Homemade Marshmallow Creme


This was my first time ever making homemade marshmallow creme and who knew homemade marshmallow creme was so easy to make? The stand mixer and candy thermometer basically do all the work. Not to mention the stuff is addictive. I could sit and spoon the entire bowlful of it into my mouth before realizing I’ve eaten it all, and then I’d have to lick the whisk clean =). In comparison it’s like homemade frosting verses canned frosting from the store, they just don’t compare right? I’ve made homemade marshmallows several times but I’m so glad I finally got around to trying homemade marshmallow creme. It’s like eating fresh, silky marshmallow clouds. Add this one to your baking recipe book because I have a feeling it’s a recipe you’re going to want to keep on hand. If you are looking for some uses for this homemade marshmallow creme, here is a link with several great ideas. Enjoy!

marshmallow creme


Homemade Marshmallow Creme

Yield: About 2 1/2 cups


  • 3/4 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/8 tsp salt
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract


  1. In a small saucepan combine sugar, corn syrup, water and salt. Heat mixture over moderately high heat, whisking occasionally, until mixture reaches 240 degrees on a candy thermometer. Meanwhile, in the bowl of an electric stand mixer fitted with whisk attachment, whip together egg whites and cream of tartar on medium speed (I had to whip mine on high speed because the whisk attachment on my mixer doesn't reach quite that low, so if your doesn't either you may want to crank up the speed), until soft peaks form.
  2. Once sugar mixture reaches 240 degrees, remove from heat, set stand mixer containing egg white mixture on low speed and carefully pour about 2 Tbsp of hot sugar mixture down the side of the bowl into the egg white mixture. With mixer running, slowly pour remaining syrup down the side of the bowl into the egg white mixture, increase speed to medium-high and whip mixture until stiff glossy peaks form, about 8 - 10 minutes. Stir in vanilla during the last minute of mixing. Use immediately or store in an airtight container in refrigerator up to two weeks.
  3. Recipe Source: adapted from chow who adapted it from "Marshmallow Madness!" by Shauna Server.


  • joan: The link isn’t working for me so I will tell you my favorite.
    7 oz. of marshmellow cream and 16 o.z of softened cream cheese mix/blended together. It is a delicious fruit dip!
    You photo looks so tasty. :) February 7, 2013 at 6:09pm Reply

    • Jaclyn: Thanks Joan! sorry about the link, just fixed it so hopefully it’s working correctly now. And that’s funny you mentioned that because I have a very similar recipe posted with a strawberry cream cheese, I love the stuff! February 7, 2013 at 7:24pm Reply

    • Maryann: Add orange marmalade and dip cantelope in it. addictive…really April 2, 2013 at 6:25pm Reply

  • Averie @ Averie Cooks: I want to lick the beater! :) Making it is just one step below making marshmallows, really, and I need to make it more often. Then again, no! I don’t! :) Gorgeous! February 7, 2013 at 9:00pm Reply

  • sally @ sallys baking addiction: Jaclyn! I had NO idea marshmallow creme was so easy to make. I have so many memories eating peanut butter + marshmallow creme sandwiches with my sisters when I was little. I think I would use this for everything. How yummy would it be swirled into brownies? amazing! Ok, I need some marshmallows now… ;) February 8, 2013 at 6:37am Reply

  • Kayle (The Cooking Actress): Perfect and soooo delicious!! February 8, 2013 at 7:42am Reply

  • Kari@Loaves n Dishes: If I were floating on clouds of this fluffy Marshmallow Creme, I would fall from the sky because it would be eaten in no time flat. February 8, 2013 at 9:36am Reply

  • radhika25: That looks delicious. Will try it soon.
    R February 8, 2013 at 5:36pm Reply

  • CharlieSierra: Hi! My husband LOVES marshmallow creme! I want to make this for him, but only problem is he’s deployed. It typically takes one week for him to receive packages. He’s in Afghanistan. Good idea or bad one to send this? February 10, 2013 at 3:09am Reply

    • Jaclyn: Charlie – I wouldn’t recommend shipping it as it requires refrigeration due to the egg whites. I’m very grateful to your husband for his service =). You’ll definitely have to make him some when he returns home! February 12, 2013 at 11:43pm Reply

  • Sweetness Made at Home: Marshmallow Creme: […] Homemade Marshmallow Creme […] February 20, 2013 at 1:21am Reply

  • Kimberly James: How long can the cupcakes with this marshmallow icing sit out without refrigeration? February 21, 2013 at 1:58pm Reply

    • Jaclyn: Probably an hour – just because of the egg whites in them for food safety reasons I’d say. February 22, 2013 at 9:58pm Reply

  • Christi: This looks yummy! My 3 year loves marshmallows but he can’t have the eggs do you think that an egg substitue would work? I’ve also used meringue powder, do you think I could replace it with that? May 28, 2013 at 9:12pm Reply

  • Kat: Sounds a little odd but try it out.
    Marshmallow fluff and cream cheese blended together. I add a bit of pinapple juice to it but certainly not necessary. Best fruit dip you will make.
    If you do something different let me know! I love to find out new delicious ways of making it. June 28, 2013 at 9:04am Reply

    • Jaclyn: I have a similar recipe posted that I love, it uses the strawberry cream cheese and marshmallow fluff – and you are right it is amazing! I’m going to have to try it with some pineapple juice next time, yum! June 28, 2013 at 9:17am Reply

  • Jean: I do the same.. marshmallow cream.. cream cheese.. about a tsp of vanilla.. then beat in a container of cool whip.. OH MY.. Don’t even get a chance to put the fruit out and my family is into it.. lol July 5, 2013 at 10:50am Reply

  • Homemade Marshmallow Fluff! | Mom-Makes…: […] Homemade Marshmallow Creme – adapted from Cooking Classy […] September 2, 2013 at 4:51am Reply

  • Natasha: How much roughly of the marshmallow creme do you get from this recipe? October 4, 2013 at 6:59am Reply

    • Jaclyn: About 2 1/2 cups, thanks for pointing that out I forgot to add it above. October 4, 2013 at 6:51pm Reply

  • Tolu: Hello,
    This looks delicious! Just wondering if I use it to make Rice Krispie treats instead of regular marshmallow pieces? Thanks October 8, 2013 at 6:27pm Reply

    • Jaclyn: Maybe I can’t say for sure, I’ve tried with homemade marshmallows but never homemade marshmallow creme. October 14, 2013 at 7:54pm Reply

  • Geanie Beanie: My grandmother made something similar to this that we put as topping on made from scratch vanilla cream pies, coconut cream pies, and chocolate cream pies. November 6, 2013 at 6:56am Reply

  • Miriam: Hi
    Is there a substitute for corn syrup?
    Thank you March 8, 2014 at 10:37am Reply

    • Jaclyn: Not that I know of for this recipe. Sorry! March 23, 2014 at 5:02pm Reply

    • LaWanda: My mother uses a similar recipe that does not call for the syrup.. it’s 1 cup of sugar, 1/3 cup of water, 1/4 tsp cream of tarter, dash of salt, 2 egg whites, 1 tsp vanilla. Same directions :) November 12, 2014 at 9:10am Reply

  • Karri: I have a couple of questions:

    I like to use powdered egg whites and rehydrate them with water when I make royal icing because I am afraid to use regular egg whites and not cook them. Do you think I could do the same thing here? Could I leave it out of the fridge then?

    Also, I have a cream filling I like that uses marshmallow fluff when I make homemade oatmeal cream pies. Will this marshmallow fluff hold up when you beat it with the other ingredients? March 18, 2014 at 12:46pm Reply

    • Jaclyn: Sorr, I don’t know how that substitution would turn out I’m not sure that it would work. But yes this recipe should be fine for the oatmeal cream pie filling. March 23, 2014 at 6:37pm Reply

    • Brandy: In a way you are cooking them
      240° is hot enough to cook them. That’s the main reason why you drizzle in the sugar/syrup mixture slowly. February 23, 2017 at 2:15pm Reply

  • valerie: Hi Jaclyn, Just made this,wonderful,will definately make it again. Thank You.
    Kind Regards…Val :-) April 30, 2014 at 4:36am Reply

    • Jaclyn: I’m so glad you liked it Val! May 9, 2014 at 10:56pm Reply

  • Sharon: Can’t wait to try this. Have been looking for a marshmallow recipe; most contain gelatin. This will be great for my vegetarian friend! January 1, 2015 at 12:53pm Reply

  • Maryka De Swardt: Hi,I love this in frosting,I need to travel for 6 hours,the cake will be in the coolerbox with ice underneath,will it be ok? January 8, 2015 at 6:04am Reply

    • Jaclyn: I think that should be fine. January 15, 2015 at 9:15pm Reply

  • Lily: I LOVE marshmallow creme! I’m so excited to try this recipe. I have a question though. I came to your blog through your pop-tarts recipe and I am also extremely interested in making those as well but my thought while reading that post was that my favorite store-bought flavor is S’mores. Then I saw this recipe! So my question is, can this marshmallow creme be baked into the pop-tarts or is that not possible? In fact is it possible to bake with regular marshmallow creme too? Lol TIA! You have a beautiful blog with gorgeous photos and fantastic recipes! March 4, 2015 at 2:35am Reply

    • Jaclyn: I can’t say for sure with the marshmallow cream, I’ve added it to smores bars before and it does melt some but I imagine if it’s sealed in well it should be okay. Thank you for the compliments :)! April 4, 2015 at 3:36pm Reply

  • Margaret: Hi Jaclyn,
    I made this fluff as a filling for a chocolate cake recently on my blog, would you mind if I linked the recipe? It was so delicious, I could barely stop eating it long enough to fill my cake! Thank you for such an easy to follow recipe. :)

    ~Margaret Moon March 12, 2015 at 12:45am Reply

    • Jaclyn: That would be great, thanks! So glad you loved it Margaret! March 30, 2015 at 4:48pm Reply

    • Jo: Did it hold well inside your cake? I wanted to put this in my sons cake. Jo July 17, 2015 at 12:03am Reply

  • Victoria: Can this be used for frosting a three layer cake? June 30, 2015 at 7:54am Reply

    • Jaclyn: I wouldn’t recommend it with this recipe because that sugary topping will likely stick to them. August 12, 2015 at 5:27pm Reply

  • Stacey: Hi,
    Can you use Torani marshmallow syrup in lieu of the corn syrup/water/salt concoction?

    Thanks! October 1, 2015 at 10:52am Reply

    • Jaclyn: I don’t think I’d recommend it for this recipe, it probably wouldn’t be the right consistency. October 1, 2015 at 12:08pm Reply

  • Kira: Hi! Recipe looks really easy and SOOO GOOD! Just to be safe, its 240 degrees Fahrenheit right? Thanks! December 12, 2015 at 8:25am Reply

  • Donna: The link takes me to yahoo.com.
    Love all your recipes, can’t wait to try some. January 3, 2016 at 6:41pm Reply

  • Jackie: I’ve tried this same exact recipe at work but confactoring the yield amount to one gallon & I can not get it right for nothing in the world. At first it seems to have been perfect but the next day it will just foam up. I am so frustrated but also determined to get it right.. Any ideas? July 17, 2016 at 8:00pm Reply

  • Corrie Freeman: Can I used pasteurized egg whites instead of egg whites? June 5, 2017 at 4:02pm Reply

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