Marshmallow Fluff Frosting Without Butter Recipe

Marshmallow Fluff Frosting Without Butter Recipe

Get your mind out of the clouds; instead, taste the clouds in your mouth. And indulge in a marshmallow fluff frosting without butter. A single bite from this sweet, light, and fluffy frosting will send you on cloud nine.

This recipe favors those who are not a big fan of buttercream or on a diet. This frosting goes so well with low-fat cakes and pastry that makes it a perfect cheat day recipe. The critical ingredient is the egg white base, which you will double boil to avoid getting any salmonella. Then whip together with granulated sugar, cream of tartar, sprinkled with salt, and a hint of vanilla extract for the heavenly aroma. 

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What is Marshmallow Fluff Frosting?

Marshmallow fluff frosting is an appealing frosting, and it has low calories and fats than buttercream frosting. It is perfect for spreading on a cake. However, it is not suitable for filling a cake. It is because it is soft. Although, it is excellent for piping onto cupcakes and covering cakes.

Moreover, marshmallow fluff frosting pipes excellently. In addition to that, it holds its form well. And compared to the buttercream, it is not heavy since it is exceptionally light.

What is Marshmallow Fluff Frosting

What You Will Need to Make Marshmallow Fluff Frosting without Butter

Ingredients

  • 4pcs of egg whites
  • 1 cup of granulated sugar
  • 1/2 tsp of cream of tartar
  • 1/4 tsp of salt
  • 1 tsp of vanilla

Equipment

  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Handheld or stand mixer
  • Saucepan

U-Taste Measuring Cups and Spoons Set (10 Pieces)

Step by Step Instructions to Make Marshmallow Fluff Frosting without Butter

Step 1

Place a heatproof bowl over a heated saucepan filled with 2 inches of simmering water before anything else. With that, make sure the bowl does not hit the simmering water because it will cause too much heat transfer. Then, place the egg whites, granulated sugar, cream of tartar, and salt.

Step 2

Next, continuously whisk the mixture until the sugar dissolves for 4 minutes. With that, the mixture will be thick at first but will thin out as bubbles appear on top. Afterward, use an instant-read thermometer and expect 160°F (71°C), or you can carefully dip your finger in the mixture and lightly rub it in between the thumb and ring finger to test if there are no granules to be felt.

Step 3

Then, remove the bowl from heat and place it on a handheld or stand mixer fitted with a whisk attachment. Before you beat it on high speed for 5 minutes until stiff peak forms, do not forget to put vanilla extract. 

Step 4

After that, you can transfer the mixture to a piping bag, spread the frosting, or swirl it on top of the cake or pastry.

For more easy frosting recipes:

Servings and Preparation Time

Servings and Preparation Time - Marshmallow Fluff Frosting Without Butter Recipe

Tips and Tricks for Marshmallow Fluff Frosting Recipe

The recipe may be halved or doubled; however, the lesser the volume, the faster it will cook and be whipped into a stiff peak. Additionally, you can use a Brulee torch to toast the marshmallow topping. In addition to that, you can pipe it on cupcakes.

Make sure to use fresh eggs. You can tint the frosting by dropping two drops of gel food coloring; I prefer using gel instead of liquid food coloring, so it does not affect the frosting’s consistency. Best worked on and served immediately. Furthermore, add a small amount of powdered sugar to stiffen it up when the frosting is a bit runny. 

Moreover, you can store marshmallow fluff frosting without butter in the refrigerator. Likewise, store it in an airtight container and put it in the freezer if you have leftovers of it. After thawing, put it back on the stand mixer to re-whip it or do it by hand if ever it becomes flat.

Tips and Tricks for Marshmallow Fluff Frosting Recipe

Be extra careful when making the sugar since it will be hot. That is why it is best to pour it gradually into the partly whipped egg whites. Be sure that all the equipment is grease-free. With that, before putting the egg whites, make sure to wipe every piece of equipment. In addition to that, the mixture will not whip if there is the slightest spot of grease or egg yolk.

Do not forget to add granulated sugar to this marshmallow fluff frosting without butter because you want to avoid having a messy powdered sugar disaster.

Furthermore, ensure to put wax paper strips around the plate’s edges. Doing this maintains the serving plate clean while you are frosting the cake. Afterward, remove it when you finish the frosting. 

Marshmallow Fluff Frosting Without Butter Recipe
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Marshmallow Fluff Frosting Without Butter Recipe

Get your mind out of the clouds; instead, taste the clouds in your mouth. And indulge in a marshmallow fluff frosting without butter. A single bite from this sweet, light, and fluffy frosting will send you on cloud nine.
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: Marshmallow Fluff Frosting Without Butter Recipe
Servings: 24
Author: cakedecorist.com

Equipment

Ingredients
  

  • 4 pcs of egg whites
  • 1 cup of granulated sugar
  • 1/2 tsp of cream of tartar
  • 1/4 tsp of salt
  • 1 tsp of vanilla

Instructions

  • Place a heatproof bowl over a heated saucepan filled with 2 inches of simmering water before anything else. With that, make sure the bowl does not hit the simmering water because it will cause too much heat transfer. Then, place the egg whites, granulated sugar, cream of tartar, and salt.
  • Next, continuously whisk the mixture until the sugar dissolves for 4 minutes. With that, the mixture will be thick at first but will thin out as bubbles appear on top. Afterward, use an instant-read thermometer and expect 160°F (71°C), or you can carefully dip your finger in the mixture and lightly rub it in between the thumb and ring finger to test if there are no granules to be felt.
  • Then, remove the bowl from heat and place it on a handheld or stand mixer fitted with a whisk attachment. Before you beat it on high speed for 5 minutes until stiff peak forms, do not forget to put vanilla extract.
  • After that, you can transfer the mixture to a piping bag, spread the frosting, or swirl it on top of the cake or pastry.

Notes

  • The recipe may be halved or doubled; however, the lesser the volume, the faster it will cook and be whipped into a stiff peak. Additionally, you can use a Brulee torch to toast the marshmallow topping. In addition to that, you can pipe it on cupcakes.
  • Make sure to use fresh eggs. You can tint the frosting by dropping two drops of gel food coloring; I prefer using gel instead of liquid food coloring, so it does not affect the frosting’s consistency. Best worked on and served immediately. Furthermore, add a small amount of powdered sugar to stiffen it up when the frosting is a bit runny.
  • Moreover, you can store marshmallow fluff frosting without butter in the refrigerator. Likewise, store it in an airtight container and put it in the freezer if you have leftovers of it. After thawing, put it back on the stand mixer to re-whip it or do it by hand if ever it becomes flat.
  • Be extra careful when making the sugar since it will be hot. That is why it is best to pour it gradually into the partly whipped egg whites. Be sure that all the equipment is grease-free. With that, before putting the egg whites, make sure to wipe every piece of equipment. In addition to that, the mixture will not whip if there is the slightest spot of grease or egg yolk.
  • Do not forget to add granulated sugar to this marshmallow fluff frosting without butter because you want to avoid having a messy powdered sugar disaster.
  • Furthermore, ensure to put wax paper strips around the plate’s edges. Doing this maintains the serving plate clean while you are frosting the cake. Afterward, remove it when you finish the frosting.
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