Strawberry Fluff

This classic Strawberry Fluff is a light, airy dessert topping that combines the natural sweetness of strawberries with the delicate structure of whipped egg whites. It creates a fluffy, mousse-like texture that is both elegant and easy to make. Perfect for spreading on layer cakes, filling cake rolls, or serving as a standalone dessert treat. The key is gentle heat and constant beating to achieve stiff peaks without cooking the eggs. A nostalgic favorite that brings a touch of homemade charm to any celebration or weekend baking project.

Cooking Method: Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 245.2

Dietary: Gluten-free, Vegetarian

Description

This classic Strawberry Fluff is a light, airy dessert topping that combines the natural sweetness of strawberries with the delicate structure of whipped egg whites. It creates a fluffy, mousse-like texture that is both elegant and easy to make. Perfect for spreading on layer cakes, filling cake rolls, or serving as a standalone dessert treat. The key is gentle heat and constant beating to achieve stiff peaks without cooking the eggs. A nostalgic favorite that brings a touch of homemade charm to any celebration or weekend baking project.

Ingredients

2 Egg Whites, unbeaten
1 cup Sugar
1 ds Salt
1 1/3 cup Strawberries, frozen sliced, thawed and drained

Directions

1
Thaw frozen sliced strawberries and drain well, reserving 2/3 cup for the mixture and keeping the remaining 2/3 cup for folding in later.
2
In the top of a double boiler, combine egg whites, sugar, salt, and the reserved 2/3 cup of drained strawberries.
3
Beat the mixture for about 1 minute to blend the ingredients thoroughly.
4
Place the double boiler over rapidly boiling water.
5
Beat constantly with a rotary egg beater or at high speed with an electric mixer for 7 minutes, or until the frosting stands up in stiff peaks.
6
Remove the mixture from the boiling water.
7
Continue beating until the mixture is cool to the touch.
8
Gently fold in the remaining 2/3 cup of drained strawberries.
9
Spread the fluff immediately onto cakes or rolls, as it will begin to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 245.2kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 97542.1mg4065%
Total Carbohydrate 60.2g21%
Dietary Fiber 0.0g0%
Sugars 60.2g
Protein 2.8g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This frosting is best used immediately after preparation as it will deflate if left to sit for too long.

For fresh strawberries, ensure they are very ripe and sweet, and chop them finely before folding in.

This amount of frosting is sufficient to frost the tops and sides of two 9-inch layer cakes, or to fill a 13x9x2-inch cake, or to fill a 16x10x2-inch cake roll.

Use a double boiler to ensure the egg whites are cooked safely while maintaining a light texture. Do not let the bottom of the bowl touch the boiling water.

Keywords: strawberry, fluff, frosting, dessert, cake, egg whites, sweet, airy, light, berry, homemade, classic, whipped, topping, filling, roll, layer cake, fresh, summer, easy

Read it online: https://www.chefs-mate.com/recipe/strawberry-fluff/