Best Marshmallow Whipped Cream No Weep Recipes

Marshmallow Whipped Cream - No Weep image

Provided by DoveChocolatierinKY

Categories Dessert

Time 3m

Yield 6-10 serving(s)

Number Of Ingredients 5

1 pint marshmallow cream
1/4 cup butter
1 pint whipping cream
1 teaspoon vanilla
2 tablespoons vanilla pudding mix

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!

Nutrition Facts : Calories 585, Fat 37.2, SaturatedFat 23.2, Cholesterol 129, Sodium 144.7, Carbohydrate 61.6, Fiber 0.1, Sugar 35.3, Protein 2.3

Marshmallow Whip image

Provided by Paulcm

Categories Candy

Time 20m

Yield 1-1 1/2 cups

Number Of Ingredients 4

1 envelope unflavored gelatin (2 1/2 teaspoons)
1/3 cup cold water, for gelatin,plus
1/4 cup water for syrup
1 cup sugar

Steps:

In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water.
Allow gelatin to soften, about 5 minutes.
In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved.
Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up.
Boil sugar until temperature reaches the soft-ball stage (238º).
Remove syrup from heat; add to softened gelatin.
Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand.
Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (#11Ateco) tip, and use immediately.