It's hard to believe, but a delicious cream for any confectionery sweets can be made from ordinary marshmallows without much effort. There is no risk that the cream will separate, it will turn out very liquid or, on the contrary, it will thicken and you will have to bite it off. There is no need to memorize an overly long cream recipe, watch a lot of videos on the Internet, buy products in the store that are not always clear, and then not know in what order it is best to combine them. And you shouldn’t learn this from a cooking guru. You can do this yourself at home.
This is a very affordable and easy option to surprise your loved ones without large investments or costs.
Universal marshmallow-butter cream
Marshmallow cream prepared according to the following recipe turns out tender, airy, and at the same time it holds its shape perfectly. So this delicacy can be used as a layer for cake layers or as a decoration. But it is worth considering that the mass may melt due to the heat, so it is better to store desserts with marshmallow cream in the refrigerator.
Ingredients
To prepare a universal cream you will need the following products:
- marshmallows – 200 g;
- butter – 200 g.
For the recipe, it is better to choose oil with a fat content of 72.5%. Then the cream will be as stable as possible. It will be difficult to create an air mass using a whisk, so it is better to use a powerful mixer in the process. And you will also need a microwave to soften the ingredients.
Step-by-step cooking process
Preparing a universal cream will not cause much trouble if you follow the following algorithm of actions in the process:
- The butter should first be cut into pieces and left for a while at room temperature until it softens.
- The marshmallows must be placed in a glass container, for example, in a jar, without dividing into halves. The container must be covered with cling film and placed in the microwave. Turning on the device at maximum power, you need to warm up the treat for 45-60 seconds.
- The marshmallow should be immediately transferred to a bowl and beat with a mixer for 1 minute until it has cooled. Without turning off the device, you need to add softened butter to the sweet mass, adding it in small portions.
- After 1-2 minutes. Place the container with the cream in a bowl of cold water and continue whisking for another 4-5 minutes.
The article describes step by step the process of preparing marshmallow cream for cake decoration.
The finished cream should be used immediately for its intended purpose, transferring it into a pastry bag or syringe.
Using different attachments, you can use this mass to make shaped caps for cupcakes, leaves and roses on cakes, or you can simply fill eclairs or buns with it.
Sponge cake
To obtain a sponge cake, beat 2 chicken eggs with 150 grams of sugar, gradually add sifted flour (150 grams). Mix everything thoroughly. Grease the baking dish with oil. Place the prepared dough into the mold. Preheat oven 170-180 degrees. Bake the crust for 15 minutes. You can check the readiness of the cake using a toothpick. The cake layers must be cool before assembling the cake.
You can soak it in cognac and sugar syrup. But you should understand that if you soak the cakes too much, they will become too wet and will fall apart. We soak the first cake layer well with marshmallow cream and lay out the second sponge cake layer, place the sliced banana slices on it. It is important to remember that if you cut bananas too early, they will darken. And so that they do not lose their original appearance, you can sprinkle the slices with lemon juice. When the bananas are laid out on the second layer, coat them with cream. Then again a layer of sponge cake, then cream and a mug of banana. The cake consists of three layers of banana.
It should be remembered that marshmallows are a sweetness in themselves, so you should not add a lot of sugar when baking a biscuit. Bananas are also sweet fruits in themselves, so you can add sourness to the cake in the form of kiwi or berries.
The density of the cream allows you to apply it in a thick layer; you should not be afraid that it will leak out, since it contains gelatin, which means that it will harden. And even if a small part of the cream “runs away”, it will look like beautiful smudges.
After assembling the cake, you should put it in a cool, dark place for soaking. It's better to leave it overnight. If the storage location is the refrigerator, then it is better to cover the cake with foil, so it will not absorb foreign odors.
You can decorate the top of the cake with marshmallow cream and add any sprinkles on top. You can add fruit.
The cake is ready!
With sour cream
Marshmallow cream for a cake with sour cream turns out dense and fragrant. It holds its shape perfectly; you can not only coat cakes with it and level desserts, but also fill eclairs, waffles or puff pastries.
Ingredients
You can make a fragrant cream from the following set of products:
- marshmallows – 150 g;
- butter – 100 g;
- sour cream – 50 g.
To prepare the sweet mass, it is better to use homemade sour cream with a fat content of 20% or more. Otherwise, the cream will turn out to be too liquid and will not hold its shape well.
Step-by-step cooking process
It will take about 60 minutes to prepare the sweet mass, and the process itself consists of the following steps:
- The butter needs to be cut into pieces and half of this mass should be combined with marshmallows. The mixture should be placed in a glass container and, covered with cling film, placed in the microwave. Turning on the device at maximum power, you will need to heat the ingredients for about 1-2 minutes.
- The softened mass must be beaten with a mixer for 1 minute. Without turning off the device, you need to introduce the remaining oil into it, adding it in small portions.
- The resulting cream should be placed in the freezer for 35-40 minutes so that it cools well and thickens. Then it should be combined with sour cream and whipped again for 2-3 minutes.
If cream is needed for layering cakes, then it can be used for its intended purpose immediately after preparation. Otherwise, it is advisable to put the mixture in the refrigerator for 40-50 minutes. Then it will thicken as much as possible, compact and then keep its shape well.
Muffin cream
The marshmallow cream recipe can easily be used not only for cakes, but also, for example, for muffins. This sweet and rich cream would easily fit into lemon muffins. For muffins, the dough can be prepared from butter (100 grams), premium flour (150 grams), egg - 1 pc., powdered sugar (25 grams) and finely grated lemon zest - 1 lemon. All ingredients are mixed in a bowl, then poured into special disposable paper or reusable silicone molds and placed in a preheated oven for 17 minutes, the predetermined temperature of which is 180 degrees. After they are baked, we leave them to cool and decorate them beautifully with a cream cap. A wonderful dessert is ready!
With cream
This marshmallow cream turns out to be especially tender and airy, but it cannot be used to create decor or fill tubes and eclairs, since the mousse does not hold its shape well. But such a delicacy can be served as an independent dessert.
Ingredients
To prepare the airy mousse you will need to prepare the following set of products:
- marshmallows – 100 g;
- cream with a fat content of 33% - 200 ml.
Step-by-step cooking process
To make an air mass, you will need to follow these instructions:
- The marshmallows should be cut into small pieces and placed in a blender bowl.
- Marshmallows must be filled with chilled cream. After turning on the device, you need to beat the ingredients until they become homogeneous. At maximum power it will take about 5-7 minutes. To prevent the blender from burning out during the process, it is advisable to take short breaks between blending.
The finished mousse must be placed in bowls and served, garnished with coconut or chocolate chips. It is better to consume this delicacy immediately after preparation, otherwise after a while the cream will begin to separate.
Fruits in marshmallow cream
6 ingredients 10 minutes
Fruit - your choice, but I prefer this combination))
Break the marshmallows into pieces (must be fresh!)
Grind it with a blender
Whip the cream to stiff peaks, adding powdered sugar.
Combine the cream and marshmallows, mix the mixture well...
tags: holiday dessert
With fruits
Marshmallow cream with fruit cannot be used for layering or decorating the cake. But such a delicacy will be an excellent independent dessert on a hot day.
Ingredients
To create a fragrant dessert you will need to stock up on the following set of products:
- marshmallows – 120 g;
- banana – 1 pc.;
- sour cream – 300 g.
You can prepare a delicacy from any fruits and berries, but you should choose the most tender and soft specimens, otherwise the dessert will be harsh.
Step-by-step cooking process
Preparing a fruit dessert will take no more than 15 minutes, and the process itself will not cause any trouble, because it consists of a simple algorithm of actions:
- The marshmallows should be cut into small pieces and placed in a blender bowl. After adding sour cream, you need to thoroughly beat the mass until it has a homogeneous consistency. At the maximum speed of the device, this will take about 4-5 minutes.
- The banana needs to be peeled and cut into pieces. They need to be placed into bowls in equal portions and filled with marshmallow cream.
- The dessert should be placed in the refrigerator to harden. It can be served in 40-60 minutes.
The finished treat can be decorated with chocolate topping, liquid jam or coconut flakes.
With pectin
The cream, prepared on the basis of egg whites and pectin, turns out dense, airy and resembles marshmallow in its consistency.
Ingredients
To make a thick cream, you will need to prepare the following set of products:
- eggs – 4 pcs.;
- water – 90 ml;
- sugar – 250 g;
- vanillin – 2 g;
- citric acid – 2 g;
- pectin – 0.3 tsp.
Step-by-step cooking process
Preparing a dense delicacy will take no more than 20 minutes, and the process itself consists of the following algorithm of actions:
- Water must be poured into a clean saucepan and, adding sugar, put on medium flame. The mixture should be heated, uncovered, until boiling, and then boiled for 5 minutes. Then add pectin and citric acid to the syrup and, after stirring, heat for another 1-2 minutes.
- While the syrup is boiling, you need to separate the eggs into whites and yolks. The latter will not be needed in this recipe, so they should be set aside for preparing other dishes.
- The whites must be beaten with a mixer until a thick, stable foam is obtained. At maximum speed of the device it will take about 5-6 minutes.
- Without turning off the mixer, add hot syrup into the egg foam, pouring it in a thin stream. The resulting mass must be whipped for 10 minutes.
The finished cream can be used to grease the cakes immediately after cooking. If you need to create flowers, leaves and other decor from the mass, then it is better to keep it in the refrigerator for at least 30 minutes. Then it will become as dense and stable as possible.
Important Tips
- Make sure there is not a drop of grease on your dishes. If even a drop of fat or egg yolk gets on the dishes and equipment, the cream will not whip up. I wipe my bowl for whipping egg whites with lemon juice.
- Be careful when melting the sugar; it will be very hot. Your task will be to pour the melted sugar into the partially beaten egg whites. Ideally, the flow of liquid sugar should pass between the whisk and the walls of the bowl. If you succeed, the syrup will not splatter with the whisk.
- If the whipped mass is not fluffy, but rather flat, beat it again.
- You can always freeze any extra cream in an airtight container.
With gelatin
Marshmallow cake cream with the addition of gelatin turns out to be as stable as possible and at the same time tender and airy. This mass can be used to create decorations for desserts, caps for cupcakes and filling puff pastry or waffle rolls.
Ingredients
To make an airy cream, you will need to stock up on the following set of products:
- marshmallows – 500 g;
- cream (33%) – 500 ml;
- milk – 100 ml;
- gelatin – 10 g.
Step-by-step cooking process
You can make an air mass in 60 minutes, and the process itself consists of the following algorithm of actions:
- The marshmallows must be cut into small cubes and poured into a small bowl.
- The mixture should be poured with cream and left to infuse for 35-40 minutes.
- Gelatin should be poured with milk, stirred, and left to swell for 10 minutes. After the required time, the mass must be heated in a water bath until the crystals are completely dissolved. And you can also dissolve gelatin in the microwave.
- The softened marshmallow mass must be beaten with a mixer for 4-5 minutes. Without turning off the device, add the cooled gelatin mixture into it, adding it in small portions.
The cream can be used for its intended purpose immediately after preparation.
Protein marshmallow cream with jam and gelatin
This delicacy is stable, dense, and holds its shape perfectly. It can be used for layering cakes, filling tubes, or creating decorations. But this mass can also be served as an independent dessert.
Ingredients
You can make a sustainable treat from the following set of products:
- egg whites – 3 pcs.;
- thick jam - 2 tbsp. l.;
- sugar – 75 g;
- gelatin – 5 g;
- water – 50 ml.
Step-by-step cooking process
To prepare a dense delicacy, you will need to follow these instructions:
- Gelatin should be filled with water and left to swell for 60 minutes. But you will need to prepare the remaining ingredients after 40 minutes.
- Place the jam in a saucepan and, adding sugar, place over medium heat. Without covering with a lid, you need to heat the mixture until it boils. When it boils, you need to reduce the heat to low. You will need to cook the mixture for 10-15 minutes. Then it must be immediately combined with the swollen gelatin.
- While the jam is boiling, you should beat the whites until they form a stable foam. Without turning off the device, you need to add a hot mixture of gelatin and jam into it, adding it in small portions.
It is better to grease the cakes with this cream immediately after preparing it. Otherwise, once it cools, it will become too dense and difficult to spread evenly over the surface of the cake.
Cheesecake cake with marshmallow cream
Category: Desserts> Cake
7 ingredients 40 minutes
Grind 100 grams of butter with 1 cup of flour..three spoons of cocoa..and three spoons of sugar...put the mixture into a mold.
Mix the cottage cheese well with 4 eggs..1 glass of sugar..50 grams of butter (softened)...pour the mixture into the mold on top of the butter-flour mixture.
Heat 2/3 cup of water to a boil with 50 grams of oil and pour 0.5 cups of flour into boiling water per...
tags: dessert
Marshmallow cream on apple jam
Delicate and light cream is ideal for creating caps on cupcakes and filling baskets. But it can also be used to grease cake layers and level the surface of cakes.
Ingredients
To prepare this delicate delicacy you will need to stock up on the following set of products:
- eggs – 4 pcs.;
- sugar – 300 g;
- apple jam – 100 ml;
- salt – 3 g.
Step-by-step cooking process
To make a delicate treat with apple jam, you will need to follow the following instructions:
- Eggs must be divided into whites and yolks. The latter will not be needed in this recipe, so they should be set aside for other dishes.
- Proteins need to be combined with jam, salt and sugar. The resulting mass must be beaten with a mixer for 2-3 minutes.
- Without ceasing to beat, it is necessary to heat the mixture in a steam bath for about 3-4 minutes. It is important not to overheat the mixture, otherwise the whites will curl.
- After removing the cream from the stove, beat it with a mixer until stable peaks appear. At maximum speed of the device it will take about 4-5 minutes.
The delicacy should be used immediately to layer cakes or create decor, otherwise over time it will become too dense.
Protein marshmallow cream on agar-agar
Such a cream can be made in just 30 minutes, and this delicacy has a dense consistency, pleasant aroma and glossy finish.
Ingredients
You can make a thick cream from the following set of products:
- eggs – 4 pcs.;
- water – 130 ml;
- sugar – 300 g;
- citric acid – 2 g;
- agar-agar – 2 g.
Step-by-step cooking process
In order for the cream to be tender, dense and hold its shape well, during its preparation you need to follow these instructions:
- Agar-agar must be filled with water (30 ml) and left to infuse for 10 minutes.
- The remaining water should be poured into a saucepan and, adding sugar, put on medium flame. Without covering the container with a lid, you need to bring the syrup to a boil. It is important not to stir it during the process.
- While the syrup is boiling, beat the whites until a stable foam appears. At maximum power of the device it will take about 5-6 minutes.
- When the mass begins to boil, you need to reduce the heat to a minimum level and boil it for 5-6 minutes. Then you need to add citric acid and infused agar-agar into it.
- After mixing the ingredients, you should heat them for 30 seconds. and immediately remove from the stove.
- While whipping the whites, you need to introduce the hot sweet mass into them, pouring it in a thin stream. It is important at this point to increase the mixer speed to maximum to prevent the ingredients from curdling.
- You will need to whip the cream until it cools completely. And this will take about 8-10 minutes. As a result, it should increase significantly in volume and acquire a glossy shine.
Preparation of marshmallow cream:
1 infuse gelatin.
Take a deep bowl and pour gelatin granules into it, you need 20 grams in total. We also pour in 50 milliliters of whole pasteurized milk and 50 milliliters of clean, pre-boiled water. Liquids should be at room temperature. Stir with a tablespoon until smooth, put the bowl aside and infuse the gelatin for
1 hour
, during this time it will swell and soften.
2 dissolve gelatin.
After the required time has passed, pour the swollen gelatin along with the liquid into a small saucepan and place it on the stove, turned on at a low level. When the mixture warms up a little, add 1 pinch of vanillin to the saucepan.
Attention!
Be careful with this spice, in large quantities it can give an unpleasant bitterness; vanillin on the tip of a knife is enough! Continuously stirring the gelatin mass with a tablespoon, bring it until smooth, that is, until the sugar grains and gelatin granules are completely dissolved.
As soon as the first bubbles appear on the surface of the liquid mixture, remove the saucepan from the stove, place it on the countertop and let the dissolved gelatin cool a little, preferably it should be warm, but not hot!
3 prepare the eggs.
While the gelatin is cooling, we begin preparing the egg whites. Using a kitchen knife, break 1 chicken egg into 2 halves. Separate the yolk from the white and place them in separate containers. We place the bowl of whites under the mixer blades, and use the yolk to prepare other equally tasty dishes.
4 beat the egg whites.
Turn on the mixer at medium speed and beat the egg whites for
45 minutes
until light foam. Then, without turning off the kitchen appliance, add 50 grams of granulated sugar and a pinch of salt into the same container and continue to beat the egg whites until the sugar grains are completely dissolved at medium speed. It will take more
45 minutes
. Gradually, as the protein mass thickens, we increase the speed of the kitchen appliance to the maximum. We pay more attention to the beating process
10 minutes
or mix until the protein takes on the texture of a thick, stable foam.
5 Bring the cream to full readiness.
When the whites have reached the desired texture, add the warm gelatin mixture to the bowl and beat some more.
10 minutes
.
Then, without stopping the mixer, add 1 pinch of baking soda to the bowl and beat the mixture
2 minutes
, add 1 teaspoon of concentrated lemon juice and beat the whites some more
5 minutes
. The result should be a stable, fluffy, thick, glossy foam.
The cream is ready, now we proceed as desired, if you have prepared it for layering cakes, pastries, as well as any other baked goods, then the cream should be used warm. And if you want to savor tender, not dry marshmallows, then you can use a pastry bag with any attachment to form small candies and cool them in the refrigerator.
6 Serve marshmallow cream.
Marshmallow cream is a tender joy for the whole family. It is used warm or chilled; the first option is suitable for layering flour desserts.
And the second one is more often used to create decorations for cakes or savored in the form of cooled, tender, sticky marshmallows. Enjoy!
Bon appetit!
Tips for the recipe
– Instead of concentrated lemon juice, you can use natural lemon juice from fresh citrus. Very often it is replaced with citric acid or fruit and berry jams, which have a pleasant sourness.
– Milk can be replaced with clean water or vice versa.
– Instead of sugar, you can use powdered sugar.
– Instead of vanillin, you can use liquid vanilla essence or vanilla sugar.
Useful tips and tricks
The sweet mousse will become as stable and tender as possible if you follow these recommendations during its preparation:
- Before beating, it is advisable to add a little salt to the whites. Then the foam will be stable, shiny and will not settle when mixed with other ingredients.
- If desired, you can give the finished mousse different shades by adding food coloring during the cooking process.
- If the recipe uses sugar, it is better to first grind it into powder. Then the mass will be more homogeneous.
- To make the treat fragrant, you can add liquid vanilla extract to it.
- To prepare the delicacy, it is better to use the most fatty dairy products possible. Otherwise, the mass will turn out to be liquid and will spread.
Marshmallow cream is a high-calorie dessert, and this should be taken into account by those who are watching their figure.
A few examples for comparison:
| Squirrels | Fats | Carbohydrates | Calorie content per 100 g | |
| Universal cream | 0 | 41 | 40 | 526 |
| Dessert with fruits | 2 | 17 | 24 | 255 |
| Protein cream with jam | 5 | 0 | 49 | 190 |
Airy marshmallow cream will be an excellent layer for any cake, and it can also be used to create any decorations on desserts. This delicacy has a pleasant taste and aroma, a thick and dense consistency, thanks to which it holds its shape perfectly and does not spread.
Liquid marshmallow or cream…. And it’s not liquid at all... and it’s not marshmallow...
- Usage experience: several days
- Cost: 350 ₽
The phrase “liquid marshmallow” is tempting and intriguing, but after I tried the classic Vanilla version, followed by Strawberry, I already had a rough idea of what to expect from it. So when I opened a jar of Caramel Marshmallows, I was prepared for some of the special features of this treat.
FLUFF Marshmallow
The marshmallows are packaged in a plastic jar with a recognizable design. The jar is quite large, but very light at the same time. The marshmallow is creamy. Under the lid there is a protective membrane, which is quite firmly glued to the neck of the jar.
Protective membrane
Having gotten rid of the protective membrane, I immediately felt a sweet aroma. It smells like sweets and coffee from the machine. The composition of the treat is indicated on the packaging:
Compound
The composition is quite simple and short. Its nutritional value is only carbohydrates, almost half of which are sugar. I think there is almost no usefulness. As for pleasure, it depends on everyone, but more on that below.
Related information
Also, by reading the label, you can familiarize yourself with the related information and manufacturer’s recommendations.
Related information
Unlike my first acquaintance with this type of marshmallow, I did not have excessive expectations, and therefore there were fewer disappointments this time. The jar contains a light whipped cream-colored mass that looks like fluffy yoghurts or curds, and not marshmallows in the usual sense. But this delicacy is also not like the usual Marshmallow marshmallows, which can be fried over a fire, thrown into cocoa, or eaten just like that. The mass seems airy, but very sticky. It sticks strongly to a knife or spoon, and spreading it on bread or cookies is not very easy. I use a chocolate paste knife for these. It is quite difficult to wash any item stained with this marshmallow, and the mixture tends to thicken quickly in the air, and then even a dishwasher can’t always cope. It reminds me of sweet putty at times. Therefore, it is better to wash the devices immediately.
Like sweet putty
Since the marshmallow is declared as caramel, I expected a caramel taste from it, but in reality the taste is more like coffee or coffee with caramel syrup, where caramel does not dominate. And there is also the taste of powdered sugar and it overpowers everything! This is mega sweet! There is no zest or brightness in the taste, just wild sweetness and that’s it.
Sandwich with marshmallows
I tried to spread it on bread, on toast, on cookies, but somehow it was not impressive. I can eat it, but I don’t enjoy it. And you can easily prepare this mass yourself. Here, beat the whites with powdered sugar, as for homemade meringue, but do not bake, but eat with a spoon, the taste and consistency will be identical. Well, this version also has a coffee taste, unlike the classic one, but in principle it’s the same thing.
You can try mixing it with peanut butter.
I tried diluting this sweetness with unsweetened peanut butter. It turned out edible and perhaps even tasty, but I prefer peanut butter on bread alone or in the company of honey.
Liquid cream marshmallow Marshmallow
Conclusion: Liquid marshmallow Marshmallow FLUFF Caramel can be tried only out of interest, but there was no bright taste impression. Sugary sweetness and that's all. I have no desire to buy again and I won’t recommend it considering the generally not low price. But there are also lovers, as it turns out...
Advantages
- fragrant
- for sweet lovers
- natural composition
- unusual texture
Flaws
- taste without zest
- not for everyone
- Very sweet
- difficult to wash off the knife
- price
Kristiyadoes not recommend
