and takes approximately 10 minutes to prepare. This fluffy, sweet icing is perfect for cakes and cupcakes.
Try More Mary Berry Recipes:
- Mary Berry Chocolate Cupcakes
- Mary Berry Double Chocolate Chip Muffins
- Mary Berry Lemon And Coconut Cake
🤎 Why You’ll Love This Marshmallow Icing Recipe:
- Delightfully Fluffy Texture: The combination of marshmallow fluff and butter creates an exceptionally light and airy icing, offering a delightful mouthfeel.
- Sweet Marshmallow Flavor: The marshmallow fluff provides a distinctively sweet and delicious marshmallow taste that’s a hit, especially with kids.
- Simple Ingredients: The recipe uses basic pantry staples, making it easy to whip up without a need for special ingredients.
- Quick and Easy to Make: It’s a straightforward recipe that can be prepared in a short time, perfect for when you need a quick yet impressive icing.
- Smooth and Spreadable: The texture of this icing is ideal for both spreading and piping, making it great for decorating.
- Not Overly Sweet: Despite its marshmallow base, the icing isn’t too sweet, thanks to the balance provided by the butter and a pinch of salt.
❓ What Is Mary Berry Marshmallow Icing Recipe?
Mary Berry’s Marshmallow Icing recipe involves beating room temperature unsalted butter until fluffy, then gradually adding powdered sugar, vanilla extract, and sea salt. Finally, marshmallow fluff is mixed in to create a light, fluffy, and sweet icing.
🧈 Mary Berry Marshmallow Icing Ingredients
- 1 ½ sticks of unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 7 ounce jar of marshmallow fluff
🍦 How To Make Mary Berry Marshmallow Icing
- Put the butter in a big bowl. For at least two minutes, beat on HIGH speed with an electric mixer until the mixture is light and fluffy. After being beat, it will change from a bright yellow to a paler yellow.
- Add the powdered sugar a little at a time while beating the mixture to make sure it is fully mixed in.
- Put in the vanilla and salt. Beat for one more minute to make sure the salt is completely mixed in.
- Last but not least, try your best to scrape the marshmallow fluff from the jar into the bowl. It sticks really well!
- Mix it all together until the frosting is light and fluffy and doesn’t stick to the bowl. It needs to be fluffy and easy to spread. If it’s too sticky or runny, read the tips below.
💭 Recipe Tips
- Room Temperature Butter: Ensure your butter is at room temperature before beating. This helps it to become light and fluffy more easily.
- Sift Powdered Sugar: Sifting the powdered sugar can prevent lumps in your icing and make it smoother.
- Beating Time: Don’t cut short the beating time. The longer you beat the mixture, the lighter and fluffier your icing will be.
- Scraping Marshmallow Fluff: Use a spatula lightly sprayed with cooking spray to easily scrape out the marshmallow fluff from the jar.
- Clean Bowl and Beaters: Before starting, ensure your bowl and beaters are clean and free from grease, as any residue can affect the icing’s texture.
🧁 What To Serve With Marshmallow Icing?
Serve Marshmallow Icing with a variety of desserts like chocolate or vanilla cupcakes, sponge cakes, brownies, sugar cookies, or gingerbread it’s also delightful atop fruit tarts, lemon bars, or as a filling for whoopie pies or sandwich cookies.
🎚 How To Store Leftovers Marshmallow Icing?
- Refrigerator: Store leftover marshmallow icing in an airtight container in the refrigerator for up to 1 week.
- Freezer: You can freeze the icing in a sealed container for up to 3 months. Thaw it in the refrigerator overnight and re-whip before using to revive its consistency.
🚫 How To Reheat Leftovers Marshmallow Icing?
Marshmallow icing doesn’t typically require reheating as it’s used at room temperature. However, if it has been stored in the fridge or freezer and you need to restore its texture.
FAQs
Can I make Marshmallow Icing without marshmallow fluff?
Marshmallow fluff is a key ingredient for this icing’s unique texture and flavor while you can make homemade marshmallow cream as a substitute, using store-bought fluff is easier and provides consistent results.
How do you fix Marshmallow Icing if it’s too runny?
If the icing is too runny, try adding more powdered sugar, a tablespoon at a time, until the desired consistency is reached. Chilling the icing for a short period can also help.
Can this icing be used under fondant?
It’s not the best choice under fondant as it’s quite soft and fluffy a firmer buttercream is usually recommended for use under fondant.
How do you thicken Marshmallow Icing?
To thicken it, gradually add more powdered sugar until it reaches the desired thickness. Overbeating can also help to incorporate more air and stiffen the frosting.
Is Marshmallow Icing suitable for piping?
Yes, it’s great for piping. It holds its shape well and can be used with various piping tips to create decorative designs on cakes and cupcakes.
Try More Mary Berry Recipes:
Mary Berry Chocolate Cupcakes Nutrition Facts
Amount Per Serving
- Calories 410
- Total Fat 24g
- Saturated Fat 7g
- Trans Fat 0g
- Cholesterol 95mg
- Sodium 75mg
- Total Carbohydrates 46g
- Dietary Fiber 3g
- Sugars 30g
- Protein 6g
Mary Berry Marshmallow Icing
Description
Mary Berry’s Marshmallow Icing is made with unsalted butter, powdered sugar, vanilla extract, fine sea salt, and marshmallow fluff. It serves about 6 people and takes approximately 10 minutes to prepare. This fluffy, sweet icing is perfect for cakes and cupcakes.
Ingredients
Instructions
- Put the butter in a big bowl. For at least two minutes, beat on HIGH speed with an electric mixer until the mixture is light and fluffy. After being beat, it will change from a bright yellow to a paler yellow.
- Add the powdered sugar a little at a time while beating the mixture to make sure it is fully mixed in.
- Put in the vanilla and salt. Beat for one more minute to make sure the salt is completely mixed in.
- Last but not least, try your best to scrape the marshmallow fluff from the jar into the bowl. It sticks really well!
- Mix it all together until the frosting is light and fluffy and doesn’t stick to the bowl. It needs to be fluffy and easy to spread. If it’s too sticky or runny, read the tips below.
Notes
- Room Temperature Butter: Ensure your butter is at room temperature before beating. This helps it to become light and fluffy more easily.
- Sift Powdered Sugar: Sifting the powdered sugar can prevent lumps in your icing and make it smoother.
- Beating Time: Don’t cut short the beating time. The longer you beat the mixture, the lighter and fluffier your icing will be.
- Scraping Marshmallow Fluff: Use a spatula lightly sprayed with cooking spray to easily scrape out the marshmallow fluff from the jar.
- Clean Bowl and Beaters: Before starting, ensure your bowl and beaters are clean and free from grease, as any residue can affect the icing’s texture.