Best Homemade Marshmallow Creme Recipes

HOMEMADE MARSHMALLOW CREME

Steps:

• Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

HOMEMADE MARSHMALLOW CREME FILLING

Steps:

• 1. Beat the marshmallow creme and butter on medium speed until soft and light, about 2 minutes. Reduce the speed to low and slowly add the powdered sugar.
• 2. Once it has all been incorporated, increase the speed to medium-high and beat for an additional 1 to 2 minutes, or until very light and fluffy.
• 3. Transfer the filling to a pastry bag fitted with a large, round tip (She used an Ateco #804, I just spooned it in, because I was making a single giant cupcake) and refrigerate until ready to use.

HOMEMADE MARSHMALLOW CREME RECIPE - (4.6/5)

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar together until light and frothy. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form. Set aside. In a small saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Cook, stirring, until mixture reaches the soft-ball stage, about 240°F on a candy thermometer, about 6 minutes. Immediately remove from heat. With the mixer on low, slowly add hot syrup to egg-white mixture. Increase mixer speed to high and continue beating for 5 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, about 1 minute more. Allow to cool, then spoon into an air-tight container. Can be stored in the fridge for up to a month.

HOMEMADE MARSHMALLOW CREME

Steps:

• 1. 1. Combine the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240 degrees F on a candy thermometer.
• 2. 2. While the sugar mixture is boiling, add the egg whites and cream of tartar to a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.
• 3. 3. Once the sugar mixture reaches 240 degrees F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once all of the syrup has been added, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially, about 7 to 9 minutes. Add the vanilla extract during the last minute or two of beating.
• 4. 4. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks. *Note: To use for marshmallow creme filling (like Hostess cupcakes and twinkies, see recipe for Marshmallow Creme Filling. https://www.justapinch.com/recipes/dessert/other-dessert/homemade-marshmallow-creme-filling.html
• 5. This recipe and pic come from : http://www.browneyedbaker.com/2013/05/16/homemade-marshmallow-creme-recipe/