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This Marshmallow Whipped Cream is more than just whipped cream. It’s a dip, a pancake topping, a frosting, and something you hide in the back of the refrigerator so you can eat it with a spoon and not have to share.

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Marshmallow Whipped Cream - an easy recipe with just 3 ingredients! It's the perfect fruit dip or topping for pancakes or cake!

For me, sightseeing is not complete without trying all the food that a place has to offer. My list of must-eateries in Maui was long…and we worked our way through most of them.

One of my favorite places to eat was The Gazebo in the Napili Beach area. I’d heard wonderful things about their pancakes and fried rice, so that’s what I ordered, and I demolished them. You would have too, see how good they looked?

When you look at that photo, you’ll notice a huge gob of what looks like butter on top of the pancakes. You guys, it wasn’t butter. It’s The Gazebo’s “secret” pancake topping.

What is marshmallow whipped cream?

I tasted a bite and guess what it tasted like? Marshmallow Whipped Cream! OMG you guys, I just wanted a whole bowl of that for breakfast. The pancakes were awesome too (copycat coming next week) but the fluffy cream on top? OMG.

Obviously it was the first thing I made when I got home. And I’m serving it in a bowl, like it was supposed to be served.

Table of Contents
  1. What is marshmallow whipped cream?
  2. What’s in this fluffy marshmallow dip?
  3. Ways to use Marshmallow Whipped Cream
  4. Marshmallow Whipped Cream Recipe
Marshmallow Whipped Cream - an easy recipe with just 3 ingredients! It's the perfect fruit dip!

What’s in this fluffy marshmallow dip?

This is a super simple recipe with only 3 ingredients:

  • Heavy whipping cream
  • Marshmallow fluff
  • Vanilla extract

You can find marshmallow fluff in the baking aisle and/or near where they sell the regular marshmallows.

You simply beat the cream halfway to whipped cream (soft peaks) then add the fluff and whip until it’s a bit stiffer. The end result is a soft and fluffy marshmallow whipped cream!

This whipped cream is not as stiff as normal whipped cream, but it’s the perfect topping for pie, cake, ice cream, or pancakes. But I like to use it how I think it was originally intended: as a fruit dip. For a spoon.

Or fruit, if you want to make it all healthy and stuff. But where’s the fun in that?

Marshmallow Whipped Cream - an easy recipe with just 3 ingredients! It's the perfect sweet dip recipe!

Ways to use Marshmallow Whipped Cream

Dipping Oreos in marshmallow fluff whipped cream is so much better. Don’t you think?

Have you made this recipe?

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Marshmallow whipped cream in turquoise dish surrounded by strawberries

Marshmallow Whipped Cream

3.88 from 48 votes
This Marshmallow Whipped Cream is the perfect dip for fruit or cookies and it’s the perfect topping for pancakes, cake, brownies, pie, and ice cream!
Prep Time 5 minutes
Total Time 5 minutes
Yield 16 servings
Serving Size 1 serving


  • 1 cup heavy whipping cream cold
  • 1 7 ounce jar Marshmallow Fluff or Marshmallow Cream
  • 1 teaspoon vanilla extract


  • Beat cold heavy whipping cream on high speed using a stand mixer or hand mixer. Beat until soft peaks form (the whipped cream has thickened slightly but does not stand up on its own). Add the marshmallow cream/fluff and vanilla and continue whipping on high speed, scraping down the sides of the mixer as needed, until a loose whipped cream forms. The end result will be stiffer than soft peaks but not all the way to a hard peak.
  • Use as a dip for fruit or crackers or as a topping for pancakes, pie, brownies, ice cream, or cake.

Recipe Nutrition

Serving: 1serving | Calories: 52kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 6mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 10mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword whipped cream

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Make Marshmallow Whipped Cream for the best fruit dip, frosting or pancake topping! This easy whipped cream recipe has just 3 ingredients!

Last Updated on June 30, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Thank you for the recipe, I made it several times and love it. I also take a spoonful of the finished cool whip and mixed in other flavors such as chocolate, pumpkin spice, and cinnamon flavored cool whip. I decided to try your recipe because I’m allergic to coconut products, so this means I couldn’t make anymore oreo delights because of my allergy. I just wanted to say thank you.

  2. I have been trying to figure out what goes good with fluff.
    Your recipe is awesome I will be making this in the future, yum

  3. Sounds great. But is it still enough to use as frosting on a cake or in the middle of a layer cake? Do you have to refrigerate it?

  4. I’m not sure if I did anything wrong, but this recipe did not work at all. The end result was a water curdled brown mess. Whoever made this recipe, please reach out to me so I can try and figure out what went wrong in the recipe.

    1. Chances are you over whipped it. Whipped cream separates if it’s beaten too long – it actually turns into butter (and that liquid is buttermilk).

  5. This sounds amazing! I am making an icecream cake for my daughter and curious how this frosting would work being frozen if I made it ahead of time.

  6. Hi Dorothy!
    Need some help s’il vous plait…
    Would you please clarify whether the recipe requires 1-17 oz. jar of Marshmallow Fluff, or 1-7oz. jar?
    There’s a space between the 1 & 7 in the ingredient list so…color me confused (pretty much a normal state of affairs lol).
    I attempted to pull up the “older comments” to see if anyone else had asked, instead I got “There has been a critical error on this website. ” followed by a blue colored link reading “Learn more about debugging in WordPress.”
    I’ve received the same phrases on several of your other recipes today, again when attempting to pull up the “older comments” (It’s never happened before, & I’m here almost every day!

    Thanks in advance for your assistance! I need to ensure I have enough for several batches. Though we got up to 0 C today, & tomorrow apparently the same – we’re supposedly going back into the tank (-20 to -38C) Monday, so it’s back to hibernation in the kitchen!
    I love Alberta. If you don’t like the weather….wait 5 minutes lol
    Stay safe.

  7. Iā€™m thinking about using this hello an ice cream cake. What do you think? Kelly

    Ps. Your hot fudge brownies are awesome!