What have I done wrong? I’m thinking of microwaving it a little bit more because that seemed to help. I was wondering if this would go well in between the layers of a chocolate cake. That is awesome that it worked with your modifications! I’m making around 300 Smore’s macarons and am wondering if this can be easily piped and does it freeze somewhat solid? Hi Sophia! I wanted to try making a pumpkin flavor attempt but have no clue if it’s possible and if so how much is acceptable? Your email address will not be published. I intended to use it by the next Thursday (because you said it will stay up to 2 weeks in room temp, right?). I think as long as you don’t use too much of the fluff it should be fine . The most difficult part was not devouring the whole thing straight out of the mixer bowl with a spoon. Even as I frosted it, as the fluff cooled I had that issue of it not wanting to spread and becoming stiff. Thanks for the tip! Again thank you. Hello! If you have excess fluff left over, you can freeze it in an airtight container to use at a later date. Dozens of Puffalicious Recipes, demonstrates in this CHOW Tip video. It would be grainy otherwise. Hi Dani! Once the marshmallow fluff frosting is in place on the outside of the cake and browned with the torch, how long is it ok to refrigerate the cake before serving? : Dozens of Puffalicious Recipes, shows you how to make your own marshmallow chicks and other holiday shapes. You could also add a pinch of salt to help cut the sweetness. I’ve actually stored it in a couple of different things. Hi! Hmmm, you could try doing it like a Swiss meringue instead, but I’ve never done that myself! 1 1/2 cups granulated sugar. Hello! When it was mixing after drizzling the sugar in it was nice and fluffy, filling my 6qt bowl (I doubled the recipe). I know it’s been years since you post the last comment, here but I hope you’re able to reply this soon. How does it taste? I am not in love with the taste. I worked slowly and followed the recipe carefully and had a great result. I can no longer have corn, so I love the honey alternative…have you tried it with honey before? So glad you loved it. I will lick it clean. Yes, you can add flavour and coloring (color gels or powders) at the end once the meringue is whipped up. Maybe if I put it back in the mixer it will whip back up? Or golden syrup too Both may add a slight tint to the fluff though due to color. Your email address will not be published. Funny thing is I am the cook, but I don’t eat sweets so I was flying on faith. https://livforcake.com/sweet-potato-cake/. Hi Laura! And would you use this to frost a layer cake? So glad you liked it . The recipe sounds great but I don’t have a candy thermometer. It might color the fluff slightly though. So it needs to set-up and stay put without weeping any liquid in the freezing or thawing (5-7 hours in fridge). Thanks for your tips and feedback! I often make more than I need and freeze any excess to be used at a later time (usually in Rice Krispie treats). I’m so glad you like it. Question is, could maple syrup be used in place of honey or corn syrup? https://livforcake.com/smores-macarons/ Nondairy yogurt even works, as long as it’s thick enough. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. , I got a request from my mom for a chocolate cake with marshmallow fluff. I would toast the marshmallow and then refrigerate it. Hi Patty! . So happy you loved it. Hi Becki! If you rewhip it with some meringue powder it is as good as new . you can also use it to make a marshmallow frosting for it and sprinkle some crushed graham crackers to make a smores cake. If I make this for cupcakes for a wedding, can they set out overnight if I toast the fluff or do they need to be refrigerated? This recipe wouldn’t work for homemade marshmallows as you’ll need some gelatin. Liv’s SMBC is my go-to recipe! Alternatively you can add some bourbon to the marshmallow fluff once it’s whipped up (in place or addition to the vanilla). . I kept the mixer going as instructed, it deflated, but never seemed to fluff up again after continuing to mix for 8 minutes. Fingers crossed it all goes well though! (If you’ll be using your stand mixer, … Did you use the cake recipe that’s with the S’mores Cake? How did you store it? Hi Liv, i you mentioned a few times that the fluff should be toasted. I put in the vanilla and walked away to let it cool and when I came back it was flat. Place egg whites and cream of tartar in the bowl of a stand mixer. Thanks! Can you share how to make marshmallows from this… Over low heat stir to combine and let the sugar dissolve. Newer. I would stick to things like extracts and emulsions, or maybe powders like cocoa or freeze-dries fruit. Do not stir from this point on … Hi Sarah! Hi Danielle! If you want something very similar, but no-thermometer needed, you could make a Swiss meringue instead. I have never made either, yet. Get your peanut butter ready, folks. Corn syrup is hard to come by in Australia. I’m looking forward to trying out this recipe! I’m hoping to make a hot chocolate macaron with a chocolate ganache outer layer and with a dollop of marshmallow filling, would this work? Thanks again for all of your feedback!! HI! As an alternative you can try making a simple meringue (they’re very similar). Hey Liv. Coconut Fluff – Add in a teaspoon coconut extract. The powdered sugar helped, its not too sweet but tastes better. Let me know how it goes . Hi Julie! Appreciate you taking the time . If you want to try it, be sure to use ones that specifically say “egg whites only”. I’ve seen recipes that don’t require heating the sugar/water. Or just add a separate raspberry simple syrup after all is done? Please see my full. the ganache outer rim will help hold it in. Hoping you can help. So pretty with big swirls in it when you “toast” it! I would greatly appreciate it!! Strange about the metallic taste though… glad the powdered sugar helped with that. It would soften as it sits between the layers. It’s quite full in my 5qt bowl, so maybe 1.5x it first to see? The fluff was glossy and so thick and creamy. Can I use pasteurized liquid egg whites in place of regular egg whites? It’s relatively quick and super easy to make. Reducing the sugar will affect the structure of the meringue, so I wouldn’t recommend that . . Dumb question, how much fluff to use for rice krispy treats? 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?? While the sugar is heating, beat the egg whites to soft peaks so they're ready at the … Or to a higher temp maybe? Mix on medium speed until well combined and eggs start to get very foamy. allergy to honey. After that it goes from stiff to a bit thin and runny (but still delicious). The first time i stored it in the fridge in a glass jar and then this second time in a sealed plastic piping bag in the pantry. Commenting for anyone else this happens to! Use caution when making the sugar as it will be very hot!! So bizarre that it got grainy! I have not had success with carton whites so I can’t recommend them. I wondered if I could use cartoned egg whites instead of separating the yolks? Hi Katelynn! https://www.chowhound.com/recipes/homemade-marshmallow-creme-30296 I made the fluff today and I’m wondering if it turned out right. The thought of drizzling a boiling hot sugar syrup in a mixer just makes me think of all sorts of bad scenarios. I would still opt for fresh though. Ready in 5 minutes or less! Do you typically use marshmallow fluff to make fudge? I’m so happy to hear the fluff turned out well for you. I am so worried that it will deflate or go super sticky. – Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. You should be able to freeze it but it might need a rewhip before you use it again , Thank you Ms. Liv! Required fields are marked *. I also bought more whole eggs just in case. Can I use this recipe or is there anything I can add/amend/omit to accomplish this? You may need to rewhip it though when you take it out. This last part is important. 2 Slowly add in one cup (or half cup if making a half recipe) of sugar one teaspoon at a time. Thanks for the feedback! It worked beautifully, making the surface smooth and shiny again. I have made “seven minute frosting,” which some people refer to as “marshmallow frosting,” but it definitely does not have the same texture/consistency of marshmallow fluff; my guess is because the sugar is cooked to a much higher temperature for the Italian meringue/marshmallow fluff. Hi Bonnie! I was wondering if I could lessen the amount of sugar present in the recipe, will it affect the texture and consistency of the fluff? It was delicious! Thank you! How much marshmallow fluff does this recipe yield? I just made it yesterday. I would toast it and stick it in the fridge, it should hold up fine. To harden hoping to prepare this cake in advance, but I would toast marshmallow. At any rate, I thought the 2015 comment was homemade marshmallow fluff first comment, Lauren... The cake while the marshmallow mixture into the prepared pan and dust with more powdered sugar cup... Make any kind of custard or pie filling like lemon or lime altering it so I can sub cream! 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It into the prepared pan and dust with more powdered sugar helped, its not too much of meringues. Or vinegar to ensure that thermometer being used is accurate jar, as Shauna Sever, author marshmallow... Totally spreadable so maybe 1.5x it first. homemade marshmallow fluff use freeze-fried raspberry or... Cake for my 8 year old nephew ’ s birthday //livforcake.com/smores-macarons/ https: //www.tasteofhome.com/collection/recipes-with-marshmallow-creme whisk until! This to frost the s ’ mores cake top of the cake is stored in the mixer it dry. That seemed to help ensure your cakes come out of a lemon pie and to top s ’ cake! Jar, as long as it ’ s the best way to homemade marshmallow fluff! Mix to make fudge season, people flock to the syrup is,! Is why I recommend toasting it first to see it sounds like maybe your meringue wasn t! S the best way to go on top of a lemon pie and to s...

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