Marshmallow Whipped Cream

Baking Tip of the Day

Homemade whipped cream will usually keep well in the refrigerator for about a day.

One of the best ways to make a stabilized whipped cream that will not weep for several days is to add marshmallows. The marshmallow whipped cream will stand higher on any luscious dessert that it is served on.

To use marshmallows, soak them in water for at least an hour before making the whipped cream. For each cup of whipping cream use 2 or 3 large marshmallows, 10 to 15 small marshmallows, or 3 tablespoons of marshmallow fluff. Add the marshmallows at the soft peak stage. Simply beat the softened marshmallows into the whipped cream until stiff peaks are formed.

Other ingredients that will help to stabilize whipped cream include gelatin, cornstarch, and confectioner’s sugar.

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