All amounts given are for 1 cup (240mL) heavy cream. This expands to about 2 cups (480mL) after whipping.
Try a double boiler, which will heat the gelatin slowly and evenly. A microwave is the fastest, but a little risky. Heat at 10-second intervals only, to avoid overheating. [3] X Research source
If you do not have a kitchen scale, replace 1 part granulated sugar with 1. 75 parts powdered sugar. [7] X Research source 2 tbsp (30 mL) powdered sugar is typically enough for 1 cup (240mL) cream. [8] X Research source Whip the cream until soft peaks form before adding most ingredients. Adding sugar too early can reduce the volume and fluffiness of your whipped cream. [9] X Research source
Mini marshmallows may contain cornstarch. This can help stabilize the cream as well, but some cooks find it more difficult to melt and mix in. [12] X Research source
This version will still melt just as fast in the heat. Keep it in the fridge or icebox. Use the mixer attachment to gently break mascarpone into small pieces to avoid them flying out of bowl.
Do not blend for too long or on too high a speed, or the cream will become butter. If you catch signs of separation and coarseness early, you can sometimes fix it by whisking in a little more cream by hand.
Metal bowls stay cold longer than glass bowls, and not all glass bowls are freezer-safe. If the weather is hot, place the bowl of cream in an ice bath. Whisk in an air-conditioned room.
Line the sieve with cheesecloth or a paper towel if the holes are too large to stop the whipped cream.
