Fluffy Homemade Marshmallow Cream
A cloud-like marshmallow cream made from scratch by streaming hot glucose syrup into stiff egg whites. It turns silky white and glossy as it cools, making it a dream topping for cakes, ice cream, and pastries with a gentle vanilla finish.
🛒 Ingredients
1 servings
- 4 egg whites, at room temperature
- 3 cups granulated sugar (about 600 g)
- 2 cups corn syrup or liquid glucose (about 400 ml)
- 1 cup water (240 ml)
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
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Directions
- 1
In a heavy saucepan, combine sugar, corn syrup, water, and lemon juice. Cook over medium heat without stirring until the syrup reaches the soft-ball stage (115–120 °C / 240–248 °F).
- 2
Meanwhile, beat the egg whites with a stand or hand mixer on high speed until stiff, glossy peaks form.
- 3
As soon as the syrup is ready, pour it in a slow, thin, steady stream directly into the beating egg whites — keep the mixer running at full speed.
- 4
Continue beating until the mixture cools to lukewarm, turns bright white, and becomes thick and fluffy.
- 5
Add the vanilla extract and beat for a few more seconds until fully incorporated.
- 6
Use immediately to frost cakes, fill pastries, or top ice cream. The cream firms up as it reaches room temperature.
💡 Chef's Tip
No candy thermometer? Drop a small amount of hot syrup into a glass of ice-cold water — it should form a soft, pliable ball you can shape with your fingers. Work quickly once the cream is ready, as it sets fast when cooling.
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