200ml heavy cream
1 tsp vanilla extract
80g mini marshmallows
Desired amount/flavor of sprinkles
Pour cream into a cold bowl
Add in tsp vanilla
Whip until thick and smooth
Melt the marshmallows in the microwave
Let cool a couple minutes
Fold into the whipped cream
Keep for up to 3 days in the fridge
The marshmallow stabilizes the whipped cream to keep it nice and thick.
Recipe & Photography by: Bake it with Mel
Click here to print
