Fluffy Marshmallow Crème

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Light as air and irresistibly sweet, Fluffy Marshmallow Crème is the dreamy treat you didn’t know you were missing. It spreads like a cloud and melts on your tongue, adding a nostalgic touch to everything from sandwich cookies and cupcakes to hot cocoa and no-bake pies. Whether you’re whipping it up to fill a cake or spooning it into your favorite recipes, this homemade version takes the classic store-bought fluff and elevates it to a whole new level.

Its glossy finish and velvety texture are more than just eye candy; they signal the perfect balance of sugar and egg whites whipped to airy perfection. With just a few ingredients and a bit of technique, you can create a marshmallow crème that rivals any bakery. Ideal for frosting, dipping, or simply eating by the spoonful (no judgment here), this is a must-know recipe for home bakers and dessert lovers alike.

Why You’ll Love This Fluffy Marshmallow Crème

• No preservatives or artificial flavors, just pure homemade goodness
• Versatile: use as a filling, frosting, or dip
• Comes together quickly with a handful of pantry staples
• Light, fluffy, and stable enough for decorating desserts
• Tastes way better than anything you can buy in a jar

Preparation Phase & Tools to Use

To make Fluffy Marshmallow Crème, you’ll need a few essential tools:

• Stand mixer or electric hand mixer: Crucial for beating the egg whites to stiff peaks and achieving that signature fluffiness.
• Candy thermometer: Ensures your sugar syrup reaches the right temperature (usually around 240°F) to safely combine with egg whites and create stable fluff.
• Heavy-bottomed saucepan: Helps evenly heat the sugar mixture without burning it.
• Silicone spatula: Ideal for folding and scraping without deflating the mixture.

Each tool plays an important role in the texture and safety of your final product. Without the thermometer, for instance, it’s easy to undercook or overcook the sugar syrup, which can ruin the consistency.

Preparation Tips

Before starting, make sure all your tools are completely clean and dry, especially the mixing bowl and beaters—any grease can prevent your egg whites from whipping properly. Use room temperature egg whites for maximum volume, and pour the hot sugar syrup in a slow, steady stream into the whipped egg whites to avoid scrambling them. Don’t rush the mixing process; the fluff will take a few minutes to come together but will reward you with the perfect glossy, stable texture.

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Ingredients for this Fluffy Marshmallow Crème

• 3 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 tablespoon pure vanilla extract
• Pinch of salt

Optional for extra stability or variations:

• 1/2 teaspoon almond extract (for flavor variation)
• 1 teaspoon gelatin bloomed in 1 tablespoon water (for extra stiffness)

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Step 1: Prepare Your Mixing Setup

Start by ensuring your mixing bowl and beaters are completely clean and dry. Even a tiny amount of grease or moisture can prevent your egg whites from whipping properly. If you’re using a stand mixer, set it up with the whisk attachment.

Step 2: Beat the Egg Whites

In the mixing bowl, combine the egg whites, cream of tartar, and a pinch of salt. Beat on medium-high speed until soft peaks form. You want the egg whites to look glossy and hold their shape without being too stiff at this stage.

Step 3: Make the Sugar Syrup

While the egg whites are whipping, combine the sugar, corn syrup, and water in a heavy-bottomed saucepan over medium heat. Stir gently just to mix, then let it come to a boil without stirring. Clip a candy thermometer to the side of the pan and heat the mixture until it reaches 240°F (the soft-ball stage).

Step 4: Slowly Add Sugar Syrup to Egg Whites

With the mixer running on low speed, carefully and slowly pour the hot syrup down the side of the bowl into the egg whites. Be very cautious—this syrup is extremely hot. Once all the syrup is in, increase the mixer speed to high.

Step 5: Whip to Glossy Perfection

Continue whipping the mixture on high speed for about 7–10 minutes. The mixture should triple in volume and form stiff, glossy peaks. It will also cool significantly during this time. Add the vanilla extract (and almond extract if using) in the last minute of mixing.

Step 6: Check the Texture

Stop the mixer and lift the whisk to check the consistency. The marshmallow crème should form thick peaks that hold their shape but are still soft enough to spread easily. If you’re adding bloomed gelatin for extra stability, gently fold it in at this point.

Step 7: Use or Store

Immediately transfer the finished marshmallow crème to a clean jar or piping bag. Use it right away for frosting, layering desserts, or as a dip. If storing, let it cool completely, then seal in an airtight container and refrigerate for up to 2 weeks.

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Notes

Fluffy Marshmallow Crème is a beautifully light and glossy spread, but it’s also highly sensitive to technique. Always use a candy thermometer to ensure the sugar syrup hits the right temperature, or your crème might end up runny or grainy. While the mixture may look ready before the full whipping time, patience is key to achieving a thick, stable texture. If you’re using it as a frosting or cake filling, it’s best applied fresh, although it will keep well refrigerated.

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Watch Out for These Mistakes While Cooking

• Skipping the thermometer: Eyeballing the sugar temperature is risky and leads to poor consistency.
• Pouring syrup too quickly: If added too fast, the hot syrup can scramble the egg whites.
• Under-whipping: Not whipping the mixture long enough will result in a runny crème.
• Dirty tools: Any grease on beaters or bowls can collapse your egg whites.
• Not using room temperature eggs: Cold whites won’t whip up properly or as voluminously.

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Storage Instructions

Store your marshmallow crème in a clean, airtight jar or container in the refrigerator for up to 2 weeks. Stir gently before using again, as slight separation can occur. For longer storage, you can freeze it for up to 2 months; thaw overnight in the fridge and re-whip briefly before use.

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Estimated Nutrition (Per Tablespoon)

• Calories: 55 kcal
• Sugar: 11g
• Fat: 0g
• Saturated Fat: 0g
• Sodium: 5mg
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 0.3g
• Cholesterol: 0mg

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Frequently Asked Questions

Can I use honey instead of corn syrup?

You can, but it will slightly alter the flavor and may make the texture less stable. Corn syrup provides the right consistency.

Is this safe to eat with raw egg whites?

Yes, because the hot sugar syrup essentially cooks the egg whites during mixing, making it safe to eat.

Can I toast this crème like regular marshmallows?

Yes! It toasts beautifully with a kitchen torch or under a broiler for a golden finish.

Why is my marshmallow crème grainy?

Graininess usually results from sugar that wasn’t fully dissolved or improper syrup temperature.

How do I make it thicker?

Try adding a bit of bloomed gelatin or whip longer to stiffen the mixture.

Can I use this as cake frosting?

Absolutely. It’s fantastic as a frosting and holds well for layered cakes and cupcakes.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free, but always double-check labels for cross-contamination.

Can I flavor it differently?

Definitely. Add extracts like almond, peppermint, or citrus zest at the end of mixing for variety.

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Conclusion

Fluffy Marshmallow Crème isn’t just a dessert component—it’s a showstopper in its own right. Its pillowy texture, simple ingredients, and homemade charm make it far superior to anything off the shelf. With proper technique and a few simple tools, you can whip up this sweet, airy indulgence for spreading, swirling, or just plain spooning. Once you try it fresh, you’ll never go back to store-bought.

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