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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!
Should we use gelatine with the mascarpone whipping cream?
It isn’t needed to stabilize the whipped cream, but you could use it if you’d like.
I could have eaten the whole bowl!! So delicious and not overly sweet. Also piped beautifully!!
I’m so glad you enjoyed it!
I made the chocolate version for my crepe cake and it was crazy delicious. Everyone absolutely loved it
Would I be able to use regular/sweetened white chocolate powder instead of the unsweetened chocolate powder? and would I lessen the amount of powdered sugar so it’s not too sweet?
I haven’t ever used that, but I imagine it would be fine. You could reduce the powdered sugar if you’d like
Can I make this the night before and store in piping bag if I want to serve with pancakes and waffles in the morning?
You could try it, but I have a feeling it might get a little deflated. If you pipe it onto some thing after you make it and then store it, it’s very stable and won’t deflate. But if you let it sit and then try to use it, it may end up deflating a bit.
So if I piped it into swirl twist shapes onto say parchment paper and covered with clear wrap and stored in fridge over night…would I then have more success using a spatula to lift the swirls and place on top of a warm waffle or pancake opposed to trying to keep it until morning and then pipe it?
Sure. That’d probably work.
How many cupcakes will this be able to frost?
It depends a little on how much you will add to each cupcake, but it should frost at least 12.
So delicious. Thank you for the tip on 15 minutes for the mascarpone, I absolutely would have kept it out too long and probably ruined it. I piped it into Key Lime Pie…absolutely wonderful. TY
So glad you enjoyed it!
Can you freeze this – I want to use in a cookies
You can freeze it, but when you take it out of the freezer, if you restir it or something to try to pipe it later it will likely deflate.
Lindsay, can I fill a cake two days in advance with this? In bit of a time crunch this weekend and hoping to fill tomorrow for Sunday. TIA!
Yes. It should remain stable, if that’s what you mean.
Can you freeze if used as a filling for cookies
How are you filling the cookies? Like is it piped onto them and then you want to freeze the cookies? That would be fine.
i used this as the frosting between 2 layers of cake. super easy to make and delish!
So glad you enjoyed it!
This has become one of my new “go to” outer layer frosting recipes! Both the chocolate and vanilla are fantastic!
So glad you’ve enjoyed it!
Thank you for sharing, do you think I could use 1/4 cup pulverised Oreo cookies (the biscuit part) and 1/2 cup sugar to make Oreo frosting?
I used an Oreo whipped cream on this cake if you would like to check that out. https://www.lifeloveandsugar.com/oreo-chocolate-poke-cake/
Perfect for my tiramisu cupcakes, and the flavor is delicious. It says about three cups so I made an additional half more of the recipe, and it was perfect for 12 regular size cupcakes.
So glad you enjoyed it!
I could have eaten this straight up out of the bowl. Delicious. I’ve never frosted a 3-layer cake before, so I don’t think this was the best beginners choice but the taste is amazing! I highly recommend if you like a lightly sweetened frosting like I do.
Thank you for sharing this! I was looking for an alternative to buttercream, which I’ve always found way too heavy. I used the plain version between the layers of a three-tier, gluten- free chocolate birthday cake, and used the cocoa version on the outside. It was perfect: rich but not too indulgent, just the right level of sweet. And it held perfectly even after being taken to the park.
Wonderful! So glad you enjoyed it!
I have an old Tiramasu cake recipe that uses this recipe with instant coffee and a touch of Marsala wine in it… layered between an amazing chocolate cake…chocolate with a vanilla plain whip cream with powdered sugar to stabilize for the outside of the cake. It’s a beautiful thing and this mascapone frosting is key!
I was so so happy to come across this recipe. We do not like butter so buttercream was out of the question for our cupcakes and cakes. This cream is so delicious. Love it with strawberries. One question. Can I freeze cake covered in the stabilised mascarpone whipped cream.
So glad you enjoyed it! Yes, you should be able to freeze cakes that are covered with it.