Marshmallow Cream

Marshmallow Cream
Ingredients
3 tablespoons Meringue powder + 3 tablespoons water (or one and a half egg whites instead)
1 tablespoon sugar
2 tablespoons water
¼ cup + 1 ½ tablespoons light corn syrup
1/3 cup sugar
½ teaspoon vanilla
Directions
* On high speed whip meringue powder and water (or egg whites)
* Continue on high speed, when it begins to hold shape add 1 tablespoon of sugar, whip until stiff, sit aside
* Over medium heat in a heavy saucepan combine water, 1/3 cup sugar and corn syrup, and stir
* When it starts boiling and white foam appears , boil for three minutes, remove from heat
* Pour it gradually  over meringue mixture while whipping slowly
* Whip on high speed for three minutes
* Add vanilla and whip for 30 seconds
* Use as desire , you can keep it in room temperature for long time (Note: if you used egg whites, it is better to keep it in fridge and use it as soon as you can)