Ingredients
- 12-ounce package fresh cranberries – These provide the tart base that balances the sweetness of the dish.
- ¾ cup granulated sugar – Helps cut the tartness of the cranberries and enhances their natural flavors.
- 8 ounces cream cheese (softened) – Adds richness and a slight tang, making the fluff extra creamy.
- 2 cups heavy whipping cream – Whipped to stiff peaks, this creates the fluffy, airy texture.
- ¾ cup powdered sugar – Sweetens the whipped cream without making it grainy.
- 1 teaspoon vanilla extract – Adds a warm, subtle flavor that enhances the overall taste.
- 8-ounce can crushed pineapple (drained) – Contributes a bright, fruity sweetness that pairs beautifully with cranberries.
- 2 cups mini marshmallows – Provide a chewy texture and extra sweetness, making the dish fun and unique.
Instructions
1. Prepare the Cranberries
Using a food processor, pulse the fresh cranberries and granulated sugar together until the cranberries are finely chopped but not completely pureed. The sugar helps macerate the cranberries, making them slightly softer and bringing out their natural sweetness. If you don’t have a food processor, you can finely chop the cranberries by hand, but it will take a little longer.
2. Whip the Cream Cheese and Heavy Cream
In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy. This step is important to avoid lumps in the final dish.
Next, add the heavy whipping cream, powdered sugar, and vanilla extract, then beat everything together until stiff peaks form. This means the mixture should hold its shape when you lift the beaters—this creates the light, fluffy texture that makes this dessert so delightful.
Beginner Tip: If you’re new to whipping cream, start at a low speed to avoid splatters, then gradually increase to medium-high. The process takes about 3–5 minutes. Be careful not to over-whip, as this can turn the cream into butter.
3. Combine the Ingredients
Once the whipped cream mixture is ready, gently fold in the chopped cranberries and drained crushed pineapple using a spatula. Folding instead of stirring helps maintain the airy texture.
Note: Make sure the pineapple is well-drained to prevent excess liquid from making the fluff runny. You can press the pineapple against a strainer with a spoon to remove extra moisture.
4. Add the Mini Marshmallows
Finally, fold in the mini marshmallows until evenly distributed. They provide a fun chewiness and absorb some of the moisture, helping the fluff set properly.
5. Chill the Mixture
Cover the bowl and refrigerate the fluff for at least 3 hours or overnight. This resting period allows the flavors to meld together and helps the marshmallows soften slightly.
6. Serve and Enjoy
Before serving, give the fluff a gentle stir. Scoop into bowls or serve as a side dish alongside your favorite holiday meals.
Notes
1. How to Tell If Your Whipped Cream is Ready
If you’re unsure whether you’ve reached stiff peaks, lift your beater or whisk. If the peaks stand up straight without collapsing, you’re good to go. If they droop, whip for another 30 seconds and check again.
2. What If My Fluff is Too Runny?
- Make sure your pineapple is well-drained—excess liquid can make the fluff watery.
- Ensure you’ve whipped the cream to stiff peaks. If it’s under-whipped, the fluff won’t hold its structure.
- Chill the fluff for the full 3 hours. The marshmallows help absorb moisture, so don’t skip this step.
3. Can I Make This Recipe Ahead of Time?
Yes! Cranberry Fluff actually tastes better after sitting for several hours, as the flavors develop and the texture improves. You can make it up to 24 hours in advance and store it covered in the fridge.
- Prep Time: 10 minutes