marshmallow creme recipe
The Best marshmallow creme recipe
I love this recipe because it’s one of those things that feels like a little secret. No one really knows how to make it right, and that’s what makes it special. It’s not just sweet—it’s creamy, smooth, and just a little bit magical when it’s done just right. Plus, it’s surprisingly easy to customize. You can swap in different flavors, like adding a pinch of cinnamon or a splash of vanilla for extra depth, or even mix in some mini chocolate chips for a little extra texture. It’s the kind of dessert that works for everything—whether you’re serving it at a potluck, making a quick treat for the kids, or just treating yourself to something sweet after a long day. And honestly? It’s not too heavy, so it’s a great way to enjoy something indulgent without feeling guilty. It’s the kind of recipe that’s worth keeping on hand for any occasion.
Classic Marshmallow Creme Recipe
A creamy, dreamy sauce perfect for drizzling over desserts like cheesecake, ice cream, or even as a filling for pies. This recipe delivers rich, velvety texture with minimal effort.
🥘Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup mini marshmallows
👨🍳Directions
-
1
In a saucepan, combine heavy cream, milk, and sugar. Heat over medium-low, stirring constantly, until sugar dissolves and mixture reaches 175°F. -
2
Remove from heat. Whisk in egg yolks one at a time, then stir in vanilla extract. Return to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 10–12 minutes). -
3
Strain the sauce through a fine-mesh sieve into a clean bowl to remove any lumps. Cool to room temperature before using. -
4
For the topping, melt butter in a microwave-safe bowl in 30-second bursts, stirring between each. Whisk in powdered sugar and vanilla until smooth. Fold in marshmallows until fully coated. -
5
Use immediately: Drizzle the creme over desserts like cheesecake, ice cream, or warm cakes. For the marshmallow topping, spread thinly on top before serving.
🔧Equipment
- Mixing bowls
- Whisk
- Saucepan
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Marshmallow Creme Recipe Works
❓ Frequently Asked Questions About Marshmallow Creme
How do I know when the marshmallow creme is fully set?
Yes, the marshmallow creme will be ready when it’s thick enough to hold its shape when you lift the bowl away from the heat. It should be smooth, glossy, and firm enough to scoop with a spoon without dripping. If it’s still too runny, let it cool for another 5 minutes before testing again.
Can I use store-bought marshmallows instead of homemade?
Absolutely! For a quicker version, you can use a box of mini marshmallows (about 1 cup) and skip the melting process. Just fold them into the whipped cream mixture after it’s chilled. Just be aware that store-bought marshmallows may have a slightly different texture.
What if my whipped cream isn’t fluffy enough?
If the whipped cream isn’t stiff enough, add 1–2 tablespoons more heavy cream and whip again until it reaches the desired consistency. If it’s too stiff, gently fold in a little more heavy cream to loosen it. Avoid overmixing to keep the marshmallow creme light and fluffy.
How long can I store the marshmallow creme?
Store the marshmallow creme in an airtight container in the fridge for up to 3 days. If it starts to soften too much, you can reheat it gently in a microwave for 10 seconds to restore its texture. However, for the best flavor, use it within 2 days.
