I tested 8 recipes - here's my favorite homemade marshmallow cream 

I cannot stop making your improved American Buttercream recipe. I replaced the corn syrup with molasses this week and put it on a pumpkin spice cake and it was amazing. Thank you for educating all of us. You are fantastic💗😺

At last, a marshmallow fluff that is not too complicated since it doesn't use italian meringue technique! Thank you for this! Your recipes are always THE BOMB!

I've more or less lost most of my passion for baking a few years back, but RU-vid has recommend this channel to me, and I've always enjoyed your content. The way you lay things out, so that it's easy to understand, and solving some questions I had in culinary school years back but instructors either didn't know or didn't care to explain. Thank you for all you do, and keep being awesome.

Many years ago at a thrift shop, I picked up a baking recipe book that broke down the science behind baking. The purpose of "creaming", what happened to the sugar in the butter, etc. Ever since, the science behind baking fascinates me! For that reason, I am so happy I found your channel! (BTW, how are you not more popular!?!)

Yes to all the data! My fave type of videos are when you completely nerd out 😂

I would love to see a video that focuses on meringue. It’s the base for so much of what I bake and if the meringue fails everything fails. It’s also something a lot of people struggle with and knowing the why of it sets up up to be more successful. Thank you so much for sharing the how’s and why’s, your channel has really made me a better baker.

I make your version of American buttercream all the time. You can bet I'd be making this as well! Thank you for educating us in every video!

This looks so delicious!!! Thank you for sharing your recipe!!!

This is EXACTLY what I was looking for. New to your channel, subscribed and loving it! ❤

I love the way you explain things, it makes it sound fascinating

Subscribed, this was an excellent test

Yes! I'm so glad that you posted this! I just bought the cocoa and was bummed when I didn't see your marshmallow filling on your site. I'd also love to see your meringue tests video.

LOVE your recipes and approach to the science of baking! I'm wondering how the other stabilizers worked out in your testing aside from gelatin- gelatin is such a standard in bakeries for stabilizing whipped cream, that i was really surprised seeing that it wasn't the best in your whipped cream video!

I love the way she explains everything

I absolutely love your homemade recipes!!! The fact I can make beautiful cakes and frosting without all the negative preservatives is fabulous!!! Thank you so much!! I feel good about making cakes for my grandchildren and family.

You amaze me! You're so knowledgable and talented and you make it all look so easy 😍

I love learning new things and that was very interesting!! I love making marshmallows for homemade smores. 😋 I am not a chocolate lover, but you briefly mentioned lemon curd. Now that made my mouth water!!

Omg omg you shared this recipe! Thank you so much! Can't wait to use this one!!

Yes, please bring on the meringue video!

I love your videos and the science behind each recipe. Thank you. I've finally gotten the nerve to make SMB. I'm going to try this marshmallow filling too. It helps knowing how and why the recipes work. Thank you again. 😊

I just wanted to say I Really Admire You!💛 The things you have done with your channel is great and made yourself successful. All the recipes look so nice and prob tastes good. Stay Strong Adriana I look forward to your videos

BRILLIANT!!

0:03 That looks STUNNING. The contrast between the ultra white filling & the jet black cake is so good looking

This is wonderful

Keep up the great work ❤

Thank you!!!

Thanks for explaining how make Italian meringue and Swiss meringue. The marshmallows fluff doesn’t look to hard try and I can’t wait to try this new recipe. The cake looks amazing and fantastic! 🍰☺️

I'm so excited to see this recipe. I usually use the jar of marshmallow creme you showed in the video along with some butter, a little bit of heavy cream, pinch of salt and powdered sugar but your recipe seems to fit what I've been looking for. Thank you for also including the tips in your description box regarding how to avoid the creme from taking moisture away from the cake layers. I assumed that's where it would take the moisture from so if I'm wrong please feel free to correct me. I can't wait to try this. I usually make SMBC but when there's a recipe that calls for cream cheese I have to make a batch of that and marshmallow frosting because my husband can not stand cream cheese (crazy, I know, lol). I love cream cheese frosting but I'm sure I'll be happy and enjoy using your marshmallow recipe. I also love the fact that you're using products that I can get my hands on. Huge plus! Subbing straight away... 😉

*Amazing* 🤩

Why did I just find you......I love love your scientific approach!

Your channel is so informative! Would you be able to do this with agar instead of gelatin for a vegetarian friendly version? Thank you! 💕

I want the cake recipe too 😁

¡Muchas gracias por tu tiempo y generosidad!

Thanks!

I love your recipes❤ can you do a stabilized boiled icing please?

Would LOVE a merengue video!!!

Definitely would like to see the meringue test results!

You're AMAZING

I REALLY want the black cocoa cake recipe!!! Need it ASAP! Making my sis cookies & cream cupcakes for her birthday party next weekend! I'm using your Black Cocoa frosting FOR SURE! But need a better black cocoa cake!

Could you please make one with agar agar or another vegetarian replacement? I would love to make it!

This is fantastic! I found you on TikTok a while back and have been obsessed ever since! How would this cream hold up as cupcake "frosting"? I'd like to find a recipe that I can toast for my S'more cupcakes. I usually find that the recipes that use corn syrup deflate after a day or so and they aren't as pretty. Thank you for all you do!! :)

Yes please on the other video!!!

I love your experimentation to find the best way of doing things. Your black frosting video is one of my favorites! Please, can you explain why you chose to fortify your Swiss buttercream instead of the Italian meringue? I have read that Italian meringue buttercream is closer to marshmallow fluff. Since it is stiffer than Swiss, why not use it instead of adding gelatin to the Swiss? Thank you for teaching all of us!

I love all your recipes 💜

Looks so yummy - thanks! I want to live next door to you, ha ha! :) x

I make cupcakes rarely do I make cake but love to use your recipes. Question: can you use this to frost and fill cupcakes?

Hi! I am new to baking and your channel is so informative! I am a “why” person and need to know why I am doing something in order to understand it so all of the info you give is so helpful! Can this be made ahead and stored? If so, for how long and what’s your recommendation on the best way to store it?

Thank you for your amazing videos! Can this be used to make a marshmallow buttercream?

Nice

I need that meringue data!

Would you recommend using this to frost the outside of the cake as well? Loved this video!!

Looks great! I would definitely be interested in more videos about meringue.

Love the science side of these recipes. How to make flavored or colored meringue/creamy marshmallow to use as filling? :)

Thank u so much for sharing this video! I would like to request u something really interesting I saw in a Brazilian baking channel where it showns how tomake two frosting I've never seen before in my life: One is made out with cold condensed milk with emulsifier (I think is similar to "cake gel") The other is made out of milk powder, sugar and emulsific and this last one she claimed it doesn't melt. As I see u do a great job testing things I think a video about it would be really interesting and helpful... Thank u again for ur amazing content❤️

Love your videos and the education behind your methods. Would you be able to share if this recipe is toastable?

Dad, this is the third cake you made today!

I'm not sure if you still plan on making that meringue video, but I just want to register interest :) The reason I found your channel was because I couldn't find any comparative analysis between the different types of meringue. The closest youtube's search engine found was your buttercream vid ^^

Great video ! Could you tell me at what point you add the vanilla , I don’t think I saw it I the video . Thank you 😊

I bought Karo syrup so I could try your buttercream recipe! Now I’m wanting to make this recipe too!! Question…where do I find your cakeulator? (Not sure how to spell that)

Idk sis, we must have the same taste buds coz everything I’ve made from you is phenomenal!!! Trying this in the next week

Hi, thanks for the elucidating videos. So is the gelatin more stable than corn or golden syrup? Most homemafe fluff recipes use Italian meringue methods with syrup of half sugar, half corn syrup, so if have tested them let me know how they compare? Thanks.

This marshmallow recipe looks really good. Can it be used to fill macarons?

Could you substitute the egg white for aquafaba and the gelatin with agar-agar?? I'm not vegan, but wondering if it would word anyway 🤔

Would love to see you work with agar. THanks for all the testing and experimenting - learn lots! Enjoy your videos :^)

hi! can i freeze a cake with this in?

How would you make this with Agar-Agar instead of gelatin? I want to make this but I’m vegetarian. ☹️

Two questions: 1. Could agar be used instead of gelatin? 2. I only have an infrared laser thermometer, will this be sufficient for baking? Thank you.

As a fellow scientist baker, I'm always interested in seeing the data!

Hi! Thanks for sharing all of your amazing baking knowledge! I tried to make this tonight and ran into two issues: - the gelatin had a strong odor to it that was very unappetizing; is this typical? - the meringue thickened and became shiny but wouldn’t form thick peaks. I used an electric hand mixer for 20 mins and eventually gave up. The final substance was super thick and sticky and not fluffy. Any idea about what could have gone wrong?

4:18 I love that the blob totally looks like the face of a stormtrooper lol!

Every chance I get, I watch your channel. You are truly awesome! Thanks for blessing us with your beautiful energy, intelligent brain and yummy recipes!!! Just in case you haven’t heard it from anyone today, you are loved and appreciated more than you know!!! 🤍

2:59 My astigmatism made it so I read "fats" as "farts", and I can't stop laughing 😂

Do you know how to store this or how long it will last? thankyou!

Can I use this as a frosting for cupcakes?

Is there a vegetarian replacement for gelatin? Thanks!

Wow, it is a nice filling. But for me too sweet. If I want to be able to taste the cake too, can I lower the amount of sugar? Or will it not be as stable anymore?

Can I use the marshmallow fluff to frost the Oreo chocolate cake as cupcakes?

Is there anything that can stabilize whipped egg whites without using any sugar or sugar substitutes at all?

Please make black cocoa brownies 🙏😢 I keep trying and screwing it up

Can this be toasted (with a torch probably) or will that ruin the gelatin?

Here's the written recipe steps, generated by ChatGPT using the transcript of the video and the amounts from the description. **Homemade Marshmallow Fluff Cake** *Ingredients:* 3 tablespoons (44g) cold water 2.5 teaspoons (8g) powdered gelatin (Knox brand preferred) Approximately 1/2 cup (121g) fresh egg whites 1 cup (200g) white granulated sugar 1/8 teaspoon cream of tartar 1 teaspoon vanilla extract 1/4 teaspoon salt *For the Cake:* Your choice of cake layers (already baked and cooled) For the Frosting: Black frosting (or any color of your choice) *Instructions:* *Making the Marshmallow Fluff:* • In a small bowl, pour the cold water and sprinkle the powdered gelatin evenly over the surface. Ensure the water is cold, as warm water can cause the gelatin to clump and not dissolve properly. • Set the gelatin mixture aside to firm up completely. • In a large heat-proof mixing bowl, stir together the fresh egg whites, granulated sugar, cream of tartar, vanilla extract, and a pinch of salt using a spatula. • Place the mixing bowl atop a double boiler with simmering water (ensure the water level is not touching the bottom of the bowl). Heat the egg white mixture, stirring occasionally, until it reaches a temperature of 165°F (74°C). • Once the egg white mixture reaches the desired temperature, remove it from the heat. • Microwave the firm gelatin mixture for about seven seconds or until it turns back into liquid. Be cautious not to boil the mixture, as that may affect the gelling properties of the gelatin. Gentle heating to around 85 to 90 degrees Fahrenheit (29 to 32 degrees Celsius) is sufficient to melt it. • Scrape all the liquid gelatin into the bowl of egg whites. • Using the whisk attachment, mix the gelatin and egg white mixture on high speed for about 10 minutes. The mixture will increase in volume and become glossy and dense, resembling marshmallow fluff. • Once the marshmallow fluff is ready, you can use it immediately or follow the steps below to make it more spreadable. *Adjusting the Marshmallow Fluff Consistency:* • To make the marshmallow fluff more spreadable, melt it over a water bath until it becomes completely liquid. • Place the melted marshmallow fluff back in the stand mixer and whip it on high speed for an additional 10 minutes. This will make it soft, fluffy, and ready to use as a spreadable filling. *Assembling the Cake:* • Start by preparing your cake layers, ensuring they are already baked and cooled. • If your filling is the homemade marshmallow fluff, you may want to reinforce the edges with black frosting (or any color of your choice) to prevent leakage. • Spread a thin layer of the homemade marshmallow fluff between the cake layers, ensuring not to go too thick if you haven't used a lot of gelatin in the fluff. • Once the filling is added, place the cake in the freezer for 30 minutes to allow the frosting and marshmallow filling to set. • After the filling has set, apply a crumb coat on the outside of the cake to prevent it from drying out. Refrigerate the cake for at least 4 to 6 hours, or preferably overnight, to set the frosting and gelatin inside. • Finally, add the final coat of frosting and any desired piping to complete the cake. Enjoy your Homemade Marshmallow Fluff Cake! Note: If you prefer a firmer marshmallow fluff, you can adjust the amount of gelatin used according to your preference.

For cupcakes (as a filling), wouldn’t you maybe cut down on the gelatin since they don’t have to hold up the weight of layers?

Do you have a stabilized boiled icing/frosting?

Can the fluff be toasted for a s'more-like layer cake?

What about using marshmallows around the edge of in between your layers in the center so the marshmallow will hold it from freezing out

Can I use agar agar instead of gelatin?

😊

can you pipe with this marshmallow cream and pour chocolate over?

can i torch the marshmallow fluff??

Would this work under Fondant?

Where can I find the black Oreo cake recipe?

I’m wondering if you could use meringue powder for safety reasons. Something about raw eggwhites in frosting really gives me the ick.

I recently heard someone say you can use the fluid out of a can of brand to stablelize the whipcream icing. Have you tired or know anything about this? I would definitely like to see the videos on your research.

OMG dark chocolate.... kryptonite ..

Hi could I use this for frosting cupcakes. And torch them to make s’mores cupcakes.

This cake 🍰 reminds me of the Drakes Suzy Q; accept it doesn’t have a frosting.😎

😊 🐾

Is there anything else we can use besides gelatin? I do not eat pig products. Agar agar? I know there is gelatin made from fish instead but I’ve never used it so idk

as a vegetarian… gelatin is the bane of my existence 😭 I just want a marSHMALLOW!

I hope you see this comment but i am looking for a recipe for Smuckers marshmallow cream. It’s an ice cream topping. My stores all around me quit selling it and I love that stuff. Can’t find a good recipe that is like it.