A blind tasting comparison reveals which marshmallow spreads deserve shelf space in your pantry.
Marshmallow creme and Fluff appear identical on grocery shelves, but subtle texture and ingredient differences shape how they perform in recipes. Taste of Home tested four leading brands to map these variations.
The primary distinction lies in aeration. Fluff, the Boston-born classic, contains more air whipped into its base, creating a lighter, airier mouthfeel. Marshmallow creme brands like Kraft's version pack denser foam structures. This affects melt rates and how each ingredient incorporates into batters, frostings, and hot chocolate.
Ingredient lists tell the real story. Both products start with corn syrup, corn starch, and egg white or gelatin as binders. Fluff uses egg white exclusively, while many marshmallow cremes substitute gelatin or corn starch. These swaps influence how each product behaves under heat, affects viscosity when folding into desserts, and changes the final texture of finished goods.
Testing across multiple brands showed application matters more than brand loyalty. For hot chocolate and whipped frostings, Fluff's lighter texture disperses faster and creates smoother peaks. For recipes requiring slow incorporation into dense batters, marshmallow creme's thicker consistency prevents over-mixing and air loss.
Neither product contains actual marshmallows. Both deliver processed sweetness optimized for shelf stability over fresh ingredient quality. The 100-year-old Fluff formula remains largely unchanged, while modern marshmallow cremes adjust recipes for current equipment and preservation standards.
Home cooks benefit from keeping both on hand. Fluff excels in recipes demanding speed and lightness. Marshmallow creme works better for applications requiring body and controlled melt rates. Price differences remain minimal, typically cents apart