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.
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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.
Servings: 1 1/2 cups