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

[@TL_oS]

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💗😺

[@Sugarologie]

Oh wowwww that sounds so good. I love love love molasses

[@Eddie_the_Husky]

That's such a great idea with the molasses! Like using brown sugar without the extra cost!

[@thebadger9302]

Oh yummmm! That sounds delicious ❤

[@NotExplicable]

I keep on thinking to use molasses for different things i think I might do some testing.

[@TurtleyTurtles]

Ooh, thank you for this Idea! I've only made this frosting with light corn syrup. Molasses would be so tasty!

[@marjnuyad2888]

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!

[@krb16us]

I've more or less lost most of my passion for baking a few years back, but KZbin 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.

[@Sugarologie]

It's fascinating to me how stuff like baking comes and goes - our hobbies are such a reflection of life in general sometimes, but gosh thanks, and glad to have you here being curious with me 🙂

[@earlgreyt123]

I'm so glad you're getting your baking passion back! 😊 I love to bake but health problems are making it difficult for me to do as much as I used to. I appreciate well researched recipes and clear instructions so I know exactly what I'm doing and can make it without wasting time and energy. Plus I'm in the UK and have always wanted to know exactly how you make those tall buttercreamed cakes in the US - the style is very different to what I was taught here with fruit cake and royal icing!😅 So I'm very grateful for this content too👍

[@Kristen11114]

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.

[@moodbreaker]

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!?!)

[@sockpuppetqueen]

Do you remember the title of the book?

[@tammiemartinez6485]

Ah, that must be a fascinating read. My favorite part of making my cake sponge is the creaming process, lol. I know many find it daunting but I, for some odd reason, really enjoy it. Do you remember the name of the book? Thanks for sharing. I never thought to look for books of any kind while thrift shopping. Happy baking... 😉

[@bessredzz]

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!

[@Sugarologie]

🥰

[@michellegordon3319]

Please tell me how you found her version of American buttercream frosting 🙏 did you make any improvements to the original recipe?

[@ClearlyPixelated]

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.

[@Elizabeth-mc6zx]

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.

[@camadams9149]

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

[@nmm2121]

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!

[@angelatruly]

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!!

[@maggie7678]

Yes, please bring on the meringue video!

[@stardroplet9499]

Yes!

[@savorychicka3209]

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

[@asugarholicslife]

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

[@aritin5259]

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

[@onefishinabowl]

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

[@aineraine3986]

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

[@malbolgiasspawn1364]

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. 😊

[@tammiemartinez6485]

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... 😉

[@Eddie_the_Husky]

Subscribed, this was an excellent test

[@RayNDLE]

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❤️

[@RayNDLE]

kzbin.info/www/bejne/jn_GfKF4gs57n80 this is de condense milk frosting

[@RayNDLE]

kzbin.info/www/bejne/g2HIloGJqJurZ80 this is the one with milk powder

[@annetteboyd8940]

I love that you tested the recipe ❤

[@isabellacullen1349]

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! 🍰☺️

[@Sugarologie]

Thanks Isabella, I hope you like it 🥰🥰🥰

[@lightsaberdude3250]

I love the way she explains everything

[@mozempire5096]

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!

[@jennashapiro1271]

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

[@say_what_again]

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

[@taramcwilliams]

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

[@kkburr1044]

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

[@kall_me_krazi]

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!!! 🤍

[@Yen486]

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

[@sombrerocordobes2256]

¡Muchas gracias por tu tiempo y generosidad!

[@drymobius9]

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

[@catherinepetersen3789]

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!

[@vickycampbell3547]

On the back of the Hershey Cocoa container is a chocolate cake recipe. It’s fantastic! And so is their chocolate frosting recipe. Hersheys probably has a website where you can find recipes.

[@dcordero1984]

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

[@Sugarologie]

Yes but you can probably leave the gelatin out bc that's used mainly for support. Since cupcakes have support from the inside of the cake and piping just has gravity to deal with, you should be good with either a Swiss or Italian meringue by itself :)

[@joseadriano4515]

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

[@Sugarologie]

Yes I toasted it the other night for my kids s'mores :)

[@joseadriano4515]

@@Sugarologie Awesome! I made a lemon meringue cake this weekend but would have loved something more stable, thank you!

[@LowScoville]

I want the cake recipe too 😁

[@erdiaz13]

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.

[@TheMCvamp]

Would LOVE a merengue video!!!

[@poihp25]

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 🤔

[@aaaaaMAX]

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?

[@Sugarologie]

Hey Annie, as far as the gelatin, that's normal, the smell and taste normally dissipate when it's combined in the final dessert because the ratio of it to other ingredients is usually pretty low. There are alternatives, in terms of brands, or even types of gelling agents that you can use, but I have yet to test anything else. As far as your meringue, what may have happened is that a speck of fat either from egg yolks or something else may have been on your bowl or whisk. This has happened to me so many times. If you can prep your bowl with lemon juice or vinegar that should help. What happens when molecules of fat are near a meringue when it's trying to whip up - it will attempt to compete with the protein for air pockets and always win, so in the end, the air bubbles never get big enough, and what you end up with is a glossy thick meringue, but compact and not fluffy. Hope that helps :)

[@aaaaaMAX]

@@Sugarologie Thank you so much-- this is very helpful!!

[@m2useinu]

Dad, this is the third cake you made today!

[@marciah0312]

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

[@Alex_Off-Beat]

Definitely would like to see the meringue test results!

[@DelliHopp]

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

[@karao7831]

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 😊

[@marieland2813]

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

[@bbthahammerlanediva409]

Great video!

[@heyitsaly3459]

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

[@xolio1993]

Hmm I don’t think so. As she said, this sets up very fast, so by that time you may have a hard time smoothing things out. It may also not be the best texture on the outside.

[@juliacrookston9053]

BRILLIANT!!

[@annchovy6]

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?

[@kmbn1967]

When I moistened the gelatin, I didn't microwave the gelatin again, the hot sugar melted it right out

[@moritz_schoenermann]

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

[@br0dy32]

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

[@karenweekes5438]

hi! can i freeze a cake with this in?

[@KetoCookbooksCorner]

*Amazing* 🤩

[@BeautyCharmer1120]

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!! :)

[@clarissagranillo2390]

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?

[@MonEyRuLess]

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 ^^

[@DayByeDayChristineOKArtist]

Keep up the great work ❤

[@RamonaQ]

Thank you!!!

[@heatherfeather4]

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)

[@Sugarologie]

cakeculator.sugarologie.com/ 🥰

[@lindapb6529]

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

[@lynnnelson378]

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

[@shobhanagounden5583]

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.

[@rachelambrogio4697]

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

[@Sugarologie]

Hmm I bet you could - though it may get sticky, so id dust the exposed edges with powdered sugar/starch like what's done with marshmallows after filling the shells

[@briannarodriguez9915]

Can we have a video how u made the black cake

[@sleepyotter]

Can I use agar agar instead of gelatin?

[@jgh33jgh]

Is there a vegetarian replacement for gelatin? Thanks!

[@natalieholmes8994]

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

[@suzykakes]

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

[@Sugarologie]

You can :)

[@Favouredflower]

Awesome

[@meganbader7334]

@@Sugarologie does this crystallize at all? I’ve tried using just a Swiss meringue for my s’mores cupcakes and I find the next day, it crystallizes. Even though it’s perfect when being put on.

[@lorip4051]

This is wonderful

[@____Ann____]

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?

[@amyahlquist3436]

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

[@laughoutloud4979]

Hello, do you have a recipe for black chocolate moist cake? I tried using the black cocoa for moist cake but it turned out crumby that it breaks when being cut. I read somewhere its because the cocoa powder has less fat percentage

[@Sugarologie]

It does have less fat, most of the time. Recipes that use black cocoa, particularly cakes, have to be written specifically for it. It has a unique flavor and interacts with the other ingredients than other types of cocoa powder. I have one btw! Here ya go! www.sugarologie.com/recipes/no-dye-black-cake It’s also in my Cakeculator if you need another size ;)

[@davienihill8311]

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

[@moniquehebert178]

Yes please on the other video!!!

[@pegberthold3988]

What are your thoughts on using Agar instead of gelatin?

[@catpride1323]

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.

[@oquendogeorge860]

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

[@oquendogeorge860]

Maybe one day if you’re bored, you should add this recipe to the cakeulator!!! I use it probably 10 times a week while I’m preparing for family and friends. Just recently used fluff in a cupcake and alllll of it got absorbed in the cupcake:((( so heart breaking:/

[@dubya13207]

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

[@markdonnelly5184]

You're AMAZING

[@fineok9292]

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

[@berkleypearl2363]

I need that meringue data!

[@kkburr1044]

Do you have a stabilized boiled icing/frosting?

[@mlim7527]

Can I use this as a frosting for cupcakes?

[@swo848]

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

[@alonelygoldfish2966]

Does it have to be fresh eggs or can I use powdered eggs?

[@rosewheeler5997]

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

[@ricanchick1234]

Where can I find the black Oreo cake recipe?

[@christidesson]

Can I mix this with whipped heavy cream?

[@nerdcave0]

I had this idea too and gave it a try. I folded in about 1/2c whipped cream (a modest amount, I thought) and it went from tasting like marshmallow to tasting like heavily sweetened whipped cream in a really unpleasant way. I was surprised because I thought some fat could elevate it, but the dairy just totally dominated. I'd cut the whipped cream in half if I were to try again but the original recipe is great as-is.

[@blessedmomma6321]

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

[@maritzamartinez8702]

I love all your recipes 💜

[@Sugarologie]

❤️❤️❤️

[@AlmaMercer]

I'm looking for a fluff like they would use in ding dongs or Twinkies how do we make this?

[@ShuggaMug]

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

[@Brighteyes1127]

Would this work under Fondant?

[@AsherMaximum]

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.

[@AsherMaximum]

It's not entirely accurate - it didn't know where to add the vanilla and salt since that wasn't spoken, just displayed in the video, so it just guessed.

[@SimonMoubarak]

can we use agar instead of gelatin?

[@rebeccabeebe1]

So this recipe should be enough to fill one layer 8inch right??

[@danielherrera6909]

can i torch the marshmallow fluff??