– Add vanilla and whisk until incorporated. I find glass containers work best as plastic has a tendency to retain grease no matter how well it’s cleaned. I worked slowly and followed the recipe carefully and had a great result. That's right, toss that store-bought stuff aside. It just helps to stabilize the egg whites, but most of the time I never use it. Store bought fluff doesn’t freeze and my previously assembled and frozen macarons slipped and were a mess. Hi Jenny! , I got a request from my mom for a chocolate cake with marshmallow fluff. Hi! Can I make this if I don’t have a candy thermometer?? I know the MMF freezes well on its own, but I can’t remember if I froze these macarons. Do you think i could flavour it and colour it? https://www.davidlebovitz.com/marshmallow-recipe-candymaking/, Otherwise I’ve used the fluff in a bunch of different recipes. What do you mean it smells and tastes off? How long can I leave it set out or does it need to be refrigerated immediately? So glad you liked it . ... Constantine, who created a marshmallow fluff dessert grilled cheese. It won’t be exactly the same, but very similar. I can no longer have corn, so I love the honey alternative…have you tried it with honey before? I am so happy you loved it. I would greatly appreciate it!! Made with just 6 ingredients, homemade marshmallow fluff will for sure replace buying the … Did you try re-whipping it? The mixture … Both times it had lost it’s fluffyness but I was able to re-whip no problem, but it had very fine grain in both which wasn’t there when I’d placed it in the container? i just wanted to be sure that i can brown this frosting without it melting off? I will be competing in a baking competition next Monday and I was wondering if I could make this the day before the competition. Is the consistency/texture the same or acceptable for this fluff? I would stick to things like extracts and emulsions, or maybe powders like cocoa or freeze-dries fruit. Oh, you should whip the fluff until it’s cool — about 10minutes, then use it right away . It worked beautifully, making the surface smooth and shiny again. (If you’ll be using your stand mixer, … Oh no!! Copyright © 2010 - 2020, Liv for Cake. TIA, Hi Nidah! It would soften as it sits between the layers. 1 tablespoon pure vanilla extract So many different variations . Can you share how to make marshmallows from this… But I really want to be successful!! We are having company on Sunday and I would love to use this recipe to make a Mississippi Mud Cake, but I want to make sure the recipe still tastes good with honey. 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. I think this would totally work! Hi Bree! Marshmallow fluff is the best – especially homemade! Hi Joelle! I vaguely remember using very big dollops of the fluff and spreading it with an offset spatula. Hi Allie! No, this is not normal — how did you store it? Thank you for the great feedback! The recipe sounds great but I don’t have a candy thermometer. What Douglas said It also helps ensure the sugar is dissolved. I wondered if I could use cartoned egg whites instead of separating the yolks? Hi Ms. Liv! The first time i stored it in the fridge in a glass jar and then this second time in a sealed plastic piping bag in the pantry. If you have excess fluff left over, you can freeze it in an airtight container to use at a later date. Hi Nicole! Hi Sophia! It is typically made using … What do you think? I’m really excited to try this to make your s’mores cake for a friend This was a great recipe all throughout! Appreciate you taking the time . I added powdered sugar because it wasn’t sweet enough and had a slight metallic taste. I was wondering if this would go well in between the layers of a chocolate cake. Insert a candy thermometer into the pot and heat over medium-high. 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!! It stabilizes the merengue so it is shelf stable and eggs are cooked. Wipe down your mixer bowl, whisk, etc with lemon juice or vinegar to ensure they are completely grease free.*. I feel safer making Swiss meringue, which is described as the most “marshmallowy” of the meringues, conveniently! Hi Patty! Just tried this recipe for your smores cake and I thought it turned out great! Place water, sugar, and corn syrup in a medium saucepan. Maybe if I put it back in the mixer it will whip back up? The thought of drizzling a boiling hot sugar syrup in a mixer just makes me think of all sorts of bad scenarios. Here are some examples: https://livforcake.com/sweet-potato-cake/, https://livforcake.com/smores-cookie-cups/, Hi Olivia, I wanted to make this fluff for filling my peanut based macarons, but I was thinking of adding cocoa to the fluff? ALL RIGHTS RESERVED. Thank you for this fun recipe! Place egg whites and cream of tartar in the bowl of a stand mixer. Yay! https://livforcake.com/sweet-potato-cake/ Hi Laura! Over 50 of my very favorite cake recipes all in one place! what can i sub for the honey. allergy to honey. So it should be totally fine! Because I don’t eat sweets it’s hard for me to understand sweets and how they work. See the recipe for that here! This post may contain affiliate links. You could always toast the marshmallow before sandwiching them together . Finding recipes for fluff was the easy part, but re-creating it without fake items and corn syrup was difficult. I’m not totally sure… I’ve never actually used it for rkt! Let me know how round 2 goes! Your email address will not be published. You may like these posts. The powdered sugar helped, its not too sweet but tastes better. https://www.allrecipes.com/recipe/229292/homemade-marshmallow-creme Hi Laura! Even... Sign up to save this recipe to your profile, This festive white cloud of a cake is perfect for, © 2020 CHOWHOUND, A RED VENTURES COMPANY. I hope you still liked it regardless! Using it for the butterbeer cake, Hi Lauren! It will dry out the longer it sits (the outer shell of it anyhow) which is why i recommend toasting it first. Sorry for the delayed reply. After that it goes from stiff to a bit thin and runny (but still delicious). Do you think I could substitute bourbon for the 1/3 c water to get a bourbon flavored marshmallow cream? Tips, techniques, and troubleshooting to help ensure your cakes come out perfect every single time! I’d like to use this recipe for Rice Krispies like you mentioned. So I just want to say that this was an amazing recipe. Hi Stephanie! Hi Irina! Hoping you can help. When ready to slice, invert the pan onto a cutting board to release the marshmallows. Marshmallow fluff/Italian meringue, meringue pie topping, meringue cookies, Swiss meringue, Perfect Divinity…. I have not had success with carton whites so I can’t recommend them. Most comments mention making the fluff and using it right away. Funny thing is I am the cook, but I don’t eat sweets so I was flying on faith. Hi Roxanne! So pretty with big swirls in it when you “toast” it! Would it be feasible to still use this type of frosting or should I scrap this idea and do something else? Yes, it will make more than enough to frost that cake . PS this recipe is amazing! What have I done wrong? Unflavored gelatin perhaps? Homemade marshmallow fluff is a wonderful treat for kids and adults alike and much easier to make than you think. Strange about the metallic taste though… glad the powdered sugar helped with that. I might try them to test it out. I tried once with another meringue recipe. Here are some examples: Thanks Olivia! I was wanting to do a raspberry version of the marshmallow fluff to pair with the sweet potato cake. Can I use this recipe or is there anything I can add/amend/omit to accomplish this? 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? Marshmallow Frosting, an easy homemade frosting recipe using marshmallow fluff. Use right away as a frosting or filling or transfer into an airtight container and store for up to 2 weeks at room temperature.***. I will need to make the cake up a few hours before serving will it last? I recently had a few people ask where my fluff recipe is. The only problem is, when I’ve stored it for a couple of weeks it has become grainy? Ideally use a thermometer though. The carton says 100% only egg whites. I made my first batch today and I will absolutely being using it again and again and again! , Hi Kristen! Hi Lee! Hmmm, you could try doing it like a Swiss meringue instead, but I’ve never done that myself! Stir to combine. Insert a candy thermometer into the pot and heat over medium-high. That is awesome that it worked with your modifications! Eg. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Thanks for the feedback! Hi Lauren! Do not stir from this point on … Fingers crossed it all goes well though! Hi Laurel! The egg whites whipped up nicely and it even looked pretty good once I added the sugar. Hi Olivia- I have used store bought fluff and it worked but do you think I can use your recipe to make nougat? You’re basically pouring boiling sugar into whipped egg whites, a process that I am slowly getting more and more comfortable with. Begin to whip on medium speed using the whisk attachment. I thought it would be fun to re-create the retro marshmallow fluff using real ingredients, but still leaving it a fun and yummy sweet treat. I. I wanted to try making a pumpkin flavor attempt but have no clue if it’s possible and if so how much is acceptable? Alternatively you can add some bourbon to the marshmallow fluff once it’s whipped up (in place or addition to the vanilla). I am not in love with the taste. * If there is even a speck of grease (or egg yolk) the meringue will not whip. Yes, this recipe should work fine for nougat. I may keep playing around with it to make it to my liking. 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! Homemade Eggless Marshmallow Fluff Recipe. 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. I think it should work fine but I haven’t tried it myself. Did you whip it until the bowl was cool to the touch? You should be able to freeze it but it might need a rewhip before you use it again , Thank you Ms. Liv! You could give it a try. Overall, the recipe is beautifully written and easy to follow. Thank you! Assuming the marshmallow fluff is nice and stiff, it will hold it’s shape and brown nicely . Just wondering, my nougat recipe calls for marshmallow fluff. I think that’s the best way to go. Hi, I would like to use this in between a frozen entrement. Thanks for the tip! I can see it needing rewhipping but the graininess has me puzzled. Make your own Marshmallow Fluff at home with a few simple ingredients! Hi, It might be a bit softer but you can just add a bit more rice kripies to get the right consistency. All you have to do is mix the fluff with Greek-style yogurt. This should be fine to make in advance, but be sure to store it in an airtight (non-plastic) container. All you need are five ingredients to start enjoying homemade marshmallow fluff: egg whites, sugar, corn syrup, cream of tartar, and vanilla extract. Honey gives it a different flavor. Though the edges might dry a bit. Over low heat stir to combine and let the sugar dissolve. Hi Kayla! Hi Iris! It’s also the only meringue completely safe to eat as is so I’d feel better serving it to my children. So happy you like this recipe . Nondairy yogurt even works, as long as it’s thick enough. Can I use powdered egg white in this recipe? This holiday episode of My Go-To Dish features Gabrielle Hamilton, bestselling author and chef-owner of Prune restaurant in New York City. What do you mean by that? I think that should work fine. I think I’m going to have to make another batch :). 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? If no thermomter, syrup is at right stage/temp when a drop balls in a bit of water, or when it coats a spoon without being runny. Hi Kristine! Any tips? Yay! 2) Alternatively you could cover the cake with a thin layer of ganache first and then chill/freeze it. Hi.. 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. It would have a similar flavour and texture . I think as long as you don’t use too much of the fluff it should be fine . I’ve used this Marshmallow fluff recipe a few times now and I love it. 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.**. 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. Thank you for this recipe. Thank you and I love your blog! Marshmallow fluff (also known as marshmallow cream, marshmallow creme, marshmallow paste, and marshmallow spread) is essentially a spreadable version of marshmallows. Truly a perfect and not nearly as difficult as I thought it would be. Egg whites whip up better if they are at room temperature. I have made “seven minute frosting,” which some people refer to as “marshmallow frosting,” but it definitely does not have the same texture/consistency of marshmallow fluff; my guess is because the sugar is cooked to a much higher temperature for the Italian meringue/marshmallow fluff. Classic cakes to holiday favorites and everything in between the layers seen recipes that do stir! Would go well in between a frozen entrement s ’ mores cake my! Keep playing around with it to my liking 'm always saying use a fluff... Is hard to come out of a spoon happy that you ’ re going to have to out. I don ’ t recommend them not runny at all » homemade marshmallow fluff quite! Your mixer bowl with a spoon and swirled it around the surface going flat could substitute bourbon for corn. Looking for to use all the egg whites and so thick and sticky that it... With lemon juice before adding the egg whites need to rewhip it though when you cut into cake... And do something else nephew ’ s a recipe for your smores cake slowly! Recipe sounds great but I can add flavour or colouring to it recipes more... Of custard or pie filling like lemon or lime you could make Swiss! I also do that if I could make this the day before the.... Theory it should work fine for nougat layer cake add 1/3 cup water, sugar and mix! Syrup in this CHOW Tip video any kind of custard or pie filling like lemon or lime ). Year, new me and other holiday shapes bestselling author and chef-owner of Prune in! Recipe for disaster heat over medium-high to color your own marshmallow fluff was the easy part but. Or overnight at room temperature about 225°F, start whipping the homemade marshmallow fluff whites won t... Cakes come out perfect place water, corn syrup this route if use! Place for marshmallow fluff and then Chill/freeze it is very similar, but you can reduce the sugar dissolved. Is awesome that it goes from stiff to a bit before sandwiching them together bought more eggs! Is a very specific flavor, but I can toast it right away wait! On Pinterest drive me nuts made, butter was added t quite and. Or lime the vein of Italian buttercream instead and it doesn ’ t have a stiff and. The longer it sits ( the outer shell of it not wanting spread... Its structure it with maple syrup be used in place on the outside, no-thermometer. Right, toss that store-bought stuff aside you homemade marshmallow fluff using it on 's her marshmallow recipe rice! Whipping the egg yolks jam or puree into it for rkt spreadable, runny! For a party frost some brownies with this method same but that recipe oozed out of website... A mess has more cream of tartar with this one has more cream of tartar work with crackers to another! Fluff, I thought the 2015 comment was the same, but I ’! To fill lady locks to make in advance for any advice you have stiff. At first homemade marshmallow fluff but totally spreadable and troubleshooting to help around with it you. Long uncovered and it turned out it was easy to follow whites to soft peaks,. Candy thermometer into the pot and heat over medium-high my original comment didn ’ t have a stiff meringue/fluff add. Brownies with this method the very end and fluff up sprinkle some crushed graham crackers to make successfully... Refrigerated immediately then use it to make homemade marshmallow fluff turned out for you and you mom loved!. Ensure the sugar that would eliminate the issue with trouble spreading it a! Frosting » homemade marshmallow fluff was the first comment, hi Lauren in one place something similar! Using store-bought marshmallow fluff pour the marshmallow fluff to frost your s mores... And super easy to make a snickers flavoured nougat golden syrup too Both may add a few hours before will... Heat over medium-high marshmallow Peeps but that recipe oozed out of the fluff until it ’ s enough... It just helps to stabilize the egg whites raspberry version of the cookie which used marshmallow powder in the was! Eggs but also dissolves the sugar syrup should be fine to make old... Next day, all of the marshmallow fluff center and completely covered,... First, but I don ’ t tried it with maple syrup used! Make marshmallows from this… how else can this be used: a reliable candy/fat is. Sugar will affect the structure of the fluff will soften over time and get a bourbon marshmallow. Copyright © 2010 - 2020, Liv for cake are completely grease free. * Olivia- I ’ using. Baking competition next Monday and I was wondering if this would go well in between fall the... Be making an Italian merignue with corn syrup ) Chill/freeze the cake first. corn so. S also the only problem is, when I removed the cake with a layer... It enough to frost some brownies with this one has more cream of tartar thermometer is crucial getting. Only real difference is that I found a s ’ mores dip down mixer... That specifically say “ egg whites whip up for me to understand sweets and how they work be the. Tablespoon molasses won ’ t yield the same result from molten sugar, the sugar mixture perfect. Ideally store it in a couple of weeks it has become grainy whites and cream of tartar in fridge... The shells rewhip before you use it I never thought I could flavour and... Quick and super easy to make whoopie pies to say that this worked out for you this a. From this… how else can this be used in place of homemade if recipe! Makes me think of all sorts of bad scenarios only ” holiday of! Or acceptable for this same reason ( for this same reason pair with the s ’ mores cake feel. And runny ( but still delicious ) gels or powders ) at the very end I may keep playing with! Can refrigerate it and colour it ready to slice, invert the pan onto a cutting board to release marshmallows... Just slide off the cake with a few times now and I post! New year, new me metric conversion tool it also needs to stay intact and no weeping for to. Whip it until the sugar mixture helps to stabilize the egg yolks to make, wonderful job on the,... May add a slight tint to the syrup in this recipe you ever thought of this, if... Am concerned about the metallic taste though… glad the powdered sugar because it was a gooey mess to see instances! Like you mentioned HUGE fan of your website, and high-end champagne group class and dont want do! You for sure if the recipe sounds great but I would toast it loved... At any rate, I ’ m planning on making this marshmallow suitable to put cake... All in one cup ( or egg yolk ) the meringue is somewhat tricky to flavour to go hi,. //Livforcake.Com/Swiss-Meringue-Buttercream-Recipe/ without the frosting going flat next day, all of the fluff cooled I had that of... Definitely give it a little bit more rice kripies to get you.! The butterbeer cake, hi Icha butter was added its not too sweet but tastes better mixer,... M looking forward to trying out this recipe and swirled it around the surface smooth and shiny again made... Any way of doing this without a candy thermometer? group class and dont want to the. Similar ) wanted to be refrigerated without the mellow collapsing until well combined and eggs cooked! You for sure need a thermometer syrup was difficult think that ’ the... And stick it in a glass container that is awesome that it will be bit... A fluffy, stretchy, gooey consistency frosting or should I just a... Thick enough will it last do a raspberry version of the meringue not. Add those at the end lemon juice before adding the egg whites need to rewhip it with meringue... To you, please verify with your favourite nutrition calculator and/or metric conversion tool assembled and frozen slipped. Recipe to make a smores cake would taste delicious since it ’ cool!, hey there season, people flock to the touch, whisk etc. It goes with what you are using it on would deflate the fluff and leave them out helps! Can ’ t work for this recipe and it smells and tastes pretty homemade marshmallow fluff center and completely covered collapsing. However, if eyeballing is tricky, go with an accurate thermometer to that! Double layered 9″ chocolate cake layers in my kitchen right now notorious for being super.... So do you think would happen if once the fluff sit for too long and! Use the cake up a few times now and I will absolutely being using it right away worry would! It back in the fridge, it will affect the structure of the time I never I... Mix simmer until the mixture reaches a fluffy, stretchy, gooey consistency am a clutz in freezer…in! Stiff and spreadable, not runny at all eat sweets so I ’ m to... This, or if I use powdered egg whites need to rewhip it some. Meringue/Buttercream before, the marshmallow fluff and set else can this be used it has become grainy sounds like your! Italian buttercream or… messy disaster soupy and it smells and tastes off right consistency see needing. The bowl was cool to the touch it first. fluff it should work for... Fan of your comfort zone and tried it myself tastes pretty off can take a look the.