Homemade Marshmallow Cream

why make this recipe

Homemade Marshmallow Cream is a delightful treat that adds sweetness and a fluffy texture to various desserts. Making it at home allows you to control the ingredients and avoid preservatives found in store-bought versions. Plus, it’s a fun way to impress your friends and family with your cooking skills!

how to make Homemade Marshmallow Cream

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, beat the egg whites until soft peaks form.
2. In a saucepan, combine the sugar and corn syrup with 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves.
3. Bring the mixture to a boil and cook until it reaches 240°F (115°C).
4. Slowly pour the sugar syrup into the egg whites while continuing to beat.
5. Add vanilla extract and continue beating until the mixture is thick and glossy.
6. Use immediately as frosting or toast it for a toasted marshmallow flavor.

how to serve Homemade Marshmallow Cream

You can serve Homemade Marshmallow Cream in many delicious ways. Spread it on cakes or cupcakes as a sweet frosting. Use it as a dip for fruits or graham crackers. You can even layer it in desserts like trifles or use it to top hot cocoa for that perfect touch of sweetness.

how to store Homemade Marshmallow Cream

Store your Homemade Marshmallow Cream in an airtight container in the refrigerator. It should last for about a week. Before using it again, give it a good stir as it might firm up in the fridge.

tips to make Homemade Marshmallow Cream

• Make sure your bowl and beaters are clean and dry before whipping the egg whites. Any grease can prevent them from whipping properly.
• Use a candy thermometer to get the sugar syrup to the right temperature for perfect results.
• For a fun twist, try adding different flavor extracts like almond or mint for a unique taste.

variation

You can turn this recipe into chocolate marshmallow cream by adding cocoa powder. Simply mix in about 2 tablespoons of unsweetened cocoa powder after the sugar syrup is added to the egg whites.

FAQs

Can I make this without egg whites?
Yes! You can use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites.

What can I use instead of corn syrup?
You can use honey or maple syrup as alternatives, but this might change the flavor slightly.

Is it safe to eat raw egg whites?
Raw egg whites carry a risk of salmonella. If you are concerned, use pasteurized egg whites available at the store.

Homemade Marshmallow Cream

A delightful homemade treat that adds sweetness and a fluffy texture to your desserts, free from preservatives.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Course: Dessert, Frosting

Cuisine: American

Calories: 80

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large large egg whites Make sure the bowl and beaters are clean and dry.
• 1 cup granulated sugar
• 1/4 cup light corn syrup Can be substituted with honey or maple syrup.
• 1 teaspoon vanilla extract Try different flavor extracts for variation.

Method

 

Preparation

1. In a large bowl, beat the egg whites until soft peaks form.
2. In a saucepan, combine the sugar and corn syrup with 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves.
3. Bring the mixture to a boil and cook until it reaches 240°F (115°C).
4. Slowly pour the sugar syrup into the egg whites while continuing to beat.
5. Add vanilla extract and continue beating until the mixture is thick and glossy.

Notes

Store in an airtight container in the refrigerator. Will last about a week. Give it a good stir before using as it may firm up in the fridge.