Skip to main content

Marshmallow Whipped Cream

Two of my favorite things combined: marshmallow fluff and fresh whipped cream! It’s perfect for adding to your favorite desserts, and is so good, you’ll want to eat it straight from the bowl.

Homemade frosting can take an already delicious dessert to the next level. A few more must-make recipes: stabilized whipped cream, white chocolate buttercream, and royal icing!

Whipped Marshmallow Cream

Forget boring whipped cream, this dreamy marshmallow version takes things to cloud nine. It’s like your favorite marshmallow fluff got whipped up into the silkiest, pillowy goodness. Every dollop has subtle vanilla flavor, and you can adjust the sweetness with a bit of powdered sugar.

In addition to eating it straight out of the bowl, pile this marshmallow whipped cream on cakes and pies for an instant upgrade, dollop it onto hot chocolate for some creaminess, or use it as a fruit dip! Trust me, once you get a taste of this fluffy magic, you’ll be adding it to all of your favorite desserts.

4 Ingredients to Make It

Mix up these 4 ingredients, and you’ll have the perfect fluffy frosting that makes any dessert a million times better!

Marshmallow Fluff: This key ingredient adds sweetness, light-as-air texture, and a distinct marshmallow flavor to the whipped cream. Feel free to adjust the amount based on your desired level of marshmallow intensity – more fluff means even dreamier peaks! You can buy premade marshmallow creme or make your own.

Heavy Whipping Cream: Make sure it’s chilled for optimal results. Chilling helps the cream whip up faster and creates stiffer, more stable peaks.

Vanilla Extract (Optional): A dash of vanilla extract adds a subtle warm and sweet note that complements the marshmallow flavor beautifully. However, it’s entirely optional and the whipped cream will still be delicious without it. You could also add almond extract for some nuttiness!

Powdered Sugar (Optional): Powdered sugar dissolves instantly into the marshmallow whipped cream, leaving a smooth and creamy texture. You can adjust the sweetness to your liking, starting with a smaller amount and adding more to taste.

Make it Chocolatey!

For a chocolatey twist, swap half the marshmallow fluff for Nutella. This creates a decadent chocolate-marshmallow swirl that’s sure to be a crowd-pleaser!

How to Make Marshmallow Whipped Cream

It’s super easy! Just make sure you’re using chilled heavy cream, or it won’t whip up properly. Sometimes I even like to stick my mixing bowl and mixing attachments/whisk in the freezer beforehand to make sure I get the right texture.

Add Fluff and Cream to Bowl: Add the marshmallow fluff and cream to the bowl of a stand mixer fitted with the whisk attachment. If desired, add the vanilla and powdered sugar.

Whip: Whip on medium-high speed until you have medium-stiff peaks.

Use or Store for Later: Store in the refrigerator in an airtight container for up to 7 days. Then use to top cakes, pies, cheesecakes, hot chocolate, or even as a dessert dip.

Tips and Tricks

Here are a few simple tips on how to perfect your marshmallow whipped cream, and ways to use it!

Add Powdered Sugar: While the marshmallow fluff adds sweetness to this whipped cream, it’s very subtle. If you like your whipped cream sweeter, add a tablespoon or two of powdered sugar as you whip the cream.

Vanilla Extract: For a stronger vanilla flavor, add a teaspoon of vanilla extract!

More Marshmallow Flavor: If you would prefer to skip the vanilla and sugar but add more marshmallow flavor, add an additional ¼-⅓ cup of fluff, until you reach your desired taste.

Individual Servings: Try piping dollops of whipped cream onto a parchment paper and then placing it into the freezer for a couple hours. Once frozen solid, carefully remove the dollops from the parchment and freeze in an airtight container until you are ready to use them. It’s perfect individual servings ready to pop onto a mug of hot chocolate!

For Cakes: If you would like to use this to frost or fill a cake, whip the cream until you have soft peaks (it will stand as a peak, but flop over onto itself when you lift the beaters out). This will keep the whipped cream soft and easy to smooth out.

How Long Does Whipped Marshmallow Cream Last?

Store in the refrigerator in an airtight container for up to 7 days and use to top cakes, pies, cheesecakes, hot chocolate, or even as a dessert dip!

More Frosting Recipes to Love

Stabilized Whipped Cream

5 mins

Ermine Frosting

1 hr 20 mins

Chocolate Buttercream Frosting

15 mins

MUST Try Cream Cheese Frosting

15 mins

Print

Marshmallow Whipped Cream

Two of my favorite things combined: marshmallow fluff and fresh whipped cream! It’s perfect for adding to your favorite desserts, and is so good, you’ll want to eat it straight from the bowl.
Course baking, pantry staple
Cuisine American
Keyword easy whipped cream, marshmallow whipped cream, marshmallow whipped cream recipe, whipped cream
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 3 cups
Calories 516kcal
Author Alyssa Rivers

Ingredients

cup marshmallow fluff1 ½ cup heavy whipping cream, chilled1 teaspoon vanilla, optional2 tablespoons powdered sugar, optional

Instructions

Add the marshmallow fluff and cream to the bowl of a stand mixer fitted with the whisk attachment. If desired, add the vanilla and powdered sugar.
Whip on medium-high speed until you have medium-stiff peaks.
Store in the refrigerator in an airtight container for up to 7 days and use to top cakes, pies, cheesecakes, hot chocolate, or even as a dessert dip.

Nutrition

Calories: 516kcal | Carbohydrates: 33g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 32mg | Potassium: 115mg | Sugar: 26g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 0.1mg

Leave a Reply

Your email address will not be published.