A piped swirl of mascarpone whipped cream in a glass jar.

Mascarpone Whipped Cream

  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 cups


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.


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


  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 1/2 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