Easy Stabilized Whipped Cream
- 1 regular marshmallow
- 1 cup whipping cream or heavy cream, chilled
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
Refrigerate or freeze mixing bowl and beaters or whisk attachment of an electric mixer at least 5 minutes.
Use greased kitchen scissors to cut marshmallow into fourths. Place in small microwave-safe bowl or custard cup. Microwave on high for 15 to 20 seconds or until soft, puffy and almost melted.
Shake cream before measuring. In chilled bowl combine cream, sugar, vanilla and marshmallow. Beat on medium speed of an electric mixer, occasionally scraping down sides of bowl, until soft peaks form (tips curl over). Serve immediately or cover and refrigerate for up to 3 hours.
Photo by Jenn Fillenworth, MS, RDN, www.JennyWiththeGoodEats.com.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.