Thick marshmallow fluff goodness – yum yum yum! did you know you can make it at home? Super easy, super delicious, and SO worth it! I have TWO amazing recipes, this one uses cooked sugar syrup to stabilize the egg whites while the other recipe (see marshmallow frosting here) heats the sugar and egg whites together. I use them interchangeably in various recipes – dipping the S’more truffles, frosting cakes, filling macarons, in my s’more ice cream, on top of tarts… etc.. (see below for more)
AND I made a video of both recipes for you! Seriously they are so easy – you are going to DIE over how amazing it tastes as well. The thick fluffy goodness is divine, sweet, mouthwatering divine.
Any fluff you don’t use put in an airtight container (I like to use a gallon size bag so I can squeeze the extra air out). It will soften, won’t be as stiff, but it will still make a great topping, I use it for a few days and I use it to top ice cream, in hot chocolate, to dip graham crackers into, with cookies, kinda whatever I can get my hands on…
- 3 lrg egg whites
- 1/2 tsp cream of tartar
- 2 Tbsp granulated sugar
- 1/3 C water
- 3/4 C light corn syrup
- 2/3 C granulated sugar
- 1 tsp vanilla
- in a mixer with a metal bowl beat the egg whites and cream of tarter
- when it starts to get foamy slowly pour the 2 Tbsp sugar and continue to beat until soft peaks form
- at the same time in a saucepan heat the water, corn syrup and sugar and bring to a boil
- heat to 242 degrees F (sea level - adjust according to your elevation) and remove from heat
- with the mixer on low slowly pour the hot syrup into the egg whites (in the area between the whisks and the edge of the bowl)
- once it's all added turn the mixer up to high, add the vanilla and mix until the mixture is stiff peaks, thick and looks like marshmallow fluff 92-3 mins)
Recipe Video
This is seriously so easy, thick and delicious – I’m obsessed, totally hooked, and you will be too!
Recipes that use my Marshmallow frosting or Fluff
Alesha
It’s so fluffy!
Ashlee
SO fluffy!!!
Kathy
This looks amazing! Thanks so much!
Ashlee
you are so very welcome!
Jenn
How should this be stored?
Mary Ann
I am a vegetarian and have been looking for a marshmallowy recipe without gelatin. This was really easy to make and so delicious! Thank you for sharing your recipe.
Carolanne
Hi!!
I guess that this cream can’t be frozen?
Ashlee
I’ve never tried? but I’m not really into freezing anyting dairy honestly – the freezing causes too many issues with crystallization. Also it’s really only the right texture RIGHT after you finish beating – I keep extra in a plastic bag in the fridge for a few weeks but it’s always going to be soft and not hold pipping after that first beating