The melting cloud cream

The supermarket ran out of fresh cream (some might call it heavy cream or whipped cream) when I needed it the most to decorate my birthday cake. Some still have the soymilk cream but I’ve tried it once and it was… bland. Definitely not going to put it on my grocery list ever again.

So I quickly googled all kinds of creams people use for a cake, and I found some recipes that seem legit using cream cheese and marshmallow. But every recipe has different measurements and different additional ingredients, so I decided to make my own!

This cream is so fluffy when warm, but it will be jelly-ish after a few minutes in the refrigerator, so you need to move fast. It’s good for pie filling but works fine too for normal cake decoration. If you plan to use this as frosting for muffins, I think it’s best to use it after it cools down a little.

Ingredients :

• 200 gr cream cheese (room temperature)
• 100~200 gr marshmallow (for pie filling 100 gr is enough, for frosting 200 gr is recommended. I used a little less than 180 gr for my cake deco)
• 40~60ml milk
• 10ml lemon juice
• a few drop of vanilla oil/vanilla essence*
• Decoration as you wish

How to make :

1. Whisk together 200 gr cream cheese and 10ml lemon juice until smooth. Add vanilla oil if you have some at home, but it’s not crucial.
2. Microwave marshmallow and milk for 1~2 minutes. Take them out after they’re warm and somewhat melting, mix until smooth.
3. Pour the warm marshmallow and milk to cream cheese mix, keep mixing until everything is combined.
4. For pie and cake, pour while it’s warm. For muffin frosting, keep them in the refrigerator for a 10~20minutes, then use it to decorate as you wish.
5. Decorate as you like! I put dried raspberry crumbles on my cake.

My husband hates every cheese flavored food, yet he said this cake is delicious! Even the very cheese-picky-eater said it’s good, so I hope everyone can enjoy this too! Happy baking and tell me what you think!