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–+ servings

Vanilla Marshmallow Creme Recipe

This marshmallow creme recipe offers a gooey, s'mores-like texture, ideal for piping into homemade cupcakes, twinkies, or sandwiching between oatmeal creme pies.
It's a delightful dessert addition, versatile for various sweet treats.
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Active Time 30 minutes
Course Dessert
Cuisine American
Servings 1 cup

Equipment

  • Digital thermometer
  • Hand mixer
  • 1-quart stainless steel pot
  • Heat-resistant spatula

Ingredients
  

  • 1½ teaspoons unflavored gelatin powder
  • 2 tablespoons water
  • 1½ teaspoons vanilla extract or seeds from 1 vanilla bean
  • ¼ cup water
  • ¼ cup corn syrup
  • ¾ cup sugar
  • ¼ teaspoon kosher salt
  • 1 stick unsalted butter softened

Homemade Cool Whip Variation:

  • 2 ounces milk
  • ¾ ounces powdered milk
  • 1½ cups heavy cream

Instructions
 

  • Prepare Gelatin: Mix gelatin powder with 2 tablespoons water in a small bowl. Add vanilla extract or scrape seeds from a vanilla bean into the mixture but do not stir.
  • Cook Syrup: In a 1-quart pot, combine ¼ cup water, corn syrup, sugar, and salt. Stir and heat over medium heat until bubbling at the edges (about 3 minutes). Increase to medium-high heat, attach a digital thermometer, and cook without stirring until the temperature reaches 250°F (approximately 4 minutes).
  • Cool and Whip Base: Transfer the hot syrup to a heatproof bowl, scraping out all syrup. Let it cool to exactly 212°F (about 4 minutes). Add the gelatin mixture. Use a hand mixer on medium-high speed to whip until thick, snowy white, and tripled in volume (around 10 minutes).
  • Incorporate Butter: Add softened butter in 5-6 additions, whipping thoroughly after each. Scrape the bowl to ensure a smooth mixture. Transfer to a greased container and let stand at room temperature until firm (approximately 2 hours).
  • Homemade Cool Whip Variation: Omit butter. Mix milk and powdered milk in a small bowl. Add to the marshmallow mixture and transfer to a stand mixer. Add heavy cream and whip on medium-low, gradually increasing to medium-high, until thick and creamy.

Notes

  • Use a hand mixer for better control. Double the recipe if using a stand mixer.
  • Avoid overcooking or undercooking syrup to prevent rubbery or overly soft creme.
  • Store in an airtight container for up to 1 week (basic version) or 3 weeks (cool whip variation).
Keyword dessert recipes, easy marshmallow recipe, Homemade marshmallow filling, Vanilla marshmallow creme, Whipped marshmallow dessert
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