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Marshmallow Cream

A fluffy, sweet cloud of marshmallow cream that melts in your mouth, perfect for slathering on toast or dolloping onto desserts.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 15 tablespoons
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup granulated sugar
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Mixing bowl
  • Electric mixer or whisk
  • Spatula
  • Measuring cups and spoons
  • Storage container

Method
 

  1. In a saucepan, combine the sugar, water, and cream of tartar.
  2. Place the saucepan over medium heat, stirring until the sugar dissolves.
  3. Continue to cook the syrup without stirring until it reaches the soft ball stage (around 240°F or 115°C).
  4. While the syrup cooks, begin beating the egg whites in a mixing bowl until soft peaks form.
  5. Once the syrup reaches the desired temperature, slowly pour it into the beaten egg whites while continuing to mix.
  6. Add the vanilla extract and a pinch of salt to the mixture.
  7. Continue mixing until stiff peaks form and the cream cools down.
  8. Transfer the marshmallow cream to a storage container.

Notes

Use it immediately or store it in the refrigerator for later use.