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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Why you’ll love this recipe
Homemade marshmallow fluff , otherwise known as homemade marshmallow creme, is good 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.
How to make homemade marshmallow cream
Step 1
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
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.
Step 3
While the sugar is heating, place the egg whites in the bowl of a stand mixer fitted with the 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 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
Step 4
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 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.
Pro tips
- 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
- To store, place in a large jar with a tight fitting lid and place in the refrigerator for up to two weeks. Remove from the fridge at least 30 minutes prior to using as a filling or frosting
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
FAQs
No, marshmallow fluff has a different consistency than melted marshmallows. Melted marshmallows are extremely sticky and cannot be used in the same way as marshmallow fluff. To mimic the texture of homemade marshmallow creme, melt 2 cups of marshmallows with ¼ cup corn syrup.
You can make this homemade marshmallow fluff recipe to replace store-bought marshmallow fluff. Or, melt 2 cups of marshmallows mixed with ¼ cup corn syrup.
No, melted marshmallows will not yield the same fluffy, smooth texture of whipped marshmallow fluff.
This recipe for homemade strawberry marshmallow fluff is gluten-free. Be sure to read the labels of the specific ingredients you use to ensure they are all gluten-free, if this is a concern.
No, this strawberry marshmallow creme recipe is not vegan, as it contains egg whites.
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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
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
Comments
Cynthia Christensen
This sounds amazing! Suddenly I’m craving this on a rich chocolate cake! Sounds like I have a weekend project 🙌
Kimberlee Ho
That sounds perfect! Enjoy!!
Donna A Pollock
This looks so delicious. I love freeze dried strawberries anyway. They have such a great flavor. I'm making this for the 4th of July BBQ. just in time too, Thank you for this awesome recipe.
Kimberlee Ho
Wonderful! Hope you love it!
Grace
This is a great idea! Thank you for sharing!!! My SO is from Maine so we were introduced to fluff long ago. I see some freeze dried blueberries so I need to try making this blueberry flavored. Any tips?
Grace
Kimberlee Ho
So happy you found this recipe! While I haven't tried it, I am going to make an educated guess that freeze-dried blueberries can be substituted in equal amounts for the freeze-dried strawberries. I hope you try it and love it!
Tim
Can this be made sugar free?
Kimberlee Ho
I don't know, I haven't tried to make it sugar free.
Blair
I made this! I followed it to the T using gram measurements - It came out perfect. Like a soft airy marshmallow cloud. Super simple and easy to follow directions. It took a little over 15 minutes to reach 240F, but definitely should use a candy thermometer. If you beat it for a shorter amount of time after adding the sugar syrup you’ve made Italian meringue which is just as delicious. What a great icing/filling/fluff to add to my baking. Thanks!
Kimberlee Ho
This is so helpful, thank you for sharing, Blair! I'm so glad you love this as much as I do 😀.
Blair
Oh I also used this as the filling for some chocolate whoopie pies 🤤 10/10 highly recommend!
Emmi
Is there any reason that using the fresh strawberry juice (strained) and used in place of the water (to make the simple syrup) wouldn’t work ?
For flavor and color.
Kimberlee Ho
I don't know the answer to that, but it's worth a try!