Whipped Cream Stabilized with Marshmallow

This whipped cream is stabilized with marshmallow cream instead of gelatin, so it holds its shape for hours. With just 3 ingredients — cold heavy cream, marshmallow cream, and a splash of vanilla — the light frosting is ready in about 10 minutes and scaled for 6-inch cakes, a small batch of cupcakes, and dolloped on pies. The recipe is easily doubled and perfect for a fluffier finish.

Sometimes you just want a lighter frosting. Correction: Sometimes I just want a lighter frosting. But whipped cream naturally deflates soon after whipping because the air bubbles escape and the fat-and-liquid structure begins to collapse.

My solution for stable whipped cream: marshmallow cream. After testing batch after batch of whipped cream, I learned one of the easiest and most effective ways to help it hold its shape is to add a stabilizer.

You could add extra powdered sugar — but that means more sweetness. You could add gelatin — but that adds extra steps when you just want something fast.

The ingredients in marshmallow cream act as stabilizers and work together with heavy cream to keep the whipped cream fluffy for hours.

Bonus: it’s easy to flavor. Want a fruity twist? Try my stabilized strawberry whipped cream for a fluffy berry-flavored topping. Or go citrusy and creamy and fold it with a little lemon curd.

How To Make Stable Whipped Cream

Ready in just 10 minutes, this whipped cream is easy to make. Start with cold heavy cream and whip it to soft peaks — cold is key because warm cream won’t whip properly.

Add the marshmallow cream and vanilla, then continue beating until you reach stiff peaks (that’s when the whipped cream stands straight up on the whisk).

That’s it. Use immediately dolloped over a couple slices of mini vanilla pound cake, or cover and refrigerate — it will thicken a little and become even fluffier as it chills. You’ll have enough to frost a small batch of cupcakes or a mini cake, but you can easily double it for larger batches.

The not-as-sweet-and-lighter-than-buttercream frosting pairs beautifully with a small batch of eggless chocolate cupcakes — which is what I have pictured here. You can’t go wrong with the classic vanilla + chocolate combo!

Whipped Cream Stabilized With Marshmallow

5 from 1 review

An easy 10-minute stabilized whipped cream made with heavy cream, marshmallow cream, and vanilla — no gelatin required. It holds its shape for hours and is perfect for frosting small cakes or cupcakes with a light, airy finish.

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by Erin Cernich

Yield1 Cup (approx.)

Prep10 minutes minutes

Total Time10 minutes minutes

Equipment

• ▢
  Hand Mixer

Ingredients

• ▢ ½ cup heavy whipping cream, cold
• ▢ ½ cup marshmallow cream
• ▢ ¼ teaspoon vanilla extract (optional)

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Instructions

 

• ▢
  In a medium mixing bowl, add the heavy cream. Use a hand mixer with whisk attachments and whip the cream on medium-high speed to soft peaks. Add the marshmallow cream and vanilla and continue to beat to stiff peaks.
  ½ cup heavy whipping cream, cold, ½ cup marshmallow cream, ¼ teaspoon vanilla extract
• ▢
  The whipped cream is ready to use immediately and will be fine at room temperature for up to 4 hours. Or, it can be stored in a covered container in the refrigerator for 3 to 5 days. 

Notes

• Serving Size – As written, the recipe will yield enough whipped cream to frost 4 to 6 cupcakes or 1 single layer 6-inch cake.  It can easily be doubled.
• Sweetener – The whipped cream is lightly sweet.  I do not add additional sweetener as the marshmallow cream provides ample sweetness.  You can add powdered sugar – 1 tablespoon at a time – to make it sweeter.
• Piping – You can pipe the whipped cream into swirls.  It will not be firm enough to do intricate decorations.
• Gluten Free – Be sure to read the label on the marshmallow cream to ensure it is gluten free.
• How To Store – If used as a frosting,  it will be fine and hold its shape at room temperature for about 4 hours, then I recommend refrigerating so it doesn’t spoil.  If not used right away, cover and refrigerate for 3 to 5 days.  It will thicken the first day in the fridge, but will slowly start to deflate.

Nutrition Estimates

Calories: 101kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 5mg | Potassium: 19mg | Sugar: 7g | Vitamin A: 292IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.02mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.