If you love a cloud-like topping that tastes like camping by the fire without the smoke, this Delish Marshmallow Whipped Cream is your new secret weapon. Light, pillowy whipped cream gets a sweet, nostalgic lift from marshmallow—perfect spooned over hot chocolate, swirled into pies, or piled high on brownies. It’s showy without being fussy, and somehow both comfort-food familiar and a tiny bit indulgent.

My husband is the unofficial taste-tester and self-appointed marshmallow ambassador in our house, so anything with a fluffy marshmallow note disappears fast. The first time I made this was on a snowy afternoon when he declared it “dessert that doubles as a hug.” Now it’s the go-to for movie nights: one bowl of whipped cream, a stack of graham crackers, and the living room becomes our little campout. It’s also shown up at birthday breakfasts, Thanksgiving pies, and the occasional midweek cocoa rescue.

Why You’ll Love This Delish Marshmallow Whipped Cream Recipe

– Velvety texture with a nostalgic marshmallow sweetness—more interesting than plain whipped cream but just as versatile.
– Quick to make with minimal ingredients; it elevates simple desserts with very little fuss.
– Holds up better than plain whipped cream because the marshmallow element adds body and stability.
– Kid-friendly and party-ready—always gets compliments and disappears fast.

Behind the Recipe

This is one of those recipes that rewards attention to temperature and timing. Cold cream whips up faster and lighter; if your bowl or beaters are warm the foam can struggle to build. Marshmallow fluff folds in beautifully, but if you’re using melted marshmallows take care not to add anything piping hot back into the cold cream or you’ll deflate it. I’ve learned to fold gently and stop the mixer the moment I see soft peaks—over-whipping is the usual culprit for grainy or curdled texture. Small additions—like a splash of vanilla or a pinch of salt—make the sweetness sing rather than overwhelm. Finally, if you want a sturdier topping for pies or frosting, a little cream cheese or powdered sugar will help set things without ruining the fluff.

Shopping Tips

– Dairy: Use heavy whipping cream (at least 35% fat) for the best structure and silkiness; avoid anything labeled “light” or “whipping cream” with low fat.
– Sweeteners: Marshmallow creme or marshmallow fluff is the easiest route; if you prefer to melt real marshmallows, pick a brand with a neutral flavor and no added inclusions.
– Flavor Boosts: Choose a pure vanilla extract or real vanilla bean if you can—it makes a noticeable difference in depth of flavor.
– Chocolate: If serving with brownies or hot cocoa, grab a decent-quality bar for shaving or coarse mixing; it elevates the pairing.
– Fruit: For fresh-topping combos, pick seasonal berries—sturdier ones like strawberries or raspberries hold up best under the cream.

Prep Ahead Ideas

– Chill the mixing bowl and beaters in the fridge or freezer the day before; cold equipment helps the cream whip faster.
– Measure and set out your marshmallow fluff and extract in labeled containers the night before so assembly is effortless.
– Whip the cream no more than a few hours ahead and store covered in the fridge; for longer holds, fold in a tablespoon of cream cheese or 1–2 tablespoons of powdered sugar to stabilize.
– Pre-slice any fruit or bake the base (pies, brownies) a day ahead so you’re only finishing with the whipped cream when you’re ready to serve.

Time-Saving Tricks

– Use store-bought marshmallow fluff—no melting, no watching pots; it gives great texture and is instant.
– Keep a chilled metal bowl and beaters ready; whipping takes half the time when everything is cold.
– Make a double batch and portion into small jars for multiple desserts over the week.
– If you don’t own a mixer, a chilled French press or a vigorous hand whisk will work in a pinch—just give yourself a few extra minutes.

Common Mistakes

– Over-whipping: stop at soft to medium peaks. If it gets grainy, gently fold in a tablespoon of cold cream to smooth it out.
– Adding warm marshmallow: melted, hot marshmallows will deflate the cream—cool any melted marshmallow before folding it in.
– Too-sweet: marshmallow adds concentrated sweetness; taste as you go and don’t be afraid to dial back added sugar or use a pinch of salt to balance.
– Using low-fat cream: it won’t whip up properly and the texture will be thin; opt for full-fat heavy cream.

What to Serve It With

– Pile it on hot chocolate or coffee for an over-the-top winter treat.
– Dollop on pies (pumpkin, apple, chocolate) in place of traditional whipped cream.
– Serve with fruit—berries, sliced peaches, or poached pears are lovely contrast partners.
– Use as a decadent topping for brownies, blondies, or warm skillet cookies.

Tips & Mistakes

A little salt goes a long way—just a pinch brightens the marshmallow sweetness. If your whipped cream thins while resting, give it a quick whisk to revive the peaks; if it’s collapsing repeatedly, chill the bowl and beaters and re-whip briefly.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

– For a tangier, sturdier topping, fold in a few tablespoons of softened cream cheese or mascarpone.
– To cut sweetness, swap half the marshmallow for a touch of powdered sugar and vanilla, or use less marshmallow fluff.
– For a chocolate version, fold in a spoonful of unsweetened cocoa or finely grated chocolate.
– Vegan option: use chilled full-fat coconut cream whipped to peaks and a vegan marshmallow creme (check labels), though the texture will be a touch different.
– Classic lovers: if you want the pure marshmallow flavor, stick to the simple version—no extracts or add-ins.

Frequently Asked Questions

Is this whipped cream gluten-free?

Yes—heavy cream and plain marshmallow fluff are typically gluten-free, but always check the marshmallow brand label to be sure there are no wheat-containing stabilizers or cross-contamination warnings.

Can I use real marshmallows instead of marshmallow fluff?

Absolutely. Melt the marshmallows gently in a double boiler with a splash of water or corn syrup, cool them to room temperature, then fold into whipped cream—avoid adding them hot or you’ll deflate the foam.

How long will this keep in the fridge?

It’s best within 24–48 hours. If you need it to last longer, add a bit of cream cheese or powdered sugar to stabilize, but freshness and texture are best sooner rather than later.

Can I freeze marshmallow whipped cream?

I don’t recommend freezing—it can change the texture and make it watery when thawed. If you must, freeze in small dollops on a tray, then transfer to a container; thaw in the fridge and re-whisk gently.

My whipped cream went grainy—can I fix it?

Yes. Try folding in a tablespoon of cold heavy cream and whisking gently by hand to smooth it. If that doesn’t work, a small amount of softened cream cheese folded in can rescue texture and stabilize the mixture.

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Delish Marshmallow Whipped Cream Recipe

This delightful marshmallow whipped cream is light and fluffy, perfect for topping desserts or enjoying by the spoonful!

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Prep Time: 10

Total Time: 10

Servings: 4

Calories: 120kcal

Ingredients

Main Ingredients

▢ 1 cup heavy cream Make sure it's very cold for the best results.
▢ 1 cup marshmallow fluff You can find it in most grocery stores.
▢ 1 tsp vanilla extract For a richer flavor.

Instructions

Preparation Steps

Start by chilling a mixing bowl and whisk in the fridge. This helps the cream whip up nicely.
Once chilled, pour the heavy cream into the bowl and whip it until soft peaks form. This usually takes about 3-5 minutes with a hand mixer.
Gently fold in the marshmallow fluff and vanilla extract until everything is combined and fluffy. Be careful not to deflate the whipped cream.
Serve immediately or store in the refrigerator for up to a couple of hours, but it's best enjoyed fresh!

Notes

This whipped cream is a wonderful addition to hot chocolate, pies, or cakes. Feel free to experiment with flavors like mint or almond!