Rating: 4.5 stars 4.6
71 Ratings
  • 5 star values: 57
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

This marshmallow cream is a substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated.



Once prepared, this marshmallow creme can be refrigerated in a covered container for up to 2 weeks or frozen for 1 month.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the immunocompromised do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

138 calories; protein 0.5g; carbohydrates 35.5g; sodium 98.9mg. Full Nutrition