This recipe for Mascarpone Whipped Cream couldn't be easier. Made with just 4 ingredients including creamy mascarpone and heavy cream, it takes just 5 minutes to make and can be used for cakes, cupcakes, and as a topping for pies and tarts. Once it's whipped the mascarpone topping is creamy, rich, billowy, and tastes amazing.
About This Whipped Mascarpone Recipe
Mascarpone is my favorite kind of cream cheese. I love the creamy texture, the subtle sweetness, the rich and creamy mouth feel, and the slight tanginess.
This recipe is easy to make and I'm excited to share it with you. When combined with heavy cream, the whipped mascarpone becomes billowy, soft, and tastes indulgent. It pipes like a dream, but you have to be careful not to overwhip it or it'll become grainy. But no worries, my recipe has a little trick to keep you from overwhipping it.
What is Mascarpone
Mascarpone is an Italian cream cheese and one of my favorites. It has a higher fat content than cream cheese and a more subtle flavor. I often use it in my recipes instead of American cream cheese because of its incredibly rich texture and flavor.
Mascarpone Whipped Cream Ingredients
Here are the ingredients you'll need for this delicious and creamy frosting:
- Mascarpone: Mascarpone is a creamier richer version of cream cheese. It's usually found in 8-ounce containers in the cheese section of grocery stores.
- Heavy Cream: You can use heavy cream or heavy whipping cream for this dessert topping recipe.
- Pure Vanilla Extract: The aromatic notes of pure vanilla enhance the natural sweetness and complement the subtle tanginess of mascarpone. For even more of a flavor punch and extra special treat use vanilla bean.
- Powdered Sugar: Powdered sugar is preferred because it dissolves quicker than granulated sugar and the cornstarch in powdered sugar provides stabilization.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Whipped Mascarpone
This recipe couldn't be easier to make, but it is easy to overwhip resulting in a grainy texture, which is why the heavy cream is added in two parts. The second part of cream is whipped in by hand to ensure a smooth texture.
Step 1: Place the cream, mascarpone, powdered sugar, and vanilla extract in the bowl. Mix on low speed, then medium speed until soft peaks have barely begin to form.
Step 2: Add the remaining whipped cream and whip with a hand whisk until soft peaks have formed again.
Whipping in part of the heavy cream by hand is how to prevent overwhipping the mascarpone so it doesn't become grainy.
The mascarpone whipped cream is now ready to use.
How to Use Whipped Mascarpone
Because of the texture and flavor this whipped mascarpone can be used for a variety of desserts:
- Use it as a topping for cake, such as Strawberry Almond Cake or Fresh Apricot Cake
- Use it as a frosting for Strawberry Filled Vanilla Cupcakes
- Combine with lemon curd to make an indulgent lemon mousse
- Use it as a topping for fresh berries
How to Store Mascarpone Whipped Cream
Room Temperature: This whipped mascarpone is good at room-temperature for about 1 hour. If not using it immediately refrigerate it immediately in an airtight container. When ready to use it whip it by hand with a hand whisk before using it.
Whipped mascarpone cannot be frozen. Freezing cream, then thawing it out will make the whipped mascarpone grainy and cause it to separate.
If you make this delightful and heavenly mascarpone whipped cream recipe please leave a rating and a comment below.
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Decadent and Easy Mascarpone Whipped Cream
Equipment
- Large Mixing Bowl
Ingredients
- 8 ounces (227 grams) mascarpone cold
- 1-1/4 cups (300 ml) heavy cream cold
- 5 tablespoons (38 grams) powdered sugar sifted
- 1-1/2 teaspoons pure vanilla extract
Instructions
Make the Whipped Mascarpone
- Place the mascarpone, 1 cup of heavy cream, powdered sugar, and vanilla extract in a large mixing bowl. With a handheld mixer, mix the ingredients on low speed until the mascarpone is well combined with the heavy cream, but the mixture is still a little soupy.
- Increase the mixer speed to medium and mix until soft peaks form (i.e., when you lift the whisk out and hold it upside down, a peak of cream flops over itself), 2 minutes. Be careful not to overmix the mascarpone or it will turn grainy. Add the remaining 1/4 cup of heavy cream and whip it in by hand with a hand whisk until the cream has thickened and the mixture is smooth and creamy, but seems a little too soft to pipe.
- NOTE: The cream is added in two parts to keep from overmixing the mascarpone. If you accidentally over-whip the cream and it turns grainy after adding the remaining heavy cream, add another 1/4 cup of heavy cream and gently whisk it in with a hand whisk until it smooths back out again.
- The cream may not seem thick enough to pipe onto a cupcake, but it will thicken more as it sits in the bowl and hold its shaped as it’s piped.
- Use the whipped mascarpone immediately or refrigerate it in an airtight container. When you remove it from the refrigerator, put it in a mixing bowl and whisk it by hand until it is smooth again and pipeable, about 30 seconds. If it still has a grainy texture after mixing it, add 1/4 cup of cold heavy cream and whisk the cream in by hand until the mixture has thickened and is smooth again.
How to Use the Whipped Mascarpone
- Cakes and Cupcakes: If using the whipped mascarpone to decorate a cake or ca batch of cupcakes, they can only sit at room temperature for up to 1 hour before they will need to be refrigerated in a airtight container.
- Pie and Tart Topping: Use it as a topping for pies and tart. Smooth or pipe it over the surface of the tart. Serve within the hour or refrigerate it until ready to serve.
S says
Hi Cheryl! This is such a delicious cream, thank you for the recipe!
I was wondering, would you advise against adding a tsp or two of a homemade orange simple syrup to this to boost the citrus notes or it would be okay and not impact the consistency? I’m not experienced enough to know how a sugar syrup might impact whipped cream! Many thanks.
Cheryl Norris says
Hi S
You're welcome and I'm glad you like it. This is a great question. Though I haven't tried, adding 1-2 teaspoons of orange simple syrup should be okay. I suggest mixing it in with the heavy first then you'll be able to taste it and determine if 1 teaspoon is enough. Please let me know how it turns out.