Make your own Marshmallow Fluff at home with a few simple ingredients. Perfect as a filling but works great as a simple frosting too!
I made marshmallow fluff for a recent baking project. I could have easily bought this from the store, but I wanted to try and make my own to see how it would turn out. I
‘m actually glad I did as the store bought marshmallow fluff can actually be very runny and not easy to work with.
How to Make Marshmallow Fluff
If you’ve made an Italian meringue/buttercream before, the process is very similar.
You’re basically pouring boiling sugar into whipped egg whites, a process that I am slowly getting more and more comfortable with. Molten hot sugar is intimidating! Be extra careful with it when you’re making this recipe.
Aside from molten sugar, the process was simple and the marshmallow fluff turned out PERFECT! The most difficult part was not devouring the whole thing straight out of the mixer bowl with a spoon.
I’ve used this Marshmallow fluff recipe a few times now and I love it. I often make more than I need and freeze any excess to be used at a later time (usually in Rice Krispie treats).
Tips for making this homemade Marshmallow Fluff :
- Make sure all fo your equipment is grease-free. If there is even a speck of grease (or egg yolk) the meringue will not whip up. I wipe everything down with lemon juice before adding the egg whites.
- You will need a thermometer to make this. My favourite is from Thermapen.
- Use caution when making the sugar as it will be very hot!! You’ll want to pour it very carefully, and slowly into your partly whipped egg whites. The sweet spot for this is getting the stream right between the whisk and the sides of the bowl, so the syrup doesn’t get splashed around by the whisk.
- The spread can be rewhipped by hand if it becomes flat or you can put it back on the mixer to re-whip.
- If you have excess fluff left over, you can freeze it in an airtight container to use at a later date. I recommend using it in Rice Krispie treats!
- I do not recommend using store-bought marshmallow fluff in place of homemade if the recipe calls for it. The store-bought stuff can be very runny and will totally ruin your dessert!
Where to use Marshmallow Fluff:
- S’mores Cake
- S’mores Cookie Cups
- Fluffernutter Cookie Cups
- Hot Chocolate Cake
- Sweet Potato Cake
- Peanut Butter S’mores Cookies
Homemade Marshmallow Fluff
Ingredients
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup corn syrup or honey
- 3 large egg whites room temperature
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
Instructions
- Place water, sugar, and corn syrup in a medium saucepan. Stir to combine.
- Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
- Wipe down your mixer bowl, whisk, etc with lemon juice or vinegar to ensure they are completely grease free.*
- Place egg whites and cream of tartar in the bowl of a stand mixer.
- When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.
- When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.**
- Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
- Continue to whip for 7-8 minutes, or until the mixture is thick and fluffy.
- Add in vanilla and whip until the fluff has cooled completely.
- Use right away as a frosting or filling or transfer into an airtight container and store for up to 2 weeks at room temperature.***
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Notes
** The sweet spot for this is getting the stream right between the whisk and the sides of the bowl, so the syrup doesn't get splashed by the whisk.
*** The spread may need to be re-whipped to fluff it up again.
Originally published on Jan 20, 2015
Larisa says
So hoped it would turn out perfectly but the marshmallow kept running down the cake. I followed the recipe to a T. Know what happened? It wasn’t runny, just never got thick enough.
Olivia says
Hi Larisa! It should be very thick and somewhat difficult to spread. If it never got thick it would likely be due to either grease or residue on your equipment and/or traces of egg yolk in the whites.
Justanother Humanbeing says
grease residue. If your cake was still warm or hot when you frosted it that might have also been an issue.
Dianne says
Hi. Can I use maple syrup instead of corn Syrup/honey? TIA
Olivia says
Hi Dianne! I haven’t tried that myself but suspect it would be fine. Let me know how it turns out 🙂
SHARINA D SHANKS says
I made mine, put it in a sealed glass container and it looks like its ‘separating like the corn syrup is semi separating, I see liquid on the bottom. Stir it and its fine but does that always happen?
Olivia says
Hi Sharina! I’ve never had that happen before. Is there a chance there was some grease in the glass container?
Steph says
Hi! I’m really excited to try this to make your s’mores cake for a friend 🙂
We don’t have corn syrup in the UK so just wanted to check will it still be as white if using honey?
Olivia says
Hi Steph! I think that should work fine. Or golden syrup too 🙂 Both may add a slight tint to the fluff though due to color.
Laura says
Hello
Can I use this to make fudge?
Olivia says
Hi Laura! Do you typically use marshmallow fluff to make fudge? I’ve never made traditional fudge myself so I can’t say for sure.
Gabrielle says
Hi Laura,
Just wanted to pop in to say that I used this recipe to make fluff for our family fudge recipe and it turned out perfect. 🙂
Olivia says
Hi Gabrielle! Thank you so much for your input!!
Lee says
Hi Ms. Liv! I followed this recipe for your s’mores cake and it was delicious! Everyone in my family and the neighbors loved it! I was wondering if I could lessen the amount of sugar present in the recipe, will it affect the texture and consistency of the fluff? They say it’s too sweet. Can it also be frozen? I refrigerated it multiple times in hopes for it to harden. I tried making it without a candy thermometer and took time to research for alternatives to check its soft ball stage, and it worked out perfectly! This was a great recipe all throughout! Thank you so much!
Olivia says
Hi Lee! I am so happy you loved it. You can reduce the sugar slightly, but not too much as it will affect the structure of the meringue. At most I would reduce the sugar by 1/4 cup and try that. You could also add a pinch of salt to help cut the sweetness. You should be able to freeze it but it might need a rewhip before you use it again 🙂
Lee says
Thank you Ms. Liv! Have a merry christmas! ♥️🎄❄️
Olivia says
To you as well Lee!
Sofia says
Hello! I was wondering if it would be possible to mix jam or puree into it for flavour without compromising its structure?
Olivia says
Hi Sofia! I haven’t tried that myself, I worry it would deflate the fluff.
Evelyn says
Why do the egg whites need to be at room temp and not cold?
Olivia says
Hi Evelyn! Egg whites whip up better if they are at room temperature.
Lynda Miller says
Can I use powdered egg white in this recipe?
Olivia says
Hi Lynda! No, powdered egg whites won’t yield the same result.
Marcy says
I have used your recipe with just straight egg white and also with meringue powder. Both worked exactly the same. I used 3 tbsp meringue powder and 1/2 cup room temp water for the equivalent of 3 large egg whites.
Nicole says
I’m hoping to make a hot chocolate macaron with a chocolate ganache outer layer and with a dollop of marshmallow filling, would this work? I am nervous if it won’t hold up? Or should I just add this to a SMBC to make it Marshmallow flavoured?
Olivia says
Hi Nicole! I think this would totally work! the ganache outer rim will help hold it in. I think that’s the best way to go.
Nicole says
Thanks so much! I’m looking forward to trying out this recipe! Liv’s SMBC is my go-to recipe! Thanks for making amazing stuff!
Olivia says
Thank you Nicole! I hope you love it 🙂
Kelly says
Hi Nicole! The hot chocolate macaron sounds amazing! What recipe are you using? I just used this marshmallow recipe for a s’mores cream puff, so I’m on a chocolate/winter dessert kick.
Julie says
Hi! Can I use this recipe to make rice crispy treats? Thanks!
Olivia says
Hi Julie! I think it should work fine but I haven’t tried it myself. It might be a bit softer but you can just add a bit more rice kripies to get the right consistency.
Mel says
Hey Liv. Would glucous syrup work as a substitute for the corn syrup? Corn syrup is hard to come by in Australia. Thanks!
Olivia says
Hi Mel! Yes, that should work fine. It might color the fluff slightly though.
Jennifer says
Is this a good recipe for filling a stacked cake? Or would it dissolve into the cake layers?
Olivia says
Hi Jennifer! It would soften as it sits between the layers. I would do a buttercream dam if you use it as a filling.
Leslie says
This marshmallow fluff was GOALS. This was my first attempt at it and I was rather nervous with the specifics of the instructions but man, glad I took the risk. Oooof, it was amazing. Thanks for the recipe!
Olivia says
Hi Leslie! I’m so happy that you tried it and loved it! 😀
Becki says
I got a request from my mom for a chocolate cake with marshmallow fluff. Funny thing is I am the cook, but I don’t eat sweets so I was flying on faith. I will post a picture of my mom holding a slice! She was so very pleased. The cake held up beautifully. My mom nearly killed herself trying to eat a double layered 9″ chocolate cake with a marshmallow fluff center and completely covered! Truly a perfect and not nearly as difficult as I thought it would be. I am now willing to make it again. In honesty I must because we had to give almost half the cake to the family next door with children to help eat it LOL I earned a beautiful wreath in thanks from them for the treats… Food truly spreads joy … So thank you for your recipe!!
Now I have a question as fall rounds the corner… Can I flavor it? Because I don’t eat sweets it’s hard for me to understand sweets and how they work. I assume I can add a spice and likely not “break” it but what about pumpkin puree? I wanted to try making a pumpkin flavor attempt but have no clue if it’s possible and if so how much is acceptable? Can you guide me?
Again thank you
Olivia says
Hi Becki! I’m so happy this turned out for you and that you and you mom loved it 🙂 Meringue is somewhat tricky to flavour. I think the pumpkin puree would deflate it. I would stick to things like extracts and emulsions, or maybe powders like cocoa or freeze-dries fruit. Those would work best!
Laura says
Hi,
I am hoping to prepare this cake in advance for a party. Once the marshmallow fluff frosting is in place on the outside of the cake and browned with the torch, how long is it ok to refrigerate the cake before serving?
Olivia says
Hi Laura! It should be fine for a day or so, but the fluff will soften over time and get a bit runny. The torching helps it stay in place on the outside, but when you cut into the cake the fluff might ooze a bit. Still delicious, just a different texture 🙂 Ideally serve same day.
Andrea says
Hi Liv,
What do you think would happen if once the fluff was made, butter was added? Eg. Marshmallow-y buttercream in the vein of Italian Buttercream or… messy disaster?
Just curious if you ever thought of this, or if I should just make Italian buttercream instead!
Olivia says
Hi Andrea! You’d basically be making an Italian Meringue buttercream then. It would have a similar flavour and texture 🙂
Andrea says
Thanks Liv! I thought so! And here I was thinking I was inventing….
Allie Wesson says
Can I use pasteurized liquid egg whites in place of regular egg whites?
Olivia says
Hi Allie! I have not had success with carton whites so I can’t recommend them. I’m not able to get a stiff meringue using them, but other’s claim that they can so it may depend on the brand. If you want to try it, be sure to use ones that specifically say “egg whites only”.
SS says
Great recipe as always!!
Can you share how to make marshmallows from this…
How else can this be used?
Olivia says
Hi SS! This recipe wouldn’t work for homemade marshmallows as you’ll need some gelatin. Here’s a recipe to try though! https://www.davidlebovitz.com/marshmallow-recipe-candymaking/
Otherwise I’ve used the fluff in a bunch of different recipes. Here are some examples:
https://livforcake.com/smores-macarons/
https://livforcake.com/smores-cookie-cups/
https://livforcake.com/sweet-potato-cake/
https://livforcake.com/fluffernutter-cookie-cups/
https://livforcake.com/peanut-butter-smores-cookies/
https://livforcake.com/smores-cake/
Carol Beese says
How stable is this recipe? I want to fill lady locks to make the old fashioned type of the cookie which used marshmallow powder in the filling. I tried once with another meringue recipe. The consistency and flavor was the same but that recipe oozed out of the shell, even though it was still solid. This one has more cream of tartar so do you think it would “stay put” inside the shells?
Olivia says
Hi Carol! The fluff will soften over time, but I have used this successfully in these recipes:
https://livforcake.com/smores-macarons/
https://livforcake.com/fluffernutter-cookie-cups/
https://livforcake.com/peanut-butter-smores-cookies/
Chiara says
Hi, I would like to use this in between a frozen entrement. So it needs to set-up and stay put without weeping any liquid in the freezing or thawing (5-7 hours in fridge). It also needs to stay intact and no weeping for up to 72 hours as the cake is stored in the fridge. Can I use this recipe or is there anything I can add/amend/omit to accomplish this?
Tracey says
PS can I add flavour or colouring to it? How much?
Olivia says
Yes, you can add flavour and coloring (color gels or powders) at the end once the meringue is whipped up.
Tracey says
Thank you for this recipe. I was nervous to start as I have never boiled sugar never mind attempted fluff…..but it was so much fun. I swopped out the honey for golden syrup and it turned out fine. I worked slowly and followed the recipe carefully and had a great result. I have now added some to peanut butter, sugar and butter mix to make a snickers flavoured nougat. Thanks again for your recipe.
Olivia says
Hi Tracey! So happy you loved it. Thanks for your tips and feedback!
Jenny says
Do NOT use as a frosting! The fluff itself is delicious, but I frosted a cake with it (once both were completely cooled) and immediately put it in the refrigerator. When I removed the cake dome the next day, ALL of the fluff has slid down the side and pooled. VERY disappointing for my 8 year old nephew’s birthday. 🙁
Olivia says
Hi Jenny! Sorry to hear you had trouble with this one. I’ve used it as a frosting multiple times without issue. It sounds like maybe your meringue wasn’t quite stiff enough which could be due to grease or traces of egg yolk.
Steven Arnold says
Hi
I’ve seen recipes that do not require heating the sugar mixture.
What does that do for the fluff?
Olivia says
Hi Steven! Heating the sugar mixture helps to cook the eggs but also dissolves the sugar. It would be grainy otherwise.
Steven Arnold says
Hi
I’ve seen recipes that don’t require heating the sugar/water.
What does that step do for the fluff?
douglas laanui says
It stabilizes the merengue so it is shelf stable and eggs are cooked. Italian merengues and buttercream is made this way. If done properly the fkuff should never weep.
Olivia says
What Douglas said 🙂 It also helps ensure the sugar is dissolved.
Coty says
HI! I was wondering if there is any way of doing this without a candy thermometer.
Please say yes!
Olivia says
Hi Coty! There’s no easy way to do it without one, but you can take a look here: https://www.youtube.com/watch?v=w0JQLRsq6ao. Ideally use a thermometer though. However, this is basically an Italian merignue with corn syrup added. If you want something very similar, but no-thermometer needed, you could make a Swiss meringue instead. It won’t be exactly the same, but very similar. I would recommend this route if you don’t have a thermometer. Make this recipe: https://livforcake.com/swiss-meringue-buttercream-recipe/ without the butter. Use three egg whites and 1.5 cups sugar and whip until you have a stiff meringue/fluff and add the vanilla.
Yasmin says
Hi, I want to frost some brownies with this but is there anything I can sub for cream of tartar? Unflavored gelatin perhaps? If so, how much do you think I should add? Thank you.
Olivia says
Hi Yasmin! You can leave the GoT out. It just helps to stabilize the egg whites, but most of the time I never use it.
Andrea L Hampton says
THANK YOU SOOOOOOO MUCH FOR THIS RECIPE! It was EXACTLY what I was looking for to use inside my S’more cookies! I made my first batch today and I will absolutely being using it again and again and again!
Olivia says
Hi Andrea! So happy that you found this recipe and that you love it! 🙂
Irina Cioclina says
Great recipe! Thank you! Can it work with half sugar?
Olivia says
Hi Irina! So glad you loved it. Reducing the sugar will affect the structure of the meringue, so I wouldn’t recommend that 🙁
Sophia B says
I was wondering if this would go well in between the layers of a chocolate cake. I will have vanilla buttercream on the outside.
Olivia says
Hi Sophia! Yes, I’ve used it in chocolate cake layers in my Hot Chocolate Cake. It was delicious!
nicole says
yes it does go great with chocolate cake. you can also use it to make a marshmallow frosting for it and sprinkle some crushed graham crackers to make a smores cake. you can also use it to make whoopie pies.
pam says
what can i sub for the honey. allergy to honey
Olivia says
Hi Pam! You can use corn syrup.
Roxanne says
This recipe is amazing! I never thought I could make this successfully; boiling sugar and using a candy thermometer seemed terrifying to me. It came out great! The fluff was glossy and so thick and creamy. It is very sweet and the honey is a very specific flavor, but it went perfectly with my carrot cake cupcakes for Easter. Thank you for this recipe!
Olivia says
Hi Roxanne! Yay! I’m so happy you stepped out of your comfort zone and tried it. I don’t like boiling sugar either — I am a clutz in the kitchen so it’s a recipe for disaster. So glad it worked out for you 🙂
Bonnie says
I followed the instructions and made this with maple syrup and it turned out great! Thanks!
Olivia says
Hi Bonnie! So happy you loved it 🙂 When did you add the maple syrup?
Joelle Bradley says
Can this be easily piped?
Olivia says
Hi Joelle! Yes, it pipes beautifully. Here are some examples: https://livforcake.com/sweet-potato-cake/, https://livforcake.com/smores-cookie-cups/
Nidah Omar says
Hi Olivia, I wanted to make this fluff for filling my peanut based macarons, but I was thinking of adding cocoa to the fluff? What do you suggest the amount to add? By the way, HUGE fan of your website, and I just love your recipes. TIA
Olivia says
Hi Nidah! Thank you! I’ve actually never made a cocoa version but I would start with adding 1/4 cup or so at the end 🙂
Nidah Omar says
Thank you! Will surely give that a try…
Amanda says
This has become my go-to recipe for marshmallow fluff. It’s relatively quick and super easy to make. My whole family loves it and it doesn’t have that weird consistency of store bought fluff. Thank you for a keeper recipe!!!
Olivia says
Hi Amanda! So happy you like this recipe 🙂
S says
Honey gives it a different flavor. Make sure it goes with what you are using it on. Very sweet. Turned out beautifully.
Olivia says
So happy you liked it! 🙂
Iris Alba says
Wow this was by far the easiest Best explained recipe and the fluff turned out gorgeous 😍 thank you for sharing and mostly thank you for keeping the pin short and to the point. The lengthy novels I have to scroll through to get a simple recipe on Pinterest drive me nuts!
Olivia says
Hi Iris! Thank you for the great feedback! I’m so happy to hear the fluff turned out well for you.
Katelynn says
Hey I was wondering if this can be refrigerated?
Olivia says
Hi Katelynn! It should be fine to refrigerate, but don’t store it in a plastic container — ideally glass.
Natalie says
Hello 🙂
I’ve made the recipe and it works great! The only problem is, when I’ve stored it for a couple of weeks it has become grainy? What have I done wrong? Hoping you can help. Many Thanks Nat x
Olivia says
Hi Natalie! How did you store it? I find that if it’s stored in a plastic container it can turn soupy (though I haven’t known it to turn grainy myself). I find glass containers work best as plastic has a tendency to retain grease no matter how well it’s cleaned.
Natalie says
Hi Olivia,
Thanks so much for the reply. I’ve actually stored it in a couple of different things. The first time i stored it in the fridge in a glass jar and then this second time in a sealed plastic piping bag in the pantry. Both times it had lost it’s fluffyness but I was able to re-whip no problem, but it had very fine grain in both which wasn’t there when I’d placed it in the container? So confused.
Thank you
Olivia says
So bizarre that it got grainy! I can see it needing rewhipping but the graininess has me puzzled.
Juju says
Natalie and Olivia, graininess can occur if the sugar syrup is overcooked past 240° F.
If living above sea level (high altitude), lower temp by 1° F for every 500 ft above.
This applies to anything involving syrups and/or candy-making.
Also, you may want to ensure that thermometer being used is accurate.
If no thermomter, syrup is at right stage/temp when a drop balls in a bit of water, or when it coats a spoon without being runny.
However, if eyeballing is tricky, go with an accurate thermometer.
Hope this helps!
Olivia says
Hi Juju! Thanks so much for this info! Very helpful. Appreciate you taking the time 🙂
Lolli Mora says
Hello,
I’d like to use this recipe for Rice Krispies like you mentioned. But I’m curious if they’ll set up like using store bought marshmallows, or do I need to add something extra?
Olivia says
Hi Lolli! I think as long as you don’t use too much of the fluff it should be fine 🙂
Kendall says
Hello! I will be competing in a baking competition next Monday and I was wondering if I could make this the day before the competition. I have 20 minutes to just fill and decorate 24 cupcakes (everything must be prepared beforehand so that filling and decorating is all that’s left to do) and they will be judged by some local pastry chefs as well as by my peers. I really want to use a marshmallow cream frosting so I can toast it! I have read everywhere that you have to use this kind of frosting immediately after its made, but I don’t have the time. I am so worried that it will deflate or go super sticky. Would it be feasible to still use this type of frosting or should I scrap this idea and do something else? Any advice?? I would greatly appreciate it!!
Olivia says
Hi Kendall! Sorry for the delayed reply. This should be fine to make in advance, but be sure to store it in an airtight (non-plastic) container.
Kizzie says
Hi Liv,
Thank you for this fun recipe! I am excited to try it! I can no longer have corn, so I love the honey alternative…have you tried it with honey before? How does it taste? We are having company on Sunday and I would love to use this recipe to make a Mississippi Mud Cake, but I want to make sure the recipe still tastes good with honey. What do you think?
Olivia says
Hi Kizzie! I haven’t tried it with honey myself, but I think it would taste delicious. The honey wouldn’t be super strong a flavour, just a hint of it.
Jill Cooper says
Just wondering, my nougat recipe calls for marshmallow fluff. I have used store bought fluff and it worked but do you think I can use your recipe to make nougat?
Olivia says
Hi Jill! Yes, this recipe should work fine for nougat. It will be a bit stiffer than the store-bought stuff though.
Laurel says
I love this recipe and use it as alot. Do you think i could flavour it and colour it?
Olivia says
Hi Laurel! Yes for sure, add those at the very end.
Marjoleine says
Hi Liv, i you mentioned a few times that the fluff should be toasted. What do you mean by that? Should I also do that if I use the fluff a a filling layer in a chocolate cake?
Olivia says
Hi Marjoleine! You don’t have to toast it if using as a filling (see here: https://livforcake.com/hot-chocolate-cake/), but often it is toasted with a kitchen torch like seen here: https://livforcake.com/smores-cake/
Kristen Haddock says
I believe this is just the recipe I’ve been loooking for but I have a few questions. I’m making around 300 Smore’s macarons and am wondering if this can be easily piped and does it freeze somewhat solid? This last part is important. I’m wanting to make these ahead of time and freeze them. Store bought fluff doesn’t freeze and my previously assembled and frozen macarons slipped and were a mess.
Thank you in advance for any advice you have. 😊
Olivia says
Hi Kristen! Store bought fluff is notorious for being super soft. I know the MMF freezes well on its own, but I can’t remember if I froze these macarons. What I might recommend is toasting the MMF a bit before sandwiching them — it’s what I should have done anyhow! Let me know how it goes 🙂
Shani says
I made this today to go on top of a lemon pie and to top s’mores dip. It was easy to make, wonderful job on the instructions. I am not in love with the taste. I added powdered sugar because it wasn’t sweet enough and had a slight metallic taste. The powdered sugar helped, its not too sweet but tastes better. I may keep playing around with it to make it to my liking. Overall, the recipe is beautifully written and easy to follow. Thank you!
Olivia says
Hi Shani! Thanks for the feedback! I’m so glad you like it. Strange about the metallic taste though… glad the powdered sugar helped with that.
JenP says
That s’mores cake looks beautiful!!
You said in the intro that homemade marshmallow fluff is “similar” to making Italian meringue – but from what I’ve read, it seems to actual be identical. What do you think? I have never made either, yet. I have made “seven minute frosting,” which some people refer to as “marshmallow frosting,” but it definitely does not have the same texture/consistency of marshmallow fluff; my guess is because the sugar is cooked to a much higher temperature for the Italian meringue/marshmallow fluff.
I find it fascinating how many different end results you can get from egg whites and sugar, depending on how much you cook the sugar and when you add it to the eggs and when you whip the eggs! Marshmallow fluff/Italian meringue, meringue pie topping, meringue cookies, Swiss meringue, Perfect Divinity….
Olivia says
Hi Jen! The only real difference is that I don’t put corn syrup in my Italian meringue. The process is identical otherwise. And yes, I agree! So many different variations 🙂
Bree says
Hi! I was wanting to do a raspberry version of the marshmallow fluff to pair with the sweet potato cake. Any idea how I should do that? Should I add raspberries to the syrup before adding to the egg whites? Or just add a separate raspberry simple syrup after all is done?
Olivia says
Hi Bree! I would either use freeze-fried raspberry powder or raspberry jam and fold it into the fluff after it’s all done.
Mandi says
Hi again! I wondered if I could use cartoned egg whites instead of separating the yolks? Is the consistency/texture the same or acceptable for this fluff? Thanks Olivia!
Olivia says
Hi Mandi! I haven’t had success with carton whites myself as they don’t whip up for me. Other’s say they have worked though. I think it might depend on the brand and to make sure they say that it’s strictly egg whites only on the carton. I would still opt for fresh though.
Mandi says
Thanks so much for your reply. I bought come egg whites today. The carton says 100% only egg whites. I might try them to test it out. I also bought more whole eggs just in case. Thanks again for all of your feedback!!
Stephanie says
Ok, question, but first thank you!! My son is beyond excited that I found a s’mores cake recipe! Question is, could maple syrup be used in place of honey or corn syrup?
Olivia says
Hi Stephanie! So excited that you’re going to try the S’mores Cake! I’ve never tried it with maple syrup, but in theory it should work!
Lauren says
Dumb question, how much fluff to use for rice krispy treats?
PS this recipe is amazing! Using it for the butterbeer cake
Olivia says
Hi Lauren! I’m not totally sure… I’ve never actually used it for rkt! 🙁
Laura says
Hello! I made the fluff today and I’m wondering if it turned out right. When it was mixing after drizzling the sugar in it was nice and fluffy, filling my 6qt bowl (I doubled the recipe). I kept the mixer going as instructed, it deflated, but never seemed to fluff up again after continuing to mix for 8 minutes. It does have a glossy appearance, good flavor and seems like the right texture to frost the S’mores Cake (which turned out beautifully!), not too runny. I’m just wondering if I should keep mixing longer to increase its volume. Thanks!
Olivia says
Hi Laura! The meringue should be quite stiff and spreadable, not runny at all. Strange that it deflated so much — is there a chance some grease got in there somehow? Did you whip it until the bowl was cool to the touch?
Greg says
I ran into the same problem. The egg whites whipped up nicely and it even looked pretty good once I added the sugar. I put in the vanilla and walked away to let it cool and when I came back it was flat. About two cups worth. The pan didn’t seem to be cooling at all so I though maybe the metal whisk attachment was warming it up from friction so I just stopped.
Maybe if I put it back in the mixer it will whip back up?
Patty says
Hey there!
I was wondering if this will hold up in the freezer…in the smore macaroon form?
I’m making the smore macaroons for my wedding, and I will need to freeze them for approx 1 month.
What are your thoughts?
Olivia says
Hi Patty! Yes, it freezes quite well! Though the edges might dry a bit. You could always toast the marshmallow before sandwiching them together 🙂
Joellen says
Once I ice the s’mores cake, can it be refrigerated without the frosting going flat? I am concerned about the effect of humidity on the marshmallow fluff. The cake crumbs tasted magnificent, BTW!
Olivia says
Hi Joellen! I would toast the marshmallow and then refrigerate it. It should be fine for a day or so!
Joel Nussbaum says
Do you think I could substitute bourbon for the 1/3 c water to get a bourbon flavored marshmallow cream?
Olivia says
Hi Joel! I haven’t done so myself, but you can definitely give it a try!! Alternatively you can add some bourbon to the marshmallow fluff once it’s whipped up (in place or addition to the vanilla).
Darla says
If I make this for cupcakes for a wedding, can they set out overnight if I toast the fluff or do they need to be refrigerated? How long can I leave it set out or does it need to be refrigerated immediately?
Olivia says
Hi Darla! I haven’t used this as frosting on cupcakes, but I would toast the fluff and leave them out. The marshmallow will soften over time though, so I’m not sure how they’ll do, but they *should* be ok if they are toasted.
Icha from Indonesia says
Hi.. I just made it yesterday. I intended to use it by the next Thursday (because you said it will stay up to 2 weeks in room temp, right?). But this morning I found that there was a separated layer in the bottom of the container (it looks like the sugar syrup). Is it normal? Should I worry or just whip it again?
I know it’s been years since you post the last comment, here but I hope you’re able to reply this soon.
Icha from Indonesia says
Sorry.. I was wrong, I thought the 2015 comment was the last. Turned out it was the first comment 😂
Olivia says
No problem! haha 🙂
Olivia says
Hi Icha! No, this is not normal — how did you store it? Ideally store it in a glass container that is completely grease free. Did you try re-whipping it? I’m not sure that would work 🙁
Angela Burrows says
Hey there! Commenting for anyone else this happens to! I am assuming its because I used full alcohol extract, every time I use this recipe and use full alcohol extract, it separates. If you rewhip it with some meringue powder it is as good as new 😁😁
Olivia says
Hi Angela! Thanks so much for your tip!!
Kristine says
Hi Olivia-
I’m planning on making this Marshmallow Fluff to frost your s’mores cake for my birthday on Tuesday. I had been planning on making many elements (especially the cakes and ganache on Monday). Most comments mention making the fluff and using it right away. If I made the marshmallow and frosted the cake the day before intending to use it, would it still hold up okay if I put it in the fridge? Do you think I should toast it right away or wait until I’m about to serve it? I’m worried that the frosting will be too tough/hard if I wait a day after reading some comments.
Olivia says
Hi Kristine! I would toast it and stick it in the fridge, it should hold up fine. It will dry out the longer it sits (the outer shell of it anyhow) which is why i recommend toasting it first. I had mine in the fridge for a couple of days and it was fine, but it’s been a couple of years since I’ve made it! Let me know how it turns out 🙂
Sarah says
Hi! The recipe sounds great but I don’t have a candy thermometer. Is there any other possible method of altering it so I don’t have to use one? Thank you and I love your blog!
Olivia says
Hi Sarah! Hmmm, you could try doing it like a Swiss meringue instead, but I’ve never done that myself! Here’s how you could give it go:
– Place egg whites, corn syrup, and sugar into the bowl of a stand mixer, whisk until combined.
– Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
– Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
– Add vanilla and whisk until incorporated.
You can skip the cream of tartar with this method. Let me know if you try it!
Shara says
I just made this fluff and it smells and tastes pretty off. Will this go away as it sits? The texture and look is otherwise great.
Olivia says
Hi Shara! What do you mean it smells and tastes off?
Nancy says
Is this marshmallow suitable to put another cake layer on top without the mellow collapsing .
Olivia says
Hi Nancy! I’ve done this a couple times before, and the marshmallow is ok in between the layers if the cake is served same day. After that it goes from stiff to a bit thin and runny (but still delicious). Here are some examples of where I’ve used it inside:
https://livforcake.com/hot-chocolate-cake/
https://livforcake.com/sweet-potato-cake/
Ericka says
Literally yelling and dancing in my kitchen right now. This is SO perfect and amazing and exactly what I was looking for! Thank you!
Olivia says
Yay! I’m so happy to hear that this worked out for you!!
Ashley says
DO you think this recipe could be doubled and made in a 6QT mixing bowl? I’m using this for a group class and dont want to do 8 batches. 4 would be easier.
Olivia says
Hi Ashley! You could give it a try. It’s quite full in my 5qt bowl, so maybe 1.5x it first to see?
Lauren says
Hi! So I just want to say that this was an amazing recipe. I’m vegan and used 12tbs of aquafaba (garbanzo bean water) instead of egg whites and everything went smoothly!!!!! Thank you Olivia!
Olivia says
Hi Lauren! That is awesome that it worked with your modifications!
Dani says
Hi Olivia,
I feel safer making Swiss meringue, which is described as the most “marshmallowy” of the meringues, conveniently! Lol. The thought of drizzling a boiling hot sugar syrup in a mixer just makes me think of all sorts of bad scenarios. Do you think the Swiss meringue would work for this recipe? It’s also the only meringue completely safe to eat as is so I’d feel better serving it to my children. Thoughts?
Olivia says
Hi Dani! I’ve actually used Swiss meringue in place for Marshmallow Fluff in a few instances myself for this same reason. I am NOT a fan of boiling sugar. So it should be totally fine! I’m not an expert on egg safety, but I think this method (essentially Italian meringue) is safe to eat as well because the molten hot sugar cooks the whites, probably even moreso than the Swiss method? Or to a higher temp maybe? At any rate, I’d vote for whatever’s easier 🙂
Melissa says
Hello! i just wanted to be sure that i can brown this frosting without it melting off? I saw your smores cake and i want to do that to my frosting as well, but i just want to be sure that this is ok! Thank you in advance! 🙂
Olivia says
Hi Melissa! Assuming the marshmallow fluff is nice and stiff, it will hold it’s shape and brown nicely 🙂
Clare says
How much marshmallow fluff does this recipe yield? Is it enough to frost the S’mores cake? (here: dlivforcake.com/2015/11/smores-cake.html ) Thanks!
Olivia says
Hi Clare! Yes, it will make more than enough to frost that cake 🙂
Kayla says
I just made this to go on the smores cake and thought it turned out well, but it was so thick and sticky that spreading it on the cake was a disaster!! We tried microwaving it to loosen it up a bit and that helped somewhat but I’m still not sure that the original consistency was correct even though we used the thermometer exactly! What is the consistentcy supposed to be? Any tips?
Kayla says
Oops I thought my original comment didn’t post!
Olivia says
No worries! 😀
Olivia says
Hi Kayla! That sounds about right… It IS pretty thick and sticky (and delicious ;)), but I didn’t find it too bad to spread onto the cake, hmmm. What did you use to spread it on? I vaguely remember using very big dollops of the fluff and spreading it with an offset spatula. I hope you still liked it regardless!
Kayla says
I used a spatula too but it ended up ripping the cake and would not spread nicely. Just too sticky. I’m thinking of microwaving it a little bit more because that seemed to help. When it cools I wonder if it will go back to its original consistency? I ended up throwing out the caje because it was a gooey mess. But I really want to be successful!!
Olivia says
Oh no!! 🙁 Did you use the cake recipe that’s with the S’mores Cake? I’m surprised that cake would rip since it’s so dense :(. What I would recommend is:
1) Chill/freeze the cake so it’s nice and firm before adding the marshmallow fluff.
2) Alternatively you could cover the cake with a thin layer of ganache first and then chill/freeze it.
3) Don’t lift the spatula off the cake when applying the fluff, rather slide it off sideways, if that makes sense.
The fluff should be stiff, but totally spreadable. I wouldn’t microwave it as the consistency might turn (and stay) soupy and it might just slide off the cake. Let me know how round 2 goes! If it’s not going well, maybe email me some pictures so I can take a look at the consistency? Fingers crossed it all goes well though!
Kayla says
Thanks for all the suggestions!! Another problem I was thinking was that I let the fluff sit for too long uncovered and it got too stiff. Do you spread it on the cake as soon as you’re finished beating it or do you let the fluff sit and cool for a while?
Olivia says
Oh, you should whip the fluff until it’s cool — about 10minutes, then use it right away 🙂
Shaina says
I was thinking, as I just saw this technique used for different purposes, that you could use a fat piping tip and pipe the meringue in thick bands around the cake, then use an offset spatula or other tool to smooth it out. That would eliminate the issue with trouble spreading it.
Olivia says
Hi Shaina! That would probably make it easier to spread for sure. Thanks for the tip!
Jan says
I realize some time has passed since these posts but in case someone’s reading through this before they try this recipe I wanted to let you know about something I tried that worked out really well. I actually frosted the cake while the marshmallow fluff was still slightly warm. Otherwise it got too stiff and dull. Even as I frosted it, as the fluff cooled I had that issue of it not wanting to spread and becoming stiff. (For this reason I would recommend frosting the top of the cake first.) I went ahead and finished frosting the cake. Then I wet the back of a spoon and swirled it around the surface. It worked beautifully, making the surface smooth and shiny again. So pretty with big swirls in it when you “toast” it!
Olivia says
Thanks so much for your feedback Jan! So glad you liked it 🙂
Kayla says
Hey there! Just tried this recipe for your smores cake and I thought it turned out great! But it ended up being so thick and sticky that spreading it was a nightmare!! What consistency should it be? We tried microwaving it a bit and that worked somewhat to loosen it up a bit but the cake is still a mess haha any tips??
marla says
How well does it hold up? I will need to make the cake up a few hours before serving will it last?
Olivia says
Hi Marla, a few hours is totally fine! If made properly, the marshmallow fluff is quite stiff and should hold up fine.
Danielle says
Can I make this if I don’t have a candy thermometer?? Or it’s an absolute necessity to get this right?? And would you use this to frost a layer cake? Thanks!
Olivia says
Hi Danielle! You for sure need a thermometer to make this. As an alternative you can try making a simple meringue (they’re very similar). You can find a recipe for it here:
http://livforcake.com/2016/05/smores-baked-alaska.html
Viviane says
can you add a recepie to use all the egg yolks
Olivia says
Hi Viviane, you can use the egg yolks to make any kind of custard or pie filling like lemon or lime.
AZAR says
CAN I KEEP IT IN REFRIGERATE?
Olivia says
Hi Azar, Yes you can refrigerate it and freeze it. You may need to rewhip it though when you take it out.
Shinee says
Pass me that whisk, please. I will lick it clean. 😀
Olivia says
I know, right?? 🙂
Dorothy @ Crazy for Crust says
This is gorgeous! Marshmallow fluff is the best – especially homemade!
Livforcake says
Thanks Dorothy! I think I’m going to have to make another batch :).