Total:
20 min
Prep:
20 min
Yield:
8 servings

Ingredients

Directions

Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip.

Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use.

IDEAS YOU'LL LOVE

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Whipped Cream

Recipe courtesy of Alton Brown

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Orange Cream

Recipe courtesy of Ina Garten

Limoncello and Ice Cream with Biscotti

Recipe courtesy of Ina Garten

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Cream Cheese Flan

Recipe courtesy of Jo Gonzalez-Hastings

Vanilla Ice Cream

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking