Ambrosia Salad Is the Retro Summer Side Dish You Need To Make

Place the heavy cream in the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl if using a hand mixer. Beat on medium speed until soft peaks begin to form, 1 to 3 minutes.

Add the powdered sugar and salt and beat until soft peaks form, about 15 more seconds. Add the sour cream and continue to beat until just between soft and stiff peaks, 15 to 30 more seconds.

Add the marshmallows, pineapple tidbits, orange segments, coconut, pecans, and cherries, if using. Fold in using a rubber spatula until the mixture is combined.

Cover the bowl and refrigerate until very cold, at least 1 hour and up to overnight. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that as it sits, the fruit may leach out liquid into the cream. Love the recipe? Leave us stars and a comment below!