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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
Filed Under:
Enjoy!
Heavenly! I made the chocolate version and OMG, it’s my favorite chocolate frosting ever (and I’m not usually much of a chocolate person)! It tasted like my favorite chocolate soft serve! I also really appreciated the tip about leaving the mascarpone out for 15 minutes before adding into the whipped cream. I made this type of frosting once before and ended up overmixing it and got little chunks in it. Probably butter, but maybe mascarpone because it was too cold? Either way, it came out PERFECTLY smooth and creamy this time!
A tip for others who have overmixed or are afraid to try this recipe for fear of this. If you don’t have a good stand mixer (I got a cheaper one instead of name brand- whoops!), you’re better off using a hand mixer. Also, you will initially think it looks just a LITTLE too floppy to be able to use between cake layers and might be tempted to keep mixing. DON’T! AS long as it is forming stiff peaks and clinging to the whisk when turned upside down, it’s ready. It will kind of magically firm up as it sits and as you spread it on the cake.
So glad to hear you were happy with it!
How far in advance can I make this? Can I make it a day before?
I would make it right before you use it. Once you pipe it onto something, it’ll be fine. But if it sits awhile and then gets re-stirred, it could deflate.
Thank you so much. Great recipe!!! Just made it 15 min ago. And already spread on a chocolate cake. Really easy to make. Texture is good and taste is fantastic!!!!
So glad to hear that!
I prefer the taste of honey to confectioner sugar. Would that work in this recipe?
The whipped cream is meant to sweeten and help stabilize the whipped cream. I wouldn’t recommend honey. But you could try it.
I plan to make this as a top layer for a cranberry trifle. I will make the trifle ahead of time (and the whipped cream), but won’t top the trifle with the cream until just before serving. I have bought a piping bag to use – and my question is: do I make the cream, refrigerate, and then put into the bag when I plan to top the trifle? Or can I store the pre-made cream in the piping bag in the fridge for a day or two? PS – I am new to homemade whipped cream AND using a piping bag.
I would make the whipped cream just before using it. If you let it sit and then stir it again, the texture will be off and it’ll be more likely to wilt.
This is excellent! I used it yesterday for a birthday cake and what a hit — with me and with everyone who ate it. Your method is by far the correct one if anyone is comparing to other mascarpone whipped cream. I appreciate you sharing this — it’s remaining in my back pocket for all future birthday cakes.
I can’t rate it yet because I’ll be making it tomorrow. I’ve made Ina Garten’s but hers can only be made and used at room temperature. Plus, as good as it is, hers can’t be piped. Your recipe looks perfect. I can hardly wait to try it — it’s for a friend’s birthday cake tomorrow. Thank you so much for sharing.
Can i stick small fondant decorations on an iced cake with this recipe? Will it be on if i leave out of the fridge for abiut 3 hours in winter?
Hi, question if traveling, will it hold in car with just ice to keep cheese cake cold
Is the powdered sugar for consistency or just flavor? I’m looking into making a sugar free frosting for a baby’s 1st bday cake and trying to avoid processed sugars.
Really love this recipe but I can’t find a way to remove the lumps from when I combine the mascarpone to the double cream.
I place the mascarpone, cream and other ingredients into a chilled bowl together and then whip with no lumps. I suspect the lumps are coming from adding the mascarpone later which is not necessary.
How smooth is this for frosting cakes? I need a pretty perfect finish and would love to use this as final frosting.
It’s very smooth. I used it on this Lemon Mascarpone Cake, if you’d like to see it.
Have used the strawberry for a rolled cake filling. It was perfect. Using it again today for filling for individual cake stacks with a chocolate ganache glaze. Same cake. It is absolutely a great recipe! Thank you so much.
Glad you’ve enjoyed it!
Hi , I love the sound of this recipe and would love to try it out this week for my sons bday cake . I’m wondering if I can add colour to it and Frost the external of a layer cake .. I plan to use ganache in between but wanted to use this frosting on the outer layer . Would that work ? Also .. would I be able to stick fondant decorations to It?
Thanks a ton ! Love your recipes
It should be fine to color it, but you wanna be careful not to over mix it while adding the color. Fondant decorations should stick, I’m just not sure if the whipped cream is firm enough to hold them for very long if they’re heavier fondant decorations.
Is it okay to add a little orange peel and juice as flavoring to the mascarpone whipped cream? Will the flavor by okay?
Orange zest would be fine, but orange juice might thin it out too much.
Hi Lindsay, love the recipe and have made it multiple times. Do you have any suggestion if I want to make this in a strawberry version? Shouks I use strawberry resuction or powder and how much would you suggest?
So glad you enjoy it! I would probably go with the powder, but you could try the reduction. And I would use the same amount as listed in my strawberry whipped cream. https://www.lifeloveandsugar.com/strawberry-whipped-cream-2-ways/