marshmallow creme

Marshmallow creme is a sweetened, aerated confection consisting of whipped egg white or gelatin, corn syrup, powdered sugar, and cornstarch, resulting in a light, fluffy spread with a pale ivory to white color. The ingredient originated in early 20th-century America as a convenient alternative to homemade marshmallow confections. Unlike solid marshmallows, creme maintains a smooth, spreadable consistency at room temperature while retaining the characteristic spongy texture and delicate flavor profile of marshmallow candy. The primary commercial formulation uses egg albumin or gelatin as a stabilizing agent, cornstarch for texture, and corn syrup for sweetness and binding.

Marshmallow creme serves as a versatile filling and topping ingredient across American desserts and confectionery. It is commonly spread between graham crackers and chocolate (s'mores), used as a frosting base or component in cakes and cupcakes, swirled into brownies and fudge, or layered in pies. The ingredient also appears in vintage recipes such as ambrosia salads, fruit dips, and as a topping for hot chocolate and sweet potato casseroles. Its neutral sweetness and light texture make it useful for creating mousse-like fillings, whipped dessert toppings, and as a binder in homemade candy recipes. Marshmallow creme is typically scooped directly from its jar but can be thinned with milk or melted gently over low heat for drizzling applications.