The process of transforming commercially available marshmallows into a smooth, spreadable confection relies on the application of heat and the introduction of a liquid agent. This technique effectively alters the solid structure of the original marshmallow, yielding a product suitable for use as frosting, filling, or dessert topping.
Creating this type of cream offers several advantages. It provides a cost-effective alternative to purchasing pre-made versions. Furthermore, it allows for control over the ingredients, enabling the exclusion of additives or the incorporation of specific flavorings. The technique dates back to the early 20th century, evolving alongside advancements in commercial marshmallow production.
