Marshmallow whipped cream not only adds amazing flavour to the whipped cream, but also stabilizes it and helps to hold the shape for a long time.
This recipe requires just 2 ingredients, to whip up a soft billowy bowl of frosting. With its great stable structure, marshmallow whipped cream is the perfect make ahead frosting, keeping it whipped texture for up to 48 hours without deflating and turning watery.
Irresistibly delicious, with cupcakes, pancakes, pudding cookies, hot and cold beverages, an endless choice really.
Equipment
Marshmallow whipped cream is EASY to make… you won’t need an advanced bake station to make this recipe!
- An electric or stand mixer.
- If you do not have the above equipment, you can use a balloon whisk. Whipping the cream with a balloon whisk might take a few minutes longer compared to an electric or stand mixer.
- A large bowl, preferably metal or glass, which retains colder temperatures better than plastic. Be sure to use a bowl big enough to hold the cream once it is whipped. Once whipped the cream will double in volume.
- Kitchen scale or measuring spoons and cup
Ingredients
Cold whipping cream:You could use regular whipping cream or heavy whipping cream for this recipe. 1 cup/250ml cold whipping cream
Marshmallow fluff or Marshmallow crème: Marshmallow fluff or marshmallow crème is a soft creamy spread similar in texture and taste of marshmallows but in a semi liquid form. It combines easily in whipped cream and creates a light but stable frosting. 3 Tablespoons/18g Marshmallow Fluff or Marshmallow crème see note 1
How to make Marshmallow whipped cream
- Chill the bowl in the refrigerator for about 10 minutes before using.
- Pour the cream into the chilled bowl and scoop in the Marshmallow Fluff or marshmallow crème.
- If you are using a stand or electric mixer, turn it on to a low setting to start beating.
- As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency.
- For soft peaks, beat for about 3 minutes on medium speed. The cream will be thick enough to hold its shape in soft billowy peaks. This consistency is perfect for scooping over pies, pudding, coffee or mousse. Whipped cream at soft peak texture is also a great consistency for filling and spreading over cakes.
- For stiff peaks: The beaters or whisk leaves distinct tracks/lines in the cream while beating. You will also notice stiff peaks when the beaters are lifted off the cream. The firm consistency makes stiffly beaten cream perfect for decorative piping. The piped cream holds it shape with the defined and decorative piping.
- Stop beating the cream immediately as it reaches this stage. Over beating beyond this stage will cause the cream to separate into liquid and curdled solid pieces.
- Use the cream shortly after whipping: Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
- Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.
Tips to make the perfect marshmallow whipped cream
Use a glass or metal bowl: When making this recipe, use a cold glass or metal bowl. Glass and metal retain the cold temperature better compared to plastic. Colder temperatures also ensure that heavy whipping cream will whip up much thicker and creamier when it stays chilled.
Adjust the amount of Marshmallow Fluff according to taste: Besides adding stability, Marshmallow fluff also adds sweet flavour. After adding the amount specified in the recipe, beat for 1 minutes to combine, then taste the cream for sweetness. You can adjust the amount of Marshmallow Fluff by adding up to 4 Tablespoons for extra sweet flavour. Taste as you add, to get the flavour you prefer.
Watch the texture of the cream while beating: Stop whipping once the cream reaches stiff peaks. Over whipped cream turns grainy and unusable for frosting and piping.
It is best to use the cream shortly after whipping or store in the refrigerator: Use the cream shortly after whipping or refrigerate immediately for to 3 days. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.
Marshmallow whipped cream (Printable Recipe CARD)
Equipment
- Electric stand or mixer
- A large bowl. Preferably metal or glass
- Kitchen scale or measuring spoons and cup
Ingredients
- 1 cup/250ml cold whipping cream
- 3 Tablespoons/18g Marshmallow Fluff or Marshmallow crème see note 1 below
Instructions
- Chill the bowl in the refrigerator for about 10 minutes before using.
- Pour the cream into the chilled bowl and scoop in the Marshmallow Fluff or marsh mallow crème.
- If you are using a stand or electric mixer, turn it on to a low setting to start beating. see note 2
- As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency.
- For soft peaks, beat for about 3 minutes on medium speed. The cream will be thick enough to hold its shape in soft billowy peaks. This consistency is perfect for scooping over pies, pudding, coffee or mousse. Whipped cream at soft peak texture is also a great consistency for filling and spreading over cakes.
- For stiff peaks: The beaters or whisk leaves distinct tracks/lines in the cream while beating. You will also notice stiff peaks when the beaters are lifted off the cream. The firm consistency makes stiffly beaten cream perfect for decorative piping. The piped cream holds it shape with the defined and decorative piping.
- Stop beating the cream immediately as it reaches this stage. Over beating beyond this stage will cause the cream to separate into liquid and curdled solid pieces.
- Use the cream shortly after whipping: Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
- Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.
Notes
- Adjust the amount of Marshmallow Fluff according to taste: Besides adding stability, Marshmallow fluff also adds sweet flavour. After adding the amount specified in the recipe, beat for 2 minutes to combine, then taste the cream for sweetness. You can adjust the amount of Marshmallow Fluff by adding up to 4 Tablespoons for extra sweet flavour. Taste as you add, to get the flavour you prefer.
- A stand mixer is usually more powerful. Mixer speed settings vary, so observe the texture of your whipped cream.
