Why Choose Vegan Marshmallow Cream?
The decision to embrace vegan marshmallow cream extends far beyond simply adhering to a dietary label. It’s a choice rooted in ethical considerations, potential health benefits, and inclusivity for those with specific dietary needs.
First and foremost, choosing vegan options reflects a commitment to animal welfare. Traditional marshmallow cream’s reliance on gelatin makes it unsuitable for anyone who avoids animal products for ethical reasons. Gelatin is derived from the skin, bones, and connective tissues of animals, often sourced from factory farming. By opting for a plant-based alternative, you’re directly supporting a cruelty-free food system.
While it’s important to acknowledge that vegan doesn’t automatically equate to healthy, many vegan marshmallow cream recipes utilize more natural ingredients compared to their conventional counterparts. Instead of heavily processed ingredients, some recipes incorporate natural sweeteners like agave or maple syrup, and often have fewer artificial additives. This allows you greater control over the ingredients you’re consuming and potentially reducing your intake of overly processed components.
Furthermore, vegan marshmallow cream can be a game-changer for those with dietary restrictions beyond veganism. While you must always carefully read ingredient labels, many vegan recipes are naturally gluten-free and dairy-free, expanding their accessibility to a wider range of individuals. Always be mindful of potential allergens such as soy or nuts, which may be present depending on the specific brand or recipe.
Ingredients in Vegan Marshmallow Cream
The magic of vegan marshmallow cream lies in the clever substitution of gelatin. Instead, a plant-based ingredient steps in to provide the light and airy texture we all crave. The star of the show is often aquafaba, the liquid from canned chickpeas. Yes, you read that right! This unassuming liquid possesses remarkable emulsifying and foaming properties, making it the perfect base for vegan meringue and, of course, marshmallow cream.
Besides aquafaba, you’ll typically find the following ingredients in a vegan marshmallow cream recipe:
A sweetener, such as corn syrup, granulated sugar, or natural alternatives like agave nectar, maple syrup, or tapioca syrup. The choice of sweetener significantly impacts the final flavor and texture of the marshmallow cream.
Cream of tartar, a vital ingredient that acts as a stabilizer. It helps the aquafaba maintain its volume and prevents the marshmallow cream from collapsing.
Vanilla extract, which contributes to the characteristic marshmallow flavor.
A pinch of salt, to balance the sweetness and enhance the overall flavor profile.
Tapioca syrup, or another natural syrup to add extra fluff.
Each ingredient plays a crucial role in creating the perfect vegan marshmallow cream. Aquafaba is the key to achieving that signature airy texture, allowing the mixture to whip up into light and fluffy peaks. The sweetener provides the desired sweetness and contributes to the overall structure of the cream. Cream of tartar ensures that the whipped aquafaba remains stable, preventing it from deflating. Vanilla extract infuses the marshmallow cream with its classic flavor, and salt enhances the sweetness.
Homemade versus Store-Bought Vegan Marshmallow Cream
Now that you’re intrigued by the world of vegan marshmallow cream, you’re faced with a decision: should you embark on a DIY adventure and make it yourself, or opt for the convenience of a store-bought option? Both paths offer distinct advantages and disadvantages.
Making your own vegan marshmallow cream from scratch grants you unparalleled control over the ingredients. You can choose organic ingredients, select your preferred sweetener (perhaps opting for a less refined option like maple syrup), and avoid any unwanted additives or preservatives. The taste is often fresher and more vibrant, reflecting the quality of the ingredients you’ve carefully selected. In some cases, especially if you already have the necessary ingredients on hand, making your own marshmallow cream can be more cost-effective than purchasing a pre-made version.
However, the homemade route requires more time and effort. Working with aquafaba can be a bit tricky, and achieving the perfect consistency may require some practice. You’ll need a reliable recipe and a good electric mixer to whip the aquafaba into stiff peaks. If you’re new to vegan baking, it may take a few attempts to perfect your technique.
Store-bought vegan marshmallow cream, on the other hand, offers unparalleled convenience. You can simply grab a jar off the shelf and have instant access to fluffy, vegan-friendly marshmallow goodness. The consistency is typically very reliable, and you don’t have to worry about mastering any tricky techniques. Store-bought options are readily available in many grocery stores and online retailers.
However, the convenience of store-bought vegan marshmallow cream comes at a cost. It can be more expensive than making your own, and you have less control over the ingredients. Some brands may contain additives, preservatives, or artificial flavors that you’d prefer to avoid.
When choosing a store-bought option, it’s crucial to read the ingredient labels carefully. Look for reputable vegan brands with transparent ingredient lists. Consider the flavor options available; some brands offer different variations, such as vanilla bean or chocolate.
How to Make Vegan Marshmallow Cream
Ready to try your hand at making your own vegan marshmallow cream? Here’s a simple and delicious recipe to get you started:
Ingredients
One cup aquafaba (liquid from one can of chickpeas, drained)
One and a half cups granulated sugar
One and a half teaspoons cream of tartar
One teaspoon vanilla extract
Pinch of salt
Two tablespoons tapioca syrup
Instructions
Place the aquafaba in the bowl of a stand mixer (or use a large bowl and an electric hand mixer).
Beat the aquafaba on medium-high speed until stiff peaks form. This may take several minutes, so be patient.
Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed.
Add the cream of tartar, vanilla extract, tapioca syrup and salt. Beat for another minute, or until well combined.
Continue beating the mixture on high speed for at least five to seven minutes, or until it becomes thick, glossy, and holds its shape well.
Use immediately or store in an airtight container in the refrigerator.
Tips for Success
Ensure your aquafaba is cold for better whipping.
Be patient when whipping the aquafaba. It may take several minutes to achieve stiff peaks.
If your marshmallow cream is too runny, continue beating it for a few more minutes.
For best results, use an electric mixer. The process takes too long by hand.
Ways to Use Vegan Marshmallow Cream
Once you’ve mastered the art of making (or acquiring) vegan marshmallow cream, the possibilities are endless! Here are just a few ideas to get your creative juices flowing:
Recreate classic desserts like s’mores (using vegan graham crackers and chocolate), Rice Krispie treats (with vegan butter and cereal), and fluffernutter sandwiches (with vegan peanut butter).
Use it as a topping for hot chocolate or vegan milkshakes.
Use it as a frosting for cakes and cupcakes, or as a filling for pies and tarts.
Swirl it into brownies or blondies for a touch of marshmallow-y goodness.
Enjoy it as a fruit dip, or spread it on vegan pancakes or waffles.
Incorporate it into vegan fudge or other candies.
Storage and Shelf Life
Store homemade vegan marshmallow cream in an airtight container in the refrigerator for up to one week. Store-bought vegan marshmallow cream should be stored according to the manufacturer’s instructions.
It is generally not recommended to freeze vegan marshmallow cream, as the texture may change upon thawing.
Troubleshooting and FAQs
Common Problems
Marshmallow cream is too runny: Continue beating it for a few more minutes. If it’s still too runny, you may have not whipped the aquafaba to stiff peaks initially.
Marshmallow cream is grainy: This can happen if the sugar isn’t fully dissolved. Ensure you add the sugar gradually and beat the mixture thoroughly.
Aquafaba doesn’t whip properly: Make sure your bowl and beaters are clean and free of any grease. Also, ensure your aquafaba is cold.
Frequently Asked Questions
Can I use a different sweetener? Yes, you can experiment with different sweeteners, such as agave nectar or maple syrup. However, be aware that the flavor and texture may be slightly different.
Can I add flavorings? Absolutely! Feel free to add extracts like peppermint or almond, or even a touch of food coloring.
Is aquafaba necessary? Aquafaba is the most common and reliable vegan substitute for egg whites in marshmallow cream. Other options, like using a lot of plant-based gelatin, might work, but aquafaba delivers great results.
Can I use canned coconut cream instead of aquafaba? While coconut cream can be whipped, it won’t provide the same light and airy texture as aquafaba.
Conclusion
Vegan marshmallow cream is a testament to the creativity and ingenuity of vegan cuisine. It offers a delicious and ethical alternative to traditional marshmallow cream, allowing you to indulge in your favorite sweet treats without compromising your values. Whether you choose to make it from scratch or purchase a store-bought version, vegan marshmallow cream is a versatile and delightful ingredient that will elevate your plant-based desserts. So, go ahead and rediscover the joy of marshmallow-y goodness – completely vegan!
Now, go forth and create something amazing with your vegan marshmallow cream! Share your creations on social media using the hashtag #VeganMarshmallowMagic. We can’t wait to see what you come up with!
