Absolutely! Here’s a big, detailed recipe for Homemade Marshmallow Cream (also known as marshmallow fluff) — ready in just 4–5 minutes! It’s sweet, fluffy, nostalgic, and yes, dangerously addictive.
🍥 Homemade Marshmallow Cream Recipe
Warning: It’s Addictive. Ready in Just 4–5 Minutes!
🧁 Introduction
Marshmallow cream, or marshmallow fluff, is a silky, spreadable version of the iconic marshmallow treat. Born in early 20th-century America, it quickly became a pantry favorite — starring in sandwiches (hello, Fluffernutter!), layered in desserts, or just eaten by the spoonful.
This recipe brings all the magic of marshmallows into your kitchen — no candy thermometer, corn syrup, or gelatin needed. It’s perfect for frosting cakes, swirling into brownies, topping hot chocolate, or sneaking straight from the jar.
🛒 Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Egg whites | 2 large | Room temperature |
| Granulated sugar | 1 cup (200g) | Fine sugar dissolves faster |
| Cream of tartar | ½ tsp | Stabilizes the egg whites |
| Vanilla extract | 1½ tsp | Or substitute with almond extract |
| Salt | Pinch | Enhances flavor |
| Optional: honey | 1 tbsp | For extra depth and smoothness |
🍳 Tools You’ll Need
- Hand mixer or stand mixer
- Heatproof bowl (glass or metal)
- Medium saucepan
- Whisk
- Spatula
- Clean jar or airtight container
🧪 Method: 5-Minute Marshmallow Cream
Step 1: Prep the Double Boiler
Fill a saucepan with 1–2 inches of water and bring it to a gentle simmer. Place a heatproof bowl on top — the bottom should not touch the water.
Step 2: Whisk the Base
In the bowl, combine:
- 2 egg whites
- 1 cup sugar
- ½ tsp cream of tartar
- Pinch of salt
Whisk constantly over the simmering water for 3–4 minutes, or until the sugar is fully dissolved and the mixture is warm to the touch (about 160°F / 70°C).
Step 3: Whip It Good
Transfer the bowl to your mixer (or use a hand mixer). Beat on high speed for 5–7 minutes, until stiff, glossy peaks form. The mixture should triple in volume.
Step 4: Add Flavor
Mix in:
- 1½ tsp vanilla extract
- Optional: 1 tbsp honey
Beat briefly to incorporate.
📜 A Brief History of Marshmallow Cream
Marshmallows date back to Ancient Egypt, where sap from the mallow plant was mixed with nuts and honey. The version we know today evolved in the 1800s when French confectioners began whipping it into candy.
In 1917, Archibald Query of Massachusetts created the first commercial marshmallow cream — later becoming “Marshmallow Fluff” in 1920. It exploded in popularity, eventually spawning the iconic Fluffernutter sandwich (marshmallow fluff + peanut butter).
❤️ Who Loves It? (Besides You)
- Bakers: For cakes, cupcakes, pies, and frostings.
- Kids: It’s sweet, squishy, and spoon-licking good.
- Home chefs: Because it’s faster and cheaper than store-bought fluff.
- Campers: A must-have for indoor s’mores when there’s no fire.
- Sweethearts: Share it on toast, in coffee, or right off the spoon.
- Late-night snackers: It’s the ultimate midnight pick-me-up.
🍽 Serving Ideas
- Spread on toast, pancakes, or waffles.
- Swirl into brownie or blondie batter.
- Top your hot cocoa or milkshake.
- Layer into trifles or ice cream sundaes.
- Dip fruit, cookies, or pretzels.
- Frost cupcakes or whoopie pies.
🧊 Storage
- Store in a clean jar or container in the fridge for up to 2 weeks.
- Stir before using if it separates.
- Not suitable for freezing.
🧠 Conclusion
In just a few minutes, you’ve created something magical: fluffy, sweet, cloud-like marshmallow cream that rivals any store-bought version. Whether you’re baking, snacking, or gifting, this cream is a nostalgic bite of comfort.
It’s proof that the simplest ingredients — egg whites, sugar, and a bit of love — can whip up pure joy.
💌 For the Lovers of Marshmallow Cream…
- To the nostalgic: Remember your first Fluffernutter?
- To the creative: Add food coloring, mix in cocoa, or swirl in strawberry jam.
- To the minimalist: Three main ingredients. That’s it.
- To the maximalist: Add it on everything. Twice.
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