Homemade Marshmallow Creme (Frosting)
Homemade Marshmallow Creme (Frosting) is a medium American recipe that serves 8. 90 calories per serving. Recipe by Sally's Baking Recipes on YouTube.
Prep: 5 min | Cook: 12 min | Total: 27 min
Cost: $0.95 total, $0.12 per serving
Ingredients
- 2 large Egg Whites (room temperature)
- 1 cup Granulated Sugar
- 0.25 teaspoon Cream of Tartar
- 1 teaspoon Vanilla Extract (pure vanilla preferred)
Instructions
Gather Ingredients and Equipment
Measure out 2 large egg whites, 1 cup granulated sugar, 1/4 teaspoon cream of tartar, and 1 teaspoon vanilla extract. Set out the saucepan, whisk, thermometer, mixing bowl, and mixer.
Time: PT5M
Combine Egg Whites, Sugar, and Cream of Tartar
Place the egg whites, sugar, and cream of tartar in a medium saucepan over medium heat. Whisk constantly until the sugar has completely dissolved and the mixture looks glossy.
Time: PT5M
Heat to Soft‑Ball Stage
Continue heating while stirring. Using an instant‑read thermometer, bring the mixture to 160°F (71°C). This is the soft‑ball stage where the sugar is fully dissolved.
Time: PT5M
Temperature: 160°F
Cool Slightly
Remove the saucepan from heat and let the mixture sit for 1–2 minutes until the steam subsides.
Time: PT2M
Add Vanilla
Transfer the warm mixture to the clean mixing bowl and stir in the vanilla extract.
Time: PT1M
Beat to Stiff Peaks
Using an electric hand mixer or stand mixer on high speed, beat the mixture for about 5 minutes until it becomes glossy, thick, and forms stiff peaks.
Time: PT5M
Store or Use Immediately
Transfer the marshmallow cream to an airtight container. Use right away as frosting, dip, or toast with a kitchen torch, or store according to the storage guidelines.
Time: PT0M
Nutrition Facts
- Calories
- 90
- Protein
- 1 g
- Carbohydrates
- 22 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Egg Whites: Aquafaba (canned chickpea liquid)
- Instead of Granulated Sugar: Superfine caster sugar
- Instead of Cream of Tartar: 1/8 teaspoon lemon juice, 1/8 teaspoon white vinegar
- Instead of Vanilla Extract: Maple extract, Almond extract
Equipment Needed
- Medium Saucepan
- Whisk
- Instant‑Read Thermometer
- Mixing Bowl
- Electric Hand Mixer or Stand Mixer
- Rubber Spatula (optional)
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Heat to Soft‑Ball Stage (step 3) – reaching 160°F ensures proper texture.
- Beat to Stiff Peaks (step 6) – achieving stiff peaks gives the characteristic fluffy marshmallow cream.
Chef Tips from the Video
- A copper bowl helps stabilize egg whites and achieve more volume.
- Use pure vanilla extract for the best flavor; avoid imitation extracts.
- If you prefer a slightly firmer texture, increase the sugar to 1 1/4 cups.
Troubleshooting
The mixture is grainy after cooking.
Continue heating and whisking until the sugar fully dissolves; the mixture should become completely smooth before reaching 160°F.
Marshmallow cream does not hold stiff peaks.
Make sure the mixture reached 160°F and that the mixing bowl is completely dry. Beat longer, and if needed, increase mixer speed.
The cream is too runny after beating.
Beat for an additional 1–2 minutes; if still runny, the mixture may not have been hot enough—re‑heat gently to 160°F and beat again.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze for up to 2 months; thaw in the refrigerator and re‑whisk before use.
Room temperature: Not recommended; may spoil after a few hours.
Make-Ahead Tips
- Make the marshmallow cream a day ahead and keep it refrigerated; it will stay fresh and can be re‑whipped before serving.
- Freeze in portion‑size bags for later use; thaw in the fridge and beat briefly to restore texture.
Frequently Asked Questions
What is the cultural significance and history of homemade marshmallow cream in American dessert cuisine?
Marshmallow cream, often called marshmallow fluff, originated in the United States in the early 20th century as a convenient, shelf‑stable alternative to traditional marshmallows. It became popular in classic American treats like s'mores, fluffernutter sandwiches, and as a frosting for Baked Alaska.
What are the traditional regional variations of marshmallow cream in American cuisine?
While the basic recipe is consistent nationwide, some regions add a pinch of salt or use corn syrup instead of granulated sugar for a smoother texture. In the Northeast, marshmallow fluff is famously paired with peanut butter in the "fluffernutter" sandwich.
How is homemade marshmallow cream traditionally served in the United States?
It is most commonly spread on sandwiches, used as a topping for s'mores, folded into frosting for cakes, or lightly toasted with a kitchen torch over desserts like Baked Alaska for a caramelized finish.
What occasions or celebrations is homemade marshmallow cream traditionally associated with in American culture?
Marshmallow cream is a staple at summer camp cookouts for s'mores, at holiday gatherings for Baked Alaska, and at casual brunches where fluffernutter sandwiches are served.
What other American desserts pair well with homemade marshmallow cream?
It pairs beautifully with chocolate brownies, banana splits, layered cakes, and fruit tarts. It also works as a light frosting for angel food cake or as a dip for fresh strawberries.
What are the authentic traditional ingredients for homemade marshmallow cream versus acceptable substitutes?
The classic recipe uses egg whites, granulated sugar, cream of tartar, and vanilla extract. Acceptable substitutes include aquafaba for egg whites (vegan), lemon juice or white vinegar for cream of tartar, and maple or almond extract for vanilla.
What are the most common mistakes to avoid when making homemade marshmallow cream?
Common errors include not heating the mixture to the proper 160°F temperature, using a bowl with any grease or moisture, and stopping the beat before stiff peaks form. Each of these can result in a grainy or runny texture.
Why does this homemade marshmallow cream recipe use an instant‑read thermometer instead of a candy thermometer?
An instant‑read thermometer provides a quick, accurate reading of the soft‑ball stage (160°F) without the need for a long‑stem candy thermometer, making it easier for home cooks to verify the correct temperature.
Can I make homemade marshmallow cream ahead of time and how should I store it?
Yes, you can make it up to two weeks ahead. Store it in an airtight container in the refrigerator. For longer storage, freeze it for up to two months and re‑whisk after thawing.
What does the YouTube channel Sally's Baking Recipes specialize in?
The YouTube channel Sally's Baking Recipes focuses on approachable, home‑baked treats, ranging from cookies and cakes to specialty frostings and creative dessert toppings, often featuring step‑by‑step tutorials and helpful baking tips.
How does the YouTube channel Sally's Baking Recipes' approach to American dessert baking differ from other baking channels?
Sally's Baking Recipes emphasizes simplicity with minimal ingredients, clear visual cues, and practical kitchen hacks, making classic American desserts accessible to beginners while still offering variations for more experienced bakers.
Last updated: September 3, 2026
