I was really intimidated to make this Marshmallow Creme Recipe but I promise it’s not to hard and I hope you’ll give it a try!
Marshmallow Cream is delicious and perfect for my favorite dessert recipes!
The other day I shared with you the Best Fruit Dip Recipe. It only has three ingredients, so it is very easy (and it tastes great, too).
One thing that I started thinking about after I made this recipe was how I could make it a little more frugally. The preserves and cream cheese wasn’t too pricey, but I was really surprised at how much the marshmallow creme cost.
Is Marshmallow Cream Filling too complicated to make?
I mean, there really isn’t much to it, so why did it cost so much? I remembered reading about how to make marshmallow creme before, but I just assumed it would be too complicated and not worth it.
Well, I figured it was finally time for me to see how to make marshmallow creme for myself. I was pleasantly surprised to see that I only needed a handful of ingredients and a candy thermometer to make the marshmallow creme.
What is Marshmallow Cream made of?
When I first decided to attempt this recipe, I was surprised by what is in homemade marshmallow creme. I originally thought it was just melted marshmallows! hahaha!
Now, I know that it only takes a few ingredients and if you love to bake, I bet you already have them in your pantry.
Marshmallow Cream Ingredients:
- ¼ cup water
- ¾ cup sugar
- ¾ cup corn syrup
- 2 eggs whites
- ¼ teaspoon cream of tartar
- 2 teaspoons vanilla extract
It only takes 6 ingredients to make your own homemade marshmallow creme and 1 of these ingredients is water so I don’t think it really counts.
Ok, now that you have everything you need for this recipe, let’s learn how to make your own marshmallow cream substitute.
How to make Marshmallow Fluff:
First in a small saucepan combine the water, sugar and corn syrup over medium heat. Whisk occasionally. Heat the mixture until candy thermometer reaches 240 degrees.
While the hot sugar mixture is heating, beat the egg whites and cream of tartar in a stand mixer with the whisk attachment. Beat on medium speed to medium high speed until soft peaks form. This should occur after about 2 minutes of mixing.
When the sugar mixture reaches 240 degrees, remove from heat.
Then with your mixer on low, slowly add sugar mixture to the egg whites. Once all of the sugar mixture has been added, turn the mixer to medium-high and whip until stiff peaks form, about 7-9 minutes.
Next stir in the vanilla extract during the last minute of the whipping time. The mixture will be thick and glossy white.
Spoon the marshmallow creme and scrap the sides of the bowl into a storage container, you’ll want to save every last drop of this delicious recipe!
How do you store homemade Marshmallow Creme?
You can store your homemade marshmallow creme in an air tight container for up to six weeks at room temperature.
Also, I like making a double batch of this recipe and freezing the leftovers so that I have delicious marshmallow creme on hand whenever I want to make a delicious dessert for my family!
How to thicken marshmallow fluff:
The cream of tartar is the star ingredient in this recipe. I recommend that you don’t skip this ingredient. This is what gives this marshmallow fluff a creamier texture and helps thicken the cream.
If you find that your homemade marshmallow fluff is too runny, I recommend mixing in a little more cream of tartar until it’s the consistency that you desire.
Homemade Marshmallow Creme really is this easy!
That is it! Wasn’t it easy to learn how to make marshmallow creme. I was surprised by how easy this recipe was to create.
This made the equivalent of about 2 ½ containers of the store bought creme at a fraction of the cost. I will definitely be using my homemade marshmallow creme the next time I make my fruit dip or fudge or anything else that calls for it.
How do you like to enjoy your Marshmallow Fluff?
Like I said before, I love using this recipe to make fudge or my favorite fruit dip. However, there are so many uses for this delicious recipe.
You can create Marshmallow Cream Frosting with this recipe and use this to top your favorite cupcakes. This recipe is also perfect to make delicious Rice Krispie treats for my kids to enjoy.
In addition, my kids love making Marshmallow Creme and Peanut Butter sandwiches. The sweetness of this creme is delicious paired with the peanut butter in these sandwiches that can be made with bread or crackers.
Also, I love using this as a simple and easy topping to put on graham crackers or even ice cream. There are so many uses for this delicious marshmallow creme recipe that I know your entire family will enjoy it!
Can you make homemade marshmallow fluff without eggs?
If you are allergic to eggs or following a Vegan diet, you can create an eggless marshmallow fluff recipe by using Aquafaba instead of the egg whites and corn syrup in this recipe.
Aquafaba is a great egg substitute. It is essentially the water that chick peas have been cooked in. I haven’t used this before when baking but have heard that it works great to create meringues and marshmallow fluff.
Print this Marshmallow Creme Recipe below:
How to make Marshmallow Creme
- 1/4 cup water
- 3/4 cup sugar
- 3/4 cup corn syrup
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 2 teaspoons vanilla
- In a saucepan, heat water, sugar and corn syrup over medium heat. Whisk occasionally. Heat mixture until candy thermometer reaches 240 degrees.
- While the sugar mixture is heating, beat egg whites and cream of tartar in stand mixer with the whisk attachment. Beat on medium-high until soft peaks form (about 2 minutes).
- When the sugar mixture reaches 240 degrees, remove from heat.
- With your mixer on low, slowly add sugar mixture to the egg whites.
- Once all of the sugar mixture is added, turn the mixer to medium-high and whip until stiff peaks form, about 7-9 minutes.
- Stir in vanilla during last minute of whipping. Mixture will be thick and glossy white.
- Store in air tight container for up to two weeks.
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Once you learn how to make buttercream icing you’ll never buy store-bought icing ever again!