Marshmallow Cream
A delicate marshmallow-and-cream treat — wonderful. A few years ago I made a cream like this from melted marshmallows. This time I decided to simply blend them with cream until smooth. By the way, you can take 33% cream and whip it until fluffy, separately blend the marshmallows until smooth, and then whip everything together — the result will be lighter and airier. Either way you get a dessert cream that doesn't hold its shape. If you need marshmallow cream for a cake, it's better to beat the marshmallows with softened butter.
Cooking method
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Step 1:
Gather the ingredients.
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Step 2:
Cut the marshmallows into small pieces.
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Step 3:
Put the marshmallows in a blender and pour in the cream.
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Step 4:
Blend everything until smooth. You need to blend for a while to get a smooth, uniform mass with no bits.
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Step 5:
It's best to use the finished cream right away, since after a while the cream will start to release whey.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream 20% fat - 300 kcal/100g
- Cream 10% fat - 120 kcal/100g
- Cream - 300 kcal/100g
- Marshmallows - 304 kcal/100g
- Chocolate-covered marshmallows - 396 kcal/100g
