In a small saucepan, heat ½ cup cream with cinnamon, cloves, and nutmeg until bubbling around edges, about 4 minutes. Remove from heat and let spices steep at least 1 hour.
Meanwhile, microwave chocolate chips at 50% power in 30-second increments, stirring in between, until melted and smooth. Let cool slightly to thicken, then transfer to a resealable bag and cut off one corner to make a small hole. Pipe arms and buttons into insides of small glasses and let set completely. Repeat, using candy melts, for bow ties and scarves outside the glasses.
Strain spiced cream into a large microwave-safe bowl. Add marshmallows, butter, and white chocolate and microwave in 30-second increments, stirring in between, until completely melted and smooth. Let cool to room temperature, about 30 minutes.
Using an electric mixer, beat remaining 2 cups cream until stiff peaks form. Stir spoonful of whipped cream into marshmallow mixture, then fold in remaining whipped cream. Transfer to prepared glasses and refrigerate while preparing frosting.
Place egg whites, sugar, cream of tartar, and salt in large bowl of an electric stand mixer set over a pan of barely simmering water. Whisk mixture until sugar dissolves and it is hot to the touch. Transfer to mixer and whisk on medium-high speed until stiff, glossy peaks form. Spoon into a large piping bag fitted with large round tip. Pipe snowman heads and use mini chocolate chips for eyes and jelly beans for noses.
Ingredients
Directions
In a small saucepan, heat ½ cup cream with cinnamon, cloves, and nutmeg until bubbling around edges, about 4 minutes. Remove from heat and let spices steep at least 1 hour.
Meanwhile, microwave chocolate chips at 50% power in 30-second increments, stirring in between, until melted and smooth. Let cool slightly to thicken, then transfer to a resealable bag and cut off one corner to make a small hole. Pipe arms and buttons into insides of small glasses and let set completely. Repeat, using candy melts, for bow ties and scarves outside the glasses.
Strain spiced cream into a large microwave-safe bowl. Add marshmallows, butter, and white chocolate and microwave in 30-second increments, stirring in between, until completely melted and smooth. Let cool to room temperature, about 30 minutes.
Using an electric mixer, beat remaining 2 cups cream until stiff peaks form. Stir spoonful of whipped cream into marshmallow mixture, then fold in remaining whipped cream. Transfer to prepared glasses and refrigerate while preparing frosting.
Place egg whites, sugar, cream of tartar, and salt in large bowl of an electric stand mixer set over a pan of barely simmering water. Whisk mixture until sugar dissolves and it is hot to the touch. Transfer to mixer and whisk on medium-high speed until stiff, glossy peaks form. Spoon into a large piping bag fitted with large round tip. Pipe snowman heads and use mini chocolate chips for eyes and jelly beans for noses.