It just helps to stabilize the egg whites, but most of the time I never use it. Nondairy yogurt even works, as long as it’s thick enough. Assuming the marshmallow fluff is nice and stiff, it will hold it’s shape and brown nicely . Hi Nicole! Hi Lauren! I would greatly appreciate it!! I think that should work fine. It won’t be exactly the same, but very similar. Is this marshmallow suitable to put another cake layer on top without the mellow collapsing . https://livforcake.com/smores-macarons/ Here’s a recipe to try though! Marshmallow fluff is the best – especially homemade! Other’s say they have worked though. When it was mixing after drizzling the sugar in it was nice and fluffy, filling my 6qt bowl (I doubled the recipe). Here's her marshmallow recipe to get you started. But I really want to be successful!! I would do a buttercream dam if you use it as a filling. I’ve seen recipes that don’t require heating the sugar/water. https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge https://livforcake.com/fluffernutter-cookie-cups/ I can no longer have corn, so I love the honey alternative…have you tried it with honey before? I wouldn’t microwave it as the consistency might turn (and stay) soupy and it might just slide off the cake. How does it taste? My favourite is from. My mom nearly killed herself trying to eat a double layered 9″ chocolate cake with a marshmallow fluff center and completely covered! I know it’s been years since you post the last comment, here but I hope you’re able to reply this soon. Hi Lolli! Hi Marjoleine! . Finding recipes for fluff was the easy part, but re-creating it without fake items and corn syrup was difficult. https://livforcake.com/smores-cake/. , Hi Melissa! Coconut Fluff – Add in a teaspoon coconut extract. Both times it had lost it’s fluffyness but I was able to re-whip no problem, but it had very fine grain in both which wasn’t there when I’d placed it in the container? 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. I’ve actually stored it in a couple of different things. Oh no!! Oh, you should whip the fluff until it’s cool — about 10minutes, then use it right away . I put in the vanilla and walked away to let it cool and when I came back it was flat. I hope you still liked it regardless! Hi again! I feel safer making Swiss meringue, which is described as the most “marshmallowy” of the meringues, conveniently! Even as I frosted it, as the fluff cooled I had that issue of it not wanting to spread and becoming stiff. Once all of the syrup is in, set mixer to medium/high and continue whipping. All you need are five ingredients to start enjoying homemade marshmallow fluff: egg whites, sugar, corn syrup, cream of tartar, and vanilla extract. Yes, it will make more than enough to frost that cake . Hi! Do you typically use marshmallow fluff to make fudge? The store-bought stuff can be very runny and will totally ruin your dessert. Hi Nancy! Hi Amanda! (here: dlivforcake.com/2015/11/smores-cake.html ) Thanks! It might color the fluff slightly though. Hi Andrea! 25+ Marshmallow Fluff Recipe ideas | NellieBellie's Kitchen So I just want to say that this was an amazing recipe. Thanks Dorothy! Thank you! Simply stick to the same ratio listed above. I bought come egg whites today. Hi Shaina! If you have excess fluff left over, you can freeze it in an airtight container to use at a later date. I’ve made the recipe and it works great! Alternatively you can add some bourbon to the marshmallow fluff once it’s whipped up (in place or addition to the vanilla). Sorry to hear you had trouble with this one. I’m so happy to hear that this worked out for you!! Thank you for this recipe! Ideally store it in a glass container that is completely grease free. https://livforcake.com/sweet-potato-cake/. How long can I leave it set out or does it need to be refrigerated immediately? We tried microwaving it a bit and that worked somewhat to loosen it up a bit but the cake is still a mess haha any tips?? Turned out beautifully. Hi Jennifer! With a whisk attachment, beat the egg whites and cream of tartar until foamy. You may unsubscribe at any time. The most difficult part was not devouring the whole thing straight out of the mixer bowl with a spoon. Make sure it goes with what you are using it on. Overall, the recipe is beautifully written and easy to follow. I thought it would be fun to re-create the retro marshmallow fluff using real ingredients, but still leaving it a fun and yummy sweet treat. 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