Protein Marshmallow Fluff

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.

🥣 Ingredients

• Agar powder
• Vanilla whey protein powder
• Water
• Marshmallow root extract or marshmallow flavor
• Granulated erythritol

👩🏼‍🍳 Instructions

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.

🥣 Substitutions

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.

🍯 Variations

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.

🥄 Equipment

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.

🥶 Storage

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

🥣 Recipe

Protein Marshmallow Fluff

Makes about 3 cups.

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Prep Time: 20 minutes

Resting time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 3

Calories: 76kcal

Author: Andréa

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Equipment

• stand mixer
• hand mixer
• heat-safe mixing bowl
• small saucepan
• rubber spatula
• kitchen scale

Ingredients

• 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

Instructions

• 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.

Notes

I would not try substituting different types of protein powders in this recipe.

If you choose to use a stevia sweetener, you'll probably need to beat the mixture for an extra 5 minutes.

I've had the agar mixture sit for up to 3 ½ hours (instead of 1 hour) and it still worked perfectly.

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 the fridge. I can't say if it will last any longer; I always eat mine by then!

Nutrition

Serving: 1g | Calories: 76kcal | Carbohydrates: 6g | Protein: 12g | Fiber: 1g | Sugar: 1g

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