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Homemade Marshmallow Cream | Brown Eyed Baker

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Learn how to easily make your own light and airy marshmallow cream! This simple recipe for marshmallow fluff whips up with just a few ingredients for an ultra-fluffy confection perfect for fudge, frosting, fluffernutters, and more!

A black bowl filled with marshmallow creme and a silver spoon in the bowl on the left side.

Marshmallow creme is one of those things that I admittedly take for granted since it is on a shelf in the baking aisle of nearly every grocery store in the United States. However, it’s not readily available in most other parts of the world, and it’s the source of some of the most-asked questions I receive on recipes that include it as an ingredient.

The great news is that you can make your own! Homemade marshmallow creme only requires one saucepan, a mixer, a candy thermometer, and about 20 minutes of time.

What is Marshmallow Cream?

Marshmallow creme is a sugary confection made from corn syrup, sugar, egg whites, and vanilla. This gooey spread is similar in flavor to marshmallows but has a spreadable, semi-solid texture. Unlike marshmallows which have a firm and spongey consistency, marshmallow cream doesn’t firm up because it’s made without gelatin.

The most popular brand of marshmallow creme, Marshmallow Fluff, originated in the early 20th century. Not more than a year after it hit the shelves in 1917 the iconic Fluffernutter Sandwich debuted. It’s a classic New England sandwich made with peanut butter and marshmallow fluff.

Homemade vs. Store-bought

Since this confection is readily available at most supermarkets in the United States, why would you want to make your own instead of just buying it at the store? Here are just a few simple reasons to try making your own.

  • Simple ingredients. When you make marshmallow creme at home you know what ingredinets go into the fluff. No added stabilizers for prolonged shelf storage, just a handful of simple ingredients.
  • More flavor. Just like homemade marshmallows, the marshmallow cream you make at home has more flavor than the store-bought options.
  • Not avaliable everywhere. Marshmallow creme doesn’t seem to be readily avaliable all over the globe and being able to make it at home opens up a whole new set of recipes that call for marshmallow fluff.

Ingredients You’ll Need

The ingredients for marshmallow cream with purple labels for each ingredient.
  • Sugar: Granulated sugar sweetens the cream an also contributes to the gooey texture.
  • Corn Syrup: Melted with the sugar, the corn syrup prevents the sugar from crystalizing, keepng it fluffy and light.
  • Water: Helps melt the sugar and the corn syrup together.
  • Salt: Balances out the sweetness of the sugar.
  • Egg whites: Whipped to stiff peaks, the egg whites gives the creme a light and fluffy texture.
  • Cream of Tartar: Stabilizes the egg whites and traps air in them while they fluff up.
  • Vanilla: Flavor, flavor, flavor.

How to Make It

Once you’ve gathered your ingredients, you are ready to begin!

  • Heat sugars and water (#1): Combine sugar, corn syrup, water, and salt in a small saucepan over medium-hight heat.
  • Boil, stirring occasionally until the mixture reached 240°F on a candy thermometer.
  • Whip egg whites (#2) : While the sugar mixture is boiling, add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment.
A saucepan on the left with the number 1 in the corner and a mixing bowl with egg whites on the right with the number 2 in the corner.
  • Beat to soft peaks (#3): Whip on medium-high speed until soft peaks form.
  • Note– The egg whites should be ready and waiting when the sugar mixture reached 240°F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.
  • Add sugar to egg whites (#4): Once the sugar mixture reached 240°F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl.
  • Beat until fluffy: Once all of the syrup has been added, increase the speed to medium-hight and beat until stiff, glossy peaks form and the mixture has cooled substantially, about 7 to 9 minutes.
A mixing bowl with stiff egg whites on the left with the number 3 in the corner and a mixing bowl on the right with the boiling sugar being poured in with the number 4 in the corner.
  • Add the vanilla extract during the last minute or two of beating.
  • Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.

Uses for Marshmallow Cream

Once you have a batch of homemade marshmallow cream the opportunities are endless! You can begin by simply eating spoonfuls from the bowl or used it in a variety of recipes such as:

Storing and Freezing Instructions

If you are not planning to use the marshmallow cream immediately, here are some tips for storing and freezing.

  • Refrigerate: Keep homemade marshmallow fluff in an air-tight container for up to 2 weeks.
  • Freeze: Transfer to a freezer-safe ziplock bag and remove as much air as possible from the bag. Freeze for up to 3 months.
  • Thawing: Allow to thaw on the counter at room temperature and then re-whip the fluff before using.
A silver spoon that has been dipped into marshmallow cream on a peach counter.

Marshmallow Cream FAQs

Is marshmallow creme the same as marshmallow fluff?

While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge.

What is a substitute for marshmallow cream?

You can make marshmallow cream by melting down marshmallows with corn syrup. I would suggest 2 cups of mini marshmallows with ¼ cup of corn syrup.
The resulting product will be sweeter than traditional marshmallow creme so you might need to adjust any additional sweeteners you plan to use depending upon what you are planning to do with the marshmallow cream.

Is marshmallow cream the same as melted marshmallows?

They are not the same. Marshmallow cream is made without gelatin and will not firm up over time. Marshmallows that have been melted down, on the other hand, will firm back up unless you add something to them to help keep them more fluid (like adding butter to make rice krispie treats).

If You Loved This Marshmallow Creme, Try These Recipes Next:

A black bowl on a peach counter with a graham cracker dipping into the marshmallow cream.

Whether you’re baking with it or using it to create the ultimate Fluffernutter sandwich, a batch of homemade marshmallow creme will definitely serve you well.

If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

This homemade marshmallow cream comes together with a few ingredients for a light and airy marshmallow confection!

  • ¾

    cup

    granulated sugar

  • ½

    cup

    light corn syrup

  • ¼

    cup

    water

  • Pinch

    of salt

  • 2

    egg whites

    (at room temperature)

  • ¼

    teaspoon

    cream of tartar

  • teaspoons

    vanilla extract

  1. Combine the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240 degrees F on a candy thermometer.

  2. While the sugar mixture is boiling, add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.

  3. Once the sugar mixture reaches 240 degrees F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once all of the syrup has been added, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially, about 7 to 9 minutes. Add the vanilla extract during the last minute or two of beating.

  4. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.

  • Equipment: Stand Mixer / Candy Thermometer
  • Storing: Keep homemade marshmallow fluff in an air-tight container for up to 2 weeks.
  • Freeze: Transfer to a freezer-safe ziplock bag and remove as much air as possible from the bag. Freeze for up to 3 months.
  • Thawing: Allow to thaw on the counter at room temperature and then re-whip the fluff before using.

Nutritional values are based on 1 cup.

Calories: 556kcal

Sodium: 119mg

Potassium: 110mg

Carbohydrates: 141g

Sugar: 140g

Protein: 3g

Calcium: 11%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!



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