Marshmallow Whipped Cream No Weep Recipes

Steps:

• Whip the whipping cream, vanilla pudding powder, and add vanilla.
• Blend the butter into the Marshmellow Cream.
• Fold into the whipped cream.
• *Great for Jelly Roll filling or for angel food cakes, flourless cakes, etc --
• **Because of the gelatin in the pudding, the cream will last up to a week, but I doubt you'll have any leftover to refrigerate!

Steps:

• In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water.
• Allow gelatin to soften, about 5 minutes.
• In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved.
• Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up.
• Boil sugar until temperature reaches the soft-ball stage (238º).
• Remove syrup from heat; add to softened gelatin.
• Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand.
• Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
• Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (#11Ateco) tip, and use immediately.