Marshmallow Cream


  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1/3 cup water
  • 3/4 cup corn syrup


  1. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar until soft peaks form. Add two tablespoons of sugar and continue to whisk.
  2. In a small saucepan, heat remaining sugar, water and corn syrup to soft ball stage, approximately 235 degrees.
  3. While slowly whisking the egg white mixture, pour the hot sugar mixture into the bowl. Whip to soft peaks and set aside.