Marshmallow whipped cream (Printable Recipe CARD)
Soft and light, this Marshmallow whipped cream has the most amazing fluffy texture. With added stability from the Marshmallow fluff, perfect for defined, beautiful piping. The stability also means that the whipped cream will hold its shape for up to 48 hours without deflating.Marshmallow whipped cream is perfect for serving with just about anything, but some favorites include cakes, cupcakes, pudding or beverages.
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.