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This Stabilized Mascarpone Whipped Cream is my favorite homemade whipped cream recipe! It’s perfect for frosting cakes and cupcakes, topping pies, eating with fruit – or even just by the spoonful! I even have a chocolate version for you!
Looking for more whipped cream recipes? Try these recipes for classic Homemade Whipped Cream, Chocolate Whipped Cream and Strawberry Whipped Cream
Homemade Mascarpone Whipped Cream
There’s no doubt that homemade whipped cream is the jam and way better than anything you buy at the store. Not to mention that you can stabilize it so that doesn’t wilt and can be used on any number of desserts.
Well if homemade whipped cream is awesome, this mascarpone version is even better! There’s just something about mascarpone cheese that has such a wonderful, light flavor and it pretty much pairs well with everything – especially fruit. This whipped cream takes just a few ingredients and a few minutes and you’re well on your way to the best topping ever!
How to Make Homemade Mascarpone Whipped Cream
You’re going to need heavy whipping cream, powdered sugar, vanilla extract and, of course, your mascarpone cheese. I usually add powdered sugar to my regular whipped cream to help stabilize it and it also helps stabilize this whipped cream. That said, the mascarpone itself also stabilizes the whipped cream so if you wanted to, you could totally leave out the powdered sugar and you’d still have a perfectly stabile whipped cream. I definitely recommend the powdered sugar, at least in some part, to sweeten the cream. Delish!
In my regular mascarpone whipped cream, I use vanilla extract, but you could definitely add other flavorings as well. I’ve used almond extract before too and it was amazing!
And the mascarpone cheese is obviously what makes this whipped cream what it is, but if for some reason you don’t have any on hand you can always substitute cream cheese. It also will stabilize the whipped cream, you’ll just have a little bit different flavor.
How to Stabilize Mascarpone Whipped Cream
When making the mascarpone whipped cream, I start by making just the whipped cream portion. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. Then you’ll add the mascarpone cheese and whip until it reaches stiff peaks.
- You’ll want to be sure that the mascarpone cheese is softened so that it incorporates well, but you don’t want it to be too warm. Room temperature can even be too warm if you keep your home warm or it’s summer. I usually take it out of the fridge about 15 minutes before using it so that it softens a bit, but still has a chill to it. Mascarpone is a bit fussy in that it doesn’t hold well when warmed or it’s over beaten. And when that happens, no amount of refrigerating it will thicken it again, so keep it slightly chilled and don’t over beat it.
- I personally love the BelGioioso brand mascarpone cheese and find it to be super smooth and creamy, but other brands should be fine as well.
- There’s the option to make a chocolate version of this stabilized mascarpone whipped cream. Just reduce the powdered sugar and add in some cocoa powder and you’ve got your chocolate version! Also delicious and great with everything.
- As I mentioned before, you can swap out the vanilla extract for other flavors, if you like.
- The mascarpone cheese can be replaced with cream cheese, if you don’t have any on hand.
I seriously can’t even fully describe in words just how good this stuff is. You really just need to make it for yourself and give it a try. I have no doubt you’ll love it! Eat with some fresh fruit, which is amazing this time of year, or try on one of these desserts where I’ve used it. It stays stable for days – even weeks, though I wouldn’t necessarily let it sit for that long. It works wonderfully as a whipped cream, frosting, for piping or anything else you can imagine!
Recipes to Use Mascarpone Whipped Cream With:
Berry Mascarpone Layer Cake
Mini Berries and Cream Puff Pastry “Cakes”
Lemon Mascarpone Layer Cake
Stabilized Mascarpone Whipped Cream
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Makes about 3 cups of cream
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This Stabilized Mascarpone Whipped Cream is my favorite homemade whipped cream recipe! It’s perfect for frosting cakes and cupcakes, topping pies, eating with fruit – or even just by the spoonful!
Ingredients
STABILIZED MASCARPONE WHIPPED CREAM
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cups (86g) powdered sugar
- 1 tsp vanilla extract
- 8 oz (226g) mascarpone cheese, softened but still chilled*
STABILIZED CHOCOLATE MASCARPONE WHIPPED CREAM
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1 tsp vanilla extract
- 8 oz (226g) mascarpone cheese, softened but still chilled*
Instructions
1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
2. Add the mascarpone cheese to the whipped cream and whip on medium speed until the cheese is well incorporated and not lumpy. Continue whipping until stiff peaks form, turning the speed up to medium-high, if needed. It will happen fairly quickly.
The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won’t remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it’s piped or spread, etc, it’ll stay put and nice and fluffy.
*I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.
Notes
You can leave out the powdered sugar (or reduce it) and still have stable whipped cream, since the mascarpone also helps to stabilize the whipped cream. The flavor is fairly different though (not sweet) without the sugar.
Nutrition
- Serving Size: 3 cups whipped cream
- Calories: 3263
- Sugar: 174 g
- Sodium: 1513.1 mg
- Fat: 267.3 g
- Carbohydrates: 196.5 g
- Protein: 40.3 g
- Cholesterol: 797.1 mg
Enjoy!
Hi Lindsay,
Thank you for the recipe. Im going to make this frosting for my golden chiffon cake tomorrow. I have one question lingering in my mind though. Should I not sub a portion of the icing sugar with regular sugar for the whipped cream? Would the whipping cream reach stiff peak without the regular sugar? Thank you.
No, I’d recommend the powdered sugar. It’s more of a stabilizer than regular sugar. Regular sugar has no effect on it whipping properly. In fact, you could whip it properly without any sugar at all, but it’s more stable with it. The mascarpone cheese also helps stabilize this whipped cream.
Love this recipe! I’ve strugged to make a cream cheese icing that wasn’t lumpy. This is soooo much better. Thank you!
This is a great frosting everyone loved the taste.
Absolutely delicious
I’m glad you enjoyed it!
Hello! I was unable to frost my cake and this frosting had to sit overnight…now it’s more soft and not able to pipe. Can I fix this or will I need to start from scratch? TIA!
It’s hard to let whipped cream sit for long and then try to use it. I’d probably start over.
Hi
I am making a red velvet cake and i would like to know if this frosting can be used to fill the layers or it will lose shape and the layers will become slippery.
Thanks so much in advance ive been looking for an alternative to cream cheese frosting as it is very sweet and grainy.
Yes, this should work just fine. The powdered sugar and mascarpone cheese stabilize it.
Was able to frost an 11×15 sheet cake. Absolutely delicious
Great! Glad you enjoyed it!
Thanks for your quick response…I’ll let you know how it goes!😁
Did it work to pipe the flowers? I’m wondering too?
Lindsay,
I’m making one of the number cakes that are very popular right now. It is two layers of cake separated with a layer of cream and then cream and decorations on top. It’s huge to feed 60 people (number 90) . My question is two-fold. It is a centerpiece for the event. I would like to pipe and freeze flowers to be put on the top- it that possible with this icing? And in a large airy room, could it be out of the fridge for 3hours?
For the flowers, I can’t say that I’ve piped anything very intricate with this whipped cream. I’ve mainly piped swirls and used it as a topping on things. It’s not going to be quite as stiff as buttercream. It would probably be fine for a little rosettes and things, but if you’re thinking about roses and things like that it may not really hold up as well to that shape. Hard to know without trying it. As for sitting out for three hours, I would think it should be fine. It definitely won’t wilt. If it were me and I wasn’t sure, I might make some ahead of time and pipe it onto some parchment paper and let it sit on the counter for a while and see if I’m still happy with it.
I made this as the topping for a lemon bar recipe for a dessert competition at work and the lemon bars won first place. The smooth and rich mascarpone balanced out the zesty lemon bars and gave such a wonderful contrast. A great recipe. Thanks!
Awesome! Congrats on the win!
how much would I need to times this recipe by to ice 30 cupcakes?
Gosh, that really depends on how much frosting you are planning on adding to each cupcake. If it’s a smaller amount, you might be able to get by with one and a half recipes worth. If you tend to use a larger amount like I do, you may want to double it or so.
Loved it. It turned out great for the Fourth of July, topping off berries.
How many carbs?
I desperately need to know how much of the mascarpone whipped vanilla icing to make to pipe 100 mini cupcakes and how much of it to make chocolate whipped mascarpone icing to pipe another 100 mini cupcakes. Please help!
I’m really sorry, but I’ve never made that amount of mini cupcakes so I’m not sure how much you will need.
This looks amazing! I was just wondering if the frosting can be made in advance and frozen?
This whipped cream would freeze OK, but once you stir it after freezing, it will deflate. I’d suggest making it fresh.
Wow. Tasted amazing! Thank you, thank you, thank you.
I’m going to try your recipe to fill some fresh strawberries but was wondering how long it can be kept out after filling them
And can I make the cream and keep in the fridge to fill just before serving
You are my saviour. I was trying to make the frosting for tiramisu, but without even adding any ingredients, my mascarpone would curdle, i looked for answers online but did not really help, until I came across your recipe.
Thank you so much!
Awesome! Glad it was helpful!
Hi Lindsay! This recipe looks great, and I really want to try it for my mum’s upcoming birthday cake.
However, I was wondering is the mascarpone cheese used is the one that comes in spreadable form?
(As I saw one other US recipe for Cream Cheese Whipped Cream, and that recipe required cream cheese that comes in a brick, as it said the soft cream cheese would make the overall mixture too runny, however it is very difficult to buy cream cheese in a brick in the UK. Then I came across your recipe, but I was just wondering if the cheese you use is the normal spreadable one, or is it some kind of more solid form?)
Thank you!
I’ve honestly never seem multiple forms of mascarpone cheese, so I’m not entirely sure. This is the one I use, so perhaps you’re able to tell. My impression is that there’s only one version of the cheese and that it’s naturally a softer, more spreadable cheese.