Go Back
+ servings
Marshmallow whipped cream in turquoise dish surrounded by strawberries
Print

Marshmallow Whipped Cream

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!
Course Dessert
Cuisine American
Keyword whipped cream
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 servings
Calories 52kcal
Author Dorothy Kern
Cost $5

Ingredients

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

Instructions

  • 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.

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