Oat milk mocha in togo cup with homemade marshmallow cream and cocoa powder

Homemade Marshmallow Cream

  • Author: Victoria Cozen
  • Cook Time: 15 min
  • Total Time: 15 min
  • Yield: 3 cups = about 16 servings 1x


A cross between marshmallow fluff and whipped cream that is a light and fluffy sweetness, the perfect topping for your hot mocha.



5 oz marshmallows, about 24 large marshmallows

1.5 tablespoons light corn syrup

1/2 cup heavy whipping cream

1/2 teaspoon vanilla extract


  1. Fill a large pot with water and boil over medium heat.
  2. Put the marshmallows and corn syrup in a medium sized glass bowl.
  3. Place glass bowl over pot of boiling water to melt the marshmallows. This is called a double boiler, it helps avoid burning the marshmallows and is more controlled than melting them directly in the pot. 
  4. Stir as the marshmallows melt, and remove from heat when completely melted.
  5. In a stand mixer with the whisk attachment, whip the heavy cream and vanilla extract until fluffy but not stuff peaks. It’s important not to over whip!
  6. Add the melted marshmallow cream into the mixer and mix on medium speed until combined. It should be fluffy and semi stiff.
  7. Place in a jar or bowl covered in plastic wrap and chill in the fridge until ready to serve.


  • This is is also a great dip for strawberries or topping for pancakes.
  • When mixing the marshmallows as they melt, spray the spoon or spatula with non stick spray to avoid sticking.


  • Serving Size: 3 tablespoons
  • Calories: 64 calories
  • Sugar: 7.1 g
  • Fat: 1.4 g
  • Saturated Fat: 0.9 g
  • Unsaturated Fat: 0.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 12.6 g
  • Fiber: 0 g
  • Protein: 0.2 g
  • Cholesterol: 5 mg