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Marshmallow cream is a thick, glossy, spoonable spread with a sweet vanilla flavor and a texture like soft meringue. The easiest homemade version melts regular marshmallows with a little water and whips them until fluffy, which takes about 10 minutes and yields roughly 2 cups.
Why Homemade Marshmallow Cream Is Worth Making
Marshmallow cream (also sold as marshmallow creme) is a pourable-yet-sticky foam that sits between a sauce and a frosting. It is airy, mildly sweet, and carries vanilla well, so it works as a spread, a fold-in, or a topping.
Making it at home means you control the flavor and what goes in the jar. You can use real vanilla, add a pinch of salt to sharpen the sweetness, and make exactly the amount you need. It is also the easiest route when a recipe calls for a jar and your pantry is empty.
I like this version because it needs only a microwave and a mixer. If you want to start with egg whites and sugar instead, the from-scratch method is further down.
Ingredients
- 10 oz mini marshmallows (about 5 cups; regular marshmallows work if you snip them in half)
- 3 tablespoons water (or whole milk for a slightly softer flavor)
- 2 tablespoons light corn syrup (or honey; helps keep the cream smooth)
- 1 teaspoon pure vanilla extract (or 1/2 teaspoon almond extract)
- 1 pinch fine salt (balances the sweetness)
How to Make Marshmallow Cream
Step 1: Melt the Marshmallows
Add the marshmallows, water, and corn syrup to a large microwave-safe bowl. Use a bowl that holds at least 3 times the volume, because marshmallows balloon as they heat.
Microwave for 30 seconds, stir, then continue in 20-second bursts. Stop when the mixture is puffed, smooth, and no solid pieces remain, usually 1 to 1½ minutes in total.
Step 2: Stir In the Flavor
Add the vanilla and salt right after melting. Stir with a silicone spatula for about 30 seconds until the mixture looks like a thick, sticky glaze.
Don’t worry about lumps at this point. A few small unmelted flecks will dissolve during whipping.
Step 3: Whip Until Fluffy
Beat with a hand mixer or stand mixer on medium-high for 2 to 3 minutes. The cream is ready when it turns bright white, glossy, and visibly lighter, and it forms soft ribbons when you lift the beaters.
If it still looks dense and sticky, beat another minute. Over-beating is rarely a problem here.
Step 4: Use It Warm or Cool It
Warm marshmallow cream is pourable and spreads easily over brownies or warm cookies. For a thicker, spoonable texture, let it stand 15 to 20 minutes at room temperature.
Transfer to a clean jar and cover tightly once cool.
Step 5: Store It Properly
Keep it in an airtight jar in the refrigerator for up to 2 weeks. It stiffens when cold, so microwave it for 8 to 10 seconds and stir to loosen before using.
How Do You Make Marshmallow Cream From Scratch?
You make it from scratch by whipping egg whites with a hot sugar syrup, which gives a lighter, more meringue-like cream without using store-bought marshmallows. It takes about 25 minutes and a candy thermometer.
- 3 large egg whites at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 pinch salt
Boil the sugar, corn syrup, and water in a small saucepan until it reaches 240°F (115°C). While it heats, whip the egg whites with the salt to soft peaks.
With the mixer running on medium, drizzle the hot syrup down the side of the bowl in a thin stream. Add the vanilla, raise the speed to high, and beat 5 to 7 minutes until the cream is stiff, glossy, and the bowl feels barely warm.
The hot syrup partially cooks the whites, but this is not a fully baked preparation. If you are serving pregnant guests, young children, or anyone with a compromised immune system, use pasteurized egg whites. Refrigerate and use within 5 days.
Is Marshmallow Cream the Same as Fluff?
Mostly yes. Fluff is a brand name for one popular marshmallow cream (sold as marshmallow creme), so the two can usually be swapped 1:1 in recipes.
Store-bought jars are built around corn syrup, sugar, and egg white-based foaming agents, so they are very stable and a little firmer than my homemade version. Homemade cream is softer and tastes more of real vanilla.
For a recipe that depends on structure, such as a frosting that must hold a piped shape, use the from-scratch egg white version or a store-bought jar.
How Do You Turn It Into Fruit Dip or Frosting?
Beat marshmallow cream with cream cheese for a fast fruit dip or a tangy frosting. The cream cheese cuts through the sweetness, so it tastes balanced rather than cloying.
Marshmallow cream cheese fruit dip: Beat 8 oz softened cream cheese until smooth, then mix in 1 cup marshmallow cream and 1 teaspoon lemon juice. Serve with whatever fruit is in season, such as strawberries in early summer or crisp apple and pear slices in fall. For a fresh fruit cup idea, see Bionicos Recipe – Hungarian Chef.
Marshmallow cream cheese frosting: Beat 8 oz softened cream cheese with 1/2 cup softened butter until fluffy. Fold in 1 cup marshmallow cream and 1 cup powdered sugar. This covers about 12 cupcakes. If it feels too soft to pipe, chill it 20 minutes.
How Do You Make Marshmallow Cold Foam, Creamer, or Coffee Topping?
Whisk a spoonful of marshmallow cream into cold dairy and froth it. You get a sweet, vanilla-forward topping for iced coffee, and I can’t confirm any coffee chain’s exact formula, so treat this as a home version of the style.
- Marshmallow cold foam: Whisk 1 tablespoon marshmallow cream with 1 tablespoon cold milk until loose. Add 3 tablespoons cold heavy cream and 3 more tablespoons milk, then froth 20 to 30 seconds until thick and pourable. Spoon over iced coffee.
- Marshmallow creamer: Warm 1 cup half-and-half gently and whisk in 2 tablespoons marshmallow cream until dissolved. Cool, then refrigerate up to 4 days.
- Hot coffee or cocoa: Spoon a tablespoon on top and let it melt. It is lovely on Judy’s Hot Chocolate The Santa Clause – Hungarian Chef.
Can You Use It for Fudge and Ice Cream?
Yes. Marshmallow cream gives classic fudge a soft, creamy set and ripples beautifully through ice cream.
Quick marshmallow cream fudge: Boil 3 cups sugar, 3/4 cup butter, and 2/3 cup evaporated milk for 5 minutes, stirring constantly. Off the heat, stir in 12 oz chocolate chips, 1 cup marshmallow cream, and 1 teaspoon vanilla until smooth. Pour into a lined 8-inch pan and chill 2 hours.
For ice cream: Warm the cream for 10 seconds so it is loose, then swirl 1/2 cup into a no-churn base or spoon it over scoops. Freeze the swirled ice cream at least 4 hours so the ribbons set.
Ingredients
- 10 oz mini marshmallows about 5 cups; regular marshmallows work if you snip them in half
- 3 tablespoon water or whole milk for a slightly softer flavor
- 2 tablespoon light corn syrup or honey; helps keep the cream smooth
- 1 teaspoon pure vanilla extract or 1/2 teaspoon almond extract
- 1 pinch fine salt balances the sweetness
Instructions
Step 1: Melt the Marshmallows
- Add the marshmallows, water, and corn syrup to a large microwave-safe bowl. Use a bowl that holds at least 3 times the volume, because marshmallows balloon as they heat. Microwave for 30 seconds, stir, then continue in 20-second bursts. Stop when the mixture is puffed, smooth, and no solid pieces remain, usually 1 to 1½ minutes in total.
Step 2: Stir In the Flavor
- Add the vanilla and salt right after melting. Stir with a silicone spatula for about 30 seconds until the mixture looks like a thick, sticky glaze. Don't worry about lumps at this point. A few small unmelted flecks will dissolve during whipping.
Step 3: Whip Until Fluffy
- Beat with a hand mixer or stand mixer on medium-high for 2 to 3 minutes. The cream is ready when it turns bright white, glossy, and visibly lighter, and it forms soft ribbons when you lift the beaters. If it still looks dense and sticky, beat another minute. Over-beating is rarely a problem here.
Step 4: Use It Warm or Cool It
- Warm marshmallow cream is pourable and spreads easily over brownies or warm cookies. For a thicker, spoonable texture, let it stand 15 to 20 minutes at room temperature. Transfer to a clean jar and cover tightly once cool.
Step 5: Store It Properly
- Keep it in an airtight jar in the refrigerator for up to 2 weeks. It stiffens when cold, so microwave it for 8 to 10 seconds and stir to loosen before using. Rebecca's Tip: Lightly oil your bowl, spatula, and beaters with neutral oil or cooking spray before you start. Marshmallow is extremely sticky, and a thin film of fat makes cleanup and transfer much easier without changing the flavor.
For a chewy treat that uses melted marshmallow in a similar way, try Healthy Peanut Butter Rice Krispie Treats – Hungarian Chef.
More Recipes to Try
- Healthy Peanut Butter Rice Krispie Treats – Hungarian Chef
- Judy’s Hot Chocolate The Santa Clause – Hungarian Chef
- Bionicos Recipe – Hungarian Chef
Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more