How to make Homemade Marshmallow fluff two ways - aka 7 min frosting, american meringue

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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