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Marshmallow cream

Author
Cookinero 7 Mar 2025
7360
Marshmallow cream

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

Marshmallow cream

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

Marshmallow cream

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

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.
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.
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.
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.
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.
Freezing isn't recommended—the thawed texture may become grainy or separate. It's best enjoyed fresh or refrigerated for up to 2 weeks.
Halve all ingredients, but ensure your mixer bowl isn’t too large for the smaller volume, as this can affect aeration.
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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