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!
Marshmallow Fluff | A Recipe for Silky, Smooth, Soft Meringue for Piping and Plating
FAQ
How do you harden marshmallow fluff?
Why is my marshmallow fluff runny?
How do you fix runny marshmallows?
Does marshmallow fluff harden when frozen?
How do you make Marshmallow Fluff?
Water: This little bit of H2O is essential to help dissolve the sugar and corn syrup and create the base of our marshmallow fluff. Granulated Sugar: Sugar makes everything better, including marshmallow fluff! It’s what gives the fluff its signature sweetness.
Is marshmallow gluten free?
Most marshmallow are gluten-free, although, some may contain trace amounts of gluten. So, people with gluten intolerance must take the ones labeled as gluten-free.
What can you do with marshmallow fluff?
Marshmallow fluff isn’t just for spreading! You can use your homemade fluff in any recipe that calls for marshmallow fluff, but also think about layering it in parfaits, swirling into homemade ice creams, or even using it as a unique filling for donuts or cupcakes!
How do you make marshmallow fluff with granulated sugar?
Granulated Sugar adds sweetness and structure to the marshmallow fluff. Vanilla Extract is added for flavor (I like clear vanilla extract). Try other extracts to vary the flavor, like almond, maple, coconut, or lemon. You can also add orange or lemon zest. Beat whites until foamy per the recipe below. Add sugar and beat until stiff peaks form.