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Homemade Fluff, Bruléed or Not

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5 from 1 review


Adapted from the frosting recipe in Autumnal Birthday Cake in Nigella Lawson’s How to Be a Domestic Goddess, which uses maple syrup in addition to sugar.


  • 2 large egg whites
  • 3/4 cup plus 3 tablespoons sugar (or 1 cup minus 1 tablespoon sugar)
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon sea salt (or kosher)
  • 1 teaspoon vanilla extract


  1. Put everything except the vanilla extract in a mixing bowl that fits over a saucepan to make a double boiler. Fill the saucepan with enough water to come just below — but not touching — the bowl when it sits on top. Bring the water to a boil, set the bowl on top, and using an electric handheld whisk, beat the mixture vigorously for 5-7 minutes. It should stand up in peaks like a meringue mixture. Take the bowl off the saucepan, away from the heat, and add the vanilla. Beat for another minute. The meringue should feel pretty warm to the touch.
  2. Let it cool to room temperature before storing. I store mine in the fridge. Not sure about this one, but I have a feeling it will last for quite a long time.