Marshmallow Whipped Cream {Cool Whip Copycat}
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.
- 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
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
