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Whipped Cream Marshmallows
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Prep time:
One 9-by-13-inch sheet pan

These whipped cream marshmallows are a wonderful way to make hot cocoa pop. With no cook time and several hours sitting in the freezer, these treats are a great way to spend a snow day with the kids decorating (and enjoying dessert, of course).


  • Whipped Cream Marshmallows

    • 1 (8-ounce) tub whipped frozen topping
    • 1/2 cup cold water
    • Candy canes for topping, crushed
    • Colored sugar for decorating


1. Pour the whipped frozen topping into a mixing bowl and slowly whisk in ½ cup of water to the mixture. It should turn into a thick liquid.

2. Line a 9- by 13-inch pan with wax paper.

3. Pour the cream mixture into the pan and, using a spatula, spread it out evenly, smoothing out the top. The mixture should be about 1/2-inch thick.

4. Before freezing, sprinkle crushed candy canes over ½ of the pan. Gently press some of the larger pieces into the cream, if needed.

5. Place the pan into the freezer for at least 4 hours.

6. Remove the pan from the freezer and, using small cookie cutters, press into the frozen mixture to create shapes.

7. Put all shapes into a separate container lined with wax paper and refreeze until you’re ready to use.

Optional: Sprinkle 3 to 4 tablespoons of colored sugar onto a small plate. Dip one side of the whipped cream marshmallow into the colored sugar and press gently. Refreeze the sugared marshmallows immediately until you’re ready to use.

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How to make marshmallows for your holiday hot cocoa

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