The Pioneer Woman Tasty Kitchen
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Homemade Marshmallow Cream

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Level: Intermediate

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Description

I am obsessed with this marshmallow cream. I won’t touch the store-bought stuff because this homemade version is to die for—and relatively quick and easy with a stand mixer! Perfect between pumpkin cakes for whoopie pies!

Ingredients

  • 4  Egg Whites, Room Temperature
  • 1 cup Sugar
  • ¼ teaspoons Cream Of Tartar
  • 1 teaspoon Vanilla Extract

Preparation

In a double boiler oven medium heat, heat the egg whites, sugar, and cream of tartar until it reaches 160ºF. Whisk mixture constantly during heating.

Transfer egg white mixture to bowl of a stand mixture fitted with a whisk attachment. Start the mixer at a slow speed and gradually increase the speed. Add in the vanilla and mix until mixture doubles in size. When thoroughly mixture and aerated, the mixture should be able to form stiff peaks and look glossy, white, and opaque.

Store in an airtight container overnight or use immediately (preferred).

One Comment

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Profile photo of adeline

adeline on 12.13.2012

My mom always made this with alittle karo syrup and used it as frosting.
Thanks

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