Marshmallow Cream
4 servings
20 minutes
Marshmallow cream is a delicate, airy, and velvety dessert that captivates with its light sweet taste and pleasant texture. It gained popularity in Polish cuisine due to its simplicity of preparation and versatility of use – it can be served as a standalone treat, used for decorating baked goods, or as a delicate filling for cakes. The origins of the recipe trace back to the tradition of combining butter with marshmallows to create a silky mass without excess sugar. Preparation requires speed and precision: heated marshmallows instantly increase in volume, while gradually added butter makes the cream rich and stable. The ease of coloring with food dyes allows it to take on any shade, while its softness and sweetness make it an ideal complement to desserts.
1
The marshmallow is already sweet, so we don't add sugar. Coloring such cream is also easy; we add food coloring and mix.
2
Cut the butter into small cubes. It can be left at room temperature for a while. Place the marshmallows in a 0.5-liter jar (note that the marshmallows are double) and microwave for 30 seconds.
- Butter: 100 g
- Zefir (marshmallow): 2 pieces
3
The marshmallow will increase in size. We act very quickly: we start whipping the marshmallow with a mixer, adding butter piece by piece. After half of the butter is mixed into the marshmallow, we stop the mixer, place the jar of cream in a pot of cold water and continue to whip while adding the remaining butter to the cream piece by piece. We whip for about five minutes.
- Zefir (marshmallow): 2 pieces
- Butter: 100 g