This vegan marshmallow cream is light, fluffy, and perfectly sweet — ideal for topping hot chocolate, frosting cupcakes, or spreading between cookies. Made without eggs or dairy, it’s a cruelty-free twist on the classic treat.
Ingredients
Directions
In a small saucepan over medium heat, combine the aquafaba, sugar, and cream of tartar.
Stir constantly until the sugar is fully dissolved and the mixture becomes warm (do not boil).
Transfer the mixture to a large mixing bowl.
Using an electric mixer, beat on high speed for 6–8 minutes until soft peaks form.
Add vanilla extract and continue whipping for 1–2 more minutes until stiff peaks hold.
Use immediately for best texture, or store in an airtight container in the refrigerator for up to 2 days.
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