Can I make Fluffy Marshmallow Cream without gelatin?

Yes, you can certainly make Fluffy Marshmallow Cream without gelatin! The gelatin is only added for extra stability; if you plan to serve it soon after preparing, the recipe will be perfectly fine without it. Just ensure you whip the egg whites to stiff peaks for the best results.

How long does Fluffy Marshmallow Cream last in the fridge?

Fluffy Marshmallow Cream can last in the refrigerator for about 3 to 5 days, stored in a sealed container. It's best to use it fresh, but if you do need to store it, just give it a gentle stir to revive its fluffiness before serving.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer can work perfectly for making Fluffy Marshmallow Cream! Just be prepared to spend a little more time whisking as a stand mixer tends to whip the egg whites faster. Ensure to keep an eye on the texture and peaks as you whip.

What desserts can I pair with Fluffy Marshmallow Cream?

Fluffy Marshmallow Cream pairs wonderfully with a variety of desserts such as cakes, pies, brownies, and fruit salads. It's especially delightful as a topping for cupcakes or layering into parfaits. Use your imagination and experience the versatility of this delicious cream!

Can I make Fluffy Marshmallow Cream vegan?

Yes, Fluffy Marshmallow Cream can be made vegan by substituting egg whites with aquafaba, the liquid from canned chickpeas. Whip it as you would the egg whites, and follow the rest of the recipe in the same manner for delicious results.

Fluffy Marshmallow Cream: A Light and Dreamy Delight

Ingredients

Scale

3 large egg whites (room temperature)
0.5 teaspoon cream of tartar
0.75 cup granulated sugar
0.5 cup light corn syrup
0.25 cup water
1 tablespoon pure vanilla extract
1 pinch salt
0.5 teaspoon almond extract (optional)
1 teaspoon gelatin bloomed in 1 tablespoon water (optional)

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Instructions

Ensure that your mixing bowl and beaters are scrupulously clean and dry.
In a mixing bowl, combine the egg whites, cream of tartar, and salt. Beat on medium speed until soft peaks form, about 2 minutes.
In a saucepan, combine granulated sugar, corn syrup, and water. Bring to a boil over medium heat without stirring.
Heat the syrup until it reaches 240°F using a candy thermometer.
Lower the mixer speed and slowly pour the hot syrup into the whipped egg whites.
Increase mixer speed to high and beat for 7 to 10 minutes until thick and glossy.
Add vanilla extract (and almond extract, if using) in the last minute of whipping.
If desired, gently fold in the bloomed gelatin for extra stability.
Use immediately or store in a sealed container in the refrigerator for 3-5 days.

Notes

Perfect for pairing with various desserts. Feel free to customize flavors with spices or extracts.

Author: vivian-brooks
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 100
Sugar: 15g
Sodium: 50mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 2g
Cholesterol: 0mg