Mascarpone whipped cream is silky, stabilized whipped cream that’s ready to use in minutes! Made with only 4 ingredients, this whipped frosting is an elegant topping for cakes, cupcakes, pies, and more.
Easy Stabilized Mascarpone Whipped Cream
We’re making sturdy mascarpone whipped cream that holds its shape when spread, piped, or dolloped over all of your favorite desserts.
This recipe is so easy, made with 4 ingredients. It’s quick, too, since the whipped cream comes together in minutes! Mascarpone frosting is rich and silky, with just the right amount of sweetness. It’s the perfect way to add some elegant flair to your next sweet treat!
Why You’ll Love This Mascarpone Whipped Cream Recipe
- Fluffy and flavorful. This whipped frosting is extra creamy! It’s sweet and tangy, almost cheesecake-like, thanks to the soft mascarpone cheese.
- Great for decorating. Mascarpone whipped cream is a kind of stabilized whipped cream that’s perfect for frosting cakes and cupcakes. It’s thick, a bit like mousse, and great for piping.
- Less sweet. When people ask me for alternatives to American buttercream, this is the recipe I suggest. It’s far less sweet than buttercream and pairs perfectly with everything from fruity flavors like lemon blueberry to richer flavors like pumpkin. Scroll down to find more pairings for this whipped cream under the “ways to use it” section.
Ingredient Notes
Three key ingredients come together to make the perfect whipped mascarpone frosting. I’ve included my notes below. Scroll to the recipe card at the bottom of the post for a printable ingredients list.
- Mascarpone Cheese – Cold from the fridge. Not all brands of mascarpone are equal (see below), and you’ll want to choose one that’s less watery.
- Heavy Whipping Cream – For the silkiest frosting, always use full-fat heavy cream. Like the mascarpone, the cream should also be nice and cold.
- Powdered Sugar – Also called confectioner’s sugar. Powdered sugar is the key to stabilized whipped cream that holds its shape.
What is Mascarpone cheese?
Mascarpone is a type of Italian soft cheese. It has a tangy flavor that’s more subtle than American cream cheese, and the texture is much creamier. In the US, my preferred brands are BelGioioso and Vermont Creamery. You’ll find mascarpone in the deli section of most major grocery stores, usually near the other specialty cheeses.
Can I Substitute Cream Cheese for Mascarpone?
Yes. In a pinch, you can substitute full-fat cream cheese for mascarpone in this frosting recipe. Use the kind of cream cheese that comes in blocks, and not the spreadable tub kind. You can also check out my recipe for cream cheese whipped cream.
How to Make Mascarpone Whipped Cream
This easy step-by-step shows you how to make fluffy whipped cream mascarpone frosting. Scroll to the recipe card for printable instructions.
- Chill the bowl. Cold is the name of the game when making whipped cream of any kind. Pop your mixing bowl and the whisk attachment from your mixer into the freezer 10 minutes before you start.
- Combine the mascarpone with the cream. Begin by beating cold mascarpone cream as you gradually pour in about 1/2 cup of heavy cream until the consistency of the mascarpone is also liquid. This is essential for creating a smooth (not lumpy) whipped cream.
- Whip the frosting. Once the ingredients are combined, up the mixer speed and whip the cream into soft peaks. Slowly add the powdered sugar and vanilla, and then give the frosting a final whip until stiff peaks form.
Recipe Tips and Variations
Making any kind of whipped cream from scratch may sound intimidating, but you’ll be a pro in no time! Keep the following in mind for the best results:
- Use immediately. Mascarpone whipped cream is best to use on desserts right away. I don’t recommend leaving it in the bowl for too long, as it tends to lose its smooth, light texture.
- Don’t overwhip. It is possible to overmix whipped cream leaving it curdled or lumpy. Beat the cream and mascarpone into soft peaks, add powdered sugar, and continue to whip only until stiff peaks form.
- Add cinnamon. Make a version of cinnamon maple whipped cream with mascarpone, cinnamon, and maple syrup (or honey). It’s the perfect frosting for a pumpkin cake.
- Add citrus. Flavor this whipped cream with lemon zest and a few drops of lemon extract (I use lemon mascarpone whipped cream in my lemon layer cake recipe). Another good option is orange zest and extract.
- Chocolate. Make a chocolate version and swap out 1-2 tablespoons of cocoa powder for powdered sugar.
- Recommended brands: I find the most success with BelGioioso brand, Vermont creamery and Trader Joes, but I most often use BelGioioso.
Frequently Asked Questions
Not quite. Mascarpone whipped cream is more stable than traditional whipped cream. The flavor is also more complex, with a hint of salty, cheesy savoriness. It’s less tangy than cream cheese.
If your mascarpone frosting is runny, there’s a chance that you either over or under-mixed the mascarpone and heavy cream. When this happens, try beating in extra powdered sugar, 1 spoonful at a time, to help it thicken.
Ways to Use Mascarpone Whipped Cream
I love the subtle flavor and irresistible texture of this whipped mascarpone frosting. I’m always finding new ways to use it! Here are some ideas:
- Cakes. I use mascarpone whipped cream as a frosting for my strawberry mascarpone cake and as a filling in this lemon blackberry cake.
- Cupcakes. Use large piping tips to create swirls of whipped cream on top of peach pie cupcakes and red velvet cupcakes. See my tutorials on how to use a piping bag and how to use piping tips for lots of helpful pointers.
- Tiramisu. Use mascarpone whipped cream in classic tiramisu recipes. I also make variations of this whipped cream for my peanut butter cup tiramisu and apple pie tiramisu.
- Cheesecake. Add this whipped cream to no-bake desserts like this creamy tiramisu cheesecake or my no-bake pumpkin cheesecake.
- Breakfast. This sweet and fluffy whipped cream makes the perfect topping for pancakes and waffles.
How to Store Mascarpone Frosting
- To Store. I suggest piping, decorating, or filling your cake with mascarpone whipped cream right away. Frosted cakes and cupcakes will stay fresh for up to 2-3 days when stored airtight in the fridge.
- Freeze. I don’t recommend freezing mascarpone frosting as it tends to separate once it’s thawed.
More Whipped Cream Recipes
Print
Mascarpone Whipped Cream
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 cups
- Category: Frosting
- Method: Mixed
- Cuisine: American
Description
Make silky mascarpone whipped cream in minutes with only 4 ingredients! This stabilized whipped cream frosting is sweet and tangy, perfect for topping cakes, cupcakes, pies, and more.
Ingredients
For 12-18 cupcakes:
- 8 ounces (226g) mascarpone cheese, cold
- 1 1/4 cup (296 ml) heavy whipping cream, cold
- ½ cup (65 g) powdered sugar
- ½ teaspoon (2.5 ml) pure vanilla extract
For a 3 layer cakes (makes approximately 4 cups)
- 16 ounces mascarpone cheese, cold
- 2 ½ cup (592ml) heavy whipping cream, cold
- 1 ¼ cup (163g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
Instructions
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Spoon the mascarpone cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, about 1/2 cup, allowing the mascarpone cheese to turn to a liquid consistency.
- Add the remaining heavy cream then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
- Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Continuing beating at a high speed until stiff peaks form.
Notes
- This is best prepared and used right away. I don’t recommend preparing in advance. If kept in the fridge in your bowl for too long, you may need to rewhip it, adding additional powdered sugar to re-thicken.
- If used right away to frost cupcakes or a cake, this will stay fresh for 2-3 days in the refrigerator.
Nutrition
- Serving Size: 1/4 cup
- Calories: 263
- Sugar: 11.4g
- Sodium: 99.3mg
- Fat: 23.2g
- Saturated Fat: 14.3g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2.8g
- Cholesterol: 70.7mg
I used a Bar of German Chocolate to make a thin ganache first…. Then proceeded. Excellent result!
Amazing! Thank you!
Hi! Thank you for the recipe, it sound delicious! I’m planning on trying it out this weekend for a birthday cake. I was wondering if you’ve tried using food coloring and if you have, did it work OK? Also, how well (or how long) does the piped cream hold in the fridge?
Thanks!
Yes! You can use food coloring. I suggest adding it to the heavy cream, mixing it before you whip it. This way you make sure that you don’t over whip it. You can always start with just a little bit of color and add a little bit as it’s whipping in the blender but at least you get the foundation of the color that you want.
What is a good brand of clear vanilla extract?
I
Walkins is probably one of the better options. McCormick and Wilton both have it as well