I'm planning on putting homemade marshmallow fluff between some layers of cake. It's made with raw egg whites, but I think if I use pasteurized whites and keep it in the fridge until serving, it should be fine, right? More importantly, has anyone every frozen marshmallow fluff? Will the freeze and thaw change the texture/consistency at all?
Thanks!

I made marshmallow fluff as a frosting on hi hat cupcakes. I made it with meringue powder. Because the frosted cupcake has to sit in the freezer for a half hour before dipping them into the ganache, I learned that the marshmallow handles it just fine. Now I know that's not exactly what you plan for your cake but I hope it helps somewhat. Please let us know how your cake turns out.

YUM southerncross! What recipe did you use for the marshmallow? I'm hungry!

You need to use pasteurized eggs still in the shell. Whites can still make some people sick. The FDA has this info. Please research before you serve this.