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.
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.
- 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 (or honey) 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.
- Ensure mixer bowl and whisk 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 glossy.
- Add in vanilla and whip until the fluff has cooled.
- Pour 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 can be rewhipped by hand if it becomes flat. Adapted from: King Arthur Flour
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 🙁
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 :).