how to make marshmallow cream

Question

_{Making marshmallow cream, also known as marshmallow fluff, at home is relatively simple. Here's a basic recipe:}

_Ingredients:

_{- 3 large egg whites, at room temperature}

_{- 2 cups (400g) granulated sugar}

_{- 1/2 cup (120ml) light corn syrup}

_{- 1/4 teaspoon salt}

_{- 2 teaspoons pure vanilla extract}

_{Instructions:}

_{1. Prepare Double Boiler: Fill a medium saucepan with 1-2 inches of water and bring it to a simmer over medium heat. Place a heatproof bowl over the saucepan, ensuring that the bottom of the bowl doesn't touch the water. This setup will serve as a double boiler.}

_{2. Combine Ingredients: In the heatproof bowl, combine the egg whites, granulated sugar, corn syrup, and salt. Whisk the mixture until well combined.}

_{3. Cook Mixture: Place the bowl over the simmering water, making sure the water is at a gentle simmer and not boiling. Continuously whisk the mixture as it heats. The sugar will dissolve, and the mixture will become warm and frothy.}

_{4. Beat Mixture: Once the sugar has completely dissolved and the mixture is warm to the touch, remove the bowl from the heat. Transfer the mixture to a stand mixer or use a hand mixer. Beat the mixture on high speed until stiff peaks form and the mixture is thick and glossy. This process can take about 7-10 minutes.}

_{5. Add Vanilla Extract: Add the vanilla extract to the mixture and beat for an additional minute until fully incorporated.}

_{6. Cool and Store: Let the marshmallow cream cool completely before transferring it to an airtight container. Store the marshmallow cream in the refrigerator for up to two weeks.}

Answer 1

Making marshmallow cream, also known as marshmallow fluff, at home is relatively simple. Here's a basic recipe:

Ingredients:

- 3 large egg whites, at room temperature

- 2 cups (400g) granulated sugar

- 1/2 cup (120ml) light corn syrup

- 1/4 teaspoon salt

- 2 teaspoons pure vanilla extract

Instructions:

1. Prepare Double Boiler: Fill a medium saucepan with 1-2 inches of water and bring it to a simmer over medium heat. Place a heatproof bowl over the saucepan, ensuring that the bottom of the bowl doesn't touch the water. This setup will serve as a double boiler.

2. Combine Ingredients: In the heatproof bowl, combine the egg whites, granulated sugar, corn syrup, and salt. Whisk the mixture until well combined.

3. Cook Mixture: Place the bowl over the simmering water, making sure the water is at a gentle simmer and not boiling. Continuously whisk the mixture as it heats. The sugar will dissolve, and the mixture will become warm and frothy.

4. Beat Mixture: Once the sugar has completely dissolved and the mixture is warm to the touch, remove the bowl from the heat. Transfer the mixture to a stand mixer or use a hand mixer. Beat the mixture on high speed until stiff peaks form and the mixture is thick and glossy. This process can take about 7-10 minutes.

5. Add Vanilla Extract: Add the vanilla extract to the mixture and beat for an additional minute until fully incorporated.

6. Cool and Store: Let the marshmallow cream cool completely before transferring it to an airtight container. Store the marshmallow cream in the refrigerator for up to two weeks.

Homemade marshmallow cream can be used as a delicious topping for desserts, as a filling for sandwiches, or as an ingredient in various recipes. Enjoy your homemade marshmallow cream!