Homemade Marshmallow Cream

If you are a marshmallow lover, you’re going to love this homemade marshmallow cream. It’s super yummy, and I love how fluffy it is! I do recommend having a candy thermometer or another instant-read thermometer on hand for this recipe so you know when it reaches the right temperature.

Wonder what to do with marshmallow cream? You can use it in my Marshmallow Cream Brownies, or as the filling for Oreo Sandwich Cookies. Mix it with cream cheese for an easy fruit dip, use it as frosting for peanut butter cookies for fluffernutter cookies, or pipe it on top of chocolate or banana cupcakes. There are so many ways to add it to your favorite sweet treats!

Why This Recipe Works

• Easy marshmallow cream recipe. The hardest part of this recipe is having patience! The syrup takes time to boil, the egg whites take time to whip, and then you have to combine the two carefully. It’s a simple recipe, with simple ingredients.
• Versatility. This whipped marshmallow cream has lots of uses as a frosting or dip to add some marshmallow yumminess to whatever you make.

Ingredient Notes

• Light corn syrup: Don’t let this ingredient scare you. The corn syrup you buy in grocery stores is NOT the same thing as high-fructose corn syrup, which has undergone more processing. In this recipe for marshmallow cream, corn syrup is critical to keeping it fluffy, smooth, and spreadable. 
• Salt: We add just a pinch of salt to our syrup mixture to counteract the sweetness a bit and add a more complex flavor to the fluff.
• Egg whites: Room-temperature egg whites are key for adding structure and fluffiness to the marshmallow cream, somewhat similar to a meringue. Bringing the egg whites up to room temperature helps ensure they don’t scramble when we add the hot syrup to them.
• Cream of tartar: Cream of tartar helps stabilize egg whites so they whip up quicker and with more volume. 
• Vanilla extract: I don’t know what it is about marshmallows and marshmallow-flavored things that taste so unique. It doesn’t just taste like vanilla to me! But adding vanilla extract is part of what creates that delicious taste.

How to Make Marshmallow Cream

1. Make syrup. To a small saucepan set over medium heat, add ¾ cup of granulated sugar, ½ cup of light corn syrup, ¼ cup of water, and a pinch of salt. Stir to combine then bring to a boil. Allow the sugar mixture to boil, stirring occasionally, until a candy thermometer measures the temperature at 240℉. For me, this took around 8 minutes.
2. Whip egg whites. While the sugar syrup boils, add 2 room-temperature egg whites and a ¼ teaspoon of cream of tartar to a stand mixer bowl fitted with the whisk attachment. Whip egg whites on medium-high speed until soft peaks form. 
3. Combine syrup and egg whites. Once the syrup has reached 240℉, turn off the heat and remove it from the stove. Reduce the stand mixer to low speed and slowly, carefully, drizzle the hot sugar syrup down the side of the mixing bowl and into the egg mixture.
4. Whip it good. Once all the syrup has been added to the egg whites, turn the mixer speed back up to medium-high and whip the egg white-syrup mixture for 7-10 minutes, or until glossy stiff peaks form. When the mixture looks almost ready, add 1½ teaspoons of vanilla extract.

Recipe Tips

I’m sure people are wondering if you can use a handheld mixer for this recipe. It’s critical to be able to still mix the egg whites when adding the syrup, so while theoretically, you could do both with two hands, I think it would be extremely difficult and I don’t recommend it.

If you’ve never had a fluffernutter sandwich, now is your chance to try it! On one slice of bread put your marshmallow cream, and on the other slice add peanut butter for a “fluff” and peanut butter sandwich, aka a fluffernutter.

For an easy and delicious marshmallow cream fruit dip, blend 1½ cups of marshmallow cream with 8 oz of softened cream cheese until smooth. This recipe makes 3 cups so you’ll still have plenty left over. 

You don’t need to add anything else to make marshmallow cream frosting! Just use this whipped marshmallow cream as is. If you’re feeling really fancy, you could use a kitchen blow torch to toast the marshmallow cream. Toasted marshmallow frosting on top of graham crackers or my Graham Cracker Cookies would be delicious! Maybe throw a square of chocolate on there, too, to give it a s’mores feel.

Swirl a cup or two of marshmallow cream along with a cup of chopped nuts into Dark Chocolate Ice Cream for homemade rocky road, or simply use it as a sweet topping for ice cream.

I have not used this homemade marshmallow cream in homemade fudge, but I think it should work the same as the store-bought version.

Marshmallow cream is gluten and dairy-free, but it is not vegan because of the eggs. Marshmallow cream also does not contain gelatin, or at least my recipe doesn’t. 

Make Ahead, Storing, and Freezing

Make Ahead: Homemade marshmallow cream will stay fresh and yummy for at least two weeks stored at room temperature, so you can make it to use several days in advance. 

Storing: Store marshmallow cream in an airtight container at room temperature for up to two weeks, or in the fridge for up to a month. Cream will thicken in the fridge, so you’ll need to let it soften to room temperature before using.

Freezing: Marshmallow cream can be frozen in an airtight container for up to 3 months. When ready to use, let it thaw to room temperature and re-whip it to get the right consistency.

Recipe FAQs

More Marshmallow Dessert Recipes

• Hostess Cupcake Cookies
• Reese’s S’mores Dip
• S’mores Cake
• Brown Butter Rice Krispie Treats