🍬 High-Protein Marshmallow Cream (Fluffy & Sweet)

Yields: ~1 cup
Protein: ~20–25g total (depending on protein powder)
Macros: ~5–6g protein per 2 tbsp

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✅ Ingredients

• 1 cup (240g) liquid egg whites (or 3 large egg whites)
• 1/2 cup (120g) granulated sweetener (sugar or erythritol)
• 1 tsp vanilla extract
• 1 tbsp unflavored gelatin
• 2 tbsp cold water
• 1/2 cup vanilla or unflavored whey protein isolate
• Optional: pinch of salt

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✅ Instructions

Step 1 — Bloom the Gelatin

1. In a small bowl, mix gelatin + cold water.
2. Let sit for 5 minutes to bloom.

Step 2 — Whip the Egg Whites

1. In a mixing bowl, beat egg whites until soft peaks form.

Step 3 — Add Sweetener

1. Slowly add sweetener while continuing to whip until stiff peaks form.

Step 4 — Add Gelatin

1. Microwave the bloomed gelatin for 10–15 seconds until liquid.
2. Slowly pour gelatin into the whipped mixture while beating.

Step 5 — Add Protein

1. Fold in whey protein powder gently until fully combined.
2. Beat 10–20 seconds more for fluff.

Step 6 — Chill

• Refrigerate for 30–60 minutes until thick and spreadable.

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🍰 Uses

• Frosting for cakes
• Dip for fruit
• Spread on protein pancakes
• Mix into Greek yogurt for fluff

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⚠️ Important Notes (Safety & Texture)

• Using raw egg whites is optional; if you want fully safe:
  use pasteurized liquid egg whites or make a meringue using a sugar syrup (Italian meringue method).
• If your marshmallow cream becomes too firm after chilling, beat it again for 10–20 seconds to soften.