There’s something enchanting about marshmallow cream; its silky texture and sweet flavor can elevate any dessert. This recipe is a delightful vegan twist on the classic marshmallow cream, perfect for spreading on toast, dolloping on hot cocoa, or using as a filling for your favorite desserts. I remember the first time I shared this with my friends, their skeptical faces turned to amazement as they savored the light, fluffy goodness. Let’s dive into this simple yet delightful recipe!
Ingredients
- 1 cup aquafaba (liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, pour in the aquafaba and add the cream of tartar. Using a hand mixer or stand mixer, beat on high speed for about 5-7 minutes, or until soft peaks form. The aquafaba should resemble whipped egg whites.
- Gradually add in the powdered sugar, continuing to beat on high speed until the mixture becomes thick and glossy, about another 3-4 minutes.
- Mix in the vanilla extract and a pinch of salt. Beat for an additional minute until everything is well incorporated and the cream is fluffy.
- Carefully spoon the marshmallow cream into a clean jar or airtight container. It can be stored in the fridge for up to a week, although I doubt it will last that long!
Serving Suggestions
Use this light and airy marshmallow cream as a topping for vegan brownies, spread it on graham crackers, or swirl it into your favorite vegan ice cream for an extra treat. The possibilities are endless!
Enjoy the magic of this delightful vegan marshmallow cream, and share it with friends who might be skeptical about plant-based desserts! They may just become your biggest fans.