Homemade Marshmallow Creme

Published February 7, 2013. Updated January 3, 2019

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Homemade Marshmallow Creme! This was my first time ever making homemade marshmallow creme and who knew it could be 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?

Homemade Marshmallow Creme

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!

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Homemade Marshmallow Creme

The best marshmallow cream you'll ever eat! Homemade is so much better than store-bought and it's actually so easy to make.
Servings: 12
Prep15 minutes
Cook10 minutes
Ready in: 25 minutes



  • 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.
  • 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.
  • Recipe Source: adapted from chow who adapted it from "Marshmallow Madness!" by Shauna Server.


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    • Jaclyn

      Jaclyn Bell

      I wouldn’t recommend it with this recipe because that sugary topping will likely stick to them.

  • 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

    • Jo

      Did it hold well inside your cake? I wanted to put this in my sons cake. Jo

  • 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!

    • Jaclyn

      Jaclyn Bell

      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 :)!

  • 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?

  • 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!

  • valerie

    Hi Jaclyn, Just made this,wonderful,will definately make it again. Thank You.
    Kind Regards…Val :-)

  • 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?

    • Jaclyn

      Jaclyn Bell

      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.

    • 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.

    • 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 :)