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Stabilized Whipped Cream

Looking to make whipped icings like the bakery that don’t turn into a melty mess on your beautiful cake? Stabilized Whipped Cream is your answer!
Author: Jennifer Locklin


  • 1 cup heavy whipping cream
  • 1 heaping tablespoon marshmallow fluff -OR- 2-3 jumbo marshmallows


  • In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream until soft peaks form.
  • Stop the beaters and melt a heaping tablespoon of marshmallow fluff in the microwave in 5-second intervals until just melted. Stir gently until slightly cooled and you have a gooey, thick mixture.
  • Add the melted marshmallow to the whipped cream, and continue whipping on high until stiff peaks form.