How to Make Homemade Marshmallow Cream: A Fluffy, Delicious Delight
Making your own marshmallow cream is easier than you think! This fluffy, dreamy confection is perfect for spreading on toast, filling cupcakes, or simply enjoying by the spoonful. This guide will walk you through the process step-by-step, ensuring you achieve perfectly smooth, melt-in-your-mouth results. We'll cover everything from gathering your ingredients to mastering the technique for a truly delightful treat.
Ingredients You'll Need:
- 1 cup (2 sticks) unsalted butter, softened: Using softened butter is crucial for proper emulsification. Don't skip this step!
- 1 cup granulated sugar: This provides the sweetness and helps stabilize the marshmallow fluff.
- 1/2 cup light corn syrup: This adds moisture and contributes to the creamy texture.
- 1/4 teaspoon salt: Enhances the sweetness and balances the flavors.
- 1 teaspoon vanilla extract: Adds a classic, comforting flavor.
- 7 ounces mini marshmallows: These melt down smoothly and easily.
Equipment for Marshmallow Cream Success:
- Heavy-bottomed saucepan: This prevents scorching and ensures even heating.
- Whisk: For smoothly incorporating ingredients.
- Stand mixer or hand mixer: Essential for whipping the mixture into a light and airy cream.
- Rubber spatula or wooden spoon: For scraping down the sides of the bowl and ensuring everything is combined.
- Airtight container: For storing your delicious homemade marshmallow cream.
Step-by-Step Instructions:
1. Prepare the Sugar Syrup:
In your heavy-bottomed saucepan, combine the sugar, corn syrup, and salt. Cook over medium heat, stirring constantly until the sugar dissolves completely. Do not stir after the sugar dissolves. Continue to cook until the mixture reaches 240°F (115°C) on a candy thermometer. This is crucial for the proper texture.
2. Beat the Butter:
While the sugar syrup is cooking, beat the softened butter in your stand mixer (or with a hand mixer) until it's light and fluffy. This incorporates air and creates a smooth base for the marshmallow cream.
3. Combine and Whip:
Slowly drizzle the hot sugar syrup into the beaten butter while the mixer is running on low speed. Be cautious, as the hot syrup can splatter. Once completely incorporated, increase the mixer speed to medium-high and beat for 5-7 minutes, or until the mixture is light, fluffy, and completely smooth.
4. Add Marshmallows and Vanilla:
With the mixer still running on low speed, gradually add the mini marshmallows. Beat until they are completely melted and incorporated into the cream. Stir in the vanilla extract.
5. Store and Enjoy!
Transfer the marshmallow cream to an airtight container. Refrigerate for at least 30 minutes to allow it to fully set and cool before serving. This allows the flavors to meld and the cream to thicken nicely.
Tips for Marshmallow Cream Perfection:
- Don't overbeat: Overbeating can cause the cream to become too stiff.
- Use a candy thermometer: Accurate temperature is key to success.
- Soft butter is key: This ensures proper emulsification and a smooth texture.
- Store properly: Keep your marshmallow cream refrigerated in an airtight container to maintain its freshness and prevent it from drying out.
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