This Marshmallow Whipped Cream is more than just whipped cream. It’s a dip, a pancake topping, a frosting, and something you hide in the back of the refrigerator so you can eat it with a spoon and not have to share. The Scotch doesn’t turn the cream boozy, as liquor too often does in desserts; rather, it highlights the deep, musky notes of vanilla bean and perfumes everything like buttery caramel.

Ingredients

• 1 cup heavy whipping cream cold
• 1 7-ounce jar Marshmallow Fluff or Marshmallow Cream
• 1 teaspoon vanilla bean paste *
• 1 Tablespoon Scotch whisky

Procedure

1. Beat cold heavy whipping cream on high speed using a stand mixer or hand mixer.
2. Beat until soft peaks form (the whipped cream has thickened slightly but does not stand up on its own).
3. Add the marshmallow cream/fluff, vanilla and Scotch. Continue whipping on high speed, scraping down the sides of the mixer as needed, until a loose whipped cream forms. The end result will be stiffer than soft peaks but not all the way to a hard peak.
4. Use as a dip for fruit or crackers or as a topping for pancakes, pie, brownies, ice cream, or cake.