Marshmallow cream

Marshmallow cream is a sweet and fluffy ingredient, made from sugar, corn syrup, egg whites, and gelatin, which is commonly used in baking to provide texture and flavor to desserts, toppings, and fillings. Its creamy and smooth consistency makes it an ideal complement for cakes, cookies, s'mores, and some types of candies.

The origin of marshmallow cream dates back to ancient Egypt, where the mucilage from the root of the marshmallow plant (Althaea officinalis) was extracted and used for its medicinal properties and as a sweetener. However, the modern cream is an industrial preparation that does not contain this natural extract, but rather relies on a mixture of ingredients that provide the characteristic marshmallow texture.

Among its properties, its high sugar content stands out, which provides quick energy, although it should be consumed in moderation in low-calorie diets. It does not provide significant nutrients in terms of proteins or fats, but it is highly valued in cooking for its ability to stabilize creams and add volume to sweet preparations.

Regarding its synonyms in Latin American Spanish, marshmallow cream can also be found under the names merengue de malvavisco, pasta de malvavisco, or simply malvavisco cremoso, depending on the region and presentation. In some countries, the term "malvavisco" is used to refer to both the candies made with this cream and the cream itself.