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
Trudi says
Could this be used in fudge recipes that call for marshmallow cream?
Olivia says
Hi Trudi! I can’t say for sure as I’ve never made fudge with it and am far from a fudge expert.
Kailah says
I’m going to be using this recipe in a smores themed dessert at the restaurant I work at! Thanks for sharing!
Olivia says
Hi Kailah! I hope you love it 🙂
Hilary says
Perfect! And so easy. My new fluff recipe, and it folded so well into my peanut butter ice cream pie.
Olivia says
Hi Hilary! So happy you loved it 🙂
Nikki says
Turned out great and was delicious, but tried to use it for rice krispy treats and the next day they were soggy and stale.
Olivia says
Hi Nikki! Thanks for the feedback re: RKT. So glad you liked it regardless though!
Karen says
This is so much better than store bought fluff. It worked perfectly for swirling into my homemade chocolate ice cream.
Olivia says
Hi Karen! So happy you loved it and YUM. I have to try that.
Tracey says
It is beautiful and I used it to make coconut fudge thank you
Olivia says
Hi Tracey! So happy you loved it 🙂
Ajia says
Was wondering if the fluff use as a cake filling can be refrigerated and then brought to room temp before serving?
Olivia says
Hi Ajia! Yes, I have done this before. The fluff will soften over time though and get a bit runny once it’s in contact with the cake.
Mablae says
Is this really sticky? Will it work for icing the sides of a cake or will gravity pull it down?
Olivia says
Hi Mablae! Yes, it is very sticky and thick. I have used it to ice the sides of a cake here: https://livforcake.com/smores-cake/
Alex says
I was skeptical at first, but can confidently say that this is the best thing I have ever made. It has so much flavor, and a great structure. It tastes like you’re eating a cloud!
Olivia says
Hi Alex! I am so happy you loved it. Thanks for the feedback!
Sandi says
Wow, incredibly easy and not overly sweet. Thank you.
I can’t wait to try your other recipes
Olivia says
Hi Sandi! Thank you! So happy you loved it 🙂
Summer says
So easy to make. Tastes great don’t think I will ever buy a jar of fluff again. I used honey which did yield a slightly off white color but still was wonderful.
Olivia says
Hi Summer! I’m so happy you loved it. Thanks for the tip about the color!
Anne W. says
Hi,
Does this fluff last more than a day? I have only seen recipes that say use same day and am looking for a fluff that lasts longer.
Love that photo of your fluff on the beater too.
I want to learn more about cake baking and this looks like a mighty fine place to start!
Cheers,
Anne
Olivia says
Hi Anne! While it is ideal to use it right away it will last a while but it does deflate over time. How do you intend to use it? I recommend storing it in a grease-free glass container (plastic has a tendency to retain grease and will cause the fluff to turn runny) and giving it a good rewhip before use again. I have frozen fluff and used it again but it’s not AS fluffy as it was initially. It still worked for what I needed though so it just depends 🙂
Bonnie says
Such a great recipe I’ve had so many marshmallow fails but I just blitzed this and threw it in the microwave and it puffed right up and came out perfect so easy!
Olivia says
Hi Bonnie! So glad you loved it 🙂
Beth says
I don’t understand, this appears to be a recipe for Italian buttercream frosting. Where are the marshmallows?
Olivia says
Hi Beth! You don’t use marshmallows to make marshmallow fluff, they are different recipes. Marshmallows contain gelatin and cornstarch which would not work for the fluff.
Kelly says
I was a little nervous going in on this one, but OMG am I glad I made it! It wasn’t difficult at all, and is so incredibly delicious I’ll never buy another jar. Just incredible!!
Olivia says
Hi Kelly! I am so thrilled you loved it and found it easy to make! 🙂
KK says
HI! Is there any substitute for the cream of tartar? It’s very hard to find where I live 🙁
Olivia says
Hi KK! You can just leave it out if you like. Or use 1 tsp of lemon juice or vinegar instead.
Cris says
what is the difference between this fluff and Italian meringue?
Olivia says
Hi Cris! Italian meringue doesn’t typically have corn syrup in it. The technique is the same though.
Mac lover says
This is delicious! Was wondering if it’s possible to add coloring to this frosting? If so, when in the process? Thank you!
Olivia says
Hi Mac Lover! So glad you like it 🙂 You should be able to add gel or powder food color right at the end.
Rich C (Moose) says
Awesome recipe! This is so simple and it makes a great icing or filling for chocolate gobs. Once I learned that regular filling was made from lard and sugar i went without until this recipe. The fluff is perfect for health conscious people.
I have used this in several recipes including mallow cups used some coconut and vanilla extracts in the fluff I also added baked coconut to the chocolate.
I’m sorry for rambling on but this is an awesome recipe. I found for the clean up of the pan used to make the sugar mixture to boil water in the pot and anything that has the sugar mixture on it it will melt away and cleanup is a breeze.
Thank you sooooooo much.
Olivia says
Hi Rich! I’m so happy you love this one. Thanks for the tip re: cleanup! I’ll have to try that 🙂
Andromeda says
Can this be used to fill macarons? Will the texture change like weep after its been frozen and then thawed if used as a macaron filling?
Olivia says
Hi Andromeda! I’ve used it for macarons here: https://livforcake.com/smores-macarons/ It should not weep like a simple meringue but it will get softer when frozen/thawed.
Julie mcIlvenny says
Use light corn syrup instead? For the marshmallow fluff recipe. Thanks.
Olivia says
Hi Julie! Yes, that should be fine.
Renee stahl says
Wondering if this fluff can be used between two cookies as a sandwich filling? I have been looking for something soft for my Whoopie pies
Olivia says
Hi Renee! For sure, I used it here 🙂 https://livforcake.com/peanut-butter-smores-cookies/