The addition of Marshmallow Fluff gives this a mousse-like consistency and makes it the perfect topping for the Lemon Meringue Pie Milkshake (page 141), Double Chocolate Milkshake (page 134), and Peanut Butter–Banana–Marshmallow Milkshake (page 145).

Ingredients

　　1 cup heavy cream

　　1 tablespoon sugar

　　1/4 cup Marshmallow Fluff

　　1/2 teaspoon pure vanilla extract

　　Combine the cream, sugar, Fluff, and vanilla in a large bowl and whip until soft peaks form. The whipped cream can be made 2 hours in advance and stored, covered, in the refrigerator. Whisk slightly before using.

　　Bobby Flay's Burgers, Fries, and Shakes