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Homemade Marshmallow Cream

A light and fluffy treat perfect for enhancing a variety of desserts, from pancakes to hot chocolate.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 40
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar
  • 1/3 cup light corn syrup
  • 1/4 cup water
  • 2 large egg whites Make sure they are at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method
 

Cooking the Sugar Mixture
  1. In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Cook over medium heat, stirring until the sugar is dissolved, and bring to a boil.
Whipping the Egg Whites
  1. While the sugar mixture is cooking, place the egg whites in a mixing bowl. Beat them on medium speed until soft peaks form — about 2-3 minutes.
Combining Mixes
  1. Use a candy thermometer to check the temperature of the syrup. Once it reaches 240°F (soft ball stage), quickly remove it from heat.
  2. Slowly pour the hot syrup into the beaten egg whites while continuing to beat on medium speed. Make sure to pour carefully to avoid cooking the egg whites.
Finishing Up
  1. After all the syrup has been added, increase the speed to high and mix for about 5 minutes, until the mixture is thick, glossy, and cool to the touch.
  2. Mix in the vanilla extract and salt, beating just until combined.
  3. Enjoy your Homemade Marshmallow Cream immediately or store in an airtight container for later use!

Notes

To store: keep in an airtight container in the refrigerator for up to one week or freeze for up to three months. Reheat by bringing to room temperature and whipping again.