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Light whipped marshmallow has a number of advantages over other types of creams (protein, butter, custard) - it is easy to prepare, healthy, keeps its shape for a long time and has a subtle, refined taste. Marshmallow cream goes well with fresh fruits and berries, which adds even more advantages to it. The recipe is not difficult, just follow the step-by-step instructions.

Step 1

Prepare the cream base. Add the egg white, syrup, and salt to the mixer bowl and beat at high speed for about 5 minutes until the mixture thickens and doubles in volume.

Step 2

Add the remaining ingredients and finish cooking. Reduce the mixer speed to minimum, add sugar, vanilla, beat until smooth. Transfer the cream to a container, put in the refrigerator. The shelf life of the dessert is up to 2 weeks.