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.
If you’re not into boiling sugar (I don’t blame you) you can make this recipe for 7 minute frosting instead. It’s very similar except that it uses a Swiss meringue technique instead of an Italian meringue-like we have here. It’s slightly less stable/thick, but should work just fine.
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 :
- For an easier but slightly less stable version you can make 7 minute frosting instead.
- Make sure all of 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 favorite 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.***
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
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 🙂