For the best results, ensure your egg white is at room temperature. This will help it whip up to its full volume. Sifting the confectioners' sugar is crucial to prevent lumps and ensure a smooth, silky marshmallow creme. Store the finished marshmallow creme in an airtight container in the refrigerator for up to a week. It may stiffen slightly, but will still be delicious.
Homemade Marshmallow Creme
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING8 People
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VIEWS243
Whip up a batch of this dreamy, cloud-like marshmallow creme, a delightful stand-in for store-bought fluff. This recipe yields approximately 7 ounces, or about 2 cups, of pure, sweet indulgence.
Ingridients
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Nutrition
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Carbohydrate36 g
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Protein1 g
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Sodium99 mg
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Sugar20 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large bowl, combine the egg white, corn syrup, and salt. (1 minute)
02 Step
Recipe View Using an electric mixer on high speed, beat the mixture until it becomes thick and has doubled in volume. (Approximately 5 minutes)
03 Step
Recipe View Reduce the mixer speed to low and gradually beat in the sifted confectioners' sugar until it is thoroughly combined and smooth. (Approximately 2 minutes)
04 Step
Recipe View Beat in the vanilla extract until just incorporated. Be careful not to overmix. (Approximately 30 seconds)
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Emory Hamill
Dec 16, 2024This recipe is a game-changer! So much better than the stuff from the store.
Danial Ullrich
Dec 14, 2024I was a bit nervous about using raw egg white, but the high sugar content seems to keep it safe. The texture is perfect!
Conrad Lemke
Oct 7, 2023Easy to follow and the results are amazing! My kids love it on everything.