Whipped Cream Stabilized With Marshmallow

5 from 1 review

Whipped Cream Stabilized With Marshmallow

An easy 10-minute stabilized whipped cream made with heavy cream, marshmallow cream, and vanilla — no gelatin required. It holds its shape for hours and is perfect for frosting small cakes or cupcakes with a light, airy finish.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: Cup (approx.)

Calories: 101kcal

Author: Erin Cernich

Equipment

Hand Mixer

Ingredients

½ cup heavy whipping cream, cold
½ cup marshmallow cream
¼ teaspoon vanilla extract optional

Instructions

In a medium mixing bowl, add the heavy cream. Use a hand mixer with whisk attachments and whip the cream on medium-high speed to soft peaks. Add the marshmallow cream and vanilla and continue to beat to stiff peaks.
½ cup heavy whipping cream, cold, ½ cup marshmallow cream, ¼ teaspoon vanilla extract
The whipped cream is ready to use immediately and will be fine at room temperature for up to 4 hours. Or, it can be stored in a covered container in the refrigerator for 3 to 5 days.

Notes

Serving Size - As written, the recipe will yield enough whipped cream to frost 4 to 6 cupcakes or 1 single layer 6-inch cake. It can easily be doubled.
Sweetener – The whipped cream is lightly sweet. I do not add additional sweetener as the marshmallow cream provides ample sweetness. You can add powdered sugar – 1 tablespoon at a time – to make it sweeter.
Piping – You can pipe the whipped cream into swirls. It will not be firm enough to do intricate decorations.
Gluten Free – Be sure to read the label on the marshmallow cream to ensure it is gluten free.
How To Store – If used as a frosting, it will be fine and hold its shape at room temperature for about 4 hours, then I recommend refrigerating so it doesn't spoil. If not used right away, cover and refrigerate for 3 to 5 days. It will thicken the first day in the fridge, but will slowly start to deflate.

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