Cream Or Marshmallows Recipe

Chill equipment

Place mixing bowl and whisk or beaters in the refrigerator or freezer for 10–15 minutes until cold. Cold equipment helps cream whip faster and hold structure.

If using gelatin to stabilize (optional): sprinkle 1/2 tsp gelatin over 1 tablespoon cold water in a small bowl and let bloom 5 minutes. Gently warm (10–15 seconds in microwave or in a small pan) until dissolved; cool but do not let set.

Pour 2 cups heavy cream into the chilled bowl. Add 2 tablespoons granulated sugar, 1 teaspoon vanilla extract and a pinch of salt.

Begin whipping on medium speed until soft peaks form (the cream will hold a peak that droops). If using powdered sugar as a stabilizer, add 1 tablespoon powdered sugar when the cream starts to thicken.

If using dissolved gelatin, with mixer running on low, slowly stream the cooled dissolved gelatin into the cream; continue whipping to medium–stiff peaks. Do not overbeat or the cream will become grainy and start to separate into butter.

Taste and adjust sweetness/vanilla to taste. Use immediately or refrigerate up to 24 hours (stabilized cream will hold shape longer).

To make stabilized whipped cream for piping or topping pies where you need structure: follow the gelatin blooming step above and incorporate the dissolved gelatin into the cream while whipping. Alternatively, fold 1 tablespoon sifted confectioners' sugar into whipped cream at soft–peak stage for mild stabilization.

Prepare pan and dusting

Line an 8x8-inch (20x20 cm) pan with parchment paper and lightly oil the paper. Combine 1/2 cup confectioners' sugar and 1/2 cup cornstarch; sift half into pan to coat the base and sides—reserve remainder for coating finished marshmallows.

Bloom gelatin

Sprinkle 3 tablespoons unflavored gelatin over 1 cup cold water in the bowl of a stand mixer; let sit 5–10 minutes to bloom.

Make sugar syrup

In a medium saucepan combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/4 cup cold water. Attach a candy thermometer and heat over medium-high heat, stirring only until the sugar dissolves. Bring to a boil without stirring and cook until the syrup reaches 240°F (115°C, soft-ball stage). Remove from heat.

With mixer on low, slowly pour the hot syrup down the side of the mixer bowl into the bloomed gelatin. Be careful to avoid splashing. Once all syrup is added, increase mixer speed to high and whip until the mixture is thick, glossy, and tripled in volume, about 8–12 minutes. Add 2 teaspoons vanilla extract and 1/4 teaspoon salt during the last minute of whipping.

Immediately transfer the marshmallow mixture to the prepared pan, spreading evenly with an oiled spatula. Let sit at room temperature uncovered for at least 4 hours or preferably overnight to set.

When set, invert onto a surface dusted with the reserved confectioners' sugar–cornstarch mixture. Peel off parchment and cut into squares using a knife dusted with the sugar mixture. Toss cut pieces in remaining dusting to prevent sticking. Store in an airtight container for up to 2 weeks.