This Homemade Eggless Marshmallow Fluff is stretchy, sticky, and totally irresistible! Make your own Fluff at home with just a few simple ingredients.
Homemade Eggless Marshmallow Fluff Recipe
My daughter is a BIG fan of marshmallows, so she always wanted to try Marshmallow Fluff, of course, the store-bought version has eggs in it, so I had to come up with a Homemade Eggless Marshmallow Crème recipe.
I am so happy I did…this Homemade Eggless Marshmallow Crème is one of her all-time favorites!
It’s stretchy, sticky, dense, and totally irresistible!
We mostly use it to make sandwiches, but there are so many delicious ways to enjoy this Homemade Eggless Marshmallow Fluff (see more ideas on how to use it below).
WHAT IS THE DIFFERENCE BETWEEN MARSHMALLOW CRÈME AND MERINGUE?
Marshmallow Crème is a stretchy, sticky and dense cream. Its texture is similar to the melted marshmallows. Meringue is a more light, fluffy, and airy mixture. It holds its form perfectly, which makes it perfect for piping.
If you’re looking to make more of a fluffy and less dense pipeable meringue, check out my Eggless Meringue recipe.
HOMEMADE EGGLESS MARSHMALLOW CRÈME INGREDIENTS:
You’ll need:
- Aquafaba – Wondering what is aquafaba? Check this out!
- Cream of tartar
- White sugar
- Water
- Pure vanilla extract
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
HOW TO MAKE HOMEMADE EGGLESS MARSHMALLOW CRÈME
- Make the sugar syrup.
- Whip the aquafaba and cream of tartar.
- Carefully, add the sugar syrup to the whipped aquafaba.
- Continue whipping until thick and glossy.
- Enjoy!
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
TIPS TO MAKE HOMEMADE EGGLESS MARSHMALLOW CRÈME
- Cream of tartar stabilizes the aquafaba and helps the mixture to whip. It’s an important ingredient and I do not recommend skipping it or substituting it.
- You will need a thermometer to make this. I like this one because it has a pot clip.
- Use caution when making the sugar syrup as it will be very hot!!
- Once again, be very careful when pouring the sugar syrup into the mixer. It’s IMPORTANT that you pour the stream right between the whisk and the sides of the bowl (see photo above), so the syrup doesn’t get splashed by the whisk.
- If you’re looking to make more of a fluffy and less dense pipeable meringue, check out my Eggless Meringue recipe.
HOW TO USE HOMEMADE EGGLESS MARSHMALLOW FLUFF:
- Add a big dollop over ice cream or hot chocolate.
- Fill crepes.
- Make Rice Krispie treats.
- Fill cupcakes.
- Use a dip on your dessert table.
- Add a layer of eggless marshmallow crème between two cookies and/or Whoopie Pies to create an unexpected flavor and texture.
- Top brownies.
- Make Marshmallow Creme sandwiches with peanut butter.
STORING
Store in an airtight container in the refrigerator for up to a week. This aquafaba marshmallow crème tends to separate when left in the fridge, if that happens you can whisk it a bit to incorporate.
LOOKING FOR MORE EGGLESS RECIPES?
- Easy Eggless Pastry Cream
- How to Make Eggless Meringue
- How to Make a Cake Mix Box without Eggs
- How to Make Strawberry Puree
- How to Make Mayonnaise without Eggs
- How to Make Eggless Whoopie Pies with a Cake Mix
- More recipes…
Homemade Eggless Marshmallow Fluff
Ingredients
- ¼ cup (60 ml) aquafaba
- 1/8 teaspoon cream of tartar
- 3/4 cup + 1 tablespoon (160 gr) white sugar
- 3 tablespoons + 1 teaspoon (50 ml) water
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Using an electric mixer or a stand mixer (with the whisk attachment), beat on medium-high speed aquafaba and cream of tartar until the mixture becomes foamy and the mixture becomes opaque. Continue beating until reach medium peaks.
- Place water and sugar in a medium saucepan. Stir to combine and dissolve the sugar. Insert a candy thermometer into the sauce and heat over medium heat.
- Simmer the water and sugar mixture until it reaches 240º F (120º C) on a candy thermometer. Remove the sugar mix from the heat once it reaches that temperature.
- Turn mixer to low speed. Very slowly and carefully pour the sugar syrup into the fluff aquafaba in a thin, steady stream. Try to pour the stream right between the whisk and the sides of the bowl, so the syrup doesn’t get splashed by the whisk.
- Once all of the syrup is in, set mixer to medium-high speed and continue whipping. The mixture will deflate at first, but then it will thicken and fluff up.
- Continue to whip for 8 – 10 minutes, or until the mixture is thick and glossy and the base of your mixing bowl is no longer warm.
- Stir in vanilla and continue whipping until the fluff has cooled, about 2 – 3 more minutes.
- Use immediately or pour into an airtight container and store in the refrigerator for up to a week.
- Easy Eggless Pastry Cream
- How to Make Eggless Meringue
- How to Make a Cake Mix Box without Eggs
- How to Make Strawberry Puree
- How to Make Mayonnaise without Eggs
- How to Make Eggless Whoopie Pies with a Cake Mix
- More recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
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- Small Saucepan
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- Instant Read Thermometer
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- Kitchen Scale
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- Magnetic Measuring Spoons Set
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Is the white sugar in the recipe caster sugar or granulated sugar?
Hello Tia! In the US we mostly use granulated sugar but you can use either one. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi, I tried the recipe and it was amazing, thank you
Do you think that adding food coloring (gel or liquid) would ruin the consistency? My 6-year-old has specifically requested blue & pink marshmallow frosting on her birthday cake this year. Thanks!
Hello Joanna! I don’t think adding food coloring will be a problem. Just make sure to use gel or paste so the quantity added is minimal. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thanks! After rereading the post, I have a question: do you think this would work as icing for a two-layer cake, or would it be too runny?
Hello Joanna! If you going to serve the cake immediately, it could work. But keep in mind that it won’t set as a regular buttercream, it will be on the runny side. Thanks for your interest in my recipe. Please come back and let me know how you like it =)