Heavenly Homemade Marshmallow Cream

By Angela Sellari Jump to Recipe

There’s nothing like homemade marshmallow cream. It is everything we love about marshmallows yet creamy and soft.

The word “heavenly” comes to mind when I think about dipping a spoon into this marshmallow cream goodness.

Last weekend my mom and I were shopping some of our favorite crafting and discount stores when I happened upon the most wonderful book titled ‘Marshmallow Madness’ by Shauna Sever. You might remember that right before Christmas, we made some peppermint marshmallows and I became instantly hooked on the idea of making my own.

I was inspired to try my hand at making some homemade marshmallow cream and am so pleased with the results. You will never buy a jar of marshmallow fluff again, after you’ve tried this recipe.

This recipe is what I use to fill my Red Velvet Whoopie Pies. You’ve got to give those a try!

If you’ve never made your own marshmallow fluff before, prepare to have sticky fingers. You won’t be able to resist dipping your fingers in for a taste.

Homemade Marshmallow Cream Recipe

There’s nothing like homemade marshmallow cream. It is everything we love about marshmallows yet creamy and soft. The word “heavenly” comes to mind when I think about dipping a spoon into this marshmallow cream goodness. You’ll never buy marshmallow fluff in a jar again.

I have big weekend plans for this marshmallow cream and have a feeling I will be whipping up a lot more of it. I can’t wait to dollop some over a bowl of ice cream. What would you use this marshmallow cream for?

For your convenience, there is a printable version of this recipe at the bottom of the page.

Recipe Ingredients

the syrup
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/8 teaspoon salt

the fluff
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar

the mallowing
1 1/2 teaspoons pure vanilla extract

Marshmallow Cream Directions

Step 1: Stir together the sugar, light corn syrup, water, and salt in a small saucepan over high heat. Boil, stirring occasionally, until it reaches 240 degrees.

Step 2: Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Start whipping the egg whites to soft peaks on medium speed.

Step 3: When the syrup is reaches 240 degrees, set the mixer to low and slowly drizzle a tiny bit of syrup, a couple tablespoons’ worth, into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup and then increase the speed to medium-high. Beat until the marshmallow cream is stiff and glossy, 7 to 9 minutes; toward the end of the beating time, beat in the vanilla. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Heavenly Homemade Marshmallow Cream

Angela Sellari

There's nothing like homemade marshmallow cream. It is everything we love about marshmallows yet creamy and soft. The word "heavenly" comes to mind when I think about dipping a spoon into this marshmallow cream goodness. You'll never buy marshmallow fluff in a jar again.

4.63 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 4 cups

Calories 278 kcal

Equipment

• candy thermometer
• mixer

Ingredients

  

1x2x3x

• the syrup
• 3/4 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/8 teaspoon salt
• the fluff
• 2 large egg whites at room temperature
• 1/4 teaspoon cream of tartar
• the mallowing
• 1 1/2 teaspoons pure vanilla extract

Instructions

 

• Stir together the sugar, light corn syrup, water, and salt in a small saucepan over high heat. Boil, stirring occasionally, until it reaches 240 degrees.
  
• Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Start whipping the egg whites to soft peaks on medium speed.
  
• When the syrup is reaches 240 degrees F, set the mixer to low and slowly drizzle a tiny bit of syrup, a couple tablespoons' worth, into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup and then increase the speed to medium-high. Beat until the marshmallow cream is stiff and glossy, 7 to 9 minutes; toward the end of the beating time, beat in the vanilla. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
  

Nutrition

Serving: 12servingsCalories: 278kcalCarbohydrates: 71gProtein: 2gFat: 1gSodium: 125mg

Keyword marshmallow cream, marshmallow creme, marshmallow fluff

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