stabilize whipped cream with marshmallows!

Ingredients

• 2 cup Heavy Whipping Cream (cold, at least 35% fat for best volume)
• 2 piece Marshmallows (regular size, uncoated; provides gelatin for stabilization)
• 2 tsp Granulated Sugar (optional, adds extra sweetness)
• 1 tsp Vanilla Extract (optional flavoring)

Instructions

1. Chill Bowl, Beatters, and Cream

   Place the mixing bowl, whisk beaters, and the heavy cream in the refrigerator for at least 10 minutes to ensure everything is very cold.

   Time: PT10M

2. Whip Cream to Soft Peaks

   Remove the chilled bowl and beaters, pour in the cold cream, and whisk on medium speed until soft peaks form – the cream should hold a gentle mound that bends over when the whisk is lifted.

   Time: PT5M

3. Melt Marshmallows

   Break each marshmallow into small pieces, place them in a small saucepan over low heat (or microwave‑safe bowl) and heat, stirring constantly, until completely melted and smooth.

   Time: PT2M

4. Combine and Whip to Stiff Peaks

   Slowly pour the melted marshmallow mixture into the soft‑peaked cream, add the sugar and vanilla if using, and continue whisking on high speed until stiff peaks form – the cream should stand up straight when the whisk is lifted.

   Time: PT3M

5. Use or Store

   The stabilized whipped cream is now ready to frost cakes, pipe onto cupcakes, or serve as a topping. Keep it chilled until needed.

   Time: PT0M

Nutrition Facts

Calories

208

Protein

0.8 g

Carbohydrates

3 g

Fat

22 g

Fiber

0 g