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Homemade Marshmallow Cream

A delightful homemade treat that adds sweetness and a fluffy texture to your desserts, free from preservatives.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.