When you're craving all things marshmallow and want them to magically fit into your high-protein low-sugar diet, this protein marshmallow fluff will save the day!
It's made with agar powder (without gelatin), so it's vegetarian-friendly. And while I used natural marshmallow root extract, you can certainly use marshmallow flavoring instead.
If you like this recipe, take a look at the magical creations we made with it! Crispy Rice Protein Treats, Protein Whoopie Pies, and delicious S'mores Protein Pie.
You can even enjoy a protein marshmallow fluffernutter! Shown here with our Honey Oat Protein Bread.
- Agar powder
- Vanilla whey protein powder
- Marshmallow root extract or marshmallow flavor
- Granulated erythritol
In a large bowl, put agar powder, whey protein, and ⅓ cup water. Mix well, and let sit for 1 hour.
After the 1 hour, heat remaining ⅓ cup water to a boil. Turn off heat.
Begin to beat the agar whey mixture with an electric mixer using the whisk attachment (if available).
Slowly add in the hot water, and continue to beat with electric mixer.
Once it is thick and no longer hot, add the marshmallow extract and sweetener.
After a total of 10 minutes of beating (or 15 minutes if you use stevia), you'll begin to reach "stiff peak" stage. This is when you (turn off and) lift the beater from the mix, and you see peaks of fluff that are stiff and don't fold over. That means you're done beating!
Using a spoon or rubber spatula, gently place your fluff in a jar, and enjoy!
Store any extra in an airtight container in the refrigerator.
I'm sure this can be made with gelatin, but I haven't tried it.
You can substitute the erythritol with your sweetener of choice. If it isn't granulated like the erythritol called for here, your mix time may be more or less than what the recipe states. Just look for those stiff peaks!
This recipe works well with whey protein, and I wouldn't try substituting other types of protein powder.
Go crazy and use other flavors of whey protein, and/or other flavorings (instead of or in combination with the marshmallow flavor).
This strawberry whey protein would work well here, as would this chocolate whey.
Using honey as a natural sweetener would be delicious! Or adding alcohol-free almond flavor, caramel flavor, maple flavor, or vanilla.
You'll need a stand mixer or a hand mixer and a heat-safe mixing bowl. I have this reasonably-priced stand mixer, and it works quite well!
You'll want a small saucepan to boil a small amount of water.
It'll be helpful to have a rubber spatula to get every last bit of fluff out of the mixing bowl. And a jar or airtight container to store leftover fluff.
And I always suggest using a kitchen scale to measure ingredients instead of volume measurements.
The fluff will lose a little of its glossy white look over time, but will remain fluffy and delicious for at least a couple of days in an airtight container in the fridge.
🥧 Recipes using this Protein Marshmallow Fluff
- 2 tablespoons agar powder 16g
- ½ cup vanilla whey protein powder 45g
- ⅔ cup water separated (158ml)
- 6 drops marshmallow root extract or 2-3 drops marshmallow flavor
- 2 teaspoons erythritol 10g
- In a large bowl, put agar powder, whey protein, and ⅓ cup water. Mix well, and let sit for 1 hour.
- After the 1 hour, heat remaining ⅓ cup water to a boil. Turn off heat.
- Begin to beat the agar whey mixture with an electric mixer using the whisk attachment (if available).
- Slowly add in the hot water, and continue to beat with electric mixer.
- Once it is thick and no longer hot, add the marshmallow extract and sweetener.
- After a total of 10 minutes of beating (or 15 minutes if you use stevia), you'll begin to reach "stiff peak" stage. This is when you (turn off and) lift the beater from the mix, and you see peaks of fluff that are stiff and don't fold over. That means you're done beating!
- Using a spoon or rubber spatula, gently place your fluff in a jar, and enjoy!
- Store in an airtight container in the refrigerator.
The container for that protein is 4.8 lbs, so per pound it's a reasonable price. I would stay away from super-clean proteins (like Isopure) but other than that, any whey should work.
Thanks for writing in!
This is a few years after this post so not sure you will get. If so, I'm wondering what other vanilla whey protein powders you mught recommend? The natural ON brand is quite expensive and the reviews are a bit sceptical. Has it changed since you posted? Thanks for the recipe. Love marshmallow cream and of course rice krispy treats, protein no doubt.
I think honey would work! I haven't tried it, but I think the texture would be great!
Let us know how it goes if you try. :)
Thanks for writing in!
Yummy! I was wondering if you think honey could be used to sweeten instead. My body doesn't react well to a lot of sweeteners so I try to stick with honey or maple sugar in most things.
Yes, you can use gelatin instead. I'm just not sure of the amount, since I don't use it myself. I would try the same amount in grams (16g, approx. 2 envelopes) to start, and then adjust your recipe from there if it turns out too firm or not firm enough. Let us know how it goes!
And thanks for writing in! :)
If you don't have agar powder, can gelatin be used instead??
Thanks for writing in! Within a day it will start to lose its pretty glossy finish, but it stays fluffy for at least a few days in the fridge. Hope that helps!
How long will this keep without separating in the fridge.