Marshmallow fluff on a whisk.
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eat-o.org – Homemade Marshmallow Fluff | Liv for Cake


Make your own Marshmallow Fluff at home with a few simple ingredients. Perfect as a filling but works great as a simple frosting too!

Marshmallow fluff on a whisk.

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.

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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).

Cake on a rustic wooden stand.

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 fo 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!

Where to use Marshmallow Fluff:

Marshmallow fluff on a whisk.

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Homemade Marshmallow Fluff

Make your own Marshmallow Fluff at home with a few simple ingredients!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 cups

Calories 228kcal

Instructions

  • Place water, sugar, and corn syrup in a medium saucepan. Stir to combine.

  • Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.

  • Wipe down your mixer bowl, whisk, etc with lemon juice or vinegar to ensure they are completely grease free.*

  • Place egg whites and cream of tartar in the bowl of a stand mixer.

  • When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.

  • When the whites are ready, the sugar syrup should be at 240°F. 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.**

  • Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.

  • Continue to whip for 7-8 minutes, or until the mixture is thick and fluffy.

  • Add in vanilla and whip until the fluff has cooled completely.

  • Use right away as a frosting or filling or transfer into an airtight container and store for up to 2 weeks at room temperature.***

Notes

* If there is even a speck of grease (or egg yolk) the meringue will not whip. I wipe everything down with lemon juice before adding the 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 by the whisk.
*** The spread may need to be re-whipped to fluff it up again.

Calories: 228kcalCarbohydrates: 58gProtein: 1gSodium: 54mgPotassium: 68mgSugar: 57gCalcium: 6mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Originally published on Jan 20, 2015 

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