This Funfetti Marshmallow Fluff is light, fluffy, and tastes just like birthday cake in spreadable form! Made with simple, wholesome ingredients, it’s naturally sweetened and free from corn syrup, making it a healthier twist on classic marshmallow fluff. Perfect for spreading on toast, dipping fruit, topping pancakes, swirling into yogurt, or enjoying straight from the spoon – no ones judging! 😉
It all started with my classic healthier marshmallow fluff.. I made a batch for a dessert recipe and haven’t stopped since. I’ve made blueberry fluff, strawberry fluff, honey cinnamon fluff.. and now for one of the most fun flavors yet.. Funfetti Marshmallow Fluff (or Birthday Cake Fluff, whatever you prefer ;).
This one has a dash of almond extract for that classic birthday cake flavor and as many sprinkles as your heart desires. I love this one extra as a healthier frosting on protein muffins, cakes, or cupcakes, on waffles and pancakes, or even frothed into cold foam for birthday cake latte’s! This is such a fun, easy, recipe, I hope you LOVE.
marshmallow fluff without corn syrup or gelatin
Once you make marshmallow fluff from scratch, you’ll wonder why you ever bought the store-bought version. This homemade recipe is made without corn syrup or unnecessary additives, so you get all the light, fluffy sweetness using simple ingredients you can actually feel good about. It’s surprisingly easy to make, and after one taste, you’ll never want the store-bought stuff again 😉
Why you’ll love this Funfetti marshmallow fluff
- Homemade marshmallow creme is smooth, fluffy, and spoon-able!
- Foolproof & Easy: Just 5 ingredients and simple steps for perfect results every time.
- This homemade marshmallow fluff is refined sugar-free, gluten-free, paleo friendly, and made without corn syrup. It’s naturally sweetened with honey and maple syrup!
- Drizzle it, dip it, spread it.. it’s great with fruit, on cupcakes, cakes, hot cocoa, ice cream, or even on a banana split!
- Better Than Store-Bought: way fresher, customizable to taste, and far more flavorful than the jarred stuff!
Recipe video
Equipment
- Stand mixer or hand mixer: I prefer using a stand mixer because it’s hands-off and very quick! However, you can use a hand mixer if it’s all you had. I love my Kitchenaid mixer, but this Hamilton Beach mixer is amazing and a much more affordable option!
- Medium pot
Ingredients you’ll need
Scroll to the recipe card at the bottom of the post for the full measurements & steps!
- Egg Whites: these are the base, making it fluffy and giving its signature texture! You’ll need 3 fresh eggs. You can also use carton egg whites (I’ve always had success with the Kirkland brand!), however some readers have said they’ve had issues with certain brands. So I recommend just using 3 fresh egg whites!
- Cream of tartar: help stabilize the egg whites so it stays thick, creamy, and fluffy!
- Maple syrup & Honey: sweetens and thickens this marshmallow fluff.
- Vanilla extract & almond extract: gives the fluff extra flavor and depth! Almond extract gives that classic birthday cake/funfetti flavor!
- Sprinkles! Where the fun happens 😉 Use your favorite kind. I love the brands SuperNatural & Watkins, as they’re made with great ingredients!
Steps to make funfetti marshmallow fluff
Scroll to the recipe card at the bottom of the post for the full measurements & steps!
- First, beat the egg whites until foamy, then add the cream of tartar and sea salt and beat until stiff peaks form.
- Next, boil the water, honey, and maple syrup until it reaches 240°F.
- Very slowly, pour the sugar syrup into the egg whites, while they’re beating.
- Beat the marshmallow fluff until thick and glossy. Then add in the vanilla and sprinkles and beat another minute until combined. Then store in an air-tight container!
How to enjoy funfetti marshmallow fluff
- Serve with a fruit platter, fruit kebabs, or just slices of fruit!
- Make a fluffernutter! Spread peanut butter (or your favorite nut butter) and marshmallow creme on bread like a PB&J.
- Serve on top of ice cream or banana splits.
- Use on top of cupcakes, cakes, or even banana bread.
Storing marshmallow creme
Keep homemade marshmallow fluff in a tightly sealed container at room temperature for up to 1 week.
Pro Tips & FAQ’s
- Is it okay to consume raw egg whites? Pasteurized egg whites are liquid or dried egg whites heated to a specific temperature to destroy bacteria without cooking them, making them safe for raw consumption! However, because we are pouring boiling syrup into the egg whites, it’s okay to use raw egg whites as well!
- Whip egg whites perfectly: Whip egg whites with cream of tartar to soft peaks before slowly adding the hot syrup; this helps create the light, fluffy texture.
- Cook sugar syrup carefully: Using a candy thermometer helps ensure the syrup mixture is cooked to the correct temperature so the fluff turns out perfectly! I don’t recommend making this recipe without a candy thermometer.
- Add the syrup in slowly: On a lower speed, drizzle in the hot syrup in a thin, steady stream between the whisk and the bowl to prevent splashing and achieve smooth, glossy fluff.
More healthy recipes to try
- Whipped honey
- Chocolate strawberry cups with marshmallow fluff
- Gingerbread marshmallows
- snickerdoodle marshmallows
- Frozen S’mores
- Strawberry frozen S’mores
- S’mores cookie bars
- Easy S’mores Tart
- strawberry marshmallows
- matcha marshmallows
If you end up making this funfetti marshmallow fluff recipe, it would mean so much if you also left a star rating and review below. Plus, tag me on Instagram @danishealthyeats so I can see your creations — I seriously love seeing them!
Funfetti Marshmallow Fluff
Ingredients
- 3 egg whites or 1/2 cup carton egg whites
- 1/4 tsp cream of tartar
- 1 1/4 cups 100% pure maple syrup
- 1/3 cup water
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- sprinkles (measure with your heart!)
Instructions
- Note: if you want a less sweet fluff, stick to 1 cup maple syrup total! If you want sweeter fluff, add an additional 1/4 cup maple syrup (total sweetener 1 1/2 cups). Also, it's important that the bowl of your stand mixer is super clean with no grease residue or the egg whites may not whip properly.
- In the bowl of your stand mixer, whip the egg whites until they’re frothy (you can also use a hand mixer!). Add in the cream of tartar and salt, then whip to soft peaks (a few minutes).
- When they reach soft peaks, you can turn off the mixer and start making the syrup.In a medium/large pot, combine water and maple syrup. Set on the stove, turn the heat to medium and let it come to a boil. Keep it at a boil until it reaches 240ºF. Try to not disturb it, but if it starts to bubble too high, simply lower the heat just slightly. I highly recommend using a cheap candy thermometer from Amazon. It's VERY important it reaches 240!
- Remove the syrup mixture from the heat. While the mixer is going on medium, slowly pour into the egg whites. Once the syrup is all added, increase the speed and whip until the mix is thick and glossy (about 5 minutes).
- Add in the vanilla and sprinkles and whip for another minute.Place in a large jar or container. This marshmallow fluff stores is best within the first 3-4 days but will last up to 1 week on the counter. You can always re-whip it if you feel as though it's gone flat, but i've never had to do so!
Video
Notes
- Is it okay to consume raw egg whites? Pasteurized egg whites are liquid or dried egg whites heated to a specific temperature to destroy bacteria without cooking them, making them safe for raw consumption! However, because we are pouring boiling syrup into the egg whites, it’s okay to use raw egg whites as well!
- Whip egg whites perfectly: Whip egg whites with cream of tartar to soft peaks before slowly adding the hot syrup; this helps create the light, fluffy texture.
- Cook sugar syrup carefully: Using a candy thermometer helps ensure the syrup mixture is cooked to the correct temperature so the fluff turns out perfectly! I don’t recommend making this recipe without a candy thermometer.
- Add the syrup in slowly: On a lower speed, drizzle in the hot syrup in a thin, steady stream between the whisk and the bowl to prevent splashing and achieve smooth, glossy fluff.
Will honey work instead of maple syrup?
Yes, totally! It’ll have a honey taste to it, but I do this often and love it!