Homemade Marshmallow Cream
Homemade Marshmallow Cream
A fluffy, sweet, and creamy spread made from sugar, egg whites, and vanilla. Perfect for topping desserts, spreading on toast, folding into frosting, or using in candy recipes, this homemade marshmallow cream is soft, airy, and irresistibly sweet.
Ingredients
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2 large egg whites
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1/4 tsp cream of tartar
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1 cup granulated sugar
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1/2 cup light corn syrup
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1/4 cup water
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1 tsp vanilla extract
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Pinch of salt
Instructions
-
Prepare Ingredients:
Separate egg whites into a clean, dry mixing bowl. Set aside. -
Cook Sugar Syrup:
In a small saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring until sugar dissolves. Bring to a boil without stirring until the syrup reaches 240°F (soft-ball stage) on a candy thermometer. -
Whip Egg Whites:
While the syrup is heating, beat egg whites with cream of tartar and salt on medium-high speed until soft peaks form. -
Combine Syrup and Egg Whites:
With the mixer running on low speed, slowly pour hot sugar syrup into the whipped egg whites in a thin, steady stream. -
Beat to Stiff Peaks:
Increase mixer speed to high and beat until mixture is thick, glossy, and has stiff peaks. Beat in vanilla extract. -
Cool and Store:
Let marshmallow cream cool to room temperature before using.
Equipment
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Medium saucepan
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Candy thermometer
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Large mixing bowl
-
Electric mixer or stand mixer
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Measuring cups and spoons
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Spatula
Timing
-
Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
Serving Size
Makes about 1 1/2 cups
Homemade Marshmallow Cream
Equipment
- Medium saucepan
- Candy thermometer
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
Ingredients
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Ingredients:
- Separate egg whites into a clean, dry mixing bowl. Set aside.
- Cook Sugar Syrup:
- In a small saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring until sugar dissolves. Bring to a boil without stirring until the syrup reaches 240°F (soft-ball stage) on a candy thermometer.
- Whip Egg Whites:
- While the syrup is heating, beat egg whites with cream of tartar and salt on medium-high speed until soft peaks form.
- Combine Syrup and Egg Whites:
- With the mixer running on low speed, slowly pour hot sugar syrup into the whipped egg whites in a thin, steady stream.
- Beat to Stiff Peaks:
- Increase mixer speed to high and beat until mixture is thick, glossy, and has stiff peaks. Beat in vanilla extract.
- Cool and Store:
- Let marshmallow cream cool to room temperature before using.
Frequently Asked Questions (FAQs)
Can I use pasteurized egg whites?
Yes. Pasteurized egg whites are safe to use and work well in this recipe.
Can I make it without corn syrup?
Yes. Honey or glucose syrup can be substituted, but the texture may vary slightly.
Can I flavor it differently?
Yes. You can add almond, peppermint, or other extracts instead of vanilla for a unique flavor.
Can I store it at room temperature?
No. Homemade marshmallow cream contains egg whites and should be refrigerated.
Can I freeze marshmallow cream?
Yes. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator and stir before use.
How long does it last in the fridge?
Stored in an airtight container, it lasts up to 2 weeks.
Can I use it in frosting?
Yes. Marshmallow cream can be folded into buttercream or whipped cream for a light, fluffy frosting.
Can I make it ahead of time?
Yes. Make it a day in advance and store in the refrigerator until needed.
Why did my marshmallow cream deflate?
This can happen if the sugar syrup was too hot or poured too quickly. Ensure you pour slowly while beating.
Can I use it as a dip or spread?
Yes. Use it on toast, fruit, graham crackers, or as a dessert topping.
How To Store Homemade Marshmallow Cream
Refrigerator:
Store in an airtight container for up to 2 weeks. Stir well before using if it separates slightly.
Freezer:
Freeze in an airtight container for up to 2 months. Thaw in the refrigerator and stir to restore texture.
Serving Tips:
Use as a topping for desserts, in candy recipes, or spread on toast and sandwiches for a sweet treat.
