Marshmallow cream

Name: Marshmallow cream
Total time: 15 minutes
Yield: 12
Cuisine: European, French
Ingredients: Chicken egg white - 33 g; Corn syrup - 220 g; Salt - 1.75 g; Sugar - 130 g; Vanillin - 6 g

Cookinero 7 March 2025

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.

How to cook Marshmallow cream

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.

Marshmallow cream - FAQ About Ingredients, Baking Time and Storage

Can I use a sugar substitute in this marshmallow cream recipe?

Yes, you can replace the sugar with a granulated sweetener like erythritol or monk fruit blend, but the texture might be slightly less stable. Avoid liquid sweeteners as they won't whip properly.

How should I store leftover marshmallow cream?

Keep it in an airtight container in the refrigerator. Avoid室温 exposure to prevent spoilage, and always use a clean utensil to scoop it out.

Is this recipe vegetarian-friendly?

Yes, as long as the sugar used is vegan (some refined sugars use bone char). The egg white is the only animal-derived ingredient, making it vegetarian.

Can I make this marshmallow cream without a stand mixer?

Yes, use a handheld electric mixer, but it may take longer to reach stiff peaks. Whisking by hand is not recommended due to the intense mixing needed.

What are some creative ways to serve marshmallow cream?

Use it as a frosting for cakes, a dip for fruit, a hot cocoa topper, or layer it in parfaits with graham crumbs and chocolate.

Can I freeze marshmallow cream for later use?

Freezing isn't recommended—the thawed texture may become grainy or separate. It's best enjoyed fresh or refrigerated for up to 2 weeks.

How can I adjust the recipe if I only need a small portion?

Halve all ingredients, but ensure your mixer bowl isn’t too large for the smaller volume, as this can affect aeration.

My cream turned out too runny—how can I fix it?

Ensure the egg white was fresh and the bowl was grease-free. Whip longer, or chill the mixture for 15 minutes before re-whipping to stabilize it.

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