3 Ways to Make Ambrosia Salad (2024)

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Co-authored byAmber Crain

Last Updated: March 4, 2021

Ingredients

1. 1

   Place the heavy cream and sugar into a large bowl. You can use the bowl of your stand mixer, if you have one. If you don't have a stand mixer, use a regular mixing bowl. Choose a mixing bowl that’s relatively deep so you can combine the ingredients with ease.

2. 2

   Whip the cream and sugar until stiff peaks form. If you’re using a stand mixer, use the whisk attachment. A handheld mixer or manual whisk will also work fine. Whip thoroughly for 1-2 minutes until stiff peaks form.

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   • To check for stiff peaks, lift the whisk out of the bowl. This will cause the cream to form a peak. If the peak holds its shape, it's stiff. If it falls in on itself after a couple of seconds, whip for 1 more minute.^[4]

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3. 3

   Add the sour cream to the bowl and whisk. Spoon the sour cream into the bowl with your cream mixture. Whisk the ingredients together gently until thoroughly combined.

4. 4

   Stir in the marshmallows, fruits, coconut, and pecans. Place the remaining ingredients into the bowl with the cream mixture. Use a large spoon to combine the ingredients thoroughly. Don’t use your mixer or whisk for this part!

5. 5

   Cover the ambrosia salad and refrigerate for 2 hours. Transfer the ambrosia salad to a large glass serving bowl. Cover the bowl with plastic wrap and place it in your fridge. Chill the salad for at least 2 hours before serving.

6. 6

   Serve the ambrosia salad cold. Store any leftovers in an airtight container in the fridge. Be sure to consume your ambrosia salad within 3 to 5 days.

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1. 1

   Put the heavy cream in a large bowl. You can use the bowl of your stand mixer, if you have one. If you don’t have a stand mixer, you can use a handheld mixer – just put the heavy cream in a large bowl deep enough to whip it easily.

2. 2

   Whip the heavy cream on high for 1 minute until stiff peaks form. Use the whisk attachment on your stand mixer or a handheld mixer to whip the heavy cream until it has thickened enough to form stiff peaks. This typically takes 1 to 2 minutes.

   • Stiff peaks have formed when you can lift the whisk out of the bowl and the cream forms a peak shape. If the peak holds its shape, it's stiff. If the peak falls down, mix the cream for 1 more minute.^[5]
3. 3

   Transfer the heavy cream to a smaller bowl. Spoon the cream into another bowl, then set it aside for now. You’ll need your large bowl to mix the remaining recipe ingredients.

4. 4

   Beat the cream cheese and sugar together until creamy. Add the cream cheese and sugar to your large bowl. Fit the stand mixer with a paddle attachment. Beat the cream cheese and sugar on medium speed until they are well-combined. The consistency should be creamy.

   • If you don’t have a stand mixer, use a handheld mixer.
   • Scrape the sides of the bowl as needed as you beat the 2 ingredients together.
5. 5

   Fold the whipped cream and coconut into the cream cheese mixture. Add the whipped cream and coconut to the large bowl, then use a large spoon to gently fold them into the cream cheese mixture. Continue stirring until everything is thoroughly combined.

6. 6

   Add the berries and mini marshmallows to the mixture. Dump both ingredients into the large bowl, then use a big spoon to mix them together. Be gentle so that the berries remain whole and uncrushed. You can stop when the berries and marshmallows are coated in the mixture.

7. 7

   Serve your salad immediately or chill it before serving. Ambrosia salad should be served cold. If you aren’t ready to eat it immediately, transfer the salad to an airtight container and put it in your fridge until you’re ready to serve it.

   • Keep leftovers covered and refrigerated. Enjoy your ambrosia salad within 3 to 5 days.

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1. 1

   Put the coconut cream and powdered sugar in a large bowl. If you have a stand mixer, use the bowl attached to it. If you don’t have a stand mixer, you can put the ingredients in a regular bowl and use a handheld mixer.

2. 2

   Beat the coconut cream and sugar on medium-high for 3 minutes. Continue beating the cream and sugar until the consistency has thickened. It should take about 3 minutes.

   See Also

   Creamy Macaroni Salad (Old-Fashioned Recipe)

3. 3

   Mix in the coconut, marshmallows, and diced fruit. You can use whatever fresh fruit you like – just be sure to dice it first. Fold the coconut, marshmallows, and fruit into the coconut cream mixture until all of the ingredients are thoroughly coated with it.

   • If you don’t have any fresh fruit on hand, use canned fruit instead. Be sure to drain the syrup from the can before adding the fruit. Otherwise, you'll end up with runny salad!
4. 4

   Refrigerate the ambrosia salad until you’re ready to serve it. If you aren’t ready to eat the salad immediately, cover the bowl or transfer it to a lidded container and place it in the fridge. Serve the salad chilled. Refrigerate leftovers and eat them within 3 to 5 days.

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