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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!
Delicious!
Had quite a bit leftover, can this be frozen?
I wouldn’t recommend freezing it.
I was wondering if you could use this on cheesecake or would your regular whipped cream be better. Thank you!
You definitely could.
Would you be able to add instant coffee to flavor?
Sure, a tablespoon or two should be fine.
I have made both. Easy and super delicious. Next time I make the chocolate I will still use 3/4 cup powdered sugar though.
Hi Lindsay!
So I made your frosting recipe, “STABILIZED MASCARPONE WHIPPED CREAM RECIPE”! It was for my Birthday cake,🎂 but I’m pretty sugar conscious. So I like the fact the your recipe only called for the 1/2 cup of powdered sugar!👍 I love subtlety sweet frosting, & GOOD quality, frosting in general!
*(I’m guilty of taking Graham crackers & slathering GOOD frosting on. “Slather & repeat”!😋😛 lol!😂 Haha!🤷♀️)
ANYWAYS… I replaced the sugar in your recipe and used Truvia brand confectioners sugar instead! (I’ve also tried this recipe with Sweet ‘n’ Low sweetener, the kind intended for baking). Both versions came out delish & smooth!! Oh & LOW SUGAR too! (I also added 1 more teaspoon of Vanilla extract, for more flavor!) Very good!👍 Thank you for your recipe!😊🍰🧁
The nutrition facts, serves one! Haha 😂
Seriously tho this is better than ice cream.
Thank you!
Hi would this recipe layer and cover a 2 8?inch cakes? Thanks
It depends on how much whipped cream you like to use, but I’d probably double it.
I have’t tried your recipe yet but every time I made mascarpone frosting it curdled as soon as it came in contact with cold whipped cream. I usually whip them separately then mix them with spatula. Later I found in internet it happens if the ingredients have different temperatures but couldn’t find any solution to it. Hope this recipe fixes my problem.
Lindsay, i am e joying yourblog so much, lots of wonderful recipes, thank you! This one, however, I must be doing something wrong. Whenever I mix HC with mascarpone it just turns grainy amd watery. Any idea where my fault is???
I made this filling for a two layer white cake and topped each layer with fresh fruit. It was such a huge hit, I had to make 2 more the next week for other events! Wonderful. Thank you.
I’m so glad you enjoyed it!
Can I make this with melted chocolate? And if so when should I add it?
I’m honestly not sure. That might a little warm for whipped cream and cause it to wilt. I’d go with cocoa powder.
Oh. My. God.
I will never make whipped cream again without adding mascarpone. Absolutely luscious.
I made a walnut tart from America’s Test Kitchen, adding lots of fresh citrus zest to the pastry along with King Arthur’s Fiori de Sicilia (because I add that to just about everything). Decided to top the tart with this mascarpone whipped cream, again flavored with Fiori de Sicilia and orange zest. Divided it up and shared with my neighbors who raved about the topping as well as the tart.
Had just enough whipped mascarpone left to put in a container for coffee in the morning. I could eat the entire 3 cups with a spoon in one sitting. Can’t wait to experiment with adding more flavors– a bit of cardamom/rose water, cinnamon sugar, lime zest, even a bit of fresh fruit jam. The possibilities are endless. Thank you for this recipe!!!
So glad to hear you enjoyed it!
Hi,
I’m going to use your recipe for a pistachio cake. How do you think it will hold up if I add some pistachio cream to the mix?
I’ve never used pistachio cream, so it’s hard to say. But I’d be careful about adding too much and deflating the whipped cream.
hello!
How long would the mascarpone whipped cream stay fresh in the fridge? I’m planning to make it on Thursday for a party on Sunday
The whipped cream should be fine for 4-5 days, but once you whip it, you’ll want to use it to frost whatever you’re using it for. It’ll keep it’s shape perfectly. But if you let it sit and then try to stir it back up, it will deflate a bit.
Check the cake I made with this😁👌@daniel_obozov
Hi Lindsay. An I replace the heavy whipping cream with normal whipping ream
You can use heavy cream or heavy whipping cream. You want to make sure there’s enough fat in the cream you use so that it whips well.