Homemade Marshmallow Cream

READY IN: 15mins
SERVES: 32
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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