Homemade Marshmallow Cream
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This light, fluffy, and sweet homemade marshmallow cream is totally delicious, and easy to make with simple ingredients. It’s the best!
Raise your hand if you got a kitchen torch for Christmas several years ago, and then you were too intimidated to learn how to use it and it sat in the back of the cupboard, untouched and lonely for years? Oh, wait, that’s probably just me. After many lonely years in the cupboard, I pulled my torch out recently to make creme brûlée for the first time (recipe coming soon!) and realized, “Hey wait! This is actually really easy to use! And even better, it’s FUN to use!” So now I’m just looking for any excuse to use it, and this homemade marshmallow cream is my new favorite. It’s sweet and creamy and luscious, and so easy to make. It’s the absolute best!
There’s an ice cream shop near us (we love you Cheese & Crack!) that makes the most fantastically delicious sundaes, and my favorite one has homemade torched marshmallow cream on top. I was really hoping for a similar experience at home, and this recipe is it! It’s so light and fluffy and, and perfect for topping everything from ice cream to crepes to chocolate mousse. If you don’t own a kitchen blow torch, you can skip the torching step altogether, but it’s a fun little touch. And that toasted marshmallow flavor is totally delicious!
Homemade Marshmallow Cream
Print Recipe
Ingredients
- 4 large egg whites
- 1 cup sugar
- 1/2 teaspoon cream of tartar
- pinch of salt
- 1 teaspoon vanilla
Instructions
- Fill a double boiler or small pot with one inch of water, and bring to a simmer over medium heat. Add the egg whites, sugar, cream of tartar, and salt to the top of the double boiler (or a metal mixing bowl) and whisk to combine.
- Place the pot or bowl on top of the double boiler and heat the egg mixture, stirring frequently, until the sugar is fully dissolved and the mixture is 160 degrees on an instant read thermometer.
- Remove the egg mixture from the heat and stir in the vanilla. Pour the mixture into a large bowl or the bowl of a stand mixer. Beat the egg mixture on high speed for 5-10 minutes, until stiff glossy peaks form.
- Serve immediately or refrigerate for up to two days before using.
