Marshmallow Fluff Frosting Without Butter: Easy Recipes and Vegan Options
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.
Servings: 24
Equipment
- Measuring cups
- Measuring Spoons
- Handheld or stand mixer
- Saucepan
Ingredients
- 4 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 into a bowl.
- 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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