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Homemade Marshmallow Cream

A luscious homemade marshmallow cream that adds sweetness to cakes and desserts, transforming them into ethereal treats.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Dessert, Frosting
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup Prevents crystallization
  • 1/4 cup water
  • 2 large egg whites Ensure bowl is fat-free for whipping
  • 1 teaspoon vanilla extract For flavor

Method
 

Preparation
  1. In a saucepan, combine the granulated sugar, light corn syrup, and water. Cook over medium heat, stirring gently until the sugar dissolves.
  2. Allow the mixture to boil without stirring for about 3-5 minutes until it reaches soft-ball stage (238°F).
  3. Meanwhile, in a mixing bowl, beat the egg whites until soft peaks begin to form.
Combining Ingredients
  1. Slowly pour the hot syrup into the egg whites while continuing to beat, weaving together warmth and light.
  2. Add the vanilla extract and continue beating until the mixture is fluffy, cool, and supremely indulgent.
Serving
  1. Spread the marshmallow cream generously over cakes or cupcakes or layer it between cake folds.
Storage
  1. Store any leftover marshmallow cream in an airtight container in the refrigerator for about a week.

Notes

Ensure utensils are free from fat. Monitor syrup temperature closely. For added flavor, consider a pinch of salt or alternative extracts.