Best 4 Homemade Marshmallow Cream Recipes
Indulge in the Sweet and Fluffy Delight of Homemade Marshmallow Cream:
Homemade marshmallow cream is a culinary masterpiece that offers a delightful balance of sweetness, fluffiness, and versatility. Its creamy texture and irresistible flavor make it a perfect topping for various desserts, hot chocolate, or even as a standalone treat. With a few simple ingredients and a touch of patience, you can create this magical confection right in your kitchen. This comprehensive guide provides two delectable recipes for marshmallow cream: the classic version for a traditional flavor and a vegan variation for those with dietary preferences. The classic recipe utilizes corn syrup, sugar, water, gelatin, and vanilla extract, while the vegan recipe substitutes aquafaba (chickpea brine) for gelatin, making it a plant-based alternative. Both recipes promise an easy and enjoyable cooking experience, leading to a fluffy and luscious marshmallow cream that will elevate your culinary creations to new heights.
HOMEMADE MARSHMALLOW CREAM
Make and share this Homemade Marshmallow Cream recipe from Food.com.
Provided by Karen Anne Newton RN
Categories Dessert
Time 15m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- In a glass or metal bowl, beat the egg whites and cream of tartar with electric beaters on high, until light and foamy.
- With the mixer still running, gradually sprinkle in the 2 tablespoons of sugar. Continue beating until soft peaks form.
- In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
- Drizzle the hot syrup into the egg whites with the mixer on low.
- Turn the mixer to high, and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow cream.
- Beat in the extract.
- Note: This cream is of the consistency that it can be piped as you would frosting.
MARSHMALLOW CREAM (FLUFF) HOMEMADE, SUBSTITUTE, COPYCAT
Make and share this Marshmallow Cream (Fluff) Homemade, Substitute, Copycat recipe from Food.com.
Provided by Steve_G
Categories Sauces
Time 15m
Yield 3 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- Beat first four ingredients together over hot water for 7 minutes.
- Add vanilla and beat until cool.
HOMEMADE CHOCOLATE MARSHMALLOW CREAM (FLUFF)
Found at preparedpantry.com, this recipe lets you take your marshmallow cream dreams a step further. Suggestions for use included sandwich cookies + layer cake filling & frosting. I cannot help but think this would also be very good as a simple garnish for spec desserts & a kid-pleaser after-school snack when spread on a flour tortilla filled w/banana slices. *ENJOY* (Times & servings were not given & have been estimated. Time for mixture to cool was not included.)
Provided by twissis
Categories Dessert
Time 25m
Yield 12 1 oz servings, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a very clean glass or metal bowl, beat the egg whites & cream of tartar till light & foamy.
- W/the mixer still running, sprinkle in the 2 tbsp of sugar, cont beating till soft peaks form & set aside.
- In a sml saucepan, mix the water, corn syrup & granulated sugar together. Cook over med heat till it boils & comes to the firm ball stage (246°). Do not overcook.
- Drizzle the hot syrup into the egg whites w/the mixer running on low.
- Turn the mixer to high & beat for 5-6 min or till the sauce is very fluffy & the consistency of marshmallow cream. Beat in the extract & cocoa.
- NOTE: Allow the mixture to cool completely b4 using or refrigerate for later use.
Nutrition Facts : Calories 121.6, Fat 0.3, SaturatedFat 0.1, Sodium 27.5, Carbohydrate 30.7, Fiber 0.6, Sugar 19.1, Protein 1.2
MOMMA REINER'S HOMEMADE MARSHMALLOW CREAM
This recipe for homemade marshmallow cream is from Kimberly Rainer of Momma Reiner's Fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.
- In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Cook, stirring, until mixture reaches the firm-ball stage, about 242 to 248 degrees on a candy thermometer, about 6 minutes. Immediately remove from heat.
- With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
Tips:
- Use fresh ingredients: Fresh corn syrup and marshmallows will give you the best results.
- Don't overcook the mixture: The mixture should be cooked until it reaches 235 degrees Fahrenheit, but not overcooked, or it will become too thick and chewy.
- Let the mixture cool completely before storing: This will help to prevent the mixture from becoming grainy.
- Store the marshmallow cream in a cool, dry place: The marshmallow cream will last for up to 2 weeks in the refrigerator, or up to 6 months in the freezer.
Conclusion:
Homemade marshmallow cream is a delicious and versatile treat that can be used in a variety of desserts. It's easy to make and can be stored for up to 2 weeks in the refrigerator or up to 6 months in the freezer. So next time you're looking for a sweet treat, try making your own marshmallow cream. You won't be disappointed!
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