But here’s the thing: While whipped cream is delicious and simple to make, the stuff doesn't hold very well. Now, this isn't really a problem in terms of leftover whipped cream, which, if you have a heartbeat, is usually not a problem.If you’ve just had folks over for a dinner party and you find there’s some whipped cream still hanging out in a bowl in the kitchen, well, then that's your chef’s snack.But if you want whipped cream for your dessert, you have to whip it up pretty close to dessert time, which isn't always convenient, and if you make it more than a couple of hours ahead of time, it deflates and gets watery. Luckily, I have a simple fix for this problem: Make stabilized whipped cream with marshmallows.Related: The Genius Recipe That Has Us Rushing Out to Buy Boxed Brownie Mix
Why You Should Add Marshmallows to Your Whipped Cream
View this post on InstagramAre you sitting down? Ok, great. So here's the deal. If you add a melted jumbo marshmallow or a handful of mini marshmallows or a generous tablespoon of Marshmallow Fluff to the cream, guess what? Your whipped cream will last for days in the fridge—and up to a week (if not longer...)!The secret is the gelatin in the marshies (as I like to call them) and the egg whites in the Fluff: Both serve to stabilize whipped cream. (Please note that if you use regular marshmallows, your whipped cream won't be vegetarian.)Some people use gelatin in their whipped cream to stabilize it, but why use fussy gelatin when you can just grab a yummy marshmallow and melt it instead?Related: The Best Way to Soften Butter Quickly
How to Make Stabilized Whipped Cream
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For every one cup of heavy cream, add 1 large (or 10 mini) melted marshmallow(s) or a generous tablespoon of Fluff, a pinch of salt and a little powdered sugar to taste. If you don't like your whipped cream very sweet, you can skip the powdered sugar.Whisk as you would regular whipped cream. Use immediately or store tightly covered in the fridge for up to a week.
Pro tip: You can do the melting in a microwave, in a small microwave-safe bowl on high, in 10-second bursts, stirring after each. It gets pretty sticky once melted, and it’s a little annoying trying to scrape it into the bowl with the cream, etc., but we’re talking stable whipped cream here, folks, so it’s 100% worth it.
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