Marshmallow Whipped Cream Recipes

MARSHMALLOW WHIPPED CREAM - NO WEEP

Steps:

• Whip the whipping cream, vanilla pudding powder, and add vanilla.
• Blend the butter into the Marshmellow Cream.
• Fold into the whipped cream.
• *Great for Jelly Roll filling or for angel food cakes, flourless cakes, etc --
• **Because of the gelatin in the pudding, the cream will last up to a week, but I doubt you'll have any leftover to refrigerate!

FLUFFY MARSHMALLOW CREAM

Steps:

• In a small saucepan, fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees (firm ball stage). In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy and foamy. Still whisking, sprinkle in the tablespoon of sugar and continue to whisk until the whites hold very soft peaks. With the mixer on slow, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla extract.

FLUFFY MARSHMALLOW CREAM

Steps:

• In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees.
• In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla.

PINEAPPLE MARSHMALLOW DESSERT

Steps:

• In a heavy saucepan over low heat, melt marshmallows and milk. Remove from heat and cool, stirring occasionally.
• Stir in lemon extract, pineapple and whipped cream. Mix well.
• Combine graham crumbs and butter. Press 1 1/2 cups into a 13 x 9" pan.
• Spread the pineapple mixture on top. Sprinkle with remaining crumb mixture.
• Refrigerate 2 - 3 hours before serving.

WHIPPED CREAM

Steps:

• Chill a large, wide stainless steel mixing bowl in the refrigerator or freezer. Once the bowl is very cold, add the cream, sugar and vanilla, and use a whisk to beat the ingredients until soft peaks form, 2 to 3 minutes. You can use an electric hand mixer, but whip slowly on a medium-low speed only until thickened. To prevent overwhipping, finish whisking by hand until soft peaks form.
• Use immediately or cover and refrigerate for up to 4 hours until ready to use. Serve whipped cream alongside cake or pie or as a topping for ice cream, puddings and trifles.