Homemade Marshmallow Creme Filling Recipe

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Homemade Marshmallow Creme Filling

Amy Alusa


I was looking for a recipe to make marshmallow creme for a giant cupcake that I was making; and I found an awesome recipe for the marshmallow creme. As a bonus, this blogger had exactly what I needed in a Marshmallow Creme Filling (like what you have in a Hostess Twinkie or Cupcake)! I was delighted and both recipes were excellent. Someone else also pinched this recipe from this site, but I wanted to note that it is Tried and True, my family loves it.Sorry no pics available yet; but will post one as soon as I can!

pinch tips: How to Fold Ingredients



Yield: enough creme for 12 cupcakes


20 Min


No-Cook or Other


1 c
marshmallow creme
1/4 c
unsalted butter
1/2 c
powdered sugar

Directions Step-By-Step

Beat the marshmallow creme and butter on medium speed until soft and light, about 2 minutes. Reduce the speed to low and slowly add the powdered sugar.
Once it has all been incorporated, increase the speed to medium-high and beat for an additional 1 to 2 minutes, or until very light and fluffy.
Transfer the filling to a pastry bag fitted with a large, round tip (She used an Ateco #804, I just spooned it in, because I was making a single giant cupcake) and refrigerate until ready to use.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: American