I tested 8 recipes - here's my favorite homemade marshmallow cream

Ingredients

• as needed Cold Water (Use a wide bowl so gelatin can be sprinkled evenly; about 1/4 cup (60 ml) works for one batch.)
• as needed Powdered Gelatin (Nox brand or equivalent) (Approximately 1 Tbsp (7 g) for a standard batch; bloom strength ~300 g.)
• as needed Fresh Egg Whites (4 large egg whites (≈120 g) give enough volume for one batch; use pasteurized if concerned about raw eggs.)
• as needed Granulated White Sugar (1 cup (200 g) for a classic Swiss meringue; fine granules dissolve best.)
• as needed Cream of Tartar (¼ tsp stabilizes the egg‑white foam.)
• as needed Vanilla Extract (1 tsp for flavor.)
• as needed Salt (Pinch to enhance flavor.)

Instructions

1. Bloom the Gelatin

   Place the cold water in a small wide bowl and sprinkle the powdered gelatin evenly over the surface. Let it sit until fully hydrated and firm.

   Time: PT5M

2. Prepare the Swiss Meringue Base

   In a large heat‑proof mixing bowl, combine the fresh egg whites, granulated sugar, and cream of tartar. Stir gently with a spatula to moisten the sugar.

   Time: PT3M

3. Cook the Meringue

   Place the bowl over a simmering pot of water (double boiler). Whisk constantly and monitor the temperature. Once the mixture reaches 165°F (74°C), remove from heat.

   Time: PT10M

   Temperature: 165°F

4. Melt the Gelatin

   Transfer the firm gelatin to a microwave‑safe cup and heat for about 7 seconds, or until it becomes a clear liquid (around 85‑90°C). Do not boil.

   Time: PT2M

   Temperature: 85-90°C

5. Incorporate Gelatin into the Meringue

   Immediately pour the liquid gelatin into the warm meringue bowl. Using the stand mixer on high speed, whisk for 10 minutes until the mixture becomes glossy, voluminous, and holds soft peaks.

   Time: PT10M

6. Flavor and Finish

   Add vanilla extract and a pinch of salt, mix briefly just to incorporate.

   Time: PT1M

7. Use or Store the Fluff

   Use the marshmallow fluff within 15 minutes for spreading onto cake layers. If it firms up, gently melt it in a water bath (no higher than 100°F) and re‑whip for 5‑10 minutes to restore spreadability.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

12 g

Fat

0 g

Fiber

0 g