Why You’ll Love Marshmallow Whipped Cream Recipe

It comes together in about five minutes—quick and effortless.
The marshmallow fluff helps stabilize the whipped cream so it holds its shape well.
It offers that familiar fluffy texture of whipped topping but made from simple ingredients you know.
Versatile: use it as a dessert topping, fruit dip, or piping on cakes.
You control the sweetness and flavor—lots of flexibility.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

heavy whipping cream
vanilla extract
marshmallow fluff

Directions

In the bowl of a stand mixer, add the heavy whipping cream and vanilla extract.
Begin mixing at the lowest speed, then gradually increase to medium as the cream thickens and soft peaks form (about 2 minutes). Soft peaks mean the whipped cream holds its shape but the peaks droop slightly.
Stop the mixer. Add the marshmallow fluff.
With the mixer back on medium speed, mix until stiff peaks form (about 1 minute). Stiff peaks mean the whipped cream stands straight up and holds its shape.
Once stiff peaks are achieved, stop mixing and use the whipped cream immediately on your favorite desserts.

Servings and timing

Prep Time: about 5 minutes
Total Time: about 5 minutes
Servings: yields approximately 24 tablespoons (about 12 servings if using 2 Tbsp per serving)

Variations

For a chocolate version: fold in a tablespoon or two of cocoa powder just after the stiff peaks form.
Add flavored extracts (such as almond, peppermint, or orange) in place of vanilla for a fun twist.
Mix in a little food coloring for festive occasions before piping.
Gently fold in crushed cookies or candies right before serving for texture.
Use coconut‑milk heavy cream (if available) for a dairy‑free version (results may vary).

Storage/Reheating

Store in an airtight container in the refrigerator. It will last up to 2‑3 days. If it becomes a little loose, you may gently re‑whip it for a few seconds before serving. Freezing is not recommended because the texture may separate upon thawing.

FAQs

Can I make this ahead of time?

Yes — you can prepare it ahead and refrigerate for up to 2‑3 days. If it softens slightly, give it a quick whip before serving.

Can I pipe this whipped cream onto a cake?

Yes — this whipped cream firms up enough to be piped, though it may not hold extremely sharp edges like a buttercream. For best appearance, pipe shortly before serving.

Will this hold up in warm temperatures?

It holds better than non‑stabilized whipped cream thanks to the marshmallow fluff, but in very warm or humid environments it may soften. Serve chilled.

Can I use flavored marshmallow fluff?

Yes — if you find a flavored marshmallow fluff you like, you can use it. It will change the flavor slightly.

Can I reduce the sugar or use a sugar‑free alternative?

You could try a lower‑sugar marshmallow fluff or a homemade version with less sugar, but the stability and sweetness will be affected.

Is it safe to freeze this whipped cream?

Freezing is not ideal — it may lose its light, fluffy texture and separate upon thawing. For best results, make fresh if possible.

Can this substitute for whipped topping in recipes?

Absolutely — this recipe is designed as a copycat for store‑bought whipped topping and can be used wherever you’d normally use that.

What if it doesn’t whip up properly?

If your cream is not cold, or the bowl and beaters are warm, the whipping may be weak. Chill everything first and start mixing on low speed, increasing as it thickens.

Can I use half‑and‑half instead of heavy cream?

No — heavy whipping cream is needed because of its high fat content to create stable whipped peaks. Using half‑and‑half will likely result in a runnier topping.

Does this taste like marshmallows?

Yes — thanks to the marshmallow fluff, it has a sweet marshmallow flavor and a light airy texture reminiscent of store‑bought whipped topping, with a homemade twist.

Conclusion

This marshmallow whipped cream is a delicious, easy‑to‑make topping that elevates desserts and snacks. With minimal ingredients and minimal effort, you’ll have a fluffy, sweet topping that holds its shape and adds a fun marshmallow touch. Try it with fresh fruit, hot cocoa, cakes, or pies — you’ll love that homemade goodness.

Marshmallow Whipped Cream {Cool Whip Copycat}

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Marshmallow Whipped Cream is a light, fluffy, and sweet topping made with just three ingredients—perfect for topping pies, cakes, hot cocoa, or fresh fruit.

Author: Emily
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 cups
Category: Dessert
Method: Whipping
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup (238g) heavy whipping cream
1 cup (50g) mini marshmallows
1 teaspoon vanilla extract

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Instructions

In a medium saucepan over low heat, add the mini marshmallows.
Stir constantly until marshmallows are just melted. Remove from heat and let cool completely to room temperature.
In a large mixing bowl, add the heavy whipping cream and vanilla extract. Beat with a hand mixer or stand mixer on medium-high speed until soft peaks form.
Gently fold the cooled melted marshmallows into the whipped cream until fully combined and fluffy.
Serve immediately or store in the refrigerator until ready to use.

Notes

Make sure the melted marshmallows are completely cooled before folding into the whipped cream to avoid melting it.
This whipped cream can be stored in the refrigerator for up to 24 hours for best texture.
Great for topping desserts like hot chocolate, cakes, and pies.

Nutrition

Serving Size: 2 tablespoons
Calories: 80
Sugar: 6g
Sodium: 5mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 0g
Cholesterol: 25mg