4-Minute Marshmallow Cream Recipe – Page 2

Whip the Egg Whites
- In a large mixing bowl, beat the egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks form (about 1-2 minutes).
Add Sweetness
- Gradually add the corn syrup (or honey) while beating continuously. Keep whipping for another 2 minutes until the mixture becomes glossy and fluffy.
Incorporate Sugar & Vanilla
- Sift in the powdered sugar and pour in the vanilla extract. Beat for another minute until everything is fully combined.
Enjoy!
- Your homemade marshmallow cream is ready! Use it as a spread, dip, or filling. Store in an airtight container in the fridge for up to 2 weeks.