Whip the Cream

1. 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

1. Scoop 2 heaping tablespoons of marshmallow creme into a small microwave-safe bowl.
2. Microwave in 5-second bursts until just melted—don’t let it bubble.
3. 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

1. Slowly pour the melted marshmallow creme into the whipped cream while the mixer is running.
2. Turn the speed to high and continue whipping until stiff peaks form—those luscious swirls should stand tall without drooping.

Sweeten (Optional)

1. If you like your whipped cream a bit sweeter, add ¼ cup powdered sugar after the marshmallow goes in.
2. Taste and adjust by adding more powdered sugar, 1 tablespoon at a time, until it’s just right for you.