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.
Jump to:
- Marshmallow fluff vs marshmallow creme
- Why this recipe works
- Key ingredient notes and substitutions
- Equipment you'll need
- How to separate eggs safely
- How to make marshmallow fluff: Step-by-step
- What should marshmallow fluff look like?
- Troubleshooting marshmallow fluff
- Ways to use marshmallow fluff
- Storage suggestions
- Quick FAQs
- Recipe
- More American-inspired recipes
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.
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.
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.
3. Place the bowl over the simmering water and whisk constantly by hand. The mixture will become thinner and frothy as it warms.
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.
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.
6. Add the vanilla extract.
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
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.
Yes. This recipe uses egg whites, sugar, cream of tartar and vanilla, with no corn syrup or gelatine.
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.
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.
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.
I don't recommend freezing it. It can become runny or weepy once thawed.
No. It stays soft, spoonable and spreadable, with enough structure for piping, filling and toasting. It is not designed to set firm.
Recipe
Marshmallow Fluff Without Corn Syrup
Equipment
- 1 Heatproof bowl
- 1 saucepan - should be large enough to hold the heatproof bowl above the water without it touching the bottom
- 1 Hand whisk
- 1 Stand mixer or electric hand mixer - with whip attachment
Ingredients
- 3 large egg whites
- ¾ cup (US cup) granulated sugar - 150g/177ml
- ½ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Instructions
- Fill a saucepan with about 5cm/2 inches of water and bring it to a gentle simmer.
- 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.3 large egg whites , ¾ cup (US cup) granulated sugar, ½ teaspoon cream of tartar
- Place the bowl over the simmering water and whisk constantly by hand. The mixture will become thinner and frothy as it warms.
- 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.
- 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.
- Add the vanilla extract.1 teaspoon pure vanilla extract
- 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.
- Use immediately, or let it cool to room temperature before transferring it to a clean airtight container.
Notes
- Heat the egg white mixture until the sugar has dissolved completely, or until it reaches 71°C/160°F on a thermometer.
- Store in an airtight container in the fridge and use within 1 week for best texture. Do not store in the pantry or freeze.
- This fluff stays soft and spreadable, with enough structure for piping, filling and toasting. It is not designed to set firm.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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Helen At the lazy gastronome says
I love marshmallow cream and this is so easy!!
Maretha @ The Cinnamon Jar says
Thanks Helen! It’s such a versatile thing to use for all sorts of toppings.
Meg says
Super yummy! Should I be able to double the amount made by just doubling all ingredients, or is a change required?
Maretha @ The Cinnamon Jar says
Hey Meg! Hoorah, so glad you liked it! You should be able to double the ingredients no problem. The question would more be whether your mixer will be large enough to cope with double the volume of fluff and still whip it
as effectively as a single batch. If you have a big ol' mixer, you should not have a problem. Hope this works out for you 🙂
Meg says
Thanks so much!
Christina says
So delicious and easy!!! Can I keep this in my pantry? Or should I keep it in the fridge?
Maretha Corbett says
Hi Christina,
So glad you loved it! 😄
Since this is homemade (without corn syrup or preservatives), it’s best to store it in the fridge in an airtight container. Hope this helps!
Maretha x
Danielle says
This marshmallow cream is so easy to make and absolutely delicious! I love that it holds up in the fridge, well at least for the 30 hours I had it before it was all gone. I love this recipe.
Maretha Corbett says
Thank you so much, Danielle.
I’m really happy you enjoyed it! And yes…it’s dangerously easy to keep going back for “just one more spoonful” - 30 hours is quite an achievement 😄
Maretha x
Kristin says
Hi, I'm excited to try this! I am needing this recipe to make Hostess like cupcakes to freeze for lunch boxes. Would this freeze well inside of cupcakes?
Maretha Corbett says
Hey Kristin!
I'm so glad you're excited to try the marshmallow fluff recipe and appreciate you taking the time to ask a question before making it 🙂
While the fluff tastes delicious as a filling inside cupcakes, we generally don't advise freezing any cupcakes containing it. Since marshmallow fluff is egg white-based, it can tend to weep a bit or become runny when frozen and thawed. To avoid any issues with weeping or texture changes, we'd recommend using a different filling or frosting that is better suited for freezing, like buttercream or ganache.
I'm so sorry, this is probably not the answer you were hoping for. Hope you find a suitable alternative and good luck with your project!
Maretha x
Deborah says
How long does this keep?
Maretha Corbett says
Hey Deborah!
Typically homemade marshmallow fluff can last up to 2 weeks if stored in an airtight container in the fridge. Try to not leave it outside for longer than 4 hours because it can affect the consistency.
Hope this helps! 🙂
Maretha.
DGTX says
Will this work/hold up in a recipe for S'mores bars, that calls for jarred marshmallow creme filling, that gets baked for 30 minutes?
Maretha Corbett says
Hi DGTX,
I haven’t had the chance to use homemade marshmallow fluff in BAKED goods specifically, so I’m a bit hesitant to offer any advice on how it will turn out. If you decide to give it a try, I’d love to hear how it goes!
Wishing you happy baking!
Best,
Maretha
Alyson says
This recipe is legit!!! Love