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Homemade Eggless Marshmallow Fluff in a jar
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Homemade Eggless Marshmallow Fluff

This Homemade Eggless Marshmallow Fluff is stretchy, sticky, and totally irresistible! Make your own Fluff at home with just a few simple ingredients.
Course Dessert
Cuisine American
Keyword creme, easy, eggfree, Eggless, fluff, marshmallow
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 cups
Calories 148kcal

Ingredients

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.

Notes

 
STORE: 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.
 
CREAM OF TARTAR: 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.
 
AGUAFABA: Wondering what is aquafaba? Check this out! 
 
A candy thermometer is an important tool and unfortunately cannot be left out. 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.  
 
LOOKING FOR MORE EGGLESS RECIPES?
 
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.
 
★ Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 148kcal | Carbohydrates: 38g | Sodium: 1mg | Potassium: 15mg | Sugar: 38g