+ Cream Or Marshmallows Recipe

Chill a medium mixing bowl and the beaters of an electric mixer in the freezer for 10 minutes. This helps the cream whip faster and hold structure.

Combine liquids

In a small saucepan, combine the whole milk, granulated sugar, corn syrup, and a pinch of salt. Warm over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is just steaming (do not boil). Remove from heat and stir in the vanilla extract.

Add the mini marshmallows to the warm milk mixture. Let sit for 2 minutes, then stir until the marshmallows are mostly melted and incorporated. If needed, return to very low heat for 30–60 seconds, stirring constantly, until smooth. Remove from heat and allow to cool to room temperature (about 20 minutes).

Once cooled to room temperature, transfer the marshmallow-infused milk to the refrigerator and chill until cold, about 30–45 minutes. Chilling ensures the cold base will allow the cream to whip properly.

Retrieve the chilled mixing bowl and beaters. Pour the heavy whipping cream into the bowl. Begin whipping on medium speed. After the cream begins to thicken (soft peaks), slowly pour in the chilled marshmallow-milk mixture in a thin stream while continuing to whip.

Increase mixer speed to medium-high and continue whipping until medium-firm peaks form—the cream should hold shape but still be smooth and spreadable. Do not overwhip to the point of becoming grainy or turning to butter.

Taste and adjust: if you want sweeter marshmallow cream, gently fold in up to 2 tablespoons more granulated sugar or a few extra mini marshmallows (mashed) until incorporated.

Transfer the marshmallow cream to a serving bowl or an airtight container. Garnish with toasted marshmallows and a light sprinkle of grated dark chocolate, if desired.

Use immediately as a topping for pies, hot chocolate, pancakes, or toast. Stored in the refrigerator, the marshmallow cream will keep for up to 3 days; re-whisk briefly with a hand mixer before using if it separates slightly.