Be Careful, It’s Addictive: Marshmallow Cream in 4–5 Minutes! 🍭
If you’ve got a sweet tooth and a craving that won’t quit, this homemade marshmallow cream is about to become your new obsession! Fluffy, light, and delightfully sweet, this recipe comes together in just 4–5 minutes with simple ingredients you probably already have at home. It’s perfect for spreading, dipping, or just sneaking a spoonful when no one’s looking. But be warned — once you try it, there’s no going back!
In this article, we’ll cover how to whip up this addictive treat, tips to make it extra fluffy, and irresistible ways to use it.
Why Make Marshmallow Cream at Home?
Store-bought marshmallow cream is convenient, but it doesn’t hold a candle to the fresh, homemade version. When you make it yourself, you get:
- Pure flavors: No artificial ingredients or preservatives.
- Silky texture: Freshly whipped marshmallow cream is unbelievably smooth and fluffy.
- Custom sweetness: Adjust the sugar to suit your taste.
And the best part? It’s ready in less time than it takes to run to the store!
Ingredients You’ll Need: Simple and Sweet
- 1 large egg white (room temperature): Key for that fluffy texture.
- 1/4 cup light corn syrup: Helps stabilize the cream and gives it a smooth texture.
- 1/2 cup powdered sugar: Sweetens and thickens the mixture.
- 1/4 teaspoon cream of tartar: Stabilizes the egg white for a fluffier result.
- 1 teaspoon vanilla extract: For that classic marshmallow flavor.
- Pinch of salt: Balances the sweetness.
Tip: If you’re avoiding corn syrup, you can swap it for honey or maple syrup for a different flavor twist!
How to Make Marshmallow Cream in 4–5 Minutes
1. Whip the Egg White: The Fluff Factor
- In a clean, grease-free bowl, beat the egg white and cream of tartar using an electric mixer on medium speed.
- As soft peaks begin to form, slowly add the powdered sugar, one tablespoon at a time.
2. Add the Sweetness: Corn Syrup and Vanilla
- Continue beating while gradually drizzling in the corn syrup.
- Increase the speed to high and whip until stiff peaks form — this takes about 2–3 minutes.
- Add vanilla extract and a pinch of salt, beating for another 30 seconds to combine.
3. Check the Consistency: Silky and Glossy
- The cream should be thick, glossy, and hold stiff peaks when you lift the beater.
- If it’s too runny, beat for another 30–60 seconds until it thickens.
Tips for Perfect Marshmallow Cream Every Time:
- Room temperature egg white: Whips up faster and fluffier.
- Slow and steady: Add sugar gradually to avoid deflating the mixture.
- Avoid grease: Even a little oil can prevent the egg white from whipping properly.
How to Store Marshmallow Cream:
- In the fridge: Keep it in an airtight container for up to 2 weeks.
- In the freezer: Store in a freezer-safe container for up to 3 months. Just thaw at room temperature and give it a quick whisk before using!
Delicious Ways to Use Marshmallow Cream:
- S’mores Dip: Warm it in the microwave and serve with graham crackers and chocolate.
- Frosting: Spread on cupcakes or brownies for a fluffy finish.
- Hot Chocolate: Swirl a spoonful into hot cocoa for a creamy twist.
- Fruit Dip: Pair with strawberries, bananas, or apple slices.
- Sandwich Filling: Make fluffernutter sandwiches with peanut butter!
Why You’ll Love This Recipe:
- Quick: Ready in under 5 minutes.
- Easy: No candy thermometers or complicated steps.
- Versatile: Perfect for desserts, snacks, or sneaking by the spoonful!