STABILIZED WHIPPED CREAM

Looking to make whipped icings like the bakery that don’t turn into a melty mess on your beautiful cake? Stabilized Whipped Cream is your answer!

INGREDIENTS:

  • 1 cup heavy whipping cream
  • 2 heaping tablespoons marshmallow fluff
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla

INSTRUCTIONS:

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream, vanilla and powdered sugar until soft peaks form.
  • Stop the beaters and heat 2 heaping tablespoons of marshmallow fluff in the microwave in 5-second intervals until just barely warm. Stir gently until slightly cooled and you have a gooey, thick mixture.
  • Add the melted marshmallow to the whipped cream, and continue whipping on high until stiff peaks form.

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