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marshmallow fluff cream

Print Recipe
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.
Course Dessert
Cuisine American
Keyword frostings, frostings & fillings, toppings
Servings 1.5 cups

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