How to make Homemade Marshmallow fluff two ways - aka 7 min frosting, american meringue
How to make Homemade Marshmallow fluff two ways - aka 7 min frosting, american meringue is a easy American recipe that serves 8. 70 calories per serving. Recipe by Ashlee Marie on YouTube.
Prep: 8 min | Cook: 10 min | Total: 23 min
Cost: $1.55 total, $0.19 per serving
Ingredients
- 2 large Egg Whites (room temperature, separated from yolks)
- 1 cup Granulated Sugar (fine white sugar)
- 1/4 cup Light Corn Syrup (helps stabilize the meringue and adds shine)
- 1/4 cup Water (for the hot sugar syrup (Italian meringue only))
- 1 tsp Vanilla Extract (pure vanilla for flavor)
- 1/8 tsp Cream of Tartar (optional, stabilizes egg whites)
Instructions
Prepare the Double Boiler
Fill a saucepan with a few inches of water and bring it to a gentle simmer. Place a metal mixing bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
Time: PT2M
Combine Egg Whites, Sugar, and Corn Syrup
Add the egg whites, granulated sugar, and light corn syrup to the bowl. If desired, add the optional cream of tartar now.
Time: PT1M
Heat and Beat (American‑style Marshmallow Frosting)
Turn the mixer on medium speed and continue beating while the mixture heats over the simmering water. Beat until soft peaks form and the mixture feels warm to the touch (about 4–5 minutes).
Time: PT5M
Cool the Mixture
Remove the bowl from the heat. Transfer the warm meringue to a room‑temperature bowl or place the bowl in an ice bath to cool quickly.
Time: PT2M
Add Vanilla and Beat to Stiff Peaks (Frosting Finished)
Add the vanilla extract and continue beating on high speed until stiff, glossy peaks form.
Time: PT2M
Prepare Sugar Syrup for Italian‑style Marshmallow Cream
In a clean saucepan, combine water, granulated sugar, and corn syrup. Heat over medium‑high heat, stirring until sugar dissolves.
Time: PT3M
Heat Syrup to Soft‑Ball Stage
Clip the candy thermometer to the side of the saucepan. Continue heating until the syrup reaches 242°F (just above the soft‑ball stage).
Time: PT5M
Temperature: 242°F
Whip Egg Whites to Soft Peaks (Italian Method)
While the syrup is heating, start whipping the egg whites (with optional cream of tartar) in a clean metal bowl until foamy, then add a small portion of the sugar and continue beating until soft peaks form.
Time: PT3M
Pour Hot Syrup into Egg Whites
With the mixer running on low, slowly stream the hot syrup into the side of the bowl where the beaters curve down, creating a thin, steady stream. Once all syrup is added, increase mixer speed to high.
Time: PT2M
Beat to Stiff, Glossy Peaks (Marshmallow Cream Finished)
Continue beating on high speed until the mixture becomes thick, glossy, and holds stiff peaks. This usually takes 2–3 minutes.
Time: PT3M
Use or Store
Use the frosting or cream immediately as a topping, filling, or pipeable decoration. If storing, transfer to an airtight container and refrigerate; it will keep for 2–3 days but may become slightly droopy.
Time: PT1M
Nutrition Facts
- Calories
- 70
- Protein
- 0.5 g
- Carbohydrates
- 12 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Egg Whites: Pasteurized egg whites in a carton
- Instead of Granulated Sugar: Superfine caster sugar
- Instead of Light Corn Syrup: Golden syrup, Honey (will affect flavor)
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract (different flavor)
- Instead of Cream of Tartar: Lemon juice (same amount), White vinegar (same amount)
Equipment Needed
- Metal Mixing Bowl
- Saucepan
- Hand Mixer or Stand Mixer with Whisk Attachment
- Candy Thermometer
- Spatula
- Ice Bath Bowl (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Beating the egg whites over gentle heat without letting them scramble.
- Reaching soft peaks before removing the bowl from heat.
- Cooling the meringue quickly to stop further cooking.
- Heating the sugar syrup to exactly 242°F (soft‑ball stage).
- Pouring the hot syrup into the beaters’ “magic spot” to avoid splatter.
- Beating until stiff, glossy peaks form for both versions.
Chef Tips from the Video
- A copper bowl dramatically improves volume and stability, but a clean metal bowl works well too.
- For extra flavor, add a pinch of sea salt to the finished frosting.
- If you want a pastel color, add a few drops of food‑grade coloring after the frosting reaches stiff peaks.
Troubleshooting
Meringue turns grainy or collapses.
Make sure the sugar syrup reaches the correct temperature (242°F). If it’s under‑cooked, the syrup won’t stabilize the whites. Also, avoid any grease on the bowl or beaters.
Egg whites become cooked or look scrambled.
Start beating as soon as the ingredients are in the bowl, before the water boils. Keep the heat gentle and remove the bowl from the heat as soon as soft peaks appear.
The finished frosting is too runny.
Continue beating until stiff peaks form and the mixture is glossy. If still runny, beat a few minutes longer; the meringue will thicken as it cools.
Storage
Refrigerator: Airtight container, up to 2–3 days (may become slightly droopy).
Freezer: Not recommended; texture degrades after freezing.
Room temperature: Use within 1 hour of preparation for optimal stability.
Make-Ahead Tips
- Both frostings can be made up to 2 hours ahead; keep them in a cool room and give a quick whisk before using.
- If the frosting becomes too soft, refrigerate for 10 minutes and re‑whip briefly.
Frequently Asked Questions
What is the cultural significance and history of marshmallow frosting in American dessert tradition?
Marshmallow frosting, often called seven‑minute frosting, became popular in the United States during the mid‑20th century as a quick, no‑bake topping for cakes and cupcakes. Its light, airy texture reflects the American love for fluffy desserts and it’s frequently used on holiday treats and birthday cakes.
What are the traditional regional variations of marshmallow cream in American cuisine?
In the United States, the Italian‑style marshmallow cream (Italian meringue) is the classic version used for pies, buttercreams, and as a base for buttercream frosting. Some Southern bakers add a splash of bourbon or almond extract for a regional twist.
How is marshmallow frosting traditionally served in American celebrations?
It is commonly piped onto cupcakes, swirled on top of ice‑cream sundaes, or spread between layers of a cake. During summer barbecues and birthday parties, it’s a favorite topping for fruit tarts and frosted brownies.
What occasions or celebrations is marshmallow cream traditionally associated with in American culture?
Marshmallow cream is a staple for holiday desserts such as Christmas cookies, Thanksgiving pumpkin pies, and Fourth of July fruit pies. Its stability makes it ideal for outdoor events where the frosting needs to hold up in warm weather.
What authentic traditional ingredients are required for marshmallow frosting versus acceptable substitutes?
The authentic recipe uses egg whites, granulated sugar, light corn syrup, and vanilla. Substitutes include pasteurized egg whites, golden syrup instead of corn syrup, or honey (which changes flavor). Cream of tartar is optional but can be replaced with a few drops of lemon juice.
What are the most common mistakes to avoid when making marshmallow frosting at home?
Common errors include letting the water boil before beating (which cooks the whites), using a plastic bowl that retains grease, and not beating to stiff peaks. Also, adding the hot syrup too quickly or at the wrong spot can cause splatter and a collapsed meringue.
Why does this recipe use a metal bowl for the American‑style marshmallow frosting instead of a glass bowl?
Metal bowls conduct heat more evenly, helping the egg whites warm gently without cooking. Glass bowls can retain residual grease and don’t heat as uniformly, which can inhibit the meringue’s volume.
Can I make marshmallow cream ahead of time and how should I store it?
Yes, you can make it up to two days ahead. Store it in an airtight container in the refrigerator. Before using, let it come to room temperature and give it a quick whisk to restore its glossy texture.
What texture and appearance should I look for when the marshmallow cream is done?
The cream should be thick, glossy, and hold stiff peaks that stand straight when the whisk is lifted. It should look like a smooth, fluffy marshmallow fluff with a slight sheen.
How do I know when the sugar syrup has reached the correct temperature for the Italian meringue?
Use a candy thermometer and watch for 242°F (just above the soft‑ball stage). The syrup will be clear and slightly thickened. If you’re at high altitude, the temperature may be a few degrees lower.
What does the YouTube channel Ashlee Marie specialize in?
The YouTube channel Ashlee Marie focuses on approachable, seasonal dessert recipes and creative sweet toppings, often featuring quick, summer‑friendly treats and detailed step‑by‑step tutorials.
How does the YouTube channel Ashlee Marie's approach to American dessert cooking differ from other dessert channels?
Ashlee Marie emphasizes simple, equipment‑light techniques, such as using a metal bowl for meringues, and provides clear visual cues for each stage. She often shares practical tips for making professional‑looking frostings at home without specialized tools.
Last updated: September 3, 2026
