Making your own marshmallow cream is easier than you think! This fluffy, sweet treat is perfect for spreading on toast, filling cupcakes, or simply enjoying by the spoonful. Forget the store-bought version – this recipe delivers a superior texture and flavor that will leave you craving more.
Ingredients You'll Need:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
Step-by-Step Instructions:
Making the Marshmallow Base:
- Combine sugar, corn syrup, water, and salt: In a medium saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Stir gently until the sugar dissolves completely.
- Cook to soft-ball stage: Without stirring, cook the mixture until it reaches 240°F (115°C) on a candy thermometer. This is the soft-ball stage – a crucial step for the right consistency.
- Whip the egg whites: While the sugar mixture is cooking, beat the egg whites in a clean, grease-free bowl with an electric mixer until stiff, glossy peaks form.
- Slowly incorporate the sugar syrup: With the mixer running on low speed, slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream. Be careful – it's hot!
- Whip until cool and glossy: Increase the mixer speed to medium-high and continue whipping until the marshmallow mixture is thick, glossy, and completely cool. This usually takes about 10-15 minutes.
- Stir in vanilla extract: Once cool, stir in the vanilla extract.
Adding the Cream:
- Whip the heavy cream: In a separate bowl, whip the chilled heavy cream until stiff peaks form.
- Gently fold in the whipped cream: Carefully fold the whipped cream into the marshmallow mixture until just combined. Be gentle to avoid deflating the whipped cream.
Finishing Touches:
- Transfer to a container: Spoon the marshmallow cream into an airtight container.
- Chill and enjoy: Refrigerate for at least 2 hours to allow the flavors to meld and the cream to set.
Tips for Success:
- Room temperature egg whites: Room temperature egg whites whip up to a much greater volume.
- Clean, dry bowl: Ensure your mixing bowl is perfectly clean and dry for optimal whipping. Any trace of grease will prevent the egg whites from whipping properly.
- Don't overwhip: Overwhipping the marshmallow mixture can make it grainy.
- Storage: Store your homemade marshmallow cream in the refrigerator for up to a week.
Beyond the Basics: Flavor Variations
This recipe is a fantastic base for endless flavor creations! Experiment with different extracts like peppermint, almond, or maple. You can also add cocoa powder for a chocolate marshmallow cream or swirl in some fruit puree for a fruity twist.
Now get cooking and enjoy your homemade marshmallow cream! Let us know in the comments how your creation turns out!
