Marshmallow Cream Recipe

If there’s one fluffy confection you can whip up in your own kitchen that instantly upgrades any dessert, it’s Marshmallow Cream. With its smooth, glossy texture and irresistible sweetness, it’s the secret weapon behind some of my most memorable homemade treats. Whether you’re sandwiching it between cookies or swirling it into brownies, this Marshmallow Cream is like a warm hug you’ll want to spoon right from the bowl (and you totally should). Its homemade flavor blows away anything store-bought, and making it from scratch couldn’t be more fun.

Ingredients You’ll Need

You’ll be amazed at how a few simple pantry staples transform into cloud-like Marshmallow Cream magic. Each ingredient has a job to do, from the eggs that give volume to the syrup that creates that signature stretch. Stick with these basics for truly dreamy results!

• Sugar: The foundation of our sweetness and structure, it helps form those beautiful, glossy peaks.
• Egg Whites: Whipped to soft peaks, they bring the iconic fluff and stability to the cream.
• Light Corn Syrup: Adds shine, prevents crystallization, and gives Marshmallow Cream that signature silkiness.
• Water: Essential for dissolving the sugar; helps the syrup reach perfect consistency.
• Salt: Just a dash sharpens the flavors and balances all that sweetness.
• Vanilla: Don’t skip this! It rounds out the marshmallow flavor with its classic aroma.

How to Make Marshmallow Cream

Step 1: Prepare the Sugar Syrup

In a sturdy saucepan, combine the sugar, light corn syrup, water, and a dash of salt. Place over medium heat and give it a gentle stir occasionally as it starts to melt together. Watch as everything blends into a clear syrup—the key here is patience! Attach a candy thermometer if you have one (so helpful for perfect results), because you want the mixture to reach 225°F or a steady, slow rolling boil. The syrup should be fully dissolved and glassy, not grainy.

Step 2: Whip the Egg Whites

While your syrup is bubbling away, add the egg whites to your stand mixer or a large mixing bowl. Beat them on medium speed until you see soft peaks forming—think frothy and just holding their shape. This creates the base that’ll make your Marshmallow Cream fluffy and stable.

Step 3: Combine Hot Syrup with Eggs

When your sugar mixture is ready, it’s go time! With the mixer still running on medium speed, slowly drizzle the hot syrup into the whipped egg whites. Start with a few drops to temper the eggs, then pour in a thin stream. Go slowly and carefully so you don’t cook the eggs. You’ll see the cream begin to thicken and turn shiny—pure magic in the making!

Step 4: Whip to Gorgeous, Glossy Peaks

Once all the syrup is added, kick up the mixer speed to medium-high and let it run until the Marshmallow Cream turns voluminous, opaque, and glossy. This usually takes several minutes—watch for those towering, cloud-like peaks that stand tall when you lift the beater.

Step 5: Finish with Vanilla

At the very end, add your vanilla extract and give the mixture a quick final whip. The scent will fill your kitchen and give your Marshmallow Cream that signature finish. Now, you’re ready to taste (trust me, this is the best part)! Either use it right away or transfer to an airtight container.

How to Serve Marshmallow Cream

Garnishes

A swirl of Marshmallow Cream is gorgeous on its own, but you can level up with sprinkles, a dusting of cocoa powder, a drizzle of chocolate, or even a scattering of toasted coconut. That glossy shine will make anything you top look absolutely irresistible.

Side Dishes

Pair your Marshmallow Cream with homemade brownies, warm apple pie, or a steaming hot fudge sundae. It makes a dreamy dip for fresh strawberries or graham crackers too, and turns hot chocolate into an event. You’ll want to try it on everything!

Creative Ways to Present

Piped between cookies for homemade sandwich treats, dolloped on cupcakes, or spread inside a layer cake, Marshmallow Cream shines in every role. Try using it as a dip at your next party, or swirl it into your morning pancakes for an ultra-decadent breakfast. Sometimes, I even serve a little cup of it alongside coffee for guests to stir into their mug!

Make Ahead and Storage

Storing Leftovers

Place any extra Marshmallow Cream in an airtight container and refrigerate. It will stay beautifully fluffy for up to a week. Give it a gentle stir before using to revive the texture if needed.

Freezing

I don’t recommend freezing Marshmallow Cream; it tends to lose its signature smoothness as it thaws and can separate. For the best results, stick to making smaller batches that you’ll enjoy within a week!

Reheating

If your Marshmallow Cream feels a bit firm straight from the fridge, you can let it sit at room temperature for 10–15 minutes. A quick whip by hand will bring it right back to its dreamy, spreadable glory.

FAQs

Can I make Marshmallow Cream without corn syrup?

Corn syrup contributes to the iconic smoothness and prevents crystallization, but you can try substituting with golden syrup or honey in a pinch. Just know the consistency and flavor may change a bit!

Is it safe to eat Marshmallow Cream with raw egg whites?

Because the syrup is poured in hot, it essentially cooks the egg whites, making the mixture safe for most people. If you’re concerned, you can use pasteurized eggs to add extra peace of mind.

What’s the best way to use Marshmallow Cream as a filling?

It’s wonderful piped between cakes, inside homemade Twinkie-style treats, or sandwiched between cookies. Try chilling it a bit so it firms up and becomes easy to spread or pipe!

Why did my Marshmallow Cream turn grainy?

Graininess usually means the sugar didn’t fully dissolve before whipping. Make sure you heat the syrup until completely clear and smooth before combining it with the egg whites.

Can I double this Marshmallow Cream recipe?

Yes! Just make sure your mixer bowl is large enough for the extra volume, and be patient when pouring in the hot syrup—it can take a little longer, but it’s worth it for extra marshmallowy goodness.

Final Thoughts

Once you taste homemade Marshmallow Cream, you’ll find yourself reaching for it whenever you crave a little extra sweetness. Whether you spoon it over desserts, swirl it into drinks, or savor it right from the bowl, making this treat yourself is pure kitchen joy. Give it a try and let your inner marshmallow fan rejoice!

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