HOMEMADE MARSHMALLOW CREME (FROSTING)
Made without all the preservatives and high fructose corn syrup of the store-bought version, this extra creamy and sweet homemade marshmallow creme will quickly become your new favorite. So many uses!
Provided by Sally
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
- Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it's ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it's very hot, be careful) and rub the mixture between your thumb and finger. You shouldn't feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes.
- Meringue can be spread, piped, or swirled onto cakes, cupcakes, and other confections. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler- it will melt.)
- Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it's best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.
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
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.
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.
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 CREAM MERINGUE
Make and share this Marshmallow Cream Meringue recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 22m
Yield 1 pie topping
Number Of Ingredients 3
Steps:
- Beat egg whites and salt until SOFT peaks form.
- Gradually add in the marshmallow cream, beating until STIFF peaks form.
- Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
- Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.
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HOMEMADE MARSHMALLOW CREAM - SAVOR THE BEST
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Reviews 4Calories 32 per servingCategory Desserts
- Place the egg whites in a bowl of a stand mixer and let it sit for a few minutes while you prepare the sugar syrup.
- Set a candy thermometer in a saucepan. Heat 3/4 cup of sugar, the water, corn syrup and salt over medium heat. Stir until the sugar dissolves.
- When the syrup reaches between 210°F to 220°F, begin whipping the egg whites on medium-low speed.
- . When the egg whites start to get foamy, sprinkle in the remaining 3 tablespoons of sugar and continue whipping until you see soft peaks.
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- Combine the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240 degrees F on a candy thermometer.
- While the sugar mixture is boiling, add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.
- Once the sugar mixture reaches 240 degrees F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once all of the syrup has been added, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially, about 7 to 9 minutes. Add the vanilla extract during the last minute or two of beating.
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