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

two ways to make homemade marshmallow fluff, or cream or frosting - similar recipe just slightly different techniques. This sweet, deliciousness
____________________↓↓↓↓↓↓ CLICK TO GET MORE LINKS AND RECIPES ↓↓↓↓↓↓↓↓ ____________________

I use this fluff to frost cakes, top ice cream, fill cookie sandwiches, top tarts, etc... it's versatile and delicious!

0:48 MARSHMALLOW "FROSTING"
4 lrg eg whites
3/4 C sugar
6 Tbsp light corn syrup
1 tsp vanilla
Place the egg whites, sugar and corn syrup in a large metal bowl over a saucepan of water (double broiler style)
beat with a hand mixer while heating until soft peaks form (about 4 mins)
pull off heat and place in a room temperature bowl or place warm bowl into a larger bowl of ice
add vanilla and keep beating until stiff peaks form

2:57 MARSHMALLOW "FLUFF/CREME"
3 lrg egg whites
1/2 tsp cream of tartar
2 Tbsp sugar
1/3 C water
3/4 C light corn syrup
2/3 C sugar
1 tsp vanilla
in a mixer with a metal bowl beat the egg whites and cream of tarter
when it starts to get foamy slowly pour the 2 Tbsp sugar and continue to beat until soft peaks form
at the same time in a saucepan heat the water, corn syrup and sugar and bring to a boil
heat to 242 degrees F (sea level - adjust according to your elevation) and remove from heat
with the mixer on low slowly pour the hot syrup into the egg whites (in the area between the whisks and the edge of the bowl)
once it's all added turn the mixer up to high, add the vanilla and mix until the mixture is stiff peaks, thick and looks like marshmallow fluff 92-3 mins)

RECIPES THAT USE THE FLUFF

ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it

MORE VIDEOS

KITCHEN EQUIPMENT I USE

ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

CONTACT ME - I'd love to work with you

YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE

HERES IS THE FILMING EQUIPMENT I USE

AND THE PRODUCTION EQUIPMENT I USE

[vh]

OK. This 67 year old Granny loves your hair!

[Imasurvivorpodcast]

My grandmother used to put 7min frosting on her coconut cake 🎂 it was so good.

[irenemason]

I love this icing. I make the fluffy one with the syrup in all the time and I have stored it in the fridge for over a week covered in the fridge and its still fine to use after this. Best icing ever

[queencleo]

What I like about this frosting is that you can use it in really hot countries and not worry that the icing is going to melt, droop and spoil...  Thanks for your video!

[thescramble]

Marshmallow fluff is one of my favorite things in the world--would try to make it but I'd OD on it in minutes! Thanks for showing us how easy it is, Ashlee.

[idealdo]

I loved your channel as per your fresh style, not overwhelming music, not a long video, you included the list of ingredients at the description, and you told us personal anecdotes. Thanks for your great channel!

[auntsherriskitchen]

Ashlee, I made your marshmallow fluff for my Smores Cheesecake. It came out great but was a little too sweet for me and some of my guess. I wanted to make it again but reduce the sweetness. Should I reduce the sugar in the hot syrup or only pour half of the hot syrup in the egg whites? Do you have a better suggestion?

[ilovebuttercream]

Hi thanks for the great video as usual. Could I add gel food coloring and when? Thanks for your reply.

[astrid]

Being Canadian, I can't say I've ever heard of seven minute Frosting being called American meringue! I have heard it called boiled icing though. My Nan has made it for my birthday cake for 35 years now, it's my absolute favourite! I could seriously eat the entire thing straight from the pot.

[conniescott]

Thanks for the info about the different types of bowls to use 😉

[horizontbeskrajneinovacije]

Thank you...great demonstration, comparative analysis between meringues

[jasminlopez]

Hi!! How many eggs and how much of everything really should we use??? I told see measurements and I’m really interested in trying this out today!

[djgeorgie]

I made the second recipe and was perfect I used it on a white cake..and I use a torch delicious thank you for sharing

[bhartibawani]

U are a gem, gosh!!! u made it sound so simple!! I wish it was waking up time I would have started my day making marshmallow creme!!!!

[Evseats]

Can't believe how easy this is! I will definitely have to be trying this!

[hanhtientran]

Could you tell me the way keep it longer and how many time of it for holding time ?
Better environment for keep it ?
I used to try it but 1hr later the form start to separate : Cream and simple syrup, how to improve it ?
Please reply me !

[Momzie]

Thank you, I did it and it came out wonderful! I was impressed in how well it came out!

[ambercollins]

this is super fun and delicious. I made it at home and my family loved it. good luck at saving for a copper bowl... I'll bet it will make your creations ten times better then they already are.☺

[newyorker]

This meringue is popular in my country, Bosnia and the countries in the region. This is the sweet of my childhood, of my parent’s childhood wether eaten just like that or mixed with ice cream or over the thin, moist biscuit. It’s served in all bakeries and we call it Šampita (Shampita). There are many recipes here as well.

[jothymightymindspreschool]

I tried the easier method and the result was amazing. Thank you for sharing