Mascarpone Whipped Cream

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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.

A close up of a vanilla cupcake in a navy blue chevon striped cupcake liner with a whipped frosting and a blackberry and raspberry on top

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.

A mini mason jar filled with a gorgeous swirl of mascarpone whipped cream

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.

overhead shot of a container of mascarpone 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.

a whisk attachment handing over a glass mixing bowl of whipped mascarpone cheese

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
A mini mason jar filled with a gorgeous swirl of mascarpone whipped cream, there are cupcakes in the background with the same frosting and covered with berries.
A mini white cake stand with vanilla cupcakes that have navy chevon cupcake liners and frosted with mascarpone whipped cream and garnished with berries on top

Mascarpone Whipped Cream

  • Author: Beyond Frosting
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 cups


Mascarpone Whipped Cream Frosting is a thick, stable whipped cream made with mascarpone cheese, heavy cream and powdered sugar. 


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


  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. 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.
  3. Add the remaining heavy cream then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
  4. 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.


  • 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 Information:
1/4 cup
  • Category: Frosting
  • Method: Mixed
  • Cuisine: American

Keywords: easy frosting recipe, whipped cream recipe,

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35 Responses
  1. Carmen G

    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

  2. Saba

    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!

  3. Dianne

    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.

    1. Beyond Frosting

      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.

    1. Beyond Frosting

      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.

  4. Ro

    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!

  5. Isabelle

    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!

    1. Beyond Frosting

      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.

  6. Evelyn

    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.

    1. Beyond Frosting

      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

  7. Adam

    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 🤤

  8. Cristine

    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!! 🤗

  9. Mary Ann Miller

    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!).

    1. Beyond Frosting

      OMG YUM!!!! That sounds amazing- and I totally agree with you this is SO much better than everyday whipped cream!

  10. Danielle

    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.

    1. Beyond Frosting

      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.

  11. sg

    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!

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