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Homemade Marshmallow Fluff

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Make your own Marshmallow Fluff at home with a few simple ingredients. Perfect as a filling but works great as a simple frosting too!

Homemade Marshmallow Fluff | livforcake.com

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).

This S'mores Cake is better than the real thing! A graham cracker cake filled with a whipped milk chocolate ganache and topped with toasted marshmallow fluff. | livforcake.com

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:

4.84 from 6 votes
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Homemade Marshmallow Fluff

Make your own Marshmallow Fluff at home with a few simple ingredients!
Course Dessert
Type Frosting
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 cups
228 kcal
Author Olivia

INGREDIENTS

US Customary - Metric

INSTRUCTIONS

  1. Place water, sugar, and corn syrup (or honey) in a medium saucepan. Stir to combine.
  2. Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
  3. Ensure mixer bowl and whisk are completely grease free.*
  4. Place egg whites and cream of tartar in the bowl of a stand mixer.
  5. When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.
  6. 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.**
  7. 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.
  8. Continue to whip for 7-8 minutes, or until the mixture is thick and glossy.
  9. Add in vanilla and whip until the fluff has cooled.
  10. Pour into an airtight container and store for up to 2 weeks at room temperature.***

NOTES

*If there is even a speck of grease (or egg yolk) the meringue will not whip. I wipe everything down with lemon juice before adding the 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 by the whisk.
***The spread can be rewhipped by hand if it becomes flat.

Adapted from: King Arthur Flour

Make your own Marshmallow Fluff at home with a few simple ingredients! Perfect as a filling but works great as a simple frosting too! | livforcake.com

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The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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Comments

  1. 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?

    Reply

  2. 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!

    Reply

    • 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.

      Reply

      • 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!!

        Reply

  3. 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?

    Reply

  5. 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!

    Reply

    • 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?

      Reply

      • 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?

        Reply

  6. 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?

    Reply

    • Hi Patty! Yes, it freezes quite well! Though the edges might dry a bit. You could always toast the marshmallow before sandwiching them together 🙂

      Reply

      • 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!

        Reply

  7. Do you think I could substitute bourbon for the 1/3 c water to get a bourbon flavored marshmallow cream?

    Reply

    • 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).

      Reply

  8. 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?

    Reply

    • 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.

      Reply

  9. 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.

    Reply

  10. 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.

    Reply

    • 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 🙂

      Reply

  11. 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!

    Reply

    • 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!

      Reply

  12. 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.

    Reply

  14. Literally yelling and dancing in my kitchen right now. This is SO perfect and amazing and exactly what I was looking for! Thank you!

    Reply

  15. 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.

    Reply

  16. 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!

    Reply

  17. 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?

    Reply

    • 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 🙂

      Reply

  18. 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! 🙂

    Reply

  19. 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!

    Reply

  20. 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?

    Reply

    • 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!

      Reply

      • 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!!

        Reply

        • 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!

          Reply

          • 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?

          • 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.

          • 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!

  21. 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??

    Reply

  23. 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!

    Reply

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