This is the ultimate tip for silky-smooth whipped cream

Thick, cloud-like, fluffy, softly sweet whipped cream: as far as we’re concerned, no apple pie or hot chocolate can do without it. Very occasionally straight from a can of whipped cream (right into your mouth—admit it, you’ve done this too), but of course homemade is the absolute best. Also because then you can whip it to exactly the thickness you like and make it as sweet as you want. And did you know there’s a trick to make the texture of whipped cream even better?

Because yes, perfectly whipped cream is practically the pinnacle of perfection, but there are two things that can be ‘annoying’ about it: sometimes you go just past that critical whipping point and end up with grainy whipped cream, and you pretty much have to eat it immediately, otherwise you get that unpleasant watery layer because after a while the solid and liquid components separate. But with this tip, your whipped cream stays beautifully emulsified and you can easily keep it for a little while longer. (At least until the children’s party is over and you can spoon the bowl empty that evening, exhausted).

Old-school happiness

And it’s not exactly a hardship to buy them, because soon you’ll have the rest of the bag left over to toast on a stick over a fire, or to make a beautiful marshmallow cheesecake. Or simply save them for all the times you’re going to use this top tip. Namely: melt a simple marshmallow and whip it into the still-liquid cream! The gelatin helps stabilize the whipped cream, and sure, you could also try it with regular gelatin, but who feels like soaking a sheet and making a mess with water when it can be done with something this simple? You’ll also have something to snack on while whipping…

How to make the most deliciously firm yet fluffy whipped cream

• Take one standard-size white marshmallow from a supermarket bag, or a handful of mini ones if you can find them, place them in a microwave-safe bowl and melt for 5–10 seconds on the highest setting. (Yes, this will get a little sticky, but it’ll be worth it!)
• Stir briefly with a fork, then add to the large bowl of cream you’re about to whip.
• Add powdered sugar to taste (start gently) and, if desired, a drop of vanilla extract, then whip away with your whisk or hand mixer.
• Whip until you get medium peaks, and see how beautifully glossy and firm your whipped cream is now!

You can serve it immediately, but you can also keep the rest of the day in a well-sealed bowl or container. Delicious! And let’s agree on this: one marshmallow for the bowl means one for the cook too.

Read also:

• 6 ways to make hot chocolate differently
• New hit: the hot chocolate snack board
• Recipe: how to make the most delicious Bossche bolletjes at home

Source: The Kitchn