Mars Candybar Whipped Cream
Take your favorite chocolate candy bar, and turn it into a whipped version of the candy bar.
This frosting is made with the famous and delicious Mars Candybar, heavy whipping cream, and a pinch of sea salt.
The Mars candy bar is chopped into small pieces and melted into the warm cream, together with a pinch of sea salt, it is chilled overnight and then whipped up in less than a minute.
This frosting tastes just like the mars Candybar, it is delicious and a perfect match for chocolate cupcakes. Kids would love this!
You can use this Mars Candybar whipped cream, for fillings in your cakes, swirl onto your cupcakes, or on top of a pavlova.
Before you start
Read the recipe completely; make sure you have everything you need. As seen in the photo above I used an Ateco #849 nozzle
For all the step-by-step, pictures scroll to → Notes and click on the clickable link
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*Note
Make sure to use heavy cream with 40 % fat content so it whips easily, producing a thick and stable whipped mars bar cream, sometimes heavy cream is referred to as heavy whipping cream.
Make sure the mars Candybar cream is very cold before you whip it up, it won't whip up well if it´s not fully chilled.
Mars Candybar Whipped Cream
- 165 gram mars candy bars, chopped
- 500 gram heavy whipping cream (40% fat)
- 1 pinch of sea salt
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Mars Candybar whipped cream
- To melt the mars candy bar easily make sure to cut the mars candybar in small pieces.
- In a small saucepan add 165 grams mars-Candybar, 500-gram heavy cream, and a pinch of sea salt.
- Warm over medium-high heat until all of the Mars candy bars are completely melted.
- Remove from the stove, pour the mixture into an airtight container, and refrigerate overnight or at least 5 hours, it needs to be really cold before you whip it up.
- Unwhipped mars candy bar cream can be stored in the refrigerator for up to 3 to 5 days or until the expiration date of the heavy cream.
- In a bowl of your stand mixer fitted with the whisk attachment, Whip until fluffy. Make sure to not overwhip or it becomes grainy.
- Use immediately to pipe onto your cupcakes or use it as a filling inside your cake.
- Keep leftovers in a airtight container for 3 to 5 days.
For step by step pictures of how to make
→ Mars Candybar Whipped Cream
Click → here
