Never run out of creamy marshmallow fluff again with this simple recipe of whipped egg whites, corn syrup, cream of tartar, powdered sugar, and vanilla.

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Close up side view of a spoon lifting up a serving of marshmallow fluff from a mason jar brimming with more marshmallow fluff.

About Homemade Marshmallow Fluff

Easy to make and much more cost-effective than the store-bought version, this delicious homemade marshmallow fluff is great to have on hand for all types of desserts and dips!

What’s in marshmallow fluff?

To make your own batch of deliciously sweet marshmallow fluff, you’ll need the following ingredients:

  • Egg whites – The key ingredient that creates the light and airy fluffiness that marshmallows are known for. The egg whites are whipped at high speed, stretching the protein strands and incorporating air.
  • Cream of tartar – An acid used to stabilize the egg whites as they’re being whipped. You can substitute this for salt, but the final texture may be looser (like marshmallow creme) as opposed to marshmallow fluff (which tends to be firmer.)
  • Light corn syrup, powdered sugar, and vanilla extract – Assists with texture, sweetness, and flavor.

Can you use dried or store-bought egg whites?

Yes, it should be fine to use dried or store-bought egg whites. Just be sure you follow the instructions or measurement recommendations on the package.

How can you use marshmallow fluff?

This recipe makes about six full cups of marshmallow fluff, and there are tons of different ways you can use it, such as:

  • Usable in most recipes that call for marshmallow fluff, such as fudge or mousse. NOTE: If the fluff is not heated or baked, be sure to store what you’ve made in the refrigerator.
  • As a simple dessert dip, served with fruit or cookies.
  • A classic peanut butter and fluff sandwich.
  • A topping for all types of desserts, from ice cream to pies to cookies.
  • A topping for hot drinks, like coffee or hot chocolate.
  • Making s’mores without heat.
  • A marshmallow dip for sweet potato fries.
  • Fun recipes like fluffernutter puppy chow, fluffy s’mores dip, or orange creamsicle marshmallow fudge.

How should this be stored?

Due to the egg whites, this fluff spread should be stored in a sealed container in the refrigerator until ready to use.

How long is marshmallow fluff good for?

Once prepared, marshmallow fluff can be stored in a sealed container in the refrigerator for up to two weeks.

Can you freeze marshmallow fluff?

Yes, you totally can!

Once prepared, marshmallow fluff can be stored in a sealed container or freezer bag for up to three months.

NOTE: Due to the extremely high sugar content, marshmallow fluff may not freeze completely solid, remaining somewhat soft and pliable. This means that you can easily remove individual servings (or even pre-cut the fluff into serving-sized portions) as you need it.

Notes & tips for homemade marshmallow fluff

  • Before getting started, make sure all of your equipment that will come in contact with the ingredients (bowls, beater, etc) are free of grease and moisture.
  • This homemade fluff can almost always be used in place of the store-bought version for any recipe that calls for it. However, if the recipe is not baked or tempered with heat, the final product should be stored in the refrigerator.
  • If you’d like a softer, more spreadable texture, use salt in place of the cream of tartar. This will essentially change the recipe to something more like marshmallow cream than marshmallow fluff.
  • If the marshmallow fluff feels too thick, you can add a small amount of hot water (a teaspoon or less) and mix with a fork until combined.
  • Like the label that’s used in these photos? You can create the same one by using an Avery sticker and this PDF with the design.

More delicious sauces and spreads

How to make marshmallow fluff

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Using a stand mixer (or hand mixer + large bowl), mix together the following ingredients until thick and fluffy: egg whites, corn syrup, and cream of tartar.

Step 2 – Keeping the mixer speed on high, thoroughly incorporate the powdered sugar and vanilla.

Step 3 – Serve and enjoy!

Recipe Details

Close up side view of a spoon lifting up a serving of marshmallow fluff from a mason jar brimming with more marshmallow fluff.
4 from 4 votes

Homemade Marshmallow Fluff

10 minutes prep
31 kcal
Yields: 96 servings (1 tablespoon per)
Never run out of creamy marshmallow fluff again with this simple recipe of whipped egg whites, corn syrup, cream of tartar, powdered sugar, and vanilla.



  • Using a stand mixer (or a hand mixer + large bowl), add egg whites, corn syrup, and cream of tartar. Set mixer speed to high and whisk for 5 minutes or until mixture is thick and doubled in size.
    3 egg whites, 2 cups light corn syrup, 1/2 teaspoon cream of tartar
  • Reduce mixer speed to low and slowly add in powdered sugar and vanilla, mixing until any clumps have disappeared and ingredients are thoroughly incorporated.
    2 cups powdered sugar, 1 tablespoon vanilla extract
  • Serve immediately.


Recipe makes about 6 cups total.


Serving: 1tablespoon | Calories: 31kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 0.02g | Sodium: 6mg | Potassium: 4mg | Sugar: 8g | Calcium: 1mg | Iron: 0.003mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Lyn

    What is the shelf life of this please.

    • Hey Lyn! This marshmallow fluff should remain good in a sealed container in the refrigerator for up to two weeks.

    • Diana

    Oops, forgot to ask, can you still use this in a bar recipe or tart?

    • Diana

    Can this recipe be halved? Can you use pasteurize egg whites?

    • MB
    • 3 stars

    I just tried this recipe and mine came out too runny. It was fine until I added the vanilla. A tablespoon seems like a lot. So, is that an error or would it be because the eggs whites were still too cool?

      • Chrisy

      Hey MB! Sorry you ran into trouble! It’s been a little bit since I made this recipe, but from my memory, 1 tablespoon should be correct. However, this recipe is also made to more fluid than what you’d normally expect from store-bought marshmallow fluff. How runny did it become? Did whipping it more beyond that point help any? You could also try refrigerating the fluff to see if that helped bring it to the consistency you want.

    • Mrsdubya

    Using the stand mixer, it says “beat” which means (according to instruction book beat=paddle -most common one used-, and wisk=wire wisk) using the paddle attachment but I assumed one would use the wisk attachment for fluffiness and I see a wisk pictured….so just wondering which attachment you used or which is recommended for the desired result for this recipe. Thanks in advance 🙂

      • Chrisy

      Hey! Sorry for the confusion! Yes, it should read “whisk” since you’d be using the whisk attachment 😀

    • Lynne

    This sounds so yummy, but I’m nervous about using raw eggs. You don’t cook them at all right? Is that safe?

    • Hey Lynne! For the raw egg whites, you’d have to make your own judgment on what you’re comfortable with. A lot of the time, the risk of raw eggs comes down to the quality of the egg being used. You can read more about that here: That being said, when I make this recipe, I use most of it immediately, refrigerate the remaining, and toss it after a few days.

    • Julia

    Such a fun idea…brings back memories of fluff and PB as a kid. Love that you made it at home & controlled the ingredients. I might have to try this for my son!

    • Amber | Caleigh’s Kitchen

    I’ve certainly had that dilemma a few times, way to make lemons out of lemonade! This looks way better than the stuff in a jar. Would be a great addition to anything!

    • Des @ Life’s Ambrosia

    Who knew you could make this stuff at home?!? I LOVE that idea. I too never have it when I actually need it!

    • Alisa @ Go Dairy Free

    I bet this tastes WAY better than store-bought – it sure looks better. This is one of those recipes that always sounds like too much of a pain to bother. I had no idea it was so easy – and economical to boot!