Peppermint Marshmallow Whipped Cream

Products Used


  • 1 cup heavy whipping cream
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1 (7-oz.) jar marshmallow cream
  • 1/4 cup peppermint candies, crushed (optional)


      1. Add cream to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until soft peaks form.
      2. Add sugar, vanilla, and peppermint extract. Whip until stiff peaks form.
      3. Add marshmallow cream a spoonful at a time, continuing to whip until incorporated. If desired, fold in crushed peppermint candies.
      4. Serve chilled. 
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Bree Hester

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