Homemade Marshmallow Cream

Homemade marshmallow cream is a fluffy, sweet, cloud-like frosting made with just 4 simple ingredients! This quick and easy meringue tastes exactly like marshmallow fluff but without all the preservatives and corn syrup. Ready in just 15 minutes!

Why You’ll Love This Recipe

• So Much Better Than Store-Bought – No weird preservatives or high fructose corn syrup here! Just pure, fluffy goodness.
• Surprisingly Easy – I promise, if I can make it, anyone can! No candy thermometer required.
• Perfect for Piping – Unlike jarred fluff, this actually holds its shape! You can pipe it onto cupcakes and it looks AMAZING.
• Tastes Like Toasted Marshmallows – Especially when you torch it! It’s like having a campfire s’more without leaving your kitchen.
• Incredibly Versatile – Use it as frosting, filling, topping – anywhere you’d use regular marshmallow fluff!

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Ingredient List

• 4 large egg whites
• 1 cup (200g) granulated sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

Substitution Notes: For best results, use fresh eggs rather than carton egg whites. I know it seems fussy, but trust me – it makes a difference! Don’t worry about those egg yolks – I’ve got tons of recipes that use them up!

Why These Ingredients Work

Egg Whites are what give this frosting its incredible structure and that amazing fluffy texture. Fresh egg whites from whole eggs work SO much better than the carton stuff – they whip up higher and hold their peaks longer.

Granulated Sugar provides sweetness and stability. Don’t even think about using powdered sugar here – granulated is what we need for the right texture!

Cream of Tartar is the secret weapon! It stabilizes those egg whites and helps them hold their gorgeous stiff peaks. You might be tempted to skip it or substitute lemon juice, but please don’t – cream of tartar is essential here.

Vanilla Extract adds that classic marshmallow flavor we all know and love. Make sure you use the pure stuff, not imitation!

Essential Tools and Equipment

• Double boiler or heat-proof bowl that fits over a pot
• Whisk
• Hand mixer or stand mixer with whisk attachment
• Instant-read thermometer (helpful but not required)
• Kitchen torch (if you want to toast it – highly recommend!)

How To Make Homemade Marshmallow Cream

Step 1: Set Up Your Double Boiler

Fill a pot with about 2 inches of water and bring it to a simmer. Place your heat-proof bowl on top, making sure the bottom doesn’t touch the water.

Step 2: Combine and Heat

Add your egg whites, sugar, and cream of tartar to the bowl. Start whisking right away and keep whisking constantly – I’m talking non-stop here! You’ll notice the mixture goes from thick and tacky to thin and frothy.

Here’s how to tell when it’s ready: Dip your finger in quickly (careful, it’s hot!) and rub it between your thumb and finger. If you don’t feel any sugar granules, you’re good to go! Or if you have a thermometer, you’re looking for 160°F.

Step 3: Add Vanilla and Whip

Remove the bowl from the heat – no need to let it cool! Stir in that vanilla extract, then transfer everything to your mixer. Using the whisk attachment, beat on high speed for about 5 minutes.

Step 4: Use Immediately

This marshmallow cream is best used right away while it’s at peak fluffiness! Pipe it onto cupcakes, spread it on cake, swirl it into mousse, or torch it for that campfire vibe.

You Must Know

Use FRESH egg whites, not carton whites! I cannot stress this enough. Fresh egg whites whip up so much better and hold their peaks longer. The difference is night and day!

My Personal Secret: Separate your eggs while they’re cold from the fridge – it’s SO much easier! Then let the whites come to room temperature before using.

Pro Tips & Cooking Hacks

• Perfect Peaks: You’ll know the meringue is ready when it forms stiff, glossy peaks that stand straight up when you lift the beater.
• Piping Pro Tip: Use a large round tip like Ateco 808 for beautiful swirls. This meringue doesn’t hold intricate shapes, but it pipes gorgeously!
• Torch Like a Pro: If you’re toasting it, keep the torch moving constantly to prevent burning. Aim for golden brown, not black!
• Scale It: This recipe is super flexible! You can easily make half a batch, 1.5x, or double it depending on your needs.

Flavor Variations / Suggestions

• Peppermint Fluff: Replace vanilla with peppermint extract for holiday treats!
• Coconut Cloud: Add 1/2 teaspoon coconut extract for tropical vibes
• Lemon Meringue: Add a touch of lemon extract for a citrusy twist
• Chocolate Swirl: Fold in some melted and cooled chocolate at the end (gently!)
• Toasted Almond: Add 1/4 teaspoon almond extract for a subtle nutty flavor

Make-Ahead Options

This is one recipe where fresher is definitely better! While you CAN store it in the fridge for up to 2 days, it really is at its absolute best when used right away. The good news? It only takes 15 minutes to make, so you can whip it up fresh whenever you need it!

Baked goods topped with this can sit at room temperature for 6-8 hours before you need to refrigerate them.

Recipe Notes & Baker’s Tips

• Eggs are much easier to separate when cold, but they whip better at room temperature.
• Don’t skip the cream of tartar – it’s not optional!
• This makes about 4 cups of frosting, which is enough for 24 cupcakes or one 2-layer cake.
• I don’t recommend freezing this – the texture changes too much.

Serving Suggestions

This marshmallow cream is absolutely heavenly on:

• Chocolate cupcakes (classic combo!)
• Pumpkin pie instead of whipped cream
• Between graham crackers for s’mores
• Swirled into hot chocolate
• Spread on brownies and torched
• As filling for cream pies
• Layered in parfaits
• Straight from the bowl with a spoon (no judgment!)

How to Store Your Marshmallow Cream

Best Used: Immediately for peak volume and texture
Refrigerator: Cover and store for up to 2 days (will lose some volume)
Room Temperature: Desserts topped with this can sit out for 6-8 hours
Freezing: Not recommended – texture changes significantly
Pro Tip: After refrigerating, you can re-whip briefly to restore some fluffiness

Allergy Information

Common Allergens: Eggs
Cannot be made egg-free: Eggs are essential to this recipe’s structure
Naturally dairy-free and gluten-free!

Questions I Get Asked A Lot

Can I use carton egg whites instead of fresh eggs?

While you technically can, I really don’t recommend it! Fresh egg whites whip up so much better and hold their peaks longer. Plus, separating eggs is easier than you think, especially when they’re cold!

What do I do with all the leftover egg yolks?

Oh, I’ve got you covered! You can make ice cream, custard, lemon curd, hollandaise sauce, or even homemade mayonnaise. Egg yolks are liquid gold in the kitchen!

Why didn’t my meringue form stiff peaks?

A few possibilities: Your bowl might have had a trace of grease (even a tiny bit prevents peaks!), you didn’t beat it long enough, or there might have been a bit of yolk in your whites. Make sure everything is squeaky clean and try again!

Can I make this ahead of time?

It really is best fresh! You can store it for up to 2 days refrigerated, but it will lose some volume. The good news is it only takes 15 minutes to make from scratch!

How is this different from store-bought marshmallow fluff?

Besides tasting fresher and not having all those preservatives, this version is stable enough to pipe! Store-bought fluff is too runny to hold piped shapes. Plus, when you torch this, it tastes EXACTLY like toasted marshmallows!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what you topped with your homemade marshmallow cream! Did you torch it? Make s’mores? Frost some cupcakes?