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    Home > Blog > Protein Desserts > Protein Fudge and Filled Chocolates

    Protein Marshmallow Fluff

    Updated: Sep 16, 2022 · Published: Jul 28, 2014 · By Andréa Marchese · This post may contain affiliate links · 16 Comments

    Jump to Recipe

    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!

    a spoonful of protein marshmallow fluff being pulled up from the jar on a wood table
    Protein Marshmallow Fluff

    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.

    a piece of s'mores protein pie - cholate filling topped with toasted protein marshmallow fluff - on a white plate with a silver fork on a wood table
    S'mores Protein Pie

    You can even enjoy a protein marshmallow fluffernutter! Shown here with our Honey Oat Protein Bread.

    a slice of protein bread topped with chunky peanut butter and protein marshmallow fluff on a white plate
    Protein Marshmallow Fluffernutter
    Jump to:
    • 🥣 Ingredients
    • 👩🏼‍🍳 Instructions
    • 🥣 Substitutions
    • 🍯 Variations
    • 🥄 Equipment
    • 🥶 Storage
    • 🥧 Recipes using this Protein Marshmallow Fluff
    • Recipe

    🥣 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

    • three crispy rice protein treats on a white plate
      Crispy Rice Protein Treats
    • a chocolate whoopie pie on a white plate
      Protein Whoopie Pies
    • a piece of smores pie with a fork in it, on a white plate on a wood table
      S'mores Protein Pie

    Recipe

    a spoonful of protein marshmallow fluff being pulled up from the jar on a wood table

    Protein Marshmallow Fluff

    Andréa Marchese
    Makes about 3 cups.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 0 minutes mins
    Resting time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Servings 3

    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
    Tried this recipe?Please consider leaving a review!

    More Protein Fudge and Filled Chocolates

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      EASY Protein Chocolates Recipe (Sugar Free)
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      Protein Peppermint Patties
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      Keto Fudge
    • one bitten chocolate peanut butter fudge cup on a white plate with orange background
      Protein Peanut Butter Fudge Cups

    Comments

    1. Andréa says

      October 06, 2016 at 12:02 am

      Hi Chris,
      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!
      Andréa

    2. Chris says

      October 05, 2016 at 11:54 pm

      Hi Andrea,

      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.

    3. Andréa says

      April 19, 2015 at 8:16 pm

      Hi Kyla,
      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!
      Andréa

    4. Kyla says

      April 19, 2015 at 10:26 am

      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.

    5. Andréa says

      March 03, 2015 at 11:20 pm

      Hi Sarah,
      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! :)
      Andréa

    6. Sarah says

      March 03, 2015 at 12:28 am

      Thanks!

    7. Sarah says

      March 03, 2015 at 12:27 am

      If you don't have agar powder, can gelatin be used instead??

      Thanks!

    8. Andréa says

      August 05, 2014 at 8:14 am

      Hi Miranda,
      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!
      Andréa

    9. Miranda Ackerley says

      August 04, 2014 at 7:43 pm

      How long will this keep without separating in the fridge.

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    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

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