Homemade Marshmallow Cream
Credit: Food.com
User rating:
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Prep Time
5 min
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Cook Time
10 min
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Servings
2 serving(s)
Tags
Gluten Free, No Meat, No Pork, No Red Meat, Dessert, Low Fat, Low Sodium, Quick
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In a glass or metal bowl, beat the egg whites and cream of tartar with electric beaters on high, until light and foamy.
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With the mixer still running, gradually sprinkle in the 2 tablespoons of sugar. Continue beating until soft peaks form.
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In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
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Drizzle the hot syrup into the egg whites with the mixer on low.
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Turn the mixer to high, and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow cream.
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Beat in the extract.
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Note: This cream is of the consistency that it can be piped as you would frosting.
