Strawberry Marshmallow Fluff Recipe

Making your own marshmallow fluff at home helps elevate any layer cake, brownie or whoopie pie recipe. In this recipe, we add freeze-dried strawberries for a delightfully easy recipe that doubles as a filling and frosting.

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The secret to making marshmallow fluff at home

Homemade marshmallow fluff , otherwise known as homemade marshmallow creme, is magical for so many reasons. Here are a few:

• With just the perfect amount of sweetness, strawberry marshmallow fluff will become your new favorite recipe. It makes for the best frosting and is way tastier and less artificial tasting than store-bought marshmallow fluff
• This recipe is can be used as a marshmallow fluff frosting recipe or marshmallow filling for brownies, chocolate cupcakes, rich chocolate cake, roll cakes, used in marshmallow buttercream frosting or to top any other delicious cakes
• This recipe uses freeze-dried strawberries instead of fresh strawberries to flavor the marshmallow mixture, making it a recipe that can be made anytime of year
• Use your kitchen torch to toast the marshmallow for a toasted marshmallow filling. This would be perfect for making a beautiful s'mores cake or s'mores cupcakes with a fun berry flavor!

Ingredients & substitutions

To make this simple recipe, you'll need the following ingredients:

• Freeze dried strawberries: the flavor is concentrated in freeze-dried strawberries and there is no added moisture like in fresh strawberries making these ideal for using in this recipe. You'll need a food processor in which to finely grind the strawberries into a powder. 
• Water
• Granulated sugar
• Light corn syrup: this helps give homemade marshmallows and homemade marshmallow fluff it's characteristic texture
• Egg whites: use fresh egg whites that have been separated from actual eggs instead of using carton egg whites. Those will not whip up as nicely, if at all. Be sure there is no little bits of egg yolk in the egg whites as this may prevent the egg whites from whipping
• Cream of tartar: this ingredient helps the egg whites whip up into stiff peaks and create that fluffy texture we are going for
• Salt

You will also need a stand electric mixer, a food processor and a candy thermometer to make this recipe.

Food Processor

Mini food processor is the ideal size for using in this recipe.

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Step 2

Place the water, sugar, and corn syrup in a small saucepan, stirring to combine. Warm over medium-high heat until the mixture reaches 240°F on a candy thermometer. This typically takes 10 to 15 minutes. Do not allow it to pass 240ºF

Candy Thermometer

A candy thermometer is necessary for this recipe to ensure the mixture reaches the appropriate temperature.

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Whisk on medium speed until the egg whites are foamy. Increase to high speed and add in the cream of tartar and salt. Continue to mix until soft peaks form.

Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted.

Add in finely ground freeze-dried strawberries and whisk on high speed again until well combined, stopping to scrape the whisk and sides of the bowl as needed 

Turn the speed to high and continue to mix for 7 - 8 minutes, or until the outside of the mixing bowl returns to room temperature and the marshmallow mixture is thick and fluffy

See the full recipe below for ingredient measurements and important recipe notes.

Recipe Notes

Add to your favorite recipe that calls for marshmallow fluff. To use as a homemade marshmallow frosting recipe, fill a piping bag fitted with a piping tip or use a plastic bag with a small hole cut into one corner and classic vanilla cupcakes would be the perfect recipe to start with. To fill or top brownies, use a small offset or icing spatula to spread the mixture.

To make the brownie cups pictured below, use this recipe for brownie cups, omitting the chocolate ganache and mint whipped cream. Fill the brownie cups with strawberry marshmallow fluff.

To make the brownie sandwiches pictured below, use the brownie cup recipe and spread the mixture into a thin layer on a parchment lined jelly roll pan. Bake for 15 minutes, cool then use cookie cutters to cut out shapes. Spread the strawberry fluff with an offset spatula and top with another cut out brownie shape.

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Strawberry Marshmallow Fluff Recipe

Making your own marshmallow fluff at home helps elevate any layer cake, brownie or whoopie pie recipe. In this recipe, we add strawberries for a delightfully easy recipe that doubles as a filling and frosting.

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Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

Course: All Recipes, Dessert

Cuisine: American

Keyword: cream of tartar, freeze dried strawberries, sandwich cookie filling, strawberry marshmallow fluff

Servings: 18

Calories: 73kcal

Author: Kimberlee Ho

US Customary - Metric

Equipment

• Food processor
• Stand Mixer
• Candy thermometer

Ingredients

• 34 grams freeze dried strawberries 1.2 ounces
• ⅓ cup water
• ¾ cup granulated sugar
• ¾ cup light corn syrup
• 4 ounces liquid egg whites from about 3-4 large eggs, not from carton egg whites
• ½ teaspoon cream of tartar
• Pinch salt

US Customary - Metric

Instructions

• To the bowl of a food processor, add the freeze-dried strawberries and grind to a fine powder. You should have about ½ cup. Set aside
• Place the water, sugar, and corn syrup in a small saucepan, stirring to combine. Warm over medium-high heat until the mixture reaches 240°F on a candy thermometer, typically 10 to 15 minutes. Do not allow it to pass 240ºF
• While the sugar is heating, place the egg whites in the bowl of a stand mixer fitted with th whisk attachment. Complete this step as the sugar/corn syrup mixture is coming to temperature so the whipped egg whites are ready once the mixture reaches 240ºF. Whisk on medium speed until the egg whites are foamy. Increase the speed to high and add in the cream of tartar and salt. Continue to mix until soft peaks form. Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted. Add in finely ground strawberries and whisk on high until well combined, stopping to scrape the whisk and sides of the bowl as needed
• Once the sugar mixture reaches 240°F, carefully remove it from the heat and let rest for about 20 seconds. With the mixer running on medium speed, very carefully and slowly stream the sugar mixture into the egg whites. Turn the mixer speed to high and continue to mix for 7 - 8 minutes, or until the outside of the mixing bowl returns to room temperature
• Add to your favorite recipe that calls for marshmallow fluff or eat out of the jar with a spoon!

Notes

• Marshmallow fluff can be made up to 2 weeks in advance. Store in an airtight container in the refrigerator. Allow to come to room temperature before using as a  frosting or filling
• Serving size = 2 tablespoons
• To make plain marshmallow fluff, simply omit the freeze-dried strawberries
• To make vanilla marshmallow fluff, add 1-2 teaspoons vanilla extract during the step where the freeze-dried strawberries are added

Nutrition

Serving: 1serving | Calories: 73kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Sodium: 10mg | Potassium: 14mg | Sugar: 19g | Vitamin A: 2IU | Calcium: 2mg | Iron: 1mg

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