Chantilly Cream

1. 1

   Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning.

2. 2

   Beat heavy cream in the chilled bowl until it begins to foam and thicken up.

3. 3

   Add the powdered sugar and continue to beat until the cream barely mounds.

4. 4

   Do not overwhip.

5. 5

   Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted.

6. 6

   Now, whip it into the cream to form soft peaks.

7. 7

   Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream.

8. 8

   Refrigerate, covered, until ready to use.

No additional tips available.