This stabilized whipped cream with marshmallow creme makes light, fluffy swirls for pies, cakes, and other make-ahead desserts. You'll need heavy whipping cream, marshmallow creme, and powdered sugar only if you want extra sweetness. The recipe takes about 10 minutes and makes about 2 cups. Keep the finished topping refrigerated and use within 2-3 days.
The trick is to whip the cold cream to soft peaks, add gently melted marshmallow creme that has cooled to nearly room temperature, then finish whipping to stiff peaks. That gives you a topping you can spoon over French silk chocolate pie or pipe into those pretty rosettes shown here.
What is stabilized whipped cream? It's whipped cream with an added ingredient that helps it hold its shape longer. In this recipe, that ingredient is marshmallow creme. The cream stays a light dessert topping and still needs refrigeration.
The pie in these photos is a serving idea; this recipe makes the whipped cream topping. There's no pie filling or crust to prepare here.
A Simple Way to Help Whipped Cream Hold Its Shape
Add the marshmallow creme after the cream reaches soft peaks. Gently warming the creme helps it blend, but cooling it before adding keeps you from pouring hot creme into cold whipped cream.
Watch the texture more closely than the clock: the first peaks should curl at their tips, while the finished peaks should stand upright. Stop before the cream looks grainy.
Why Use Marshmallow Creme?
Marshmallow creme adds sweetness and body without requiring a separate gelatin-blooming step. Use the jarred creme called for in the recipe; whole marshmallows are a different ingredient and haven't been tested as a direct substitute here.
- Two required ingredients: heavy whipping cream and marshmallow creme.
- Optional sweetness: taste before adding powdered sugar, because the creme is already sweet.
- Make-ahead use: refrigerate the topping or decorated dessert until serving.
This is a practical topping for chilled desserts. Stabilizing cream does not make it heatproof or shelf-stable.
Ingredients
- 1 cup heavy whipping cream: keep it cold until you're ready to whip.
- 2 heaping tablespoons of marshmallow creme: use marshmallow creme, not whole marshmallows.
- ¼ cup powdered sugar: optional, to taste.
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Tools
You don't need much equipment for this recipe, but a few simple tools make the process easier and help create smooth, stable whipped cream.
- Stand mixer or hand mixer with whisk attachment
- Large mixing bowl
- Rubber spatula
- Piping bag with star tip (optional)
Also have a measuring cup, measuring tablespoon, small microwave-safe bowl, and microwave ready for measuring and gently warming the marshmallow creme.
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Buy Now → How to Make It
1. Whip to soft peaks. Beat the heavy cream on medium-high with a stand mixer fitted with the whisk attachment, or a handheld mixer and chilled bowl. Stop when gentle peaks hold their shape but curl at the tip.
2. Melt and cool the marshmallow creme. Put 2 heaping tablespoons of marshmallow creme in a small microwave-safe bowl. Microwave in 5-second bursts until just melted, without letting it bubble. Stir gently and cool to nearly room temperature; it should be thick and gooey, not hot or runny.
3. Combine and whip. Slowly add the cooled marshmallow creme while the mixer runs. Increase the speed to high and whip until stiff peaks stand upright without drooping. Watch closely so the cream stays smooth rather than grainy.
Sweeten to Taste
4. Add powdered sugar, if you like. After the marshmallow creme goes in, add ¼ cup powdered sugar if you want a sweeter topping. Taste and add more 1 tablespoon at a time as needed, mixing only enough to incorporate it.
- Keep the powdered sugar optional; marshmallow creme already sweetens the mixture.
- Stop whipping once the topping is smooth and holds its shape.
- Use the cream for piping or spreading, then refrigerate the finished dessert.
Tips for Smooth, Fluffy Cream
- Start with very cold cream. Cold cream whips faster and creates stronger peaks.
- Chill your bowl and whisk. This small step makes whipped cream noticeably more stable.
- Whip to soft peaks before adding the stabilizer. This ensures proper aeration.
- Let the marshmallow creme cool slightly before adding. If it's too warm it can deflate the whipped cream.
- Stop at stiff peaks. Over-whipped cream becomes grainy.
Whipping Technique (Soft Peaks vs Stiff Peaks)
Understanding when to stop whipping makes all the difference between silky whipped cream and something grainy.
- Soft peaks gently fold over at the tip. This is when the marshmallow creme should be added.
- Stiff peaks stand upright and hold their shape. This is the final stage where the whipped cream is ready for piping or spreading.
Easy Mistakes to Avoid
- Using warm cream
- Adding the stabilizer too early
- Over-whipping the cream
- Using too much stabilizer
The finished cream should have defined peaks and a light, airy texture. Graininess is a sign you've whipped past the texture you want; stop the mixer as soon as the peaks stand on their own.
Make It Ahead and Keep It Chilled
Refrigerate for up to 2-3 days. Store in an airtight container, or pipe onto a dessert in advance and refrigerate it. Keep the dessert cold until serving; the stabilizer does not replace refrigeration.
For longer storage, freeze individual dollops. Pipe onto a parchment-lined baking sheet and freeze until solid, then transfer to a zip-top bag. Use within 1-2 months for best quality.
Frozen dollops can go straight into hot cocoa or coffee. Try one on a mug made with my peppermint hot cocoa mix.
Desserts to Top with Whipped Cream
Spoon or pipe this topping onto cooled pies, shortcakes, or individual dessert servings. For holiday pie plates, try it with classic pumpkin pie or pecan pie.
These other desserts also pair well with a light whipped topping:
- French Silk Chocolate Pie - Rich chocolate filling balanced by light whipped cream.
- Simple Strawberry Shortcake - Classic berries and cream dessert.
- Biscoff Banana Pudding - Creamy layers topped with whipped cream.
- Baileys Chocolate Cheesecake Trifle - Perfect for stabilized whipped cream layers.
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Tried It?
If you make this stabilized whipped cream, I'd love to hear how you used it. Leave a comment and let me know what dessert you topped with it!
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Recipe
PrintStabilized Whipped Cream
This stabilized whipped cream is light, fluffy, and easy to pipe, with a simple marshmallow creme trick that helps it hold its shape for days.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup heavy whipping cream
- 2 heaping tablespoons marshmallow creme
- ¼ cup powdered sugar (optional, to taste)
Instructions
Whip the Cream
- In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer and a chilled bowl), beat the heavy cream on medium-high until soft peaks form. You're looking for gentle peaks that hold their shape but still curl at the tip.
Melt the Marshmallow
- Scoop 2 heaping tablespoons of marshmallow creme into a small microwave-safe bowl.
- Microwave in 5-second bursts until just melted-don't let it bubble.
- Stir gently and let it cool to nearly room temperature. The texture should be thick and gooey, not hot or runny.
Combine and Whip to Stiff Peaks
- Slowly pour the melted marshmallow creme into the whipped cream while the mixer is running.
- Turn the speed to high and continue whipping until stiff peaks form-those luscious swirls should stand tall without drooping.
Sweeten (Optional)
- If you like your whipped cream a bit sweeter, add ¼ cup powdered sugar after the marshmallow goes in.
- Taste and adjust by adding more powdered sugar, 1 tablespoon at a time, until it's just right for you.
Notes
Storage:
- Store in an airtight container in the fridge for up to 2-3 days. It'll keep its shape beautifully, especially if piped onto desserts in advance.
- For longer storage, pipe dollops onto a parchment-lined baking sheet, freeze until solid, then transfer to a zip-top bag. Use within 1-2 months for best quality. Great for topping hot cocoa or coffee straight from the freezer!
Leslie says
Question:
I have a iSi cream whipper. Can I put these ingredients in my cream charger?
Jennifer says
I’ve not tried that but I don’t see why it wouldn’t work.
Makaylah says
If I’m needing to make this for 60 cupcakes, how much should I make? Triple the recipe?
Jennifer says
This makes 2 cups, so depending on how much you’re using for each cupcake, 2 cups could ice 12-24.
Kay says
Excited to try. If I make this in the morning and refrigerate, will it be easily pipeable in the evening? Should I defrost first? I’m too scared to immediately pipe onto my pie in the morning incase it does separate due to my error.
Jennifer says
It should be pipeable by the evening if you make it in the morning.
Norma Jordan says
Would this work for filling cream puffs?
Jennifer says
I've never tried it in cream puffs, but I believe you would have to mix it with pastry cream to be stable enough to last in cream puffs.
Karen Tima says
Wondering if you could use regular marshmallows (melted) instead of fluff??
Jennifer says
I’ve tried this before and unfortunately it didn’t work the same.
Brittany Henslee says
I want to make a cake with piped rosettes covering the cake. Would this frosting work for that?
Jennifer says
Hi Brittany! Yes, I believe this would work for frosting a cake and decorating with rosettes and other piped decorations, but to be on the safe-side, since you'll probably be layering with it, I would double the amount of marshmallow cream to "beef up" the stabilization of the cream. I'd love to hear from you again about how this works out for you!
Kelly says
Hello
I'm wondering which to use.. marshmallow fluff or marshmallow creme? My grocery store carries both and you list creme as the ingredient but refer to it as fluff in the recipe.
Thank you I can't wait to try this recipe!
Jennifer says
Use Marshmallow Cream. I will update the recipe. Thank you for catching that!
Megan says
Can I frost the cake the day before a party or only make the frosting the day before?
Jennifer says
It should be fine to frost the day before the party. This stabilized whipped cream usually holds up for several days or more.
You might add a couple of extra spoonfuls of marshmallow Creme for good measure for a cake. Let me know how it all turns out!
Jeanne says
Hi,
Can you use gluten free vegan marshmallow cream?
Jennifer says
Hi Jeanne. I have not tried this so I can’t say for sure. But, I believe vegan marshmallows would work as a stabilizer because they are typically made with agar agar, which acts as a stabilizer.
Deb says
Hi,
I read in your article about using unflavored gelatin, but it's not in the recipe. How much and when is it added?
Thanks!
Jennifer says
Hi Deb! You're right, I didn’t include gelatin in the recipe because the marshmallow creme already serves as the stabilizer. However, if you want an "extra sturdy" whipped cream, you can definitely add it. Just dissolve about 1 teaspoon of unflavored gelatin in a tablespoon of hot water, let it cool completely, and then add it to the whipping cream before you start whipping. Hope that helps!
Deb says
Thanks so much!
Jennifer says
You’re welcome!
Tiara martin says
Can i freeze the leftovers and use at another time?
Jennifer says
Hi Tiara! Absolutely, you can freeze stabilized whipped cream—but just know it won’t be quite as fluffy as when it was freshly whipped. My favorite trick? Pipe little swirls or dollops onto a parchment-lined baking sheet, freeze until solid, then transfer them to an airtight container or zip-top bag. They’re perfect for topping off hot cocoa or coffee. They’ll keep well in the freezer for about a month or two, though after that, freezer burn tends to sneak in and dull the magic.
Courtney says
This was easy to make and turned out so good that we were piping it straight into our mouths like kids. Thanks for the recipe!!
Jennifer says
Well, that might be the best review this recipe has ever gotten!
I'm so glad it was a hit! Thanks so much for taking the time to leave a comment. I got a good laugh out of that visual!