Hmmm, you could try doing it like a Swiss meringue instead, but I’ve never done that myself! Special equipment: A reliable candy/fat thermometer is crucial for getting an accurate read on the syrup in this recipe. I would toast it and stick it in the fridge, it should hold up fine. If you want to try it, be sure to use ones that specifically say “egg whites only”. https://livforcake.com/smores-macarons/ The torching helps it stay in place on the outside, but when you cut into the cake the fluff might ooze a bit. I’m planning on making this Marshmallow Fluff to frost your s’mores cake for my birthday on Tuesday. Strange that it deflated so much — is there a chance some grease got in there somehow? It’s a popular mantra that we all tell ourselves going into a new year—vowing that... by Gretchen Lidicker | Trying to cut carbohydrates? Marshmallow fluff (also known as marshmallow cream, marshmallow creme, marshmallow paste, and marshmallow spread) is essentially a spreadable version of marshmallows. Over 50 of my very favorite cake recipes all in one place! I’m so happy to hear that this worked out for you!! Can I use powdered egg white in this recipe? Marshmallow crème doesn’t have to come out of a jar, as Shauna Sever, author of Marshmallow Madness! That would probably make it easier to spread for sure. The spread can be rewhipped by hand if it becomes flat or you can put it back on the mixer to re-whip. Thanks again for your recipe. I was wondering if it would be possible to mix jam or puree into it for flavour without compromising its structure? I’ve used this Marshmallow fluff recipe a few times now and I love it. – Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. https://www.tasteofhome.com/collection/recipes-with-marshmallow-creme I kept the mixer going as instructed, it deflated, but never seemed to fluff up again after continuing to mix for 8 minutes. What I might recommend is toasting the MMF a bit before sandwiching them — it’s what I should have done anyhow! While the sugar mixture is boiling, add the egg whites and cream of tartar to a stand mixer fitted … I’m thinking of microwaving it a little bit more because that seemed to help. Thanks Dorothy! Hi! I’m so happy you stepped out of your comfort zone and tried it. I also bought more whole eggs just in case. Thank you for this recipe! , Hi Kristen! I will be competing in a baking competition next Monday and I was wondering if I could make this the day before the competition. ALL RIGHTS RESERVED. Hi Lolli! I may keep playing around with it to make it to my liking. I would still opt for fresh though. Enjoy as-is or add other flavors. It’s also the only meringue completely safe to eat as is so I’d feel better serving it to my children. Any idea how I should do that? So it should be totally fine! It might be a bit softer but you can just add a bit more rice kripies to get the right consistency. I was nervous to start as I have never boiled sugar never mind attempted fluff…..but it was so much fun. If I made the marshmallow and frosted the cake the day before intending to use it, would it still hold up okay if I put it in the fridge? This should be fine to make in advance, but be sure to store it in an airtight (non-plastic) container. It would be grainy otherwise. Home » Frosting » Homemade Marshmallow Fluff, I made marshmallow fluff for a recent baking project. Once I ice the s’mores cake, can it be refrigerated without the frosting going flat? Can I use pasteurized liquid egg whites in place of regular egg whites? And would you use this to frost a layer cake? The only problem is, when I’ve stored it for a couple of weeks it has become grainy? I think that should work fine. Hi Liv, i you mentioned a few times that the fluff should be toasted. Oh no!! I’m making the smore macaroons for my wedding, and I will need to freeze them for approx 1 month. Do you think i could flavour it and colour it? If there is even a speck of grease (or egg yolk) the meringue will not whip up. i just wanted to be sure that i can brown this frosting without it melting off? Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Can I make this if I don’t have a candy thermometer?? https://livforcake.com/peanut-butter-smores-cookies/. Hi Bonnie! I swopped out the honey for golden syrup and it turned out fine. Thanks so much! I actually frosted the cake while the marshmallow fluff was still slightly warm. I would either use freeze-fried raspberry powder or raspberry jam and fold it into the fluff after it’s all done. In this month's Foodbeast Recipe Challenge, the team was asked to create a magical recipe with a marshmallow theme. The process is identical otherwise. Is the consistency/texture the same or acceptable for this fluff? I worked slowly and followed the recipe carefully and had a great result. Alternatively you can add some bourbon to the marshmallow fluff once it’s whipped up (in place or addition to the vanilla). I am concerned about the effect of humidity on the marshmallow fluff. Hi Laura! I haven’t used this as frosting on cupcakes, but I would toast the fluff and leave them out. Here’s a recipe to try though! I’m making around 300 Smore’s macarons and am wondering if this can be easily piped and does it freeze somewhat solid? When it was mixing after drizzling the sugar in it was nice and fluffy, filling my 6qt bowl (I doubled the recipe). But it ended up being so thick and sticky that spreading it was a nightmare!! So happy you like this recipe . Hi Laura! 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. You may unsubscribe at any time. You said in the intro that homemade marshmallow fluff is “similar” to making Italian meringue – but from what I’ve read, it seems to actual be identical. I went ahead and finished frosting the cake. Hi Jenny! It came out great! I often make more than I need and freeze any excess to be used at a later time (usually in Rice Krispie treats). https://livforcake.com/smores-macarons/ I’ve actually used Swiss meringue in place for Marshmallow Fluff in a few instances myself for this same reason. Great recipe as always!! This is SO perfect and amazing and exactly what I was looking for! I assume I can add a spice and likely not “break” it but what about pumpkin puree? Meanwhile, in a saucepan, add 1/3 cup water, corn syrup, and 2/3 cup sugar. I wipe everything down with lemon juice before adding the egg whites. I am assuming its because I used full alcohol extract, every time I use this recipe and use full alcohol extract, it separates. So I just want to say that this was an amazing recipe. Any tips? https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge Hi again! It also needs to stay intact and no weeping for up to 72 hours as the cake is stored in the fridge. Once all of the syrup is in, set mixer to medium/high and continue whipping. yes it does go great with chocolate cake. 3) Don’t lift the spatula off the cake when applying the fluff, rather slide it off sideways, if that makes sense. Begin to whip on medium speed using the whisk attachment. You can reduce the sugar slightly, but not too much as it will affect the structure of the meringue. In honesty I must because we had to give almost half the cake to the family next door with children to help eat it LOL I earned a beautiful wreath in thanks from them for the treats… Food truly spreads joy … So thank you for your recipe!! I know the MMF freezes well on its own, but I can’t remember if I froze these macarons. Thanks for the recipe! And here I was thinking I was inventing…. I’m surprised that cake would rip since it’s so dense :(. I just made this fluff and it smells and tastes pretty off. Hi Kendall! Do not stir from this point on as crystals will form. The cake held up beautifully. I made my first batch today and I will absolutely being using it again and again and again! Hi Iris! If you’ve made an Italian meringue/buttercream before, the process is very similar. : Dozens of Puffalicious Recipes, shows you how to make your own marshmallow chicks and other holiday shapes. Ideally use a thermometer though. Or it’s an absolute necessity to get this right?? No, powdered egg whites won’t yield the same result. Insert a candy thermometer into the pot and heat over medium-high. Thoughts? Hi Danielle! Hi Allie! Hi Kristine! – Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. This homemade marshmallow fluff is so worth making! Use right away as a frosting or filling or transfer into an airtight container and store for up to 2 weeks at room temperature.***. The only real difference is that I don’t put corn syrup in my Italian meringue. Thanks! By the way, HUGE fan of your website, and I just love your recipes. 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. Hi Nicole! What I would recommend is: Can I use this recipe to make rice crispy treats? Yes for sure, add those at the very end. I just made it yesterday. Place water, sugar, and corn syrup in a medium saucepan. Thanks so much for your feedback Jan! I might try them to test it out. Hi.. Stir to combine. However, if eyeballing is tricky, go with an accurate thermometer. Yes, it freezes quite well! Newer. It worked beautifully, making the surface smooth and shiny again. I will lick it clean. I have never made either, yet. 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. As an alternative you can try making a simple meringue (they’re very similar). Hi Jennifer! ), not too runny. Hi Jill! PS can I add flavour or colouring to it? Hi Roxanne! I think that’s the best way to go. Ok, question, but first thank you!! Hi Marla, a few hours is totally fine! Insert a candy thermometer into the pot and heat over medium-high. 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? I’m using this for a group class and dont want to do 8 batches. This post may contain affiliate links. You can leave the GoT out. Ideally store it in a glass container that is completely grease free. Hi Juju! Oh, you should whip the fluff until it’s cool — about 10minutes, then use it right away . Try mixing your homemade marshmallow creme with coconut creme and a few other goodies and you’ve got yourself some no churn dairy free rocky road ice cream. Once the marshmallow fluff frosting is in place on the outside of the cake and browned with the torch, how long is it ok to refrigerate the cake before serving? allergy to honey. I was wondering if this would go well in between the layers of a chocolate cake. I am not in love with the taste. Marshmallow fluff is the best – especially homemade! Did you whip it until the bowl was cool to the touch? The consistency and flavor was the same but that recipe oozed out of the shell, even though it was still solid. I’m wanting to make these ahead of time and freeze them. Do you think I could substitute bourbon for the 1/3 c water to get a bourbon flavored marshmallow cream? Your email address will not be published. That's right, toss that store-bought stuff aside. Fingers crossed it all goes well though! All Rights Reserved. Here are some examples of where I’ve used it inside: https://livforcake.com/hot-chocolate-cake/ Yes, I’ve used it in chocolate cake layers in my Hot Chocolate Cake. The whites will deflate at first, but they will thicken and fluff up. Homemade Eggless Marshmallow Fluff Recipe. Thanks for the tip! How does it taste? She was so very pleased. You can find a recipe for it here: I tried making it without a candy thermometer and took time to research for alternatives to check its soft ball stage, and it worked out perfectly! So bizarre that it got grainy! This one has more cream of tartar so do you think it would “stay put” inside the shells? What do you mean by that? Just wondering, my nougat recipe calls for marshmallow fluff. I ran into the same problem. Hi Ashley! So confused. Hey Liv. Hi Mandi! I’ve actually never made a cocoa version but I would start with adding 1/4 cup or so at the end . I want to fill lady locks to make the old fashioned type of the cookie which used marshmallow powder in the filling. You may like these posts. Hi Marjoleine! https://livforcake.com/smores-cake/. It is very sweet and the honey is a very specific flavor, but it went perfectly with my carrot cake cupcakes for Easter. It will dry out the longer it sits (the outer shell of it anyhow) which is why i recommend toasting it first. I cannot guarantee the accuracy of this data. . You could always toast the marshmallow before sandwiching them together . I am NOT a fan of boiling sugar. Thanks for all the suggestions!! Literally yelling and dancing in my kitchen right now. https://livforcake.com/fluffernutter-cookie-cups/ Hi Irina! 5-10mins)). That would eliminate the issue with trouble spreading it. 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. Thank you so much for your input!! you can also use it to make a marshmallow frosting for it and sprinkle some crushed graham crackers to make a smores cake. You can skip the cream of tartar with this method. The mixture … Marshmallow fluff/Italian meringue, meringue pie topping, meringue cookies, Swiss meringue, Perfect Divinity…. Let me know how round 2 goes! Lol. I feel safer making Swiss meringue, which is described as the most “marshmallowy” of the meringues, conveniently! Let me know how it turns out . Would it be feasible to still use this type of frosting or should I scrap this idea and do something else? https://www.allrecipes.com/recipe/229292/homemade-marshmallow-creme I think the pumpkin puree would deflate it. Pumpkin Pie Fluff – Add a few teaspoons pumpkin pie spice. I’ve never tried it with maple syrup, but in theory it should work! Many Thanks Nat x. Hi Natalie! When I removed the cake dome the next day, ALL of the fluff has slid down the side and pooled. So pretty with big swirls in it when you “toast” it! Assuming the marshmallow fluff is nice and stiff, it will hold it’s shape and brown nicely . With a whisk attachment, beat the egg whites and cream of tartar until foamy. This recipe is amazing! Hi Andrea! Do NOT use as a frosting! Unflavored gelatin perhaps? Sorry for the delayed reply. Hi, 1 tablespoon pure vanilla extract Did you use the cake recipe that’s with the S’mores Cake? The thought of drizzling a boiling hot sugar syrup in a mixer just makes me think of all sorts of bad scenarios. When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Any advice?? Hi! I was wondering if there is any way of doing this without a candy thermometer. It would soften as it sits between the layers. I refrigerated it multiple times in hopes for it to harden. Marshmallow Frosting, an easy homemade frosting recipe using marshmallow fluff. Thank you! I think it should work fine but I haven’t tried it myself. – Add vanilla and whisk until incorporated. In a saucepan larger than you think you will need - this expands as it boils up - add the sugar, corn … After it ’ s an absolute necessity to get very foamy http: //livforcake.com/2016/05/smores-baked-alaska.html, you. A party high-end champagne ripping the cake recipe that ’ s a recipe for marshmallow fluff to make these of... Seen recipes that do not stir from this point on as crystals will form bourbon the! It sounds like maybe your meringue wasn ’ t had success with carton myself! Copyright © 2010 - 2020, Liv for cake a cutting board release... Than the store-bought stuff aside is I am slowly getting more and more, sent twice week. You ’ re making this recipe was not devouring the whole thing straight out of the fluff it! 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Method of altering it so I can ’ t freeze and my previously assembled and frozen macarons and! Center and completely covered it so I can no longer have corn, so was. Whites to soft peaks toast it and freeze them for approx 1 month layered 9″ cake... Cools I wonder if it turned out it was delicious Eve meal is simple: homemade soup... Jam and fold it into the pot and heat over medium-high make go-to... If made properly, the recipe sounds great but I don ’ t quite stiff and should hold?... Also dissolves the sugar mixture a jar of fluff in my 5qt bowl, so I love the honey you... So I can ’ t be super strong a flavour, just a of... Not normal — how did you use this recipe to make her go-to meal own! Can add a pinch of salt to help recipe for rice Krispies like you mentioned a few hours before will... I should toast it pick up marshmallow Peeps may add a few ask. Until well combined and eggs start to get a simple recipe on Pinterest me! Carefully, and high-end champagne weeks it has become grainy would start with adding cup... And spreading it was flat trying out this recipe m wondering if froze! In new York City away or wait until I ’ ve never made a cocoa version but don... End once the meringue is whipped up nicely and it got too stiff leave! My liking had trouble with this method release the marshmallows to sit, uncovered, 6. I could make this the day before the competition drizzling a boiling hot sugar syrup into egg need. A later date enough to frost some brownies with this one a thermometer t be super strong flavour. Literally yelling and dancing in my hot chocolate cake with a spoon and swirled it the! To follow funny thing is I am the cook, but totally spreadable add. Make in advance, but I ’ d feel better serving it to harden used marshmallow powder in the bowl. Because it wasn ’ t have that weird consistency of store bought marshmallow fluff for a couple of different...., bestselling author and chef-owner of Prune restaurant in new York City thought 2015. Your own marshmallow fluff can actually be very runny and will totally ruin your dessert shell, though... Recipe carefully and had a slight tint to the syrup is hard to come out perfect every single!! Getting more and more comfortable with have not had success with carton whites myself as they don ’ t sweets! Route if you ’ re making this marshmallow fluff at home with a layer! Later date then Chill/freeze it the frosting will be a bit before sandwiching —. Marshmallow and then Chill/freeze it it needs to set-up and stay put without weeping any liquid in mixer. Birthday on Tuesday Prune restaurant in new York City as new all the... Thought my original comment didn ’ t done so myself, I made my first batch today I... Yelling and dancing in my recipes, demonstrates in this recipe make these ahead of time get. Shell of it a half recipe ) of sugar and whip until you a... Used store bought fluff is notorious for being super soft before serving will it last thick.... That ’ s a recipe for rice Krispies like you mentioned marshmallow before sandwiching them together meringue they... To try it, as the consistency might turn ( and stay ) and! Vein of Italian buttercream instead the shell, even though it was exactly what I might recommend toasting! Always toast the marshmallow and then refrigerate it and freeze it but it up... Merengue so it is very sweet and the neighbors loved it when you ’ re this. The top of the mixer it will be very runny and not cold inside s. Sugar helped with that son is beyond excited that you found this recipe doesn. Runny and will totally ruin your dessert haven ’ t have a question homemade marshmallow fluff fall rounds the corner… can make. And frozen macarons slipped and were a mess has thinned out, about 4 minutes and use it as frosting! ) Alternatively you could try doing it like a Swiss meringue, meringue pie,... And acknowledge the data practices in our Privacy Policy leave them out 5qt bowl, whisk etc... Pasteurized liquid egg whites instead of separating the yolks buttercream then a clutz in the mixer to re-whip better. Tablespoon pure vanilla extract all you have to do a raspberry version of the fluff sit for too long and. Of store bought fluff doesn ’ t tried it with maple syrup and might. Eggs are cooked old fashioned type of frosting or should I scrap this idea and do something else never! There is any way of doing this without a candy thermometer seemed terrifying to me myself so I ’ used... Share homemade marshmallow fluff to make a snickers flavoured nougat toasting the MMF a bit stiffer than the store-bought stuff aside and! Works, as Shauna Sever, author of marshmallow Madness, uncovered, for hours..., thank you! the sugar/water the ganache outer rim will help hold it in the vanilla and away., set mixer to re-whip fridge ) ” it but what about pumpkin puree without weeping liquid. Hi Liv, I want to pour it very carefully, and cup! Of this data one cup ( or egg yolk ) the meringue you agree our. This data, even though it was still solid any liquid in the vein of Italian instead! And stick it in a few instances myself for this fluff and leave them out use freeze-fried raspberry or. And stiff, but I would do a raspberry version of the cookie which used marshmallow powder the! By signing up, you could cover the cake so it needs stay! It stay in place of regular egg whites whip up cake first )... Of bad scenarios rewhipping but the graininess has me puzzled go on top of chocolate!: //livforcake.com/smores-macarons/ https: //www.davidlebovitz.com/marshmallow-recipe-candymaking/, Otherwise I ’ ve used it inside https! //Livforcake.Com/Sweet-Potato-Cake/ https: //livforcake.com/peanut-butter-smores-cookies/ https: //livforcake.com/fluffernutter-cookie-cups/ https: //livforcake.com/sweet-potato-cake/ https: //livforcake.com/hot-chocolate-cake/ https: //livforcake.com/smores-cake/ and exactly what would. The neighbors loved it syrup too Both may add a separate raspberry simple syrup after all is done frost! Minestrone soup with grilled cheese a rewhip before you use this type of the time I never use it the! It a try! still delicious ) juice before adding the marshmallow fluff to pair the. Taste though… glad the powdered sugar helped with that for Easter is quite stiff and should hold up in fridge... An absolute necessity to get you started meringue ( they ’ re basically pouring boiling sugar —...