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This easy Mascarpone Whipped Cream Frosting is a thick, stabilized whipped cream made with only 4 ingredients. Sweetened with vanilla or a citrus zest, this is the perfect frosting for cupcakes, cakes, pies and more.
The best stabilize whipped cream
I can’t remember the first time I made mascarpone whipped cream, I just remember that I instantly fell in love with it. It’s subtle flavor and creamy texture really bring to life the other flavors in your dessert because it doesn’t over power the dessert.
Mascarpone whipped cream is often referred to as stabilized whipped cream because it’s thicker and well, just more stable than whipped cream meaning it holds it shape much better. While I love my traditional whipped cream recipe, this one is thicker like a mousse.
This makes a great frosting for cakes and cupcakes and is perfect for desserts like Tiramisu. But honestly, I’ve been known to just eat it with a spoon because it’s so dang good. My favorite way to enjoy it is with berries.
What is Mascarpone cheese?
Mascarpone is an Italian cream resembling a softer cream cheese. It has a light tangy flavor and is much less subtle tasting than a traditional cream cheese. Its creamier texture is due to the higher fat content than cream cheese.
In my humble opinion, not all brands of mascarpone are created equally. I’ve purchased a variety of brands, and some have had a waterier consistency than others. The ones that are more watery do not tend to produce as stiff a texture I am looking for with a whipped cream.
My preferred brands are BelGioioso and Vermont Creamery. You can find it in the deli section of your grocery stores, usually near the hummus and other fancy cheeses.
Ingredients needed
You only need 4 simple ingredients. The powdered sugar will definitely add sweetness to the whipped cream, which you may or may not like. Personally, I prefer it to be sweeter and it balances out the flavor of the mascarpone. It also acts as a stabilizer, so I don’t recommend skipping it all together.
- Mascarpone cheese: be sure it’s nice and cold
- Heavy whipping cream: this also needs to be super cold
- Powdered sugar
- Pure vanilla extract
Can I substitute cream cheese for Mascarpone?
Yes, my recommendation would be to substitute a regular full-fat cream cheese.
How to make mascarpone whipped cream
Chill the mixing bowl: Starting with a cold bowl helps to keep the cream cold as it’s whipped. Place both the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Slowly combine mascarpone with cream: Spoon the mascarpone whipped cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.
Beat until soft peaks are reach: Continuing adding the remaining heavy cream, then increase the mixing speed to high (speed 8-10) and continue beating until soft peaks form.
Add the powdered sugar: Then add your powdered sugar and vanilla extract, beating on low until incorporated. Then continue beating at a high speed until stiff peaks form.
How to store whipped cream
It’s best if you can use this frosting right away. Add it to your cupcakes or cake and then refrigerate. If kept in the fridge in your bowl for too long, you may need to rewhip it, adding additional powdered sugar to re-thicken.
The best ways to use it
- Serve it with pancakes or waffles for breakfast
- It’s the perfect frosting for cakes or cupcakes. My favorite is my strawberry cake.
- Makes the best topping for pies and cheesecakes
- Use it in a tiramisu cheesecake
Flavor variations
- Are you making a pumpkin cake? Add a little cinnamon and honey for the perfect fall flavored frosting
- Add some fruit zest like lemon, lime or orange alongside of a little extract to give it a fruity flavor
- Turn this into chocolate whipped cream by swapping out some of the powdered sugar for cocoa powder
Mascarpone Whipped Cream
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 cups
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Pin RecipeDescription
Mascarpone Whipped Cream Frosting is a thick, stable whipped cream made with mascarpone cheese, heavy cream and powdered sugar.
Ingredients
For 12-18 cupcakes:
- 8 ounces mascarpone cheese, cold
- 1 1/4 cup (296 ml) heavy whipping cream
- 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
- 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 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.
- Category: Frosting
- Method: Mixed
- Cuisine: American
Keywords: easy frosting recipe, whipped cream recipe,
Hi, I am told using whipped cream frosting is better for Ice Cream cakes and my friend loves vanilla bean so will this freeze well?
Please respond I am new o Ice Cream cakes, thank you
Yes this can be used for ice cream cake
Hi. I tried this recipe as is and it was wonderful! My question is , if I want to add lemon zest, how much would you recommend I add? I will make the larger batch and ice my whole cake!
★★★★★
Hey Saba, for the best lemon flavor, I would zest at least 1 whole lemon, so 1-2 tablespoons
good recipe, but I think there may be a typo in step #2. You say add the mascarpone whipped cream to the bowl; however, I think you may mean: mascarpone cheese.
Ah yes, thanks Dianne! It’s fixed
Can you add color to this frosting? If yes at what stage and what kind of food coloring works best?
I have not done it myself but I believe others have. I would add the color in the beginning with the liquid heavy cream for the best results.
Can you use an electric mixer if you don’t have a stand up mixer
You sure can, just make sure you get a spatula in the bottom of the bowl and mix it together, then rewhip to ensure everything is evenly whipped.
Adding a Tbls of dry milk powder helps stabilize whipped cream and it lasts longer in the bowl.
Thanks Diane! I’ve never tried that!
Can you freeze this cake once frosted? Will the frosting hold up afterwards for travel?
Hi Laura, I have not done it myself but I know others who have done it successfully.
This is absolutely the best frosting ever! Very easy to make and tastes amazing. I used it to frost a birthday cake for my granddaughter. I like the fact that it not super sweet like a buttercreme and holds up well for piping. This will be my new “go to” frosting!
★★★★★
Awesome Ro! Thank you so much for sharing this feedback!
Can I fold this in to cheesecake batter to make it more rich and creamy?
Hi Noche, for a no-bake cheesecake some recipes you can use mascarpone instead of cream cheese.
Hello! This recipe looks fantastic! I have two questions –
1) Would it be alright to halve the cupcakes version? I only need a little to decorate a pie, but I’m sure the full recipe will be too much.
2) Would it be better to make this earlier in the day and then decorate closer to show time, or can I make, decorate, and chill the pie to be enjoyed later?
Thank you in advance!
Hi Isabelle, yes for a pie, I would halve the cupcake version. It is best to make, decorate, and chill the pie all in one step.
Frosting was too die for melt in your mouth luscious
★★★★★
Thank you Cindy!
Thank you! I must be doing something wrong as I tried it twice and it all turns into water with grainy lumps of mascarpone. Any ideas why? Thank you so much.
★★★★★
First I’d try making sure that you are slowly adding the heavy cream and scraping down the sides of the bowl to prevent lumps. It could be the type of mascarpone you’re using if it’s more watery. Or you may not be mixing it for long enough, are you getting the stiff peaks and then it turns watery? You can also try adding more powdered sugar
Any idea if I would be able to freeze any leftover frosting? Going to try a batch of this later in the week for you lemon and blueberry cake 🤤
Hi Adam, I am sure it will freeze fine but I’d be concerned that when thawed, it would wilt/melt.
I made her mascarpone whipped cream with her delicious vanilla cup cakes! It was delicious and not overly sweet, super moist! My son even asked if it was a tres leches cupcake because of how milky flavorful it was and not dry at all! Her recipes are easy to follow so if you’re new to baking you won’t go wrong! I can’t wait to try making her chocolate cup cakes with Oreo frosting!! 🤗
★★★★★
Thank you so so much Cristine! I am so glad to hear this!
May never make plain whipped cream again! I substituted in 2 T. strawberry cream cheese for for part of the marscapone and blended in 3 diced large fresh strawberries. Wow, a nice subtle fruity flavor! Served over Ga’teau au Chocolat (which my husband says is French for fancy brownie!).
★★★★★
OMG YUM!!!! That sounds amazing- and I totally agree with you this is SO much better than everyday whipped cream!
Is the mascarpone whip cream frosting dense enough to make a three tiered 1st birthday cake? This would also include rosettes and lots of decorations on the sides made of the same frosting with a little bit of food coloring to add some color.
Anything frosted with this cake does have to stay refrigerated, but it’s still a whipped cream frosting and therefore less stable than buttercream. You’ll still need to dowel the cake for stability. I have some cakes using this frosting with some piping but again, they are much less stiff. I recommend you test it out on a single layer to see if it fits your needs.
This was great! You answered a nagging question i had, gave me some new(!!!?!) recipes to try, and gave me a giggle! I really loved that all-frosting cupcake at the end. First time at your site, but not the last. Thanks!
That’s great, thank you!
really liked the reci[ie thanks for sharing