Easy Marshmallow Cream Recipe: Fluff for Cakes & Cookies

This homemade marshmallow cream recipe makes a thick, glossy spread that works as a cake filling, cupcake topping, or dip for fruit. It’s sweet, smooth, and spoonable, what you’d expect from a proper marshmallow fluff. The texture holds shape without turning stiff. And unlike store-bought marshmallow creme, this version tastes fresh and clean, with a hint of real vanilla.

It’s one of those fun easy recipes that comes together with just a few pantry basics and a candy thermometer. If you’ve been looking for homemade marshmallow fluff, DIY marshmallow fluff, or just an upgrade to store-bought marshmallow recipes, this is it.

This recipe uses a cooked sugar syrup poured into whipped egg whites, then beaten until glossy and stiff. That’s the structure.

The syrup hits 240°F, which lands right at the soft-ball stage. That’s important. Too low, and the cream won’t hold its shape. Too high, and you’ll get chewy candy threads. I’ve tested this many times, and 240°F is the number to hit.

Cream of tartar stabilizes the whites while they whip. It keeps them soft but structured. Skipping it makes the process riskier, especially if the syrup drizzles in too fast or hot.

What You Need

I use large egg whites, always at room temperature. Cold egg whites whip slower. You’ll want to let them sit out while you set up.

Granulated sugar works best. I tested with superfine sugar too, but it didn’t affect the outcome enough to justify switching. Corn syrup gives the spread its shine and prevents crystals.

The vanilla should be pure extract. I’ve tried artificial vanilla here. It flattens the flavor. Just one and a half teaspoons rounds the cream without overwhelming it. Here’s a similar base recipe if you’re using it in cake: Diplomat Cream Recipe.

A candy thermometer is necessary. Guessing doesn’t cut it here. You need to see 240°F exactly, or close to it.

The Key Technique: Hot Syrup Into Whipped Egg Whites

Once the syrup reaches temperature, it must be poured slowly. I mean slow. I aim for a ribbon-thin stream against the side of the bowl, away from the whisk. If it hits the whisk directly, you’ll splatter and lose volume.

The mixer stays on low during the pour, then goes up to high once it’s all in. That second phase, the high-speed whip, is what gives you volume and gloss. You’ll see it change—first thin, then gradually thicker, finally thick enough to hold peaks that curl slightly at the top.

If you’re using this as a base for other marshmallow frosting recipes, this stage is where you’d stop and fold in butter or chocolate.

How to Make It

Prep your mixer bowl first. It must be grease-free. A slick bowl means limp whites. I wipe mine with vinegar or lemon juice and a paper towel.

Start whipping the egg whites with cream of tartar on medium until soft peaks form. That takes 3 to 4 minutes. Then leave them while you make the syrup.

Stir sugar, corn syrup, water, and salt just to combine, then heat without stirring. Attach your thermometer and let it rise slowly. Once it hits 240°F, go back to the mixer.

Turn it on low and begin the pour. The syrup will look clear and slightly thick. Once it’s all in, crank the speed to high and beat for 6 to 8 minutes.

It should be white, shiny, and dense. Add the vanilla, beat briefly, and it’s ready. You can pipe it, spread it, or eat it with a spoon.

If you enjoy soft cookie fillings, you might also want to try Whoopie Pies With Marshmallow Cream. This marshmallow recipe works as the core for those too.

How to Tell It’s Done

You’ll know it’s ready when the cream holds stiff peaks. The tips will stand straight up or curl just slightly.

If it looks runny or soupy, it hasn’t whipped long enough. Keep going. If it looks dry or breaks into clumps, the syrup may have been too hot.

Done right, it will look like glossy white ribbon when pulled up with a spatula and will stay put when piped or spread.

Storage and Shelf Life

Store marshmallow cream in an airtight container in the refrigerator. It lasts about two weeks. Before reusing, beat it briefly to restore the shine.

You can’t freeze it. Freezing ruins the texture and makes it watery after thawing.

Tips From My Kitchen

Use a heavy-bottom saucepan. Thin pans cause uneven heating.

Let the egg whites sit out while setting up. They’ll whip better.

Don’t walk away from the syrup. It can jump from 230°F to 250°F fast.

If you’re using a hand mixer instead of a stand mixer, the pour will be tricky. Ask for help or use a pouring shield.

How I Use It

I spread this on chocolate cake layers as a quick frosting. I pipe it into sandwich cookies as a filling.

I toast the top with a torch and serve with graham crackers. I swirl it into hot cocoa or use it as a fruit dip at parties.

Sometimes I just spoon it onto crackers. It’s that kind of treat.

Save This Recipe

Pin this recipe now so you have it the next time you need marshmallow fluff, marshmallow creme, or a DIY marshmallow topping that actually works.

I’d love to hear how yours turned out. Did you flavor it? Pipe it? Spread it on cookies? Tell me in the comments. I read every one.