Homemade Marshmallow Creme (Frosting)

Ingredients

• 2 large Egg Whites (room temperature)
• 1 cup Granulated Sugar
• 0.25 teaspoon Cream of Tartar
• 1 teaspoon Vanilla Extract (pure vanilla preferred)

Instructions

1. Gather Ingredients and Equipment

   Measure out 2 large egg whites, 1 cup granulated sugar, 1/4 teaspoon cream of tartar, and 1 teaspoon vanilla extract. Set out the saucepan, whisk, thermometer, mixing bowl, and mixer.

   Time: PT5M

2. Combine Egg Whites, Sugar, and Cream of Tartar

   Place the egg whites, sugar, and cream of tartar in a medium saucepan over medium heat. Whisk constantly until the sugar has completely dissolved and the mixture looks glossy.

   Time: PT5M

3. Heat to Soft‑Ball Stage

   Continue heating while stirring. Using an instant‑read thermometer, bring the mixture to 160°F (71°C). This is the soft‑ball stage where the sugar is fully dissolved.

   Time: PT5M

   Temperature: 160°F

4. Cool Slightly

   Remove the saucepan from heat and let the mixture sit for 1–2 minutes until the steam subsides.

   Time: PT2M

5. Add Vanilla

   Transfer the warm mixture to the clean mixing bowl and stir in the vanilla extract.

   Time: PT1M

6. Beat to Stiff Peaks

   Using an electric hand mixer or stand mixer on high speed, beat the mixture for about 5 minutes until it becomes glossy, thick, and forms stiff peaks.

   Time: PT5M

7. Store or Use Immediately

   Transfer the marshmallow cream to an airtight container. Use right away as frosting, dip, or toast with a kitchen torch, or store according to the storage guidelines.

   Time: PT0M

Nutrition Facts

Calories

90

Protein

1 g

Carbohydrates

22 g

Fat

0 g

Fiber

0 g