This sweet, fluffy Marshmallow Whipped Cream is simple to make and requires just a few ingredients. It tastes like marshmallows but is fluffy like whipped cream, so you can serve it as a dip or dollop it on your favorite desserts.
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Note from Erin
I've made hundreds (maybe even thousands!) of batches of whipped cream in all different flavors. But none are quite like this Marshmallow Whipped Cream. What makes it special is the texture - it's light like whipped cream but has the density of a silky frosting.
The marshmallow cream gives it a creamy richness, making it a perfect dip for fresh fruit. It's also just thick enough to pipe or swirl on cakes and pies for a pretty presentation.
And while it tastes sweet (but not too sweet!), it won't get runny, drip everywhere, and make a sticky mess. Now, that's my idea of the perfect topping!
4 Simple Ingredients
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Heavy Cream—Use chilled heavy whipping cream with at least 36% milk fat. Regular whipping cream or half-and-half are too thin!
Marshmallow Creme—This key ingredient gives this recipe its texture and flavor. It also sweetens the cream, so you don't need to add other sugars. You can use Marshmallow Fluff or a generic brand.
Vanilla Extract —Vanilla adds warmth and rounds out the flavors.
Salt —Just a tiny pinch of salt brings out all the flavors and enhances the sweetness. Don't leave it out - it makes a difference!
How to Make Marshmallow Whipped Cream
- Start with 1 cup of cold heavy whipping cream in a large mixing bowl. Whip the cream by itself on medium speed, using a hand or stand mixer fitted with the whisk attachment, until soft peaks form, 2-4 minutes.
- Next, add the marshmallow creme, vanilla extract, and salt. Turn the mixer up to medium-high speed.
- Beat everything together for another 2-3 minutes until the peaks stand firm but still curl.
- The marshmallow creme prevents it from getting to stiff peaks, but it should still be very thick and hold its shape.
- Take a taste test! If it's not sweet enough, beat in a tablespoon or two of powdered sugar. A splash of heavy cream can tone it down if it's too sweet. Adjust to your preference.
Tips for Success
- Start with a chilled bowl and heavy cream straight from the refrigerator to help it whip up with a nice fluffy texture.
- Add room-temperature marshmallow fluff after the cream is already thick with soft peaks. If you add it too soon, it may not thicken well.
- Once everything is mixed, taste it, and if you want it a little sweeter, add 1-2 tablespoons of powdered sugar.
Ways to Use Marshmallow Whipped Cream
- This recipe can be used just as you would regular whipped cream.
- It's so good as a fruit dip! Dip strawberries, pineapples, peach slices, or any of your favorite fruits.
- It also makes a delicious topping for pancakes and waffles! And is the perfect way to top your hot chocolate!
- After their first taste, my kids begged me to use this as a frosting on their birthday cakes! It's not quite thick enough to use as a filling, but it can work as a frosting as long as it's not sitting for too long before serving.
- Make a S'mores Cupcake by filling a chocolate cupcake with chocolate ganache, piping the marshmallow whipped cream onto the top, then sprinkling it with graham cracker crumbs.
How Long Does Whipped Marshmallow Cream Last?
It is best to use this whipped topping right away. If you have leftovers, cover them with plastic wrap or transfer them to an airtight container and store them in the refrigerator for up to 4 days.
It may get runny as it sits, but it is still safe to eat. Whip it back up with a mixer before serving.
Follow this guide to proper whipped cream storage for optimal results.
Recipe FAQs
Unfortunately, whipped cream does not brown like marshmallows. If you want a toasted topping, I recommend using meringue.
Freshly whipped cream gets runny and liquidy if you use cream that isn't cold, do not beat it long enough, don't chill it after making, allow humidity or high temps to affect it, or accidentally mix in liquid that causes it to lose stability.
Recipe
Marshmallow Whipped Cream
Recipe by:Ingredients
- 1 cup (237 cup) heavy cream
- 7 ounces (198 grams) marshmallow creme
- 1 teaspoon (5 ml) vanilla extract
- 1 pinch salt
Instructions
- Place the cold heavy cream in a chilled large mixing bowl. Beat on medium speed for several minutes, until it has reached soft peaks.l.1 cup heavy cream
- Once the cream has thickened, scrape the bowl, then add the marshmallow creme, vanilla extract, and salt. Increase to medium-high speed and continue to beat until you have medium-thick peaks, where the peaks are firm but they still curl over.7 ounces marshmallow creme, 1 teaspoon vanilla extract, 1 pinch salt
Notes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Madelyne says
My great aunt use to make something similar and she used it as cake frosting. She would mix homemade heavy whipped cream and marshmallow fluff and layer with that and cherries in a simple box made chocolate cake. Best cakes you ever would have.
Erin Gierhart says
That sounds incredible, Madelyne! What a sweet memory!