Homemade Marshmallow Creme Recipe

I made this to add to fudge, and it worked wonderfully! The texture was wonderful and the taste was so similar to the jarred stuff. I followed another review and added less vanilla, but thought it was too strong of a powdered sugar taste without the full measure of vanilla. I also beat it for about 7 minutes before adding the powdered sugar, and it was perfect! Thank you for a great recipe! I would use it in a heartbeat again.

I made this with dried egg white powder to use in a fudge recipe, and it worked perfectly. I keep dried egg whites in my pantry. Not only are dried egg whites completely safe to use in uncooked recipes, they whip up faster and higher than fresh and save the hassle of using leftover egg yolks. Pasteurized egg whites do not whip up as well as fresh egg whites (which whip up second-best after powdered dried egg whites). Be sure to bring egg whites to room temperature, and wipe out the mixing bowl with lemon juice or vinegar so that it's absolutely grease-free. Always use glass or metal bowls to whisk egg whites. Add a little bit of something acidic (cream of tartar, a few drops of lemon juice) to help the egg whites to whisk up high and fluffy.

I added a 1/4 tsp of almond extract and about 1.5tsp of vanilla. Perfect! If you want it a tad thinner for dipping fruit easier, add a splash of milk!

I made this a few weeks ago with granulated sugar (since I didn’t have confectioners sugar) & I put it in the blender so that the sugar could become thinner & it was DELICIOUS! I listened to what everyone else said & put less vanilla extract. However this time, I made it with the confectioners sugar & I just don’t find that it tastes the same! I think the sugar really makes a big difference. It’s still really good, but not AS good & I had to put more vanilla extract this time. So for others who try this recipe, I would tell you to try with regular sugar, blend the granulated sugar so that it becomes thinner & mix that in! Of course though the texture is a little different! With regular sugar you’ll feel the mini lumps & with the confectioners you won’t. I just found it so delicious though! I put some on graham cookies with 3-4 chocolate chips & popped it in the microwave & it was DELICIOUS!

This is a good, easy recipe. A tip if you didn't plan for the egg to get to room temperature ahead of time is to place the egg in warm (not hot) water for 5 minutes. This method worked perfectly for me more than once. I did as other reviewers recommended and blended high for 7 minutes followed by the addition of 3/4 cup confectioners sugar. The sugar amount initially confused me because, but I found it worked with the sugar spooned into the measuring cup. Also, I agree with the one reviewer that found the vanilla extract amount in the original recipe to be a bit much. I think it may depend on the quality or freshness of your extract perhaps? Mine was just opened. In any case, I began putting in 1/4 tsp of vanilla extract at a time when blending and found that 3/4 tsp was perfect.

Wow!!! I was skeptical about this no cook recipe but with so few ingredients needed I figured what the heck. I put my egg in hot water for a few minutes to be sure it was warm enough, that is key. The whites and corn syrup whipped up in about 3 minutes with my kitchen aid. My kids were mesmerized at the process. Then I added the other ingredients and wowsa! After we all tasted it I dropped in a block of softened cream cheese and made the best fruit dip ever. This is a keeper for sure.

I absolutely adore this recipe! I was using marshmallow fluff as frosting for some s'mores cupcakes I made, but I ran out. I had to find a substitute quick. It took a while to find the perfect recipe as I had no cream of tartar. When I finally found this, I was ecstatic! I read a few reviews and went along with the egg in warm water trick; it worked perfectly! I also used the water bottle method for separating the yolks and whites. Anyways, I followed the recipe exactly. Everything was going great, until I realized I only had regular vanilla. I wasn't too happy since I feared the off-color vanilla would ruin the bright white of the fluff. Luckily for me, though, the opposite happened! I was so surprised to find out that the vanilla I used did not affect the color of the treat at all! I guess it depends on what brand you're using, but if you don't have any clear vanilla on hand, try using regular; It might just work! Thanks so much for the recipe! I know I'll never buy marshmallow fluff from the store again!

It's a great recipe! It turned out great, and tastes amazing! You do not have to beat with an electric mixer, you can just use a whisk. It was a little runny, so I added more powdered sugar, and that helped a lot. Love this recipe!

Used this recipe as a base, used a small bit of nutmeg as suggested by another viewer and after mixing all, added orange juice until it was just a bit thinner. The taste was awesome!!! The recipe as is, before nutmeg and oj, for me resembled Fluff, which in and of itself is wonderful but not what I wanted for my fruit dip. Thanks for a great recipe and a great base for my fruit dip.

It worked well in my recipe. I used pasteurized egg whites.

Texture was amazing, but recipe is way too sweet. I used two egg whites, which made it fluffier. I put the two refrigerated eggs in a bowl of lukewarm water for about an hour. I will have to tame the sweetness down with another batch with no sugar. I would say no more than 2 tablespoons of confectioners sugar for this recipe.

Simple and nearly foolproof.

So comforting, simple, and delicious.

This is a fantastic recipe! I made it for fudge and the fudge turned out the creamiest ever, twice, so I am not going back to the store-bought stuff, ever. It is super easy, super creamy and super yummy. Brilliant!

Turned out excellent! I wasn't sure about the 5 minutes of beating to get thick but I kept at it and the creme turned out perfect! Thank you!

This was great! Easy. Inexpensive. My fudge tastes great. I needed 8 oz for my fudge recipe. A jar is, I think, 7 oz. This recipe made just under 2 cups. I'm glad the stores didn't have any. I probably won't go back to store-bought.

I used meringue powder instead of egg whites, and it is so yummy! This recipe is a keeper for sure.

This recipe came out perfect for my homemade whoopie pies.

ITS AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

It was so easy yo prepare and use in a recipe