Stabilized Whipped Cream

Looking to make whipped icings like the bakery that don’t turn into a melty mess on your beautiful cake? Stabilized Whipped Cream is your answer!

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Ingredients

1 cup heavy whipping cream
1 heaping tablespoon marshmallow fluff -OR- 2-3 jumbo marshmallows
1/4 cup powdered sugar optional

Instructions

In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until soft peaks form.
Stop the beaters and melt a heaping tablespoon of marshmallow fluff in the microwave in 5-second intervals until just melted. Stir gently until slightly cooled and you have a gooey, thick mixture.
Add the melted marshmallow to the whipped cream, and continue whipping on high until stiff peaks form.

Notes

If you desire a sweeter whipped cream, start by adding 1/4 cup of powdered sugar while mixing after adding the marshmallow cream. Continue to add powdered sugar, 1 tablespoon at a time, until you reach the desired sweetness.