Homemade Marshmallow Creme 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.
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 BUTTERCREAM FROSTING
Perfect for any cake!
Provided by Staci Lambert
Categories Desserts Frostings and Icings White
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.
Nutrition Facts : Calories 708.7 calories, Carbohydrate 75.3 g, Cholesterol 122 mg, Fat 46.2 g, Protein 0.8 g, SaturatedFat 29.2 g, Sodium 364 mg, Sugar 59.9 g
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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- Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and set aside.
- In a medium saucepan, stir together the water, sugar, and corn syrup. Insert a candy thermometer and heat the mixture over medium-high heat. Don't stir the mixture as it heats so the sugar syrup doesn’t seize and become grainy.
- When the sugar syrup begins to form large bubbles and the thermometer reads about 225°F, begin to beat the egg whites on high speed to soft peaks (this should take about 3 to 4 minutes). By the time the egg whites are done, the sugar syrup should be at 240°F.
- Remove the syrup from the heat and, with the mixer running at medium-low speed, carefully pour it down the side of the bowl into the egg whites in a thin, steady stream. The whites will initially deflate slightly, but continue to beat and the mixture will begin to expand.
HOMEMADE MARSHMALLOW CREME RECIPE | BON APPéTIT
2011-07-12 Step 2. Meanwhile, place egg whites, salt, and vanilla in the bowl of a stand mixer fitted with a whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar. …
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3.5/5 (19)Servings 4
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- Combine 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads 240°, occasionally swirling pan and brushing down sides of pan with a wet pastry brush.
- Meanwhile, place egg whites, salt, and vanilla in the bowl of a stand mixer fitted with a whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar. Whip until soft peaks form. Continue whipping until medium peaks form. Reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream while whipping. Increase speed to high and continue whipping until stiff peaks form. Reduce speed to medium and whip until meringue is cool.
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