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
Liz says
Is it posst to over beat? Mine is thick and stick but I only got about 3 cups not six. Will have to make another batch for the smores cake. I was waiting for the fluff to cool before stopping and am wondering now if I over beat if
Olivia says
Hi Liz! Hmm, I’m not totally sure. I do beat until it’s cool so at least 10-15mins. Did you use large egg whites?
Bay says
Hi! I want to make your s’mores cake for my mom’s birthday but she lives in another city so I am thinking I should make the components ahead of time and assemble at her house. You mention storing the fluff at room temperature…but then someone commented about freezing it. If it’s only a few days before use can I just put it in a Tupperware/glass container and leave it on the counter? Also, can the s’mores cake be made without a stand mixer? I only have a hand mixer. 😀
Olivia says
Hi Bay! It is best to use the fluff right away. You can store leftovers but there is a good chance they will deflate a bit. Be sure to store in a glass (not plastic) container that is completely grease-free. The cake batter can be made with a hand mixer but you must have a stand mixer to make the fluff 🙁
Myrah says
Hi! How do you thaw frozen marshmallow fluff? Appreciate some advice! Thanks!
Olivia says
Hi Myrah! I just take it out and leave it on the counter. It will likely need rewhipping before you use it again and be sure not to freeze it in plastic containers as those can retain grease and cause the fluff to deflate.
Aditi says
very excited to try this recipe!! what should the color of the sugar be before adding to the whites?
Olivia says
Hi Aditi! The sugar should still be clear. It’s important to use a candy thermometer to get the correct temperature.
ΖΩΗ says
I want to make woopie pies so i just made it! It turned out perfect!!!!!! I love it!!!! Thank you for sharing the recipe!
Olivia says
Hi ΖΩΗ! So glad it turned out well for you 😀
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!