u/FireBreathingCabbage

I add a big fat spatula of marshmallow fluff to my heavy cream. I use a hand mixer to bring it to stiff peaks and it stabilizes like a dream. It also sweetens the cream so no need to add extra sugar! It lasts for up to 2-3 days and then the whip starts to become a bit gummy.

(Pictured are yuzu passion fruit curd tarts with fluff-stabilized black sesame whipped cream).