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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!

Marshmallow whipped cream in a measuring cup.

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.

  1. 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.
  2. Whip: Whip on medium-high speed until you have medium-stiff peaks.
  3. 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.
2-photo collage of the mixture being whipped until it reaches medium peaks.

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.
Top-down view of marshmallow whipped cream in a metal mixing bowl.

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!

Adding a dollop of marshmallow cream to hot chocolate.

More Frosting Recipes to Love

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Marshmallow Whipped Cream

5 from 2 votes
By: Alyssa Rivers
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.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 3 cups

Ingredients 

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: 516kcalCarbohydrates: 33gProtein: 3gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 32mgPotassium: 115mgSugar: 26gVitamin A: 1749IUVitamin C: 1mgCalcium: 79mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: baking, pantry staple
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating




6 Comments

  1. 5 stars
    This came out wonderful and I frosted a lemon cake with it. Next time I will add the cream to the mixer bowl first and then put in the fluff. It seemed like a lot of my fluff stuck to the bottom of the bowl but I scraped it up and mixed it a little more and it worked great.

  2. I’ve tried this before and had problems getting the marshmallow fluff to blend smoothly into the chilled cream. I was using a hand mixer with beaters so maybe the whisk on my stand mixer is the trick?

    1. I find microwaving the fluff for about 15 seconds helps with incorporating it into the cream. I rarely add sugar or vanilla…it’s sweet, but not too sweet.