Homemade Marshmallow Fluff is very easy to make, so delicious, and much better tasting than the store version. Remember that Marshmallow Fluff does not have to come just in a large from the grocery store! This Marshmallow Fluff is light and creamy.
This is the best recipe that I have ever found to substitute for the store-bought Marshmallow Fluff. Use this homemade marshmallow fluff/cream in any recipe that calls for marshmallow fluff. It is so good that you will be eating it or trying not to eat it straight out of the bowl as it is an “eat straight from the container” recipe.
Also learn how to make Homemade Marshmallows and Homemade Easter Marshmallow Peeps.
- 3 egg whites, room temperature
- 2 cups light corn syrup
- 1/2 teaspoon salt
- 2 cups powdered sugar (confectioners' sugar)
- 1 tablespoon pure vanilla extract
In a large bowl of an electric mixer, add egg whites, corn syrup, and salt.
Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
Reduce your mixer to low speed, add powdered sugar and mix until well blended. Add vanilla extract, mixing just until well blended.
Your homemade marshmallow fluff/cream is now ready to use in your recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes a large quantity.
Categories:Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipes Dessert Recipes Marshmallows
5 Responses to “Homemade Marshmallow Fluff Recipe”
Could this be used to replace Cool Whip in recipes? I live in Australia where we cannot get Cool Whip and there are recipes I would love to try but can’t ???? If not do you have a recipe that resembles Cool Whip?
Check out this Pinterest web page for lots of recipe ideas on making homemade Cool Whip.
Cool whip is a frozen whipped cream. You can replace it with any whipped topping for recipes.
Cool whip is NOT frozen whipped cream. It’s a non dairy whipped topping made vegetable oil and gelatin. However, you can replace it with whipped cream, but your recipe may taste different because cool whip has a different kind of oily consistency, as opposed to a milk fat mouth feel. I’ve seen the recipe for homemade cool whip and you can trust me that it’s a fiddley pain in the butt. I feel your frustration; seems like every darned American dessert recipe calls for cool whip! Lol! My advice is to try the recipes with whipped cream. It’ll probably taste a million times better without the chemical fluff of non dairy whipped topping
Cool whip is my favorite frozen whipped cream