Make a good thing even better by adding peppermint marshmallow whipped cream to your milk chocolate pudding or your favorite hot chocolate recipe and give it a little kick!
I’m not sure where I got the idea to mix a jar of marshmallow cream (or Fluff, if you are from New England) into homemade whipped cream, but I am so glad that I started doing it. It is so divine that you could 100% eat it on its own and be very happy. But you know me, I need to put it on just about everything I can think of. The obvious thing to add it to is hot chocolate. I think that I make at least 20 pots of hot chocolate in the month of December for my kids. They love this fancy whipped cream on top of their steamy mugs.
Why You Will LOVE This Recipe
- It is the perfect accompaniment to milk chocolate pudding.
- This is a homey and comforting winter dessert. It definitely isn’t what people expect you to serve them for dessert, but they are instantly brought back to pudding cups in the lunchroom (but a 1000% better) and are so happy.
- This is also great on a hot fudge sundae.
- You could also add some cocoa and make a chocolate peppermint version. I think that I need to try that one as soon as possible.
Are Whipping Cream And Whipped Cream The Same Thing?
They are similar but not the same. Whipping cream is a liquid with 30% milk fat content. When it is whipped, it becomes whipped cream. So they are the same product but at different stages of the process. That said, not all whipped cream came from pure whipping cream. Some of the whipped creams you buy at the store contain sugar, stabilizers, and preservatives. You’ll notice they have a different taste and texture to the whipped cream made solely of whipping cream.
FAQs
My cream isn’t stable. Help!
Cream can become unstable if it isn’t chilled or eaten as soon as possible. Don’t wait too long to enjoy this treat. If you are going to store it, keep it in the fridge.
My cream is grainy and thick. Help!
You’ve probably over-whipped it. Add a bit of fresh cream and gently fold it in to loosen up the mixture.
My cream doesn’t seem to want to be whipped. Help!
Chill the cream before whipping. Put it in the fridge for an hour and then whip it with cold, clean beaters. That should do the trick.
How To Store Peppermint Marshmallow Whipped Cream
This should be kept in the refrigerator in an airtight container or under plastic wrap. Don’t wait too long before using, though. If you wait longer than 3-4 days, the cream will lose its freshness and texture. Also, as cream is sensitive to heat and can spoil easily, don’t keep it in the door of your fridge, which is the warmest part of the appliance.
Peppermint Marshmallow Whipped Cream
Ingredients Â
- 1 cup heavy whipping cream
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 7-ounce jar marshmallow cream
- 1/4 cup peppermint candies crushed (optional)
InstructionsÂ
- Add cream to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until soft peaks form.1
- Add sugar, vanilla, and peppermint extract. Whip until stiff peaks form.2
- Add marshmallow cream a spoonful at a time, continuing to whip until incorporated. If desired, fold in crushed peppermint candies.3
- Serve chilled.
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