Full Recipe Here >>>Protein fluff is a bit of a kitchen miracle—it looks like a giant bowl of marshmallow fluff but is actually packed with protein and fiber. To get that iconic “cloud” texture, the secret lies in the xanthan gum and the frozen fruit.
Here is the recipe for a classic, high-volume Blueberry Protein Fluff.
🛒 Ingredients
150g – 200g Frozen Blueberries (Must be frozen to create the structure!)
1 scoop (approx. 30g) Protein Powder (Casein or a Whey/Casein blend works best for thickness; pure Whey will be runnier)
1/4 cup Milk of choice (Almond, soy, or dairy)
1/2 tsp Xanthan Gum (This is non-negotiable for the “fluff” effect)
Optional: Stevia or honey to taste, a splash of vanilla extract, or a pinch of salt.
🥣 Instructions
The Initial Blend: Add the frozen blueberries, protein powder, milk, and xanthan gum into a high-speed blender or food processor.
Pulse to Smooth: Pulse until you have a thick, sorbet-like consistency. It will look like a very thick smoothie at this stage.
The Magic Step (Whipping): Transfer the mixture into a large stand mixer (or use a hand mixer in a very large bowl).
Increase Volume: Beat on high speed for 3 to 5 minutes. You will literally see the volume double or triple as air is incorporated.
Serve Immediately: Protein fluff is best enjoyed right away, as it will eventually lose its air and return to a liquid state if left in the fridge.