Marshmallow Whipped Cream

Dipped strawberry sitting in a bowl of whipped cream.

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.

5 from 3 votes

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Prep Time 5

Total Time 5

Course Condiments, Dessert

Cuisine American

Servings cups

Calories 1432 kcal

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

If you want thicker whipped cream use just 1 cup (104 grams) of marshmallow cream and add 2 tablespoons (15 grams) powdered sugar.

For best results, chill your bowl and the whisk attachment and use cold heavy cream.

Store leftovers in the refrigerator for up to 4 days. Rewhip before serving.

Nutrition

The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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