Transform plain heavy cream into a sweet, fluffy Marshmallow Whipped Cream in under 10 minutes! This tasty topping makes a great fruit dip and is the perfect garnish for your favorite desserts.
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 this creamy richness that makes it a perfect dip for fresh fruit. And it's 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
Looking for the full recipe? See the recipe card at the bottom of this post for the full list of ingredients, including measurements and instructions.
Heavy Cream - Use chilled heavy whipping cream with at least 36% milk fat. This gives you the best texture and allows it to whip up light and fluffy. 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 any 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. Using a hand or stand mixer fitted with the whisk attachment, whip the cream by itself on medium speed until soft peaks form, 2-4 minutes.
- Next, add the marshmallow creme along with the 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. If it's too sweet, a splash of heavy cream can tone it down. Adjust to your preference.
Tips for Success
- Start with a chilled bowl and heavy cream straight from the refrigerator. This will 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 up as well.
- Once everything is mixed in give it a taste. If you want it a little sweeter then add 1-2 tablespoons of powdered sugar.
Ways to Use Marshmallow Whipped Cream
- You can use this recipe just the same as you would use regular whipped cream. It's so good as a fruit dip!
- 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. Simply whip it back up with a mixer before serving.
Follow this guide to proper whipped cream storage for optimal results.
Unfortunately, whipped cream does not brown like marshmallows do. 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.
More Whipped Cream Recipes
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Marshmallow Whipped CreamRecipe by:
- 1 cup heavy cream
- 7 ounces marshmallow creme
- 1 teaspoon vanilla extract
- 1 pinch salt
- 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