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Elevate Your Summer Desserts With This Toasted Marshmallow Whipped Cream

Toasted Marshmallow Whipped Cream
Source: Taste of Home

Just when we thought summer couldn't get any better.

We’ve seen plenty of wacky whipped cream flavors, so you’d think this roasty-toasty marshmallow whip would have been a thing a long time ago. We’re not complaining, because this summer we’re indulging in the sweet and smoky taste of toasted marshmallows on everything.

S’mores are out and Toasted Marshmallow Whipped Cream from Gay Lea is in! (We’re just kidding, s’mores, we still love you.)

Why Haven’t I Heard of This?

It’s anyone’s guess. News of this delicacy first came from Sparks Events on Instagram, after they tried the whipped cream at a marketing event. Needless to say, it was a hit with all samplers. It’s creamy, dreamy and gives any treat that deliciously flame-kissed taste you can only get from food cooked over a campfire. Well, until now.

A little digging into the nutrition facts confirms the whipped cream doesn’t include artificial flavors. You could probably rack up a few calories spraying the whipped cream directly into your mouth though, since there are about 10 calories in a tablespoon. Is that going to stop us? (No.)

Love coffee? Try this creamy latte with Toasted Marshmallow Whipped Cream on top.

Where Can I Get Mine?

Now this is the tricky part. Unfortunately, Toasted Marshmallow Whipped Cream is only available at select retailers in Canada. If you live in the land of maple leaves, this is great news! For everyone else, not so much. It’s not available for online order, but if you can get across the border before summer ends, you can snag a can. (You can also drop a dollop of marshmallow fluff onto your favorite summer munchie instead.)

Still craving the unique flavor of Gay Lea whipped cream? No worries! Their Real Coconut Whipped Topping is available in the U.S., and trust us—it’s as good as it sounds.

If not, you can always add your favorite flavors to this homemade whipped cream recipe.

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Article by Laurie Dixon for Taste of Home. View the original article here.