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Have you had Marshmallow Fluff? If you have, you would definitely remember it! When I was a kid, my dad ALWAYS had a jar of marshmallow fluff in the cabinet. I would just go grab a heaping spoonful whenever I wanted! Ahhhh memories!
Anyhow, there are so many great uses for marshmallow fluff! Top cupcakes and cakes with it! Add it to your hot cocoa! Eat it right out of the bowl! Dip fruit in it! Yummm!!
Tips for making Homemade Marshmallow Fluff Frosting:
1.If you would like to use as a frosting for a cake or cupcakes, whip less after adding the sugar mixture. For a thicker marshmallow fluff, whip until very stiff peaks occur.
2.Be prepared to serve soon after making. The fluff does not refrigerate well for extended periods of time. If you refrigerate for use later, you will need to mix again in the stand mixer to recombine ingredients and make fluffy again.
3.Use extreme caution when adding in the hot sugar mixture. If you are not careful, it can splash back at you and it is VERY hot.
4.For flavored marshmallow fluff frosting, use extracts other than vanilla. Examples: mint, raspberry, lemon, almond, coconut etc..
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Ingredients for making Homemade Marshmallow Fluff Frosting:
Full Recipe: The perfect amount for frosting cakes and cupcakes.
- 5 egg whites
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups sugar
- 2/3 cups of water
Half Recipe: The perfect amount for using as fluff for dipping.
- 2 Large egg whites
- 1/4 teaspoon cream of tartar
- pinch of salt
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/3 cups of water
Directions for making Homemade Marshmallow Fluff Frosting:
1Using a stand mixer with the whip attachment, mix egg whites, cream of tartar and salt. Mix on medium speed until well combined and eggs start to get very foamy.
2Slowly add in one cup (or half cup if making a half recipe) of sugar one teaspoon at a time. Pour it in the side of the bowl while the mixer is still on.
3Turn the mixer speed up to high and mix until the egg whites start to form peaks.
4Mix in vanilla extract.
5In a saucepan, combine 1 cup of sugar (or 1/2 cup if making 1/2 recipe) with 2/3 cups of water (or 1/3 cup if making half a recipe). Cook sugar water mixture on medium until it reaches a rapid boil, stirring constantly. If you have a candy thermometer, cook until the mixture reaches the “soft ball” stage or approximately 112 degrees Celsius or 234 degrees Fahrenheit.
6Use CAUTION with this step. Turn mixer to low speed and very carefully pour the hot sugar mixture into the egg mixture. Do so by very slowly pouring the sugar mixture into the side of the mixing bowl. DO NOT pour on top as the hot sugar may splash back at you.
7Turn mixer on high and continue to whip until marshmallow fluff has stiff peaks. If you are using as a frosting, whip less than you would if you are using as a stiffer marshmallow fluff.
Pin Marshmallow Fluff recipe for later!!
Homemade Marshmallow Fluff
Rate this Recipe Print Recipe Pin RecipeIngredients
Full Recipe: The perfect amount for frosting cakes and cupcakes.
- 5 egg whites
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups sugar (1 cup for meringue and 1 cup for sugar syrup)
- ⅔ cups water
Half Recipe: The perfect amount for using as fluff for dipping.
- 2 egg whites (large)
- ¼ teaspoon cream of tartar
- pinch salt
- 1 teaspoon vanilla extract
- 1 cup sugar (1/2 cup for meringue and 1/2 for sugar syrup)
- ⅓ cup water
Instructions
- Using a stand mixer with the whip attachment, mix egg whites, cream of tartar and salt. Mix on medium speed until well combined and eggs start to get very foamy.
- Slowly add in one cup (or half cup if making a half recipe) of sugar one teaspoon at a time. Pour it in the side of the bowl while the mixer is still on.
- Turn the mixer speed up to high and mix until the egg whites start to form peaks.
- Mix in vanilla extract.
- In a saucepan, combine 1 cup of sugar (or 1/2 cup if making 1/2 recipe) with 2/3 cups of water (or 1/3 cup if making half a recipe). Cook sugar water mixture on medium until it reaches a rapid boil, stirring constantly. If you have a candy thermometer, cook until the mixture reaches the “soft ball” stage or approximately 112 degrees Celsius or 234 degrees Fahrenheit.
- Use CAUTION with this step. Turn mixer to low speed and very carefully pour the hot sugar mixture into the egg mixture. Do so by very slowly pouring the sugar mixture into the side of the mixing bowl. DO NOT pour on top as the hot sugar may splash back at you.
- Turn mixer on high and continue to whip until marshmallow fluff has stiff peaks. If you are using as a frosting, whip less than you would if you are using as a stiffer marshmallow fluff.
