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Homemade Marshmallow Creme is an easy, 3 ingredient recipe that can be used as an ultra creamy, sweet frosting.
Marshmallow Creme Recipe
While, yes, the store bought stuff is great for some things and I definitely use it, sometimes you want the flavor of marshmallow creme with the was of spreading and it staying put! This frosting won’t ooze and run like the store bought marshmallow creme.
This recipe is perfect for frosting cupcakes, cookies or even brownies. I like to use this recipe in my Homemade Mallomars and on top of my Smores Cookies.
Ingredients for Keyword
- Egg Whites– You won’t need any yolks for this recipe, we will just be using the egg whites. Use an egg separator or crack the egg into your clean hand, gently catching the yolk and letting the whites fall through into a bowl.
- Granulated Sugar– This is regular white sugar, not powdered sugar. This will sweeten the marshmallow creme and help the egg whites get fluffy and heat them through. We will talk more about this in a bit.
- Vanilla Extract– Technically you could use any flavoring you’d like, I typically use vanilla though. If you want your frosting to stay bright white, I suggest using a clear vanilla extract.
How to Make Homemade Marshmallow Creme
You’ll need a few different kitchen appliances to make this frosting. You’ll need your stove top, your electric hand mixer and your stand mixer, if you have one. If you don’t , you can get away with just your hand mixer. The stand mixer just makes it a bit easier.
To start, add your egg whites and granulated sugar into a heat safe bowl. I always use my metal stand mixer bowl, that way I don’t have to use two different bowls. If you have a stand mixer, use that bowl. If you only have an electric hand mixer, any heat safe bowl will work.
Now, take a small sauce pan and add about an inch or two of water in the bottom of the pan. Place the pan on the stove top over medium high heat until the water begins to simmer. Once the water begins to simmer, reduce the heat to medium low.
Hold the stand mixer bowl with the egg whites and sugar in it over the boiling water while constantly whisking the mixture with your electric hand mixer (using the whisk attachment, if possible). Be careful, we don’t want the bottom of the bowl to touch the water.
You will constantly whisk until the mixture is white, creamy and fluffy. We want to make sure that all of the sugar has dissolved. To check this, remove the bowl from the heat and you can scoop a small amount onto a spoon, blow on it to cool it slightly and then rub the mixture in between your fingers. It shouldn’t feel grainy at all.
If it still feels grainy, place the bowl back above the boiling water and continue to mix for an additional 30 seconds to 1 minute. The image below shows what the mixture will look like when it is done.
Once all of the sugar has dissolved, remove from heat and place the bowl into your stand mixer attached with the whisk attachment or continue with your hand mixer.
Add in the vanilla and beat on the highest setting until the mixture is thick and glossy peaks form.
The frosting is now ready to use on your favorite recipe.
How long does Homemade Marshmallow Creme Last?
Marshmallow Creme will stay fresh in an air tight container stored in the fridge for 3 days. It is best when used the same day, however.
Does the Marshmallow Creme need to be refrigerated?
It will hold up okay for a few hours out of the fridge, but I prefer to keep it refrigerated. When I use it on cookies, I store the cookies in the fridge and then pull them out of the fridge about an hour prior to serving.
How to make a larger or smaller batch
This recipe can be doubled, halved, really anything very easily. You can make a large batch or a small batch. The large the batch, the longer each step will take so keep that in mind.
Recipes that use Marshmallow Creme
- Homemade Mallomars
- Smores Cookies
- Smores Brownie Cookies
- Raspberry Cheesecake Cookies
Homemade Marshmallow Creme Recipe
Ingredients
- 3 egg whites
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
Instructions
- Read all instructions prior to making this recipe.
- Place the egg whites and granulated sugar in a heat safe bowl (Use your meal stand mixer bowl, if you have a stand mixer).
- Place about 1 inch of water in the bottom of a small sauce pan.
- Place the sauce pan on the stove top and heat the water over medium high heat until it starts to simmer.
- Once the water starts to simmer, reduce the heat to medium low.
- Place the heat safe bowl with the egg whites and sugar above of the simmering water (not into the water, just above the water) and whisk continually with an electric hand mixer for about 3 minutes.
- The egg whites will become bright white, fluffy and creamy. Remove the bowl from the heat and check to see if all of the sugar has dissolved by rubbing a small amount in between your fingers. It should not feel grainy at all. If it still feels grainy, place the bowl back over the heat and continue whisking for another 30 seconds to a minute.
- Once the sugar has completely dissolved, remove from the heat and turn the burner off.
- If using a stand mixer, attach the bowl to the mixer and start mixing with the whisk attachment. If you don't have a stand mixer, just continue using your electric hand mixer.
- Add the vanilla extract and then turn the speed up as high as it will go and mix until thick, glossy peaks form.
- The frosting is now ready to use! Store in the fridge for up to 3 days.
