*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this to add to fudge, and it worked wonderfully! The texture was wonderful and the taste was so similar to the jarred stuff. I followed another review and added less vanilla, but thought it was too strong of a powdered sugar taste without the full measure of vanilla. I also beat it for about 7 minutes before adding the powdered sugar, and it was perfect! Thank you for a great recipe! I would use it in a heartbeat again.
YUM! I have never made marshmallow creme before. I do believe I should have mixed it a little longer but it was perfect for spooning over our favorite ice cream. Hubby was really impressed! I will be making this again but I will cut back on the vanilla extract, personal preference. Thanks for sharing moaa, you have a winner here!!
easy made this today as part of my holiday gifts & to use instead of frosting on mini muffins. took the advise of friend who questioned using raw egg white & bought pasteurized egg whites in containers from grocery store. came out great found that if you waited little while before handling it was not as sticky. put in small jelly jars only draw back is that it needs to be refrigerated.
This is a good easy recipe. A tip if you didn't plan for the egg to get to room temperature ahead of time is to place the egg in warm (not hot) water for 5 minutes. This method worked perfectly for me more than once. I did as other reviewers recommended and blended high for 7 minutes followed by the addition of 3/4 cup confectioners sugar. The sugar amount initially confused me because but I found it worked with the sugar spooned into the measuring cup. Also I agree with the one reviewer that found the vanilla extract amount in the original recipe to be a bit much. I think it may depend on the quality or freshness of your extract perhaps? Mine was just opened. In any case I began putting in 1/4 tsp of vanilla extract at a time when blending and found that 3/4 tsp was perfect.
I made this with dried egg white powder to use in a fudge recipe, and it worked perfectly. I keep dried egg whites in my pantry. Not only are dried egg whites completely safe to use in uncooked recipes, they whip up faster and higher than fresh and save the hassle of using leftover egg yolks. Pasteurized egg whites do not whip up as well as fresh egg whites (which whip up second-best after powdered dried egg whites). Be sure to bring egg whites to room temperature, and wipe out the mixing bowl with lemon juice or vinegar so that it's absolutely grease-free. Always use glass or metal bowls to whisk egg whites. Add a little bit of something acidic (cream of tartar, a few drops of lemon juice) to help the egg whites to whisk up high and fluffy.
this didn't work at all for me.Added an extra 2 minutes mixing and it never once doubled in size. kept mixing but still nothing happened so I figured that was as big as it would get and added the powdered sugar. added the vanilla once it was mixed and turned my mixer off. it was runny and tasted like don't glaze. won't be trying this again.
Super fast delicious and fun to make. Also very easy. It yielded 2.5 cups for me and I ended up whipping the egg mixture for closer to 7 minutes. It came out really tasty for ice cream and grilled fluffernutters. I probably won't buy it from stores ever again. Thanks for the recipe!
Same thing.. maybe it was because the whites were too cold.. but I suspect that maybe they forgot to add a stabilizer for the egg whites (cream of tartar). Might try again using that to see if the results vary.
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