Mascarpone whipped cream is a rich and silky, stabilized whipped cream that takes minutes to make with 4 ingredients. This flavorful whipped frosting makes a light, creamy topping or filling for cakes, pies, and tiramisu.
I’ve been making mascarpone whipped cream for years, and it’s definitely one of my favorite dessert ingredients. Made with soft Italian cheese, it’s richer, silkier, and more flavorful than regular whipped cream. The mascarpone makes it sturdier, too: This stabilized whipped topping holds its shape for hours when piped onto cakes and cupcakes, dolloped onto pies, or layered into tiramisu.
You can make it in 10 minutes or less with just four ingredients. A touch of vanilla extract makes this mascarpone frosting taste like an airy, spreadable cheesecake, with a mild tanginess that won’t overpower whatever dessert you’re topping.
What Makes Mascarpone Whipped Cream So Good?
- Rich, fluffy, and just a little tangy. Mascarpone gives this whipped cream a silky texture and complex flavor, with mild, cheesy savoriness. It’s less tangy than cream cheese.
- Great for decorating. This mascarpone whipped cream is similar to stabilized whipped cream. It spreads smoothly, pipes cleanly, and keeps swirls and dollops looking polished.
- Not overly sweet. This recipe is frosting-like without the sweetness of American buttercream. It pairs perfectly with everything from fruity desserts 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 – As fresh as possible and cold from the fridge (I know many recipes call for room-temperature mascarpone, but I’ve found that it whips much quicker when it’s cold!). You’ll want to choose mascarpone that’s creamy and scoopable, and less watery for this recipe. I often use BelGioioso, but I’ve also had success with Vermont Creamery and Trader Joe’s. You’ll find mascarpone in the deli section of most major grocery stores, usually near the other specialty cheeses.
- Heavy Whipping Cream – For the silkiest frosting, always use full-fat heavy cream or whipping 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.
Can I Make This With Cream Cheese Instead?
Yes. In a pinch, you can substitute full-fat cream cheese for mascarpone in this frosting recipe. The flavor will be a bit sharper and more tangy. If you do, use the kind of cream cheese that comes in blocks, and not the spreadable tub kind. Also check out my recipe for cream cheese whipped cream.
How to Make Mascarpone Whipped Cream
This creamy mascarpone topping comes together in a few simple steps. I often use my stand mixer, but you can make it with a bowl and hand mixer, or even using a whisk. The mascarpone thickens easily enough.
- Combine the mascarpone with the cream. Begin by beating cold mascarpone cream.
- Add the heavy cream. Gradually pour in about 1/2 cup of heavy cream. You want the consistency of the mascarpone to also be liquid. This is essential for creating a smooth (not lumpy) whipped topping.
- Whip the ingredients. Once the mascarpone and heavy cream are combined, up the mixer speed. Whip the cream into soft peaks, i.e., peaks that droop gently when you turn the whisk over. If you overwhip the mascarpone, add a splash of heavy cream to smooth it out again.
- Finish the whipped cream. Lastly, slowly add the powdered sugar and vanilla. Whip the frosting until it stands on the end of the whisk in stiff peaks. Done!
Expert Tips
- Chill your tools. 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.
- 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. If this happens, try folding in extra heavy cream, a little at a time until the frosting smooths out.
- 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 irresistibly silky mouthfeel of this mascarpone whipped cream. I’m always finding new ways to use it! Here are a few of my favorites.
- 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.
Recipe Variations
- 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.
Storage Instructions
- 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
Mascarpone Whipped Cream
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 cups
- Category: Frosting
- Method: Mixed
- Cuisine: American
Description
Make rich, silky mascarpone whipped cream in minutes with only 4 ingredients. This stabilized whipped cream is more stable and full of flavor than traditional whipped cream. Perfect for topping cakes, pies, tiramisu, 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 frequently use a product called Whip It to stabilize whipped cream. It contains dextrose, modified corn starch and tricalcium phosphate. My mother always used cream of tartar in her whipped cream. Would you recommend either of these for this recipe?
I have never personally used it, so I can’t recommend one way or the other, you would need to try it.
Hello! I was wondering if adding a tsp or two of an orange simple syrup would be a good idea to kick up the orange notes as the syrup itself brushed onto the cake isn’t adding enough citrus flavour? I’m worried it will change the consistency of the mascarpone cream, perhaps you have enough experience to know? I’m not a fan of extract and will happily add zest if that is the best method! Was hoping to use up my jar of simple syrup haha. Thanks for the delicious recipe, I’ve used it twice now 🙂
If the orange syrup is replacing the extract then I think it would probably be okay
I can’t wait to try this. The recipe I use has me adding the mascarpone last. Sometimes I end up with lumps. Thank you.
Hi Cynthia! Have you had a chance to try this? How did it turn out for you?
Hello would this work for a Chantilly cake? And do I have to pipe it for it to stay stable? Or to be more stable
Hi there, yes it will work for a Chantilly cake, although I believe Whole Foods might use a combination of mascarpone and cream cheese. I have make a similar cake using my white cake recipe, filled with berries and this as the whipped cream. It is delightful.
Very light and easy to make !
Wonderful! Thank you so much!
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