Vegan Marshmallow Cream Recipe Made Easy and Delicious

Craving a sweet, fluffy treat that’s entirely plant-based? Look no further than this delightful vegan marshmallow cream recipe.

Perfect for spreading on toast, swirling into coffee, or adding a dreamy layer to your favorite desserts, this marshmallow cream is a game-changer for anyone avoiding gelatin and animal products. Traditional marshmallow cream relies on egg whites and gelatin, but this vegan version uses simple, wholesome ingredients to achieve that airy, creamy texture you love.

Whether you’re a seasoned vegan or just experimenting with plant-based alternatives, this recipe is incredibly satisfying. It whips up quickly, requires minimal ingredients, and tastes just as luscious as the original.

Plus, it’s free from refined sugars if you choose the appropriate sweeteners, making it a healthier option to indulge your sweet tooth. Let’s dive in and learn how to make this versatile vegan marshmallow cream that will elevate your desserts and snacks to a whole new level!

Why You’ll Love This Recipe

This vegan marshmallow cream is not only simple to make, but it also has a smooth, fluffy texture that perfectly mimics traditional marshmallow cream. It’s gelatin-free, gluten-free, and dairy-free, making it suitable for a wide range of dietary needs.

Unlike store-bought versions filled with preservatives and artificial ingredients, you control exactly what goes into it. It’s naturally sweetened, easy to customize with different flavors, and stores well in the fridge for several days.

Whether you want to make vegan s’mores, top a pie, or create a decadent frosting, this cream has got you covered!

Best of all, it’s a fun recipe to make that impresses guests and satisfies your craving for something sweet and fluffy without compromising on your vegan lifestyle.

Ingredients

• 1/2 cup aquafaba (liquid from a can of chickpeas)
• 1 cup powdered sugar (use organic or vegan-friendly)
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment

• Electric hand mixer or stand mixer with a whisk attachment
• Mixing bowl (preferably metal or glass)
• Spatula
• Measuring cups and spoons
• Sieve for powdered sugar (optional but recommended)

Instructions

1. Prepare the aquafaba: Drain a can of chickpeas and pour the liquid (aquafaba) into your mixing bowl. Ensure there are no chickpeas in the liquid.
2. Whip the aquafaba: Using your electric mixer, whip the aquafaba on high speed until it forms soft peaks. This usually takes about 5-7 minutes. Add the cream of tartar halfway through whipping to stabilize the foam.
3. Add powdered sugar gradually: Slowly sift and add the powdered sugar, about 1 tablespoon at a time, while continuing to whip. This will help incorporate the sugar smoothly and prevent clumps.
4. Whip to stiff peaks: Continue whipping until the mixture becomes glossy and forms stiff peaks. This can take an additional 5-8 minutes.
5. Mix in vanilla and salt: Gently fold in the vanilla extract and a pinch of salt using a spatula. This enhances the flavor and balances the sweetness.
6. Store or use immediately: Transfer your vegan marshmallow cream to a clean jar or container. It can be used right away or refrigerated for up to one week.

Tips & Variations

Always use chilled aquafaba for better volume and whipping stability.

For a different flavor twist, try adding a teaspoon of almond or coconut extract instead of vanilla. You can also fold in a little melted vegan chocolate to create a chocolate marshmallow cream.

If you prefer a less sweet version, reduce the powdered sugar slightly or substitute with a natural powdered sweetener like coconut sugar, but note it may alter the texture slightly.

To make this recipe even more stable and thick, add 1 tablespoon of vegan powdered gelatin alternative such as agar powder, but this is optional.

Want to turn this into a frosting? Simply whip in 1/4 cup of vegan butter or coconut cream for a richer, spreadable consistency perfect for cakes and cupcakes.

Nutrition Facts

Serving Suggestions

This vegan marshmallow cream is incredibly versatile. Spread it on toast or bagels for a sweet breakfast treat, or dollop it onto your morning oatmeal.

Use it as a topping for vegan hot chocolate or coffee for a rich, creamy boost. It also works wonderfully as a filling for cakes, cupcakes, or sandwich cookies.

For a nostalgic dessert, try making vegan s’mores by toasting vegan marshmallows and sandwiching them between vegan chocolate and graham crackers.

Looking for more delicious vegan ideas? Check out Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat or try Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to complement your meals.

Don’t miss the Vegan Bread Machine Recipe for Soft, Delicious Loaves to bake perfect bread to pair with your marshmallow cream.

Conclusion

This vegan marshmallow cream recipe is a fantastic addition to your plant-based dessert arsenal. With just a few simple ingredients and a bit of whipping, you’ll create a fluffy, sweet, and utterly delicious cream that can be enjoyed in countless ways.

Whether you’re making vegan desserts, looking for a dairy-free spread, or craving a nostalgic treat, this recipe offers a guilt-free alternative without sacrificing taste or texture. It’s easy to customize, store, and share with family and friends, making it a must-try for anyone passionate about vegan cooking.

Give it a try today and enjoy the sweet, airy delight of homemade vegan marshmallow cream!

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