Marshmallow cream

Marshmallow cream is a sweet and fluffy preparation commonly used in baking and dessert decoration. It consists of a soft and airy mixture made from sugar, egg whites, and flavorings, which has a creamy texture similar to meringue but with greater density and elasticity.

The origin of marshmallow cream dates back to the ancient preparation of traditional marshmallow, which used extract from the marshmallow root (Althaea officinalis) to achieve its gelatinous texture. Over time, this recipe evolved and was adapted for use in modern pastry, where the commercial and homemade version is prepared without natural marshmallow extract, using gelatins and other thickeners instead to achieve the characteristic texture.

Among its properties, marshmallow cream stands out for being a versatile ingredient in sweet cooking, ideal for adding volume and softness to mousses, frostings, fillings, and toppings. Although it is primarily a source of sugars and calories, it provides lightness and an attractive texture that enhances the presentation and flavor of many desserts.

In different regions of Latin America, marshmallow cream may also be known as whipped marshmallow, marshmallow meringue, or even simply creamy marshmallow. However, these terms can vary, and in some countries, the term "marshmallow" is used to refer to soft and fluffy candies similar to this cream.