Marshmallow Fluff without Corn Syrup

Name: Marshmallow Fluff Without Corn Syrup
Prep time: 6 min
Total time: 12 min
Ingredients: 3 large egg whites; ¾ cup (US cup) granulated sugar (150g/177ml); ½ teaspoon cream of tartar; 1 teaspoon pure vanilla extract

This homemade marshmallow fluff is light, glossy and made without corn syrup or gelatine. You only need egg whites, sugar, cream of tartar and vanilla to make a soft, spreadable marshmallow creme that can be used for frosting, filling, piping and toasting.

It’s made using a Swiss-meringue-style method, where the egg whites and sugar are gently heated before whipping. The result is smooth, fluffy and fresher-tasting than a jar, with a soft texture that spreads, pipes and toasts beautifully.

Marshmallow fluff on a whisk with stiff peaks.

Recipe updated 28 May 2026: Updated to include clearer storage advice, texture troubleshooting and more ways to use homemade marshmallow fluff.

Marshmallow fluff vs marshmallow creme

Marshmallow fluff, marshmallow creme and marshmallow cream are usually used to describe the same soft, spreadable marshmallow topping. In the US, it’s often sold in jars and used in desserts, frostings, fillings and fluffernutter sandwiches.

This homemade version gives you the same soft, glossy style of marshmallow spread, but without corn syrup or gelatine.

Why this recipe works

No corn syrup – made with granulated sugar, egg whites, cream of tartar and vanilla.
Smooth and glossy – the sugar dissolves over gentle heat before the mixture is whipped.
Soft but stable – cream of tartar helps stabilise the egg whites.
Good for piping and toasting – it holds soft peaks and browns beautifully with a kitchen torch.
Useful in lots of desserts – spread it, pipe it, use it as a filling or spoon it over hot chocolate.

Key ingredient notes and substitutions

You’ll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Egg whites

Use fresh large egg whites and make sure no yolk gets into the bowl. Even a little fat from egg yolk can stop the whites from whipping properly.

Granulated sugar

Regular granulated sugar works well. Caster sugar also works and dissolves a little faster. The sugar needs to dissolve fully before whipping, or the fluff can feel gritty.

Cream of tartar

Helps stabilise the egg whites so the fluff whips up glossy and holds its shape better. I would not leave it out for this recipe.

Vanilla extract

Vanilla gives the fluff its classic marshmallow flavour. Use a good vanilla extract if you can, because the flavour is simple and really comes through.

Other flavours

You can add a few drops of flavouring or a little lemon zest while whipping, but avoid adding too much liquid or the fluff may loosen.

Equipment you’ll need

Heatproof bowl
A saucepan that lets the bowl sit above the water without touching it
A hand whisk and either a stand mixer or electric hand mixer.

A thermometer is useful but not essential. If using one, heat the egg white mixture to 71°C/160°F before whipping.

A large white bowl on top of a saucepan.

How to separate eggs safely

Separate the eggs into a small bowl one at a time, then transfer each clean egg white to your mixing bowl. This way, if one yolk breaks, you won’t ruin all the egg whites.

Make sure the bowl and whisk are clean and grease-free. Any yolk or grease can stop the egg whites from whipping properly.

How to make marshmallow fluff: Step-by-step

1. Fill a saucepan with about 5cm/2 inches of water and bring it to a gentle simmer.

Eggs, sugar and cream of tartar for marshmallow fluff in a white mixing bowl.

2. Add the egg whites, sugar and cream of tartar to a clean, grease-free heatproof bowl. The bowl should sit over the saucepan without touching the water.

Marshmallow fluff mixture starting to foam.

3. Place the bowl over the simmering water and whisk constantly by hand. The mixture will become thinner and frothy as it warms.

Testing for sugar granules by rubbing a bit of marshmallow fluff mixture between fingers.

4. Keep whisking until the sugar has completely dissolved. To check, rub a little mixture between your fingers – it should feel smooth, with no sugar grains. Be careful, as it will be hot. If using a thermometer, it should read 71°C/160°F.

Adding egg whites and melted sugar to the bowl of a stand mixer.

5. Carefully transfer the warm mixture to the bowl of a stand mixer, or to a large grease-free bowl if using an electric hand mixer.

Adding vanilla extract to the hot egg and sugar mixture.

6. Add the vanilla extract.

Fluff whipped up in the bowl of a stand mixer.

7. Whisk on high speed until the mixture turns thick, glossy and bright white, and holds stiff peaks. This usually takes about 5–6 minutes, depending on your mixer.

Stop whisking once the fluff holds stiff, glossy peaks. Over-whipping can make it look dry or clumpy.

8. Use immediately, or let it cool to room temperature before transferring it to a clean airtight container.

What should marshmallow fluff look like?

The finished fluff should be bright white, glossy and thick enough to hold stiff peaks on the whisk. It should look smooth and soft, not runny, grainy or dry.

It should stay soft, spoonable and spreadable, with enough structure for piping, filling and toasting.

Troubleshooting marshmallow fluff

My fluff is gritty

The sugar did not fully dissolve before whipping. Heat the mixture a little longer over the saucepan and rub a small amount between your fingers to check for grains.

My fluff is runny

It may not have been whipped long enough, or the egg mixture may not have reached the right temperature. Whip until the mixture is bright white, glossy and holds stiff peaks.

My fluff looks dry or clumpy

It may have been over-whipped. Stop as soon as the fluff holds stiff, glossy peaks.

My egg whites won’t whip

There may be traces of egg yolk or grease in the bowl or whisk. Use a clean, grease-free bowl and separate the eggs one at a time.

My fluff wept or went runny after chilling

Homemade fluff can lose some volume over time. Store it in the fridge and stir gently before using. For best texture, use it within a few days.

Can I rescue runny marshmallow fluff?

Try whipping it for a few more minutes. If it still won’t thicken, it may not have been heated enough or the egg whites may have been affected by grease or yolk.

Ways to use marshmallow fluff

As a topping – Spoon it over hot chocolate, ice cream, milkshakes, waffles, pancakes or fruit.
As a frosting or decoration – Pipe it onto cupcakes, cakes, pies, tarts or fridge desserts. It can be toasted with a kitchen torch for extra flavour.
As a filling – Use it in sandwich cookies, whoopie pies, cupcakes or between biscuits with chocolate for s’mores-style treats.
As a spread – Make a fluffernutter sandwich with peanut butter, or spread it onto biscuits, crackers or toast.
In no-bake desserts – Fold it into dips, chilled desserts or sweet fillings where a soft marshmallow texture works.

A note on baking and freezing: I don’t recommend using this homemade fluff in baked recipes or freezing it inside cakes/cupcakes unless you have tested that specific recipe. Because it is egg-white based and does not contain gelatine, it can weep, shrink or change texture when baked or thawed.

Use this marshmallow fluff to decorate my marshmallow fridge tart, spoon onto hot chocolate, or pair with chocolate desserts like chocolate biscuit cake. For more easy toppings and fillings, try my mascarpone cream or dulce de leche mousse.

Storage suggestions

Store homemade marshmallow fluff in a clean airtight container in the fridge.

For the best texture, use it within 1 week. It may keep a little longer, but homemade fluff does not contain the same preservatives or corn syrup structure as jarred versions, so the texture can soften, weep or lose volume over time.

Do not store it in the pantry. Because this recipe contains egg whites, it should be kept refrigerated.

I don’t recommend freezing it. The texture can become runny or weepy once thawed.

Quick FAQs

Is marshmallow fluff the same as marshmallow creme?

Yes. Marshmallow fluff, marshmallow creme and marshmallow cream are usually used for the same soft, spreadable marshmallow topping. “Marshmallow Fluff” is also a US brand name.

Can I make marshmallow fluff without corn syrup?

Yes. This recipe uses egg whites, sugar, cream of tartar and vanilla, with no corn syrup or gelatine.

Can I double the recipe?

Yes, but make sure your mixer bowl is large enough. A double batch creates a lot of volume and needs enough space to whip properly.

Can I pipe homemade marshmallow fluff?

Yes. It works well with large round piping tips and can be toasted with a kitchen torch. It is too soft for very detailed piping or sharp-edged decorations.

Can I use it in baked recipes?

I don’t recommend using it in baked recipes unless you have tested that specific recipe. Homemade fluff is egg-white based and may weep, shrink or change texture when baked.

Can I freeze marshmallow fluff?

I don’t recommend freezing it. It can become runny or weepy once thawed.

Does marshmallow fluff harden?

No. It stays soft, spoonable and spreadable, with enough structure for piping, filling and toasting. It is not designed to set firm.

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