Marshmallow Frosting
Marshmallow Frosting is a easy American recipe that serves 4. 236 calories per serving. Recipe by jessie sheehan bakes on YouTube.
Prep: 15 min | Cook: 5 min | Total: 25 min
Cost: $1.93 total, $0.48 per serving
Ingredients
- 1 cup Heavy Cream (chilled, at least 35% fat)
- 0.25 cup Mini Marshmallows (about 40 grams, melted)
- 1 tablespoon Granulated Sugar (optional for extra sweetness)
- 1 teaspoon Vanilla Extract (pure vanilla extract)
- 0.25 teaspoon Pinch of Salt (enhances flavor, optional)
Instructions
Melt the Mini Marshmallows
Place the mini marshmallows in a microwave‑safe bowl and heat on high for 20‑30 seconds, stirring halfway through, until completely melted and smooth. If using a saucepan, melt over low heat, stirring constantly.
Time: PT2M
Combine Cream, Sugar, and Vanilla
In a chilled mixing bowl, pour the heavy cream, add the melted marshmallows, granulated sugar, vanilla extract, and a pinch of salt. Stir gently to blend the melted marshmallows into the cream.
Time: PT3M
Whip to Stiff Peaks
Using a hand mixer on medium‑high speed, whip the mixture for 3‑5 minutes until stiff peaks form and the cream holds its shape.
Time: PT5M
Chill and Store
Transfer the whipped cream to an airtight container and refrigerate for at least 30 minutes before serving. It will stay stable for up to 14 days.
Time: PT5M
Temperature: 4°C
Nutrition Facts
- Calories
- 236
- Protein
- 0.5 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Gelatin (in marshmallows)
Ingredient Substitutions
- Instead of Heavy Cream: Whipping Cream (30% fat), Coconut Cream (for dairy‑free, will change flavor)
- Instead of Mini Marshmallows: Regular marshmallows (cut into small pieces), Marshmallow fluff (use 3 tbsp)
- Instead of Granulated Sugar: Powdered sugar, Honey (use 2 tsp)
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract
- Instead of Pinch of Salt: Kosher salt, Sea salt
Equipment Needed
- Microwave‑Safe Bowl or Small Saucepan
- Mixing Bowl
- Hand Mixer or Stand Mixer with Whisk Attachment
- Rubber Spatula
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Fully melt the mini marshmallows without scorching.
- Whip the mixture to stiff peaks but stop before it turns buttery.
Chef Tips from the Video
- Use a metal bowl that has been chilled in the freezer for 10 minutes for maximum volume.
- Add a tiny pinch of cream of tartar (1/8 tsp) to further stabilize the foam if you live in a humid climate.
- For a flavored twist, substitute half of the vanilla with almond extract or add cocoa powder for chocolate whipped cream.
Troubleshooting
Whipped cream collapses after a few hours.
Make sure the marshmallows were fully melted and incorporated before whipping. Chill the mixing bowl and beaters for at least 15 minutes.
The mixture turns grainy or buttery.
Stop whipping as soon as stiff peaks form. Over‑whipping separates the fat, turning the cream into butter.
Marshmallows stick to the bowl and don’t dissolve.
Warm the bowl slightly (warm water bath) before adding the melted marshmallows, or melt the marshmallows directly in the cream over low heat.
Storage
Refrigerator: Airtight container, up to 14 days.
Freezer: Can be frozen for up to 1 month; thaw in the fridge before use.
Room temperature: Not recommended; will lose stability after 2 hours.
Make-Ahead Tips
- Prepare the whipped cream up to two weeks in advance; keep sealed.
- If the surface forms a thin skin, simply stir it back in before serving.
Frequently Asked Questions
What is the cultural significance and history of whipped cream in American dessert traditions?
Whipped cream became popular in the United States during the 19th century after the invention of the hand‑crank cream whipper. It quickly became a staple topping for pies, cakes, and hot beverages, symbolizing indulgence and celebration in American home cooking.
How did marshmallows become a stabilizer for whipped cream in modern American recipes?
Mini marshmallows contain gelatin and sugar, which dissolve into a glossy syrup when melted. This syrup coats the fat droplets in cream, preventing them from coalescing, which is why chefs like Jessie Sheehan use them to create a whipped cream that stays fluffy for days.
What regional variations of stable whipped cream exist within the United States?
In the Pacific Northwest, maple syrup is often added for a local flavor twist. In the South, a splash of bourbon or pecan‑infused syrup is common. The core technique—using a sweet stabilizer like marshmallows or gelatin—remains the same across regions.
During which American celebrations is whipped cream traditionally served?
Whipped cream is a classic topping for holiday desserts such as pumpkin pie at Thanksgiving, strawberry shortcake at Fourth of July picnics, and hot chocolate during winter holiday gatherings.
What authentic ingredients are used in traditional American whipped cream versus the marshmallow‑stabilized version?
Traditional American whipped cream uses only heavy cream, sugar, and vanilla. The marshmallow‑stabilized version adds mini marshmallows, which act as a sweet stabilizer, extending shelf life without altering the classic flavor dramatically.
What other American desserts pair especially well with this super stable whipped cream?
It pairs beautifully with classic American desserts like apple crumble, chocolate lava cake, banana split, and fresh berry shortcake, adding both sweetness and a light, airy texture.
What are the most common mistakes to avoid when making super stable whipped cream?
Common mistakes include overheating the marshmallows, which can cause a burnt flavor, and over‑whipping the cream, which turns it into butter. Also, using warm cream will reduce volume and stability.
Why does this recipe use melted mini marshmallows instead of powdered gelatin as a stabilizer?
Melted mini marshmallows provide both sweetness and a gelatinous matrix in one ingredient, simplifying the recipe and giving a subtle vanilla‑marshmallow flavor that powdered gelatin alone would not provide.
Can I make this super stable whipped cream ahead of time and how should I store it?
Yes, you can make it up to two weeks ahead. Store it in an airtight container in the refrigerator at 4°C. For longer storage, freeze it in a sealed container for up to one month and thaw in the fridge before use.
What does the YouTube channel Jessie Sheehan Bakes specialize in?
The YouTube channel Jessie Sheehan Bakes specializes in approachable home‑baking tutorials, focusing on quick, reliable techniques and creative twists on classic desserts, often using pantry staples to make recipes more accessible.
Last updated: August 28, 2026
