marshmallow fluff cream
this marshmallow fluff cream is a soft, glossy topping made with egg white, honey, and vanilla. it's light, pipeable, and perfect for cupcakes, cakes, or any dessert that needs a fluffy, lower lactose finish. easy to make and naturally sweetened, it’s a fun twist on classic frosting.
Equipment
- whisk
Ingredients
- 1 large egg white room temperature
- 133 g granulated sugar
- 60 ml honey
- 2 tbsp water
- 1/2 tsp vanilla
- a pinch salt
- 1/2 tsp unflavored gelatin
- 1 tbsp water cold
Instructions
- sprinkle ½ tsp gelatin over 1 tbsp cold water in a small bowl and let it sit for 5 minutes.1 tbsp water, 1/2 tsp unflavored gelatin
- in a stand mixer bowl, whisk together egg white, sugar, honey, water, and salt. place over a pot of simmering water and whisk constantly until the mixture reaches 160°F (71°C).1 large egg white, 133 g granulated sugar, 60 ml honey, 2 tbsp water, a pinch salt
- remove from heat and whisk in the bloomed gelatin until dissolved.
- whip on high speed for 5–7 minutes until thick, glossy, and forming stiff peaks. mix in vanilla at the end.1/2 tsp vanilla
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