Marshmallow Fluff
"This Marshmallow Fluff has a melt-in-your-mouth, gooey marshmallow flavor; it's incredibly creamy and sweet. Unlike the store-bought versions, this homemade Marshmallow Fluff serves as an exceptional frosting due to its thick consistency that pipes beautifully onto cupcakes.
You can pipe Marshmallow Fluff onto cupcakes and cookies. In Scandinavia, it's a tradition around the holiday season to pipe it onto gluten-free almond cookies and then dip them in melted chocolate — a combination that's ridiculously delicious.
I personally love to adorn my cakes with it and give the top a light torching for that perfect finish."
Before you start
Read the recipe completely, and make sure you have everything you need. → to make the fluff, you need a candy thermometer.
For all the step-by-step pictures, scroll to → Notes and click on the clickable link.
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- Bakers note
For best success, use pasteurized egg whites, if using regular store the egg whites in the fridge for a couple of days as this leads to better results.
In this recipe I use glucose syrup it is used for shine, smoothness, and a stable texture. If you cannot find glucose syrup, you can use light corn syrup. However, light corn syrup is much sweeter and thicker, which can slightly alter the texture of your icing. So, if you’re aiming for a perfect fluff, glucose syrup is the best option.
Cream of tartar stabilizes the egg whites and prevents them from drying out by overbeating before you add the hot sugar syrup.
Marshmallow fluff
- 225 gram superfine sugar
- 120 gram glucose syrup
- 90 grams water
- 150 gram egg whites, pasteurized or fresh, but chilled
- a pinch of cream of tartar
- 3 tablespoons superfine sugar
- seeds from 1 vanilla bean, optional
- If using food color, do not use colour mill
Marshmallow Fluff
- Baker's note: "For this marshmallow fluff, pasteurized egg whites give the best result. Using them also prevents any yolk from getting into the egg whites, which can hinder them from whipping up properly. If you opt for regular egg whites, I recommend using chilled ones that have been in the fridge for a few days before use, as this tends to yield a better result." Also, whip the egg whites to reach maximum volume by the time the sugar syrup is ready. Make sure to cook the cooked syrup into the egg whites slowly to prevent lumps. I recommend removing the saucepan with the sugar syrup from the heat when it reaches 116.5°C, as the saucepan is still hot, and this causes the temperature to rise to 117°C, be aware that once the sugar syrup passes 110°C, it quickly rises to 117°C/242.6°F.
- Bakers note: In this recipe I use glucose syrup it is used for shine, smoothness, and a stable texture. If you cannot find glucose syrup, you can use light corn syrup. However, light corn syrup is much sweeter and thicker, which can slightly alter the texture of your icing. So, if you’re aiming for a perfect fluff, glucose syrup is the best option.
- If using a fresh vanilla bean; "Using a knife, make a lengthwise cut in the vanilla bean and scrape out the seeds. Set them aside for now."
- In a 20 cm (8-inch) wide saucepan, combine 225 grams of superfine sugar, 120 grams of glucose, and 90 grams of water. Before bringing the sugar syrup to a boil, combine/stir with a clean finger until the sugar is evenly moistened and looks sandy, and no dry sugar pockets left. When the sugar melts and starts bubbling, use a clean pastry brush to brush down the pan sides with cold water to remove sugar crystals. Continiou to cook over medium-high heat, Do not stir the sugar syrup while it’s boiling until the thermometer reads 117°C/242.6°F. Be careful not to go below or above as it will affect the marshmallow fluff texture.
- Meanwhile, clean the inside of a stainless steel or glass bowl and the whisk attachment with a paper towel moistened with lemon juice. This step eliminates grease traces, which can affect the marshmallow foam.
- In the mixer's bowl, combine 150 grams of egg whites, 3 tablespoons of superfine sugar, and a pinch of cream of tartar. Start the mixer at a low speed.
- As the temperature of the sugar syrup approaches, increase the mixer speed to medium-high. Whip the egg whites until they have stiff peaks but remain shiny and soft. Monitor the egg whites to prevent over-whipping. Ensure the sugar syrup reaches 117°C/242.6°F., and the egg whites have reached maximum volume.
- Bakers note; When pouring the sugar syrup into egg whites, make sure you pour it along the edge of the mixing bowl, avoiding direct contact with the whisk. This prevents the syrup from sticking to the side of the bowl, ensuring a stable marshmallow fluff foam.
- When the sugar syrup reaches the right temperature, pour the warm sugar syrup slowly into the egg whites in a thin steady stream, while whisking at high speed.
- After all the sugar syrup has been incorporated into the egg whites, continue to whisk at high speed until the mixture cools down the marshmallow fluff is thick, glossy, and holds a firm peak. Mix for 10-20 minutes to achieve this consistency. The mixture should be around 35°C/95°F. when done. If you want a denser marshmallow foam, you can stop whisking just before it reaches 30°C/86°F. to incorporate less air.
- If desired, mix in the seeds from 1 vanilla bean at the end for an additional 30 seconds.
- For colored marshmallow fluff, add food coloring bit by bit at the beating's end. Use a toothpick to ensure precision and avoid the Color Mill brand. Always remember it's easier to add more color but impossible to remove an excess.
- Use the marshmallow fluff immediately on cupcakes, between cake layers, on ice cream, and on other desserts.
- Store any leftover fluff in an airtight container in a pantry or a cool place around 18-20°C (64.4-68°F) for up to 3 to 5 days.
