Homemade Marshmallow Cream Recipes
HOMEMADE MARSHMALLOW CREME
A substitute for the store-bought marshmallow fluff. This makes 7 ounces, equivalent to 2 cups.
Provided by MattOlay V-H
Categories Desserts Specialty Dessert Recipes Homemade Marshmallow Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 35.5 g, Protein 0.5 g, Sodium 98.9 mg, Sugar 19.9 g
HOMEMADE MARSHMALLOW CREAM
Make and share this Homemade Marshmallow Cream recipe from Food.com.
Provided by Karen Anne Newton RN
Categories Dessert
Time 15m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- In a glass or metal bowl, beat the egg whites and cream of tartar with electric beaters on high, until light and foamy.
- With the mixer still running, gradually sprinkle in the 2 tablespoons of sugar. Continue beating until soft peaks form.
- In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
- Drizzle the hot syrup into the egg whites with the mixer on low.
- Turn the mixer to high, and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow cream.
- Beat in the extract.
- Note: This cream is of the consistency that it can be piped as you would frosting.
FLUFFY MARSHMALLOW CREAM
Steps:
- In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.
- In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.
FLUFFY MARSHMALLOW CREAM
Provided by Food Network
Yield 5 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees (firm ball stage). In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy. Still whisking, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract.
MARSHMALLOW CREAM (FLUFF) HOMEMADE, SUBSTITUTE, COPYCAT
Make and share this Marshmallow Cream (Fluff) Homemade, Substitute, Copycat recipe from Food.com.
Provided by Steve_G
Categories Sauces
Time 15m
Yield 3 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- Beat first four ingredients together over hot water for 7 minutes.
- Add vanilla and beat until cool.
MOMMA REINER'S HOMEMADE MARSHMALLOW CREAM
This recipe for homemade marshmallow cream is from Kimberly Rainer of Momma Reiner's Fudge.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside.
- In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Cook, stirring, until mixture reaches the firm-ball stage, about 242 to 248 degrees on a candy thermometer, about 6 minutes. Immediately remove from heat.
- With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more.
MARSHMALLOW CREME FROSTING
Add the crowning touch to any cake with a fluffy Marshmallow Creme Frosting. This Marshmallow Creme Frosting is great on chocolate, vanilla or lemon cakes!
Provided by My Food and Family
Categories Recipes with Candy
Time 5m
Yield 2 cups or 16 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Place margarine, marshmallow creme and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.
- Blend in 1 Tbsp. of the milk. Add remaining 1 Tbsp. milk if necessary for desired spreading consistency.
Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 35 g, Protein 0 g
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