Stabilized Marshmallow Whipped Creme Icing

  • Serves: Yield: 1 1/2 to 2 cups whipped
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  • Comments: 9

Marshmallows contain sugar or corn syrup, beaten egg whites and gelatin. They are great to use to stabilize whipped cream with. I find Marshmallow Creme easier to use than having to melt marshmallows! It is a whipped, spreadable version of puffy marshmallows. Find it in the grocery store. After making, refrigerate, covered, until ready to use.
FROSTING, ICING, ETC RECIPE HELP

INGREDIENTS
1/2 pint (1 cup) heavy whipping cream
1 teaspoon pure vanilla extract or 1/2 teaspoon orange or lemon extract or any flavor

2 teaspoons marshmallow creme

INSTRUCTIONS
Chill the mixing bowl and wire whisk in the freezer for about 15 minutes before using.

Combine whipping cream and vanilla in a mixing bowl of a stand mixer fitted with a whisk attachment. Whip cream in the chilled bowl until it begins to foam on medium high speed #6 on a KitchenAid mixer. Continue to whip until the cream starts to thicken. Lower the mixing speed to medium low, speed #3. Add the marshmallow creme to the whipped cream in small amounts while it whips.

Increase the mixing speed to medium high speed and whip the cream mixture until it almost forms stiff peaks. Do not overwhip.

VARIATION
Marshmallow version:
Instead of Marshmallow creme, use 1 large marshmallow. SARAH SAYS: I have seen this version done, but using a melted marshmallow is hard to use.

Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Stir until melted. It will be hot.

Combine whipping cream and sugar in mixing bowl with a stand mixer fitted with a whisk attachment. Whip cream in the chilled bowl until it begins to foam on medium high speed Add the powdered sugar while the mixer runs. Continue to whip until the cream starts to thicken. Lower the mixing speed to medium low, speed #3. Add small amounts of the melted marshmallow into the whipped cream while it whips. Stop the mixer and scrap the bowl.

Increase the mixing speed to medium high speed and whip the cream mixture until it almost forms stiff peaks. Do not overwhip.

STORAGE
Whipped cream in any form is highly perishable. Cakes frosted and filled with is must be stored in the refrigerator.
 

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