Description
Learn how to make fluffy homemade marshmallow cream with just 4 ingredients! This easy meringue frosting is perfect for piping, toasting, and using anywhere you’d use marshmallow fluff – but SO much better!
Ingredients
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- 4 large egg whites
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- 1 cup (200g) granulated sugar
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- 1/2 teaspoon cream of tartar
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- 1 teaspoon pure vanilla extract
Instructions
Fill a pot with about 2 inches of water and bring it to a simmer. Place your heat-proof bowl on top, making sure the bottom doesn’t touch the water.
Add your egg whites, sugar, and cream of tartar to the bowl. Start whisking right away and keep whisking constantly – I’m talking non-stop here! You’ll notice the mixture goes from thick and tacky to thin and frothy.
Here’s how to tell when it’s ready: Dip your finger in quickly (careful, it’s hot!) and rub it between your thumb and finger. If you don’t feel any sugar granules, you’re good to go! Or if you have a thermometer, you’re looking for 160°F.
Remove the bowl from the heat – no need to let it cool! Stir in that vanilla extract, then transfer everything to your mixer. Using the whisk attachment, beat on high speed for about 5 minutes.
This marshmallow cream is best used right away while it’s at peak fluffiness! Pipe it onto cupcakes, spread it on cake, swirl it into mousse, or torch it for that campfire vibe.
Notes
Perfect Peaks: You’ll know the meringue is ready when it forms stiff, glossy peaks that stand straight up when you lift the beater.
Piping Pro Tip: Use a large round tip like Ateco 808 for beautiful swirls. This meringue doesn’t hold intricate shapes, but it pipes gorgeously!
Torch Like a Pro: If you’re toasting it, keep the torch moving constantly to prevent burning. Aim for golden brown, not black!
Scale It: This recipe is super flexible! You can easily make half a batch, 1.5x, or double it depending on your needs.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American