Marshmallow Creme

Author Becky's Mindful Kitchen


  • 2 egg whites
  • 1 1/2 c sugar
  • 2/3 c water
  • pinch salt
  • 2 tsp vanilla or other flavor


  • In a metal bowl whip the egg whites and salt to soft peaks.  In a medium sauce pan create a syrup with the sugar and water and let boil for a few minutes.  Set aside and let cool for a minute or two.  Stir in flavor and slowly add syrup to the egg whites and whip for 5-7 minutes until it forms a nice creme/fluff.  Store in air tight containers in the fridge.  This works great on ice cream, filling in cupcakes/cakes, vanilla wafers, graham crackers and more. 
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