This dreamy, cloud-like fluff gets its structure from whipped aquafaba, which whips up into stiff, glossy peaks just like a traditional meringue base. A hot sugar syrup made from cane sugar, water, and corn syrup gets streamed in while the mixer runs, giving the fluff that signature thick, glossy texture and stable body. A touch of cream of tartar helps stabilize the whip, while vanilla extract rounds out the flavor with warm, sweet notes. The result is a bright white, billowy spread that's perfect for swirling into hot cocoa, spreading on toast, or spooning straight from the jar. Since the entire structure comes from plant-based whipping rather than anything else, it's a naturally solid pick for an egg free kitchen. Keep it in a sealed jar for a day or two of easy, fluffy indulgence.
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Pour the aquafaba into the bowl of a stand mixer (or a large heatproof bowl if using a hand mixer). Add the cream of tartar. Beat on medium-high speed until the aquafaba holds stiff, glossy peaks, about 8–10 minutes. The peaks should stand straight up and not droop when the beater is lifted. Leave the mixer running on low while you prepare the syrup.
Combine the organic cane sugar, water, and light corn syrup in a small saucepan over medium-high heat. Stir just until the sugar dissolves, then stop stirring. Clip a candy thermometer to the side of the pan and cook until the syrup reaches 240°F (116°C) — the soft-ball stage.
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