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Prep time
5 minutes
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makes
2 cups (227 g)
Author Notes
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
Ingredients
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1
regular-sized marshmallow, or 15 minis, or 1 generous tablespoon of marshmallow crème
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1 cup
(237 milileters) heavy cream, cold
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1 tablespoon
confectioners’ sugar
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1 teaspoon
vanilla extract
Directions
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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).
Jessie Sheehan is a celebrated cookbook author, recipe developer, baker, and host of Cherry Bombe’s baking podcast, She’s My Cherry Pie. She is the self-proclaimed queen of “easy-peasy baking;” and has contributed recipes and writing to The New York Times, The Washington Post, Epicurious, Food52, Bon Appetit, and more. Her third cookbook, Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats was a New York Times best cookbook of 2022. And its savory sibling Salty, Cheesy, Herby Crispy Snackable Bakes, was published in the fall of 2024.
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