Delish Marshmallow Whipped Cream Recipe

Listen, I didn’t set out to invent culinary nostalgia, I just wanted an excuse to eat marshmallows with dignity. This Delish Marshmallow Whipped Cream Recipe is exactly that: fluffy, slightly ridiculous, and a perfect way to make fruit, pie, or that sad store-bought cake feel gourmet. It tastes like a campfire without the mosquitoes and without having to explain to your neighbor why you’re lighting a torch in the backyard at 10 p.m.

Once, my husband decided we needed “a little flair” and attempted to toast the marshmallow topping with a blowtorch over the kitchen sink. Spoiler: the sink won. The marshmallow became a sticky sculpture, one kid tried to peel it off like wallpaper, and I learned that flames and stainless steel are dramatic but not helpful. We salvaged it (with extra spoons and a hairdryer—don’t ask), and the kids still talk about it like it was a science experiment gone edible. Yes, this pan was too small. No, I didn’t wash fewer dishes. Of course I did.

Time-Saving Hacks

– Use store-bought marshmallow creme if you’re in a hurry and pretend you made it from scratch. I won’t tell.
– Whip in a chilled metal bowl for faster peaks — you don’t have to love cold hands to love results.
– Want fewer dishes? Use the stand mixer bowl you already used for cookies and call it efficiency. I still judged myself.
– Skip fancy garnishes; a quick sprinkle of graham crumbs or chocolate shavings reads “effort” and takes 30 seconds.

Serving Ideas

– Dollop on warm apple pie like you mean it — then hide the evidence so you can have seconds.
– Stir a spoonful into hot cocoa and watch it melt into pure adulting comfort.
– Top pancakes and waffles for weekend breakfast decadence (serve with coffee strong enough to apologize to your future self).
– Serve with wine if the kids drove you nuts. This is a scientifically supported coping mechanism.
– Or just keep it simple: a bowl, a spoon, and no witnesses.

What to Serve It With

Think: crisp fruit (berries, sliced peaches), warm desserts (pie, cobbler, brownies), pancakes, and anything chocolate. I’ve also been known to smear it on plain toast when I’ve accepted that my kitchen standards are flexible.

✔Tips & Mistakes

Pro tip: Chill your bowl and beaters. It reduces whipping time and prevents me from having a meltdown that matches the cream.
Common mistake: Overwhipping. You’ll go from cloud to butter faster than you can say “oops.” Stop when you have soft peaks unless you’re intentionally making marshmallow butter.
Kitchen fail I made: Tried to fold hot melted marshmallows straight into whipped cream. That’s not folding; that’s a sticky crime scene. Let things cool, people.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
If you’ve added booze or citrus, it’s best eaten within 2–3 days. Otherwise, treat it like fresh whipped cream — fluffy for a day, fine for maybe two, and heroically salvageable after that.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Vanilla bean or a splash of rum for adult vibes.
– Cocoa powder for a chocolate-marshmallow mashup.
– Use a nondairy cream and vegan marshmallow fluff for a plant-based version that still tastes like rebellion.

Frequently Asked Questions

Delish Marshmallow Whipped Cream Recipe

This is a light and fluffy marshmallow whipped cream that adds a delightful sweetness to desserts.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups heavy cream
• ▢ 1 cup marshmallow fluff
• ▢ 0.5 teaspoon vanilla extract

Instructions

Preparation Steps

• In a large mixing bowl, add the heavy cream and beat on medium speed until soft peaks form.
• Gently fold in the marshmallow fluff and vanilla extract until well combined.
• Continue to beat until stiff peaks form and the mixture is light and fluffy.

Notes

Best served immediately, but can be stored in the refrigerator for up to 3 days. Re-whip before serving again.