Homemade Fluffy Marshmallow Cream (No Gelatin)
This silky, cloud-like marshmallow cream requires just four pantry staples and zero gelatin. Use it as a cake frosting, a fruit dip, or a dreamy topping for hot cocoa — ready in 20 minutes and utterly irresistible!
🛒 Ingredients
4 servings
- 4 large egg whites, at room temperature
- 1 cup (200 g) granulated white sugar
- ⅓ cup (80 ml) water
- 1 pinch of fine salt
🛍️ Recommended tools
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Directions
- 1
Combine sugar and water in a small saucepan. Heat over medium heat without stirring until the syrup reaches soft-ball stage (115–118 °C / 240–245 °F).
- 2
While the syrup heats, beat the egg whites with the salt on medium speed until stiff, glossy peaks form.
- 3
Remove the syrup from the heat and immediately pour it in a slow, steady stream into the egg whites while the mixer is still running.
- 4
Increase speed to high and beat for 8–10 minutes until the marshmallow cream is thick, shiny, and has cooled to nearly room temperature.
- 5
Stop once the mixture holds firm peaks and the mixing bowl feels barely warm to the touch.
- 6
Transfer to an airtight container and refrigerate. Best used within 5 days.
💡 Chef's Tip
Always pour the hot syrup very slowly and close to the side of the bowl to avoid cooking the egg whites. A candy thermometer takes the guesswork out of hitting the right temperature.
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