- 4 Egg whiteslarge
- 1 cup (200 g) Granulated sugar
- ½ tsp Cream of tartar
- 1 tsp Vanilla extractpure
Homemade Marshmallow Crème (Frosting)
This Homemade Marshmallow Creme (Frosting) is such a fantastic recipe, and the best thing is that it doesn’t contain any of the preservatives and high fructose corn syrup of store-bought versions. This recipe makes a super creamy and sweet homemade marshmallow frosting that will quickly replace all your old frosting recipes!
To make this delicious marshmallow creme frosting, start by whisking egg whites, sugar, and cream of tartar over a pan of boiling water. Once frothy on top, remove from the heat and add vanilla extract. Continue to beat until glossy and stiff peaks form. Spread, pipe, or swirl onto cupcakes, cakes, and other treats. Serve immediately or heat with a kitchen blowtorch for a delicious toasted marshmallow topping.
To make this Homemade Marshmallow Creme (Frosting), you will need the following ingredients:
Steps to make Homemade Marshmallow Crème (Frosting)
1 | Whisk egg whites, sugar, and cream of tartar | 5 |
Place 4 large egg whites, 1 cup of sugar, and ½ a teaspoon of cream of tartar in a heatproof bowl. Place the bowl over a saucepan filled with two inches of simmering water but be careful not to let it touch the water. Using a handheld mixer, whisk constantly for about 4 minutes until the sugar dissolves and the mixture has thinned out. The mixture will be thick and tacky at first, and then thin out and appear frothy on top. | ||
2 | Remove from heat | 1 |
Remove the bowl from the heat. | ||
3 | Add vanilla extract | 5 |
Add 1 teaspoon of vanilla extract and beat for a further 5 minutes until glossy and stiff peaks form. | ||
4 | Frost cakes or cupcakes | 1 |
Use the meringue frosting to frost cupcakes or cakes. | ||
5 | Serve | 1 |
Serve immediately or use a blow torch to create a delicious toasted marshmallow topping. | ||
6 | Store | 1 |
Leftovers will keep for up to 2 days in the refrigerator if covered properly. Frosted baked goods can be left at room temperature for up to 6-8 hours with this topping. After that, store in the refrigerator or the topping will start to flop. Do not freeze. | ||
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