Homemade Marshmallow Fluff

Decorating By purellie Updated 18 Mar 2012 , 11:45am by AnnieCahill

purellie Cake Central Cake Decorator Profile
purellie Posted 12 Mar 2012 , 9:31pm
post #1 of 3

I will be using the following recipe as a filling for some cupcakes. Would they need to be refrigerated? I prefer not to as they dry up the cupcakes and harden the buttercream icing.



2 replies
Marianna46 Cake Central Cake Decorator Profile
Marianna46 Posted 18 Mar 2012 , 8:04am
post #2 of 3

Unfortunately, this filling does need refrigeration, because of the raw egg whites. In regular marshmallow recipes, the eggs are cooked, so there's less of a problem. I wonder if there's any way to substitute powdered egg whites or meringue powder for the raw egg whites? I guess it would depend on whether those things will whip up like egg whites (and how much of either one of those powders and how much water you would have to use to get the equivalent amount of egg white).

AnnieCahill Cake Central Cake Decorator Profile
AnnieCahill Posted 18 Mar 2012 , 11:45am
post #3 of 3

Why don't you just make IMBC without adding the butter? Before you add the butter you basically are making a soft marshmallow.

Quote by @%username% on %date%