Whipped Marshmallow Cream

For years I've made whipped coconut cream to put on top of hot chocolate, and I love it - but sometimes you don't want a strong coconut taste with your chocolate, ya know? And you don't want to have to chill a can of coconut milk overnight...sometimes you want whipped cream quickly! The other day I had a brainwave - when you whip reduced aquafaba with sugar and vanilla it tastes like liquid marshmallow...so why not use that to top hot chocolate!?

Well I tried it and not only is it a delicious alternative to whipped cream, it's like topping your hot chocolate with fluffy clouds of melted marshmallow! Win! I was even able to reduce the sugar, so this is a fairly healthy alternative (so you can really pile it on!)

I half expected it to melt once it touched the steaming hot chocolate, but it doesn't! It holds its shape really well. I'm thinking it would be fantastic for topping pies, or even just to serve with fruit.

Whipped Marshmallow Cream

{2.5 syns per serving on Slimming World}
Serves 4

3/4C aquafaba (water drained from a can of unsalted chickpeas)

1/4C or 4Tbsp sugar

1tsp vanilla extract

Pour the aquafaba into a small saucepan and place over a high heat. Allow to simmer and reduce down for about 5-10mins, until you are left with about 1/3C. 

Pour the hot aquafaba into the bowl of a stand mixer fitted with a balloon whisk and whisk at medium speed until frothy. (You could also use an electric hand mixer if you don't have a stand mixer.) Add the sugar and vanilla and whisk, turning the mixer up to high speed. Whisk until the mixture is glossy and extremely stiff (it should be hard to get off the whisk!) 

Serve piled on top of almond milk hot chocolates or in a bowl with strawberries!

If not using immediately store in an airtight container in the fridge. If the whip separates or loses it's stiffness, you can just whip it again to thicken it up.

Enjoy!