Stabilized Whipped Cream

This stabilized whipped cream recipe creates a thick, fluffy topping that pipes beautifully and holds its shape for days. With just three ingredients and a simple technique, it produces bakery-style whipped cream that’s perfect for cakes, pies, cupcakes, and layered desserts.

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Course: Dessert

Cuisine: American

Keyword: bakery style whipped cream, bakery whipped cream trick, birthday party ideas, Holiday Baking, homemade whipped cream recipe, no-bake recipe, summer dessert, Valentine's Day treats, whipped cream for cakes, whipped cream topping, whipped icing

Prep Time: 10

Total Time: 10

Servings: cups

Author: Jennifer Locklin

Equipment

Stand Mixer or hand mixer

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Ingredients

1 cup heavy whipping cream
2 heaping tablespoons marshmallow creme
¼ cup powdered sugar optional, to taste

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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 a heaping tablespoon 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.

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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!

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.