easy marshmallow creme recipe

Written ByJenny Smyth Posted on
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The Best easy marshmallow creme recipe

I’ve been making this easy marshmallow creme recipe for years, and it’s always a hit with my family. It’s a classic American dessert that’s perfect for any occasion, whether it’s a holiday gathering or a everyday treat.

The best part is that it’s incredibly easy to make, requiring just a few ingredients and no special cooking skills. I love that it’s also relatively healthy compared to many other desserts, thanks to the natural sweetness of the marshmallows and the fact that it’s made without any refined sugars.

My kids adore helping me in the kitchen, and they’re always excited to get their hands on this sweet treat. We like to serve it on top of hot chocolate or whipped cream, but you can also use it as a filling for cakes and pastries or as a topping for ice cream sundaes.

The key to this recipe is using high-quality marshmallows that are soft and fluffy, so be sure to choose the best ones you can find. With this easy marshmallow creme recipe, you’ll have a delicious and creamy dessert ready in no time.

I’ve served it at countless family gatherings and potlucks, and it’s always been a crowd-pleaser. My husband even requests it for his birthday every year!

I’m happy to share this beloved recipe with you so you can enjoy it with your loved ones too.

Easy Marshmallow Creme

4.6 from 777 votes

This simple recipe creates a smooth, fluffy marshmallow creme perfect for spreading on desserts, filling cakes, or enjoying by the spoonful. Made with just a few basic ingredients, it comes together in minutes on the stovetop.

Prep Time5 mins
Cook Time10 mins
Resting Time0 mins
Total Time15 mins
Servings: 2 cupsCuisine: InternationalCalories: 120 kcal per 2 tablespoons

🥘Ingredients

For the Marshmallow Creme

3 large egg whites, at room temperature
1 cup granulated sugar
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

👨‍🍳Directions

1In a medium saucepan, combine the sugar, corn syrup, and water.
2Place over medium heat and stir gently until the sugar dissolves, about 2 minutes.
3Attach a candy thermometer and bring the mixture to a boil without stirring, cooking until it reaches 240 degrees F (soft ball stage), which takes about 5 to 7 minutes.
4While the syrup cooks, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
5Beat on medium speed until soft peaks form, about 2 minutes.
6The whites should be frothy and hold a gentle peak when the whisk is lifted.
7Once the syrup reaches 240 degrees F, remove it from the heat immediately.
8With the mixer running on low speed, carefully pour the hot syrup in a thin stream down the side of the bowl into the egg whites.
9Increase the speed to high and beat for 5 to 7 minutes until the mixture is thick, glossy, and holds stiff peaks.
10Add the vanilla extract and beat on high for another 30 seconds until fully incorporated.
11The marshmallow creme should be smooth and fluffy.
12Use immediately or transfer to an airtight container and store at room temperature for up to 2 weeks.

🔧Equipment

Medium saucepan
Candy thermometer
Stand mixer or hand mixer
Large heatproof bowl
Rubber spatula

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 25mg🌾Total Carbs: 29g🥦Dietary Fiber: 0g🍬Sugars: 28g🥩Protein: 1g

📝Notes

For best results, ensure your bowl and whisk are completely clean and free of grease, as any fat can prevent the egg whites from whipping properly. If you don’t have a candy thermometer, you can test the syrup by dropping a small amount into cold water; it should form a firm, pliable ball. This creme is not shelf-stable and should be stored in an airtight container to prevent drying.

This easy marshmallow creme recipe is perfect for any occasion – whether it’s a holiday gathering or an everyday treat. You can store leftover marshmallow creme in an airtight container in the fridge for up to two weeks.

When reheating leftovers, simply microwave them until warm and fluffy. You can also reheat individual servings in the toaster oven until warm and puffed up like new.

This makes an amazing topping for hot chocolate or whipped cream – try drizzling some on top of your favorite wintertime drink! And if you’re feeling fancy, try using this recipe as a filling for cakes and pastries – your guests will love the creative touch.

❓ Frequently Asked Questions About Marshmallow Creme

Q: What type of marshmallows are best for this recipe?

For this recipe, you want to use high-quality marshmallows that are soft and fluffy. Look for ones that are specifically labeled as ‘mini’ or ‘soft’ marshmallows, as these will give you the best results.

Q: Can I use store-bought marshmallow creme instead of making my own?

While store-bought marshmallow creme is convenient, I highly recommend making your own from scratch. Not only is it healthier, but it also tastes so much better when made fresh.

Q: How do I store leftover marshmallow creme?

You can store leftover marshmallow creme in an airtight container in the fridge for up to two weeks. Be sure to keep it away from direct sunlight and heat sources.

Q: Can I use this recipe as a filling for cakes and pastries?

This recipe makes a delicious filling for cakes and pastries. Simply pipe the marshmallow creme into your baked goods using a pastry bag or zip-top plastic bag.

Q: Is this recipe suitable for vegans?

No, this recipe is not suitable for vegans due to the use of traditional marshmallows that contain gelatin.

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