Homemade Marshmallow Fluff is an easy, sweet, light, and airy treat that you can make in your stand mixer without any heat or gelatin.
You can use marshmallow fluff to fill Oatmeal Creme Cookies, or add as a topping to Chocolate Cupcakes, and other Dessert Recipes.
Sabrina’s Marshmallow Fluff Recipe
Marshmallow Fluff is a delicious and simple dessert topping, dip, or spread. Instead of buying a jar at the store, it can be made easily in a few minutes. The classic use is as a sweet filling for oatmeal creme cookies. Add it to your Slow Cooker Hot Chocolate, spread over a Chocolate Cake , or serve with fresh fruit. Check out my chef’s note below for additional tips to perfecting this recipe.
Recipe Card
Ingredients
- 2 egg whites , pasteurized at room temperature
- 1/2 teaspoon cream of tartar
- 1 1/2 cups light corn syrup
- 1/4 teaspoon salt
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
To Serve:
- 24 chewy oatmeal cookies
Instructions
Marshmallow Fluff:
- To a large stand mixer or in a large bowl with a hand mixer add the egg whites and cream of tartar.
- Beat for 2-3 minutes until you reach soft peaks.
- Add in the corn syrup and salt, beat for 6 minutes on high speed until it has doubled in volume.
- On the lowest speed setting add in the powdered sugar ¼ cup at a time until well mixed.
- Add in the vanilla extract, beating on high speed for 1 minute until well mixed, glossy and the mixture is thick.
- Use immediately.
To Make into Oatmeal Creme Pies:
- Add the marshmallow fluff to a piping bag.
- Pipe the fluff onto half the oatmeal cookies and top with the remaining cookies to make Oatmeal Creme Pies!
Nutrition
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Chef’s Note
I like to separate the egg whites from the yolk in a separate bowl before adding them to the stand mixer. If the yolk breaks into the white, it’s better just to start over with a fresh egg than to try to salvage it. Also, if you don’t eat the fluff right away, it will start to flatten with time. To re-fluff, add it back to the stand mixer and whip it again to the desired consistency.
Table of contents
Can this be made ahead of time?
You can make Marshmallow Fluff a few days ahead of when you plan to use it. To maintain the right texture, don’t try to make it more than 3 days in advance. Keep the premade fluff in an airtight container at room temperature until you’re ready to use it. You will have to re-fluff it in your stand mixer to get it back to it’s whipped form.
How to Store
- Store: If you have any remaining, transfer it to a ziplock bag or another airtight container to keep fresh. You can keep at room temperature for up to a week, but it may start to weep after 3 days. Weeping happens as the meringue releases moisture. It’s best to enjoy the fluff before this happens.
- Freeze: For a longer storage option, you can freeze the mixture for up to 3 months. Add the fluff to a freezer bag and remove as much air as possible before sealing and freezing.
- Thaw: To serve frozen fluff, let it thaw at room temperature, then add the mixture to your stand mixer and beat it quickly to recreate the fluffy texture.
Frequent Questions
Not exactly. Marshmallows are made from sugar, corn syrup, water, and gelatin. Whereas marshmallow fluff contains whipped egg whites and no gelatin. The whipped egg whites create a much fluffier consistency.
If you’re having a hard time getting the egg whites to hold shape, it could be for a few reasons. First, you’ll need to make sure you use a clean mixing bowl and whisk with no grease. If there are any remaining egg yolks in the egg whites, they’ll also disrupt the whipping process. The cream of tartar also helps prevent the egg whites from falling flat.
Marshmallow fluff is a versatile dessert topping or filling. Use it as frosting or filling for cakes and cookies. You can also add it to drinks like hot chocolate, or add it to recipes calling for marshmallow fluff.
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