Last Updated on June 15, 2025 by Jennifer Osborn
Make homemade whipped cream that holds its shape longer—just one marshmallow gives it staying power. No stabilizers like gelatin or cream of tartar needed.
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You are going to be the wonder of your family and friends with this long lasting whipped cream!
You'll make this whipped cream just like you would any other cream topping.
Beat heavy cream in an ice cold bowl until soft peaks begin to form, then add a softened marshmallow and a bit of sugar and finish beating until you have medium peaks.
This cream lasted a day in the fridge, keeping its shape.
But, then I put the cream in a freezer safe container and froze it for three days without any loss in fluffiness.
I left it to thaw in the fridge over the course of a day. The creamy topping was still bouncy.
It strikes me as odd to describe whipped cream as fluffy and bouncy but it gets the point across. It's the opposite of flat whipped cream.
On the 5th day with the whipped cream, it was a teensy bit flat so I revived it by beaintg it with a hand mixer for a minute.
Spoon this homemade cream over strawberries and blueberries or pipe it on top of pumpkin or pecan pie.
Or squeeze a dollop onto a Pumpkin Spice Martini or a Creamy Espresso Martini. There's no wrong way to enjoy it.
Long Lasting Whipped Cream Ingredients
- Heavy cream
- One marshmallow (regular size, or 8 to 10 miniature)
- Granulated sugar
See recipe card for ingredient amounts.
Marshmallow to Make Whipped Cream Last
While I'd like to claim the genius idea for adding a softened marshmallow to the cream, I found the idea in Bakewise by Shirley Corriher.
Corriher is the ultimate baking scientist and cookbook author.
She says a small amount of gelatin firms up whipped cream and makes it last longer but adding gelatin is tricky because it has to be heated to dissolve it to add it to cream.
"Adding something hot to whipped cream can be a disaster," Corriher wrote.
And thus the marshmallow trick was born.
"A sneaky way to add a tiny amount of gelatin to whipped cream is to incorporate a near melted marshmallow into the cream at the end of whipping," wrote Corriher.
Recipe Tips
Cold tools and ingredients are crucial for making a successful batch of airy whipped cream.
Put your mixing bowl and beaters, as well as your ingredients in the freezer 30 minutes before beginning the recipe. Leave the marshmallow out as you'll be warming that until slightly melted.
Homemade Whipped Cream FAQ
What’s the best cream to use for whipped cream?
Use heavy cream or heavy whipping cream with at least 36% fat. The higher fat content helps the cream whip up faster and hold its shape longer.
How long does it take to whip cream?
With a stand mixer, it usually takes 2–4 minutes to reach soft peaks. A hand mixer will take a bit longer and a whisk and your strongest arm will take longer still.
Why won’t my cream thicken?
Your cream may be too warm. Chill your bowl and beaters first, and make sure you're using heavy cream—not half-and-half or milk.
How do I fix overwhipped cream?
Stop the mixer as soon as you see stiff peaks. If you go too far and it starts to look grainy, gently fold in a few tablespoons of fresh cream to smooth it out.
Can I make whipped cream ahead of time?
Yes, whipped cream holds in the fridge for up to 24 hours unless you're using my marshmallow trick, then it will last longer
Can I whip cream without a mixer?
You can use a balloon whisk and your muscles. Chill everything and then whip in a big bowl with fast, circular motions.
What’s the best way to sweeten whipped cream?
Add 2 tablespoons of granulated sugar per cup of cream. You can also use powdered or confectioner's sugar or maple syrup—just go easy and taste as you go.
How do I flavor whipped cream?
Vanilla extract is a classic, add a teaspoon per cup of heavy cream. You can also use cocoa powder, ground cinnamon, citrus zest, espresso powder or other flavored extracts.
What about plant based whipped cream?
Coconut cream is the most popular non-dairy option. Chill a can overnight, scoop out the solid part, and whip like regular cream.
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Recipe
Whipped Cream Recipe
Make homemade whipped cream that holds its shape longer—just one marshmallow gives it staying power. No fancy stabilizers needed!.
Ingredients
- 1 cup (237 ml) heavy cream or whipping cream (at least 36 percent fat)
- 1 marshmallow, softened
- 2 Tablespoons granulated sugar
Instructions
- Soften one marshmallow, cut in half or quarters using a greased kitchen knife.
- Pour heavy cream into a large, cold mixing bowl.
- Beat for one minute using a balloon whisk if possible.
- Add the softened marshmallow and sugar and continue beating for another rone to two minutes or until medium peaks have formed.
- Cover whipped cream and chill.
Notes
Be sure to chill bowl and beaters for 30 minutes or more before making the whipped cream.
Cover well before refrigerating.
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This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 40Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 3mgCarbohydrates 4gFiber 0gSugar 4gProtein 0g
I am not a registered dietician so nutrition information is an estimate.
More dip recipes you might like include Cannoli Dip and S'mores Dip.
This homemade whipped cream is perfect on all kinds of pie, including Espresso Date Pecan Pie, Traditional Pumpkin Pie with Evaporated Milk, and Pumpkin Pie Made with Cream Cheese plus this White Chocolate Raspberry Cheesecake Pie and this Holiday Spice Cake.
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