Light, airy, and irresistibly smooth, this Fluffy Marshmallow Crème is the secret weapon your desserts have been waiting for. Whether you’re swirling it into fudge, sandwiching it between cookies, or dolloping it onto hot cocoa, this homemade version offers a pillowy texture and rich vanilla flavor that store-bought simply can’t match.

Crafted from scratch with pantry staples, this marshmallow crème skips the preservatives but brings all the nostalgia. It whips up in just minutes and stores beautifully, making it a go-to for holiday baking or just elevating a simple peanut butter sandwich. Once you try this homemade version, you’ll never reach for the jarred kind again.

What Kind of Sugar Works Best for Marshmallow Crème?

Granulated white sugar is the gold standard here. It melts cleanly, caramelizes evenly, and provides the essential structure that gives the crème its iconic volume and stability. Avoid substitutes like brown sugar or coconut sugar, which can alter the texture and flavor. For best results, always use a candy thermometer to ensure your sugar syrup reaches the right temperature.

Ingredients for the Fluffy Marshmallow Crème

Granulated Sugar
This is the backbone of the recipe, creating that silky sweetness and forming the firm peaks needed for structure.

Corn Syrup
Adds body and prevents the sugar from crystallizing, keeping your crème smooth and spreadable.

Egg Whites
Whipped to perfection, they give the marshmallow crème its signature fluff and lightness.

Cream of Tartar
Helps stabilize the egg whites so they maintain their volume when mixed with hot syrup.

Salt
Just a pinch enhances the overall flavor and balances the sweetness.

Vanilla Extract
Adds that classic, cozy marshmallow aroma and depth of flavor.

How To Make the Fluffy Marshmallow Crème

Step 1: Prepare the Egg Whites

In a stand mixer fitted with a whisk attachment, begin whipping the egg whites and cream of tartar on medium speed until soft peaks form. This usually takes 2 to 3 minutes. Once ready, let them sit while you prepare the sugar syrup.

Step 2: Make the Sugar Syrup

In a medium saucepan, combine the granulated sugar, corn syrup, water, and salt. Stir gently to combine. Place the pan over medium-high heat and bring the mixture to a boil without stirring. Use a candy thermometer and allow the syrup to reach 240°F (soft-ball stage). This step is crucial for the final texture.

Step 3: Whip It All Together

With the mixer running on medium-low, slowly drizzle the hot syrup into the egg whites in a steady stream. Be careful to avoid hitting the whisk or the sides of the bowl to prevent splattering. Once all the syrup is in, increase the speed to high and beat for 6 to 8 minutes until the mixture becomes thick, glossy, and holds stiff peaks.

Step 4: Add the Vanilla

Turn the mixer to low and pour in the vanilla extract. Beat just until combined. At this point, your marshmallow crème should be light, fluffy, and irresistible.

Step 5: Cool and Store

Allow the crème to cool slightly before transferring to a clean jar or airtight container. It can be stored at room temperature for up to 2 weeks or refrigerated for longer freshness.

How to Serve and Store Fluffy Marshmallow Crème

Fluffy Marshmallow Crème is incredibly versatile. Spread it between cookies to make homemade sandwich treats, fold it into whipped cream for a dreamy dessert dip, or swirl it through brownies and fudge. For a nostalgic twist, try it in a classic fluffernutter sandwich or dolloped over a warm slice of chocolate cake. It also makes a magical topping for hot cocoa or s’mores bars.

To store, keep your marshmallow crème in a clean, airtight container. At room temperature, it stays fresh for about 2 weeks. If you want to extend its shelf life, refrigerate it for up to a month. Let it come to room temperature and give it a quick stir before using again.

Frequently Asked Questions

What’s the difference between marshmallow fluff and marshmallow crème?

They’re often used interchangeably, but traditionally, marshmallow fluff is a brand name, while marshmallow crème refers to the homemade or generic version. Both are spreadable, airy marshmallow confections.

Can I use honey instead of corn syrup?

Honey will change both the flavor and texture. It’s not recommended if you want that classic marshmallow taste and structure, but in a pinch, you can try it for a floral twist.

Why is my crème runny?

It usually means the sugar syrup didn’t reach the correct temperature. Make sure it hits 240°F to ensure proper thickening.

Can I use a hand mixer instead of a stand mixer?

Yes, but be prepared for a workout! A stand mixer is ideal because it offers stability and consistent power over the 6–8 minute whipping period.

Is it safe to eat the egg whites?

Yes—the hot sugar syrup effectively cooks the egg whites during the whipping process, making them safe to consume.

Can I freeze marshmallow crème?

Freezing is not ideal, as it may change the texture when thawed. It’s best stored in the fridge if you need it to last longer.

Want More Marshmallow-Inspired Ideas?

If you’re loving this Fluffy Marshmallow Crème, don’t miss these other dreamy, sweet recipes from Life with Jam:

Condensed Milk Snow Cookies for a melt-in-your-mouth winter treat.
Caramel Cheesecake Cookies with a gooey center that pairs beautifully with marshmallow toppings.
Lemon Raspberry Swirl Cheesecake Cups when you want fruity and creamy in one bite.
Old-Fashioned Egg Custard Pie with a smooth texture that marshmallow crème complements beautifully.
Chocolate Instant Pudding that turns extra indulgent when topped with a dollop of crème.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you whip it extra long for stiff peaks? Try it over brownies or toast?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other create sweet magic.

Looking for more creative sweets? Follow along over on my Pinterest: Life with Jam.

Fluffy Marshmallow Crème

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Author: Jam Scott
Total Time: 20 minutes
Yield: 3 cups

Print Recipe

Description

This homemade Fluffy Marshmallow Crème is light, silky, and perfectly sweet with a hint of vanilla. Made from simple pantry ingredients, it’s the ideal topping or filling for cookies, brownies, cakes, and more. Ditch the store-bought jar—this one whips up fresh in minutes and delivers unbeatable texture and flavor.

Ingredients

1 cup granulated sugar

1 cup light corn syrup

1⁄4 cup water

1⁄4 teaspoon salt

2 large egg whites, room temperature

1⁄4 teaspoon cream of tartar

1 and 1⁄2 teaspoons vanilla extract

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Instructions

1. In a stand mixer, begin whipping egg whites and cream of tartar on medium speed until soft peaks form, about 2–3 minutes.

2. In a saucepan, combine granulated sugar, corn syrup, water, and salt. Stir gently and bring to a boil without stirring further.

3. Using a candy thermometer, cook the syrup until it reaches 240°F (soft-ball stage).

4. With the mixer running on medium-low, slowly pour the hot syrup into the egg whites in a thin, steady stream. Avoid hitting the sides of the bowl or whisk.

5. Increase mixer speed to high and beat for 6–8 minutes, until thick, glossy, and stiff peaks form.

6. Add vanilla extract and mix just until combined.

7. Let cool slightly and transfer to a clean jar or airtight container.