This is a whipped cream game changer, because, believe it or not, if you add a tablespoon of marshmallow crème (such as Fluff) or a handful of melted mini marshies (or a single regular-sized one) to your heavy cream when making whipped cream, the resulting cream lasts for up to a week or longer, no joke. If you happen to have all three on hand (that would be me), the marshmallow crème is the most user-friendly, as you don’t need to melt it—and it’s vegetarian, to boot. Word to the wise: Stale marshies won’t melt, so be sure yours are fresh. —Jessie Sheehan
What You'll Need
regular-sized marshmallow, or 15 minis, or 1 generous tablespoon of marshmallow crème
(237 milileters) heavy cream, cold
Microwave the regular-sized marshmallow or minis (if using the crème, no need to microwave it first) in a small, microwave-safe bowl until melted, about two 5-second bursts on high. Scrape it into the bowl of a stand mixer fitted with the whisk attachment. Add the cream, confectioners’ sugar, and vanilla and whisk on medium to medium-high speed until medium peaks form. Transfer to an airtight container and refrigerate for up to a week (okay, longer—I don’t think I’m allowed to say that, but it’s true).
Bio: Jessie Sheehan is the author of The Vintage Baker and Icebox Cakes. Her new easy-peasy baking book, Snackable Bakes, hits shelves in spring 2022. She contributes to the Washington Post, Bon Appétit, Food Network, and the Kitchn, among others.