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Marshmallow cream recipe

There is not a drop of fat in it. It’s very airy, light, and delicious! Ideal for decorating cakes and cupcakes with flowers. It does not melt in the heat and keeps well both at room temperature and in the refrigerator.

You really need to give it a try!



Ingredients:

120 grams of egg whites (from 4 eggs)
50 grams of powdered sugar
Syrup for flavoring
Syrup:

250 grams of sugar
80 grams of boiling water
1 gram of citric acid
Instructions:

Separate the egg whites from the yolks, add the powdered sugar, and mix at medium speed for 2 minutes.
Meanwhile, in a saucepan, combine the sugar and boiling water. Place the saucepan over high heat. Once the syrup starts boiling, reduce the heat slightly and cook without stirring until it reaches 124°C (255°F).
Once the syrup starts boiling, beat the egg whites at maximum speed.
Pour the syrup (from a bottle) into the whipped egg whites.
When the syrup in the saucepan reaches 124°C (255°F), remove the saucepan from the heat. Add the citric acid and stir. Slowly pour the syrup into the egg whites in a thin stream.
Continue beating for a few more minutes until the cream starts to cling to the whisk.
Let it cool. Mix well before piping flowers.

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