Marshmallow cream is the easiest cream to prepare, which any housewife can handle. Its main advantage is that it does not lose its shape even after prolonged exposure to room temperature.
Marshmallow and sour cream cream
- 500 grams of pink marshmallow;
- 200 grams of fatty sour cream;
- 100 grams of butter.
Finely chop the marshmallow, put it in the microwave and heat at maximum power for two to three minutes (during this time the marshmallow will melt). Grind the butter and let it sit at room temperature for at least an hour. Mix the marshmallow with sour cream and begin to beat the mass with a mixer at a slow speed. After a minute of beating, increase the mixer speed to medium and add a little chopped butter to the mass, without stopping beating. As soon as the mass becomes homogeneous, turn off the mixer, and put the cream itself in the refrigerator for a couple of hours. The cream is ready, now you can decorate the cake with it.
Marshmallow and chocolate cream
- 500 grams of marshmallows;
- a bar of milk chocolate (no raisins, nuts, etc.);
- 200 grams of butter.
Melt the marshmallow in the microwave after cutting it into small pieces. Grate butter (in order for it to rub better, it must be frozen beforehand). Melt the chocolate in a water bath. Combine butter with melted chocolate and quickly beat this mass with a mixer at maximum speed. Once the mass is thick enough, add the marshmallows to it and beat again. Place the cream in the refrigerator for an hour, after which you can decorate the dessert with it.
