Of course! Marshmallow cream (or marshmallow fluff) is a wonderfully light, sweet, and spreadable foam that’s incredibly easy to make at home. It’s far superior to the store-bought version and requires no corn syrup.
Here’s a classic, reliable recipe and everything you need to know about it.
Homemade Marshmallow Cream
This recipe uses a cooked sugar syrup to create a stable, glossy, and divine fluff.
Yields: About 3 cups
Prep time: 15 minutes
Cook time: 10 minutes
Cooling time: 30 minutes
Ingredients
· 3 large egg whites, at room temperature
· 1 cup (200g) granulated sugar
· ½ cup (120ml) water
· ¼ teaspoon cream of tartar (or 1 teaspoon light corn syrup – helps with stability)
· Pinch of fine salt
· 1 teaspoon vanilla extract (or other extract like almond or clear vanilla for a pure white color)
Instructions
Step 1: Prepare the Sugar Syrup
- In a small, heavy-bottomed saucepan, combine the sugar and water.
- Heat over medium heat, stirring occasionally until the sugar dissolves.
- Once the sugar has dissolved, stop stirring. Insert a candy thermometer and let the syrup boil without disturbance until it reaches the Soft-Ball Stage (240°F / 116°C). This is crucial.
Step 2: Whip the Egg Whites
- While the syrup is heating, place the room temperature egg whites, cream of tartar, and salt in the completely clean and grease-free bowl of a stand mixer fitted with the whisk attachment.
- When the sugar syrup reaches about 235°F (113°C), begin whipping the egg whites on medium speed. The goal is to reach soft peaks just as the syrup hits 240°F.
Step 3: The Hot Sugar Pour (Be Careful!)
- Once the syrup hits 240°F (116°C), immediately remove it from the heat.
- With the mixer running on medium speed, slowly and carefully pour the hot syrup in a thin, steady stream down the side of the bowl into the whipped egg whites. Avoid pouring directly onto the whisk, as it will splatter.
- Once all the syrup is added, increase the mixer speed to high.
Step 4: Whip to Cool
- Continue to whip on high speed for 5-7 minutes, or until the mixture becomes very thick, glossy, and white. The outside of the mixing bowl should feel cool to the touch.
- In the last minute of whipping, add the vanilla extract and whip until incorporated.
Step 5: Use or Store
Your marshmallow cream is now ready to use! It can be used immediately or stored.
How to Use Marshmallow Cream
This versatile cream is more than just for Fluffernutter sandwiches!
· The Classic Fluffernutter: Spread on white bread with peanut butter.
· Fruit Dip: Mix with a little cream cheese or yogurt for a fantastic fruit dip.
· Ice Cream Topping: A spoonful on hot fudge sundaes is incredible.
· Frosting Base: Fold into whipped cream to stabilize it for frosting cakes.
· Rice Krispie Treats: Use it in place of melted marshmallows for a smoother texture.
· Hot Chocolate: A dollop stirred into a mug of hot chocolate makes it rich and foamy.
· S’mores Spread: Use it indoors or out for a less messy s’more experience.
Storage & Important Tips
· Storage: Store in an airtight container in the refrigerator for up to 2 weeks. It may separate slightly; just give it a quick stir before using.
· Egg White Safety Note: This recipe uses uncooked egg whites. If you are concerned about salmonella, use pasteurized egg whites from a carton, which are safe to consume raw.
· Cream of Tartar: This ingredient is key for stabilizing the egg whites, especially since they are not fully cooked. If you don’t have it, 1 teaspoon of light corn syrup added to the sugar syrup will help.
· Don’t Skip the Candy Thermometer: This is one recipe where a thermometer is essential for the correct syrup texture and food safety.
Enjoy your homemade, cloud-like marshmallow cream! It’s a simple pleasure that elevates so many desserts.