Description
This Fluffy Marshmallow Crème recipe yields a light, airy, and sweet spread perfect for desserts, frosting, or snacking. Made by whipping egg whites with a hot sugar syrup, this marshmallow cream has a smooth, velvety texture and rich vanilla flavor, ideal for adding a classic, homemade touch to your treats.
Ingredients
Scale
Marshmallow Crème Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 2 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons vanilla extract
Instructions
- Whip egg whites: In a stand mixer, begin whipping the 2 large egg whites and 1/4 teaspoon cream of tartar on medium speed until soft peaks form, approximately 2 to 3 minutes. This aerates the egg whites and provides the base for the marshmallow crème.
- Prepare sugar syrup: In a saucepan over medium heat, combine 1 cup granulated sugar, 1 cup light corn syrup, 1/4 cup water, and 1/4 teaspoon salt. Stir gently just to mix, then allow the mixture to come to a boil without stirring further to prevent crystallization.
- Cook syrup to soft-ball stage: Use a candy thermometer to monitor the syrup temperature. Cook until it reaches 240°F (soft-ball stage), which ensures the correct consistency for marshmallow.
- Combine syrup with egg whites: With the mixer running on medium-low, slowly pour the hot syrup in a thin, steady stream into the whipped egg whites. Be careful not to pour on the sides of the bowl or whisk to maintain proper aeration.
- Beat to stiff peaks: Increase mixer speed to high and beat the mixture for 6 to 8 minutes until it becomes thick, glossy, and holds stiff peaks, indicating it has fully incorporated air and stabilized.
- Add vanilla extract: Add 1 1/2 teaspoons vanilla extract and mix just until evenly combined to infuse flavor without deflating the mixture.
- Cool and store: Allow the marshmallow crème to cool slightly at room temperature, then transfer it to a clean jar or airtight container. Store in a cool place and use as desired.
Notes
- Use room temperature egg whites to achieve maximum volume.
- Do not stir the sugar syrup once it begins boiling to avoid crystallization.
- Pour the hot syrup slowly and steadily into the egg whites to prevent cooking the eggs.
- Make sure the candy thermometer is accurate for perfect consistency.
- Store leftover marshmallow crème in an airtight container at room temperature for up to 2 weeks.
- Use for frosting, fillings, or as a topping for desserts and beverages.
