Homemade Marshmallow Cream – a delicious recipe with egg whites, cream of tartar, sugar, water, light corn syrup, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a glass or metal bowl, beat the egg whites and cream of tartar with electric beaters on high, until light and foamy.
2
With the mixer still running, gradually sprinkle in the 2 tablespoons of sugar. Continue beating until soft peaks form.
3
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.
4
Drizzle the hot syrup into the egg whites with the mixer on low.
5
Turn the mixer to high, and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow cream.
6
Beat in the extract.
7
Note: This cream is of the consistency that it can be piped as you would frosting.
310
kcal
Calories
8
g
Fat
50
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 large egg whites, 1/4 teaspoon cream of tartar, 2 tablespoons granulated sugar, 1/3 cup water, and more.
Yes, Homemade Marshmallow Cream falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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