Chantilly Cream

Directions

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.