Marshmallow Whipped Cream Frosting
This 5-minute marshmallow whipped cream frosting uses marshmallow fluff to stabilize whipped cream and add a delicious marshmallow flavor. Perfect for topping cupcakes and any s'more-themed dessert.
Equipment
- 1 stand mixer or handheld mixer
Ingredients
- 7 oz marshmallow fluff
- 2 cups heavy whipping cream
- ¼ teaspoon vanilla
- 1/16 teaspoon salt
Instructions
Prepare before starting:
- Chill the bowl and the whisk attachment for your mixer in the refrigerator for at least 30 minutes. Make sure the bowl is completely clean and dry, any remnants of oil will prevent the cream from whipping properly.
- Chill the whipped cream for at least 30 minutes (preferably longer).
- Make sure your marshmallow fluff is at room temperature.
Make the whipped cream frosting
- Place all ingredients in the chilled bowl and attach the chilled whisk attachment to your mixer.
- Whisk on high for 3-5 minutes until the whipped cream has reached the stiff peaks stage. You should be able to scoop up a spoonful of the whipped cream and hold it up without the whipped cream folding over or running down.
Serve
- Use the whipped cream to top cupcakes or other desserts. This whipped cream is stable and can pipe simple shapes like stars or shells. I do not recommend this whipped cream frosting for intricate piping like flowers.
Notes
- This recipe makes about 4 cups of frosting. One serving is approximately ¼ cup.
- While this recipe only takes about 5 minutes, plan to chill your tools and ingredients for at least 30 minutes before starting.
Nutrition
Calories: 140kcalCarbohydrates: 11gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 34mgSodium: 17mgPotassium: 28mgSugar: 9gVitamin A: 437IUVitamin C: 0.2mgCalcium: 20mgIron: 0.03mg
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