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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!
The texture of this is great, but I agree with other commenters that it is very sweet. I would cut the sugar content in half is using to top something that is already sweet like a cheesecake, which is what I made.
Hello Lindsay, I would like to use your whipped cream with mascarpone recipe for my daughter’s birthday cake. Due to time constraints, I am planning on piping the cake and leaving it in the fridge one day in advance. I am thinking of piping rosettes on the cake. On the day of the birthday, I plan to take it out of the fridge 1-2 hours before serving. Are there any issues in doing so? Will the frosting and rosettes stay firm? Is it safe to leave out this kind frosting for 1-2 hours? It is autumn where I live. Another question about adding gel food coloring to the whipped cream. Do I add it at the end of your recipe? I am thinking of using 2 shades of pink.
I look forward to hearing from you.
Thank you.
Kind Regards,
Kavita
The recommendation is typically that whipped cream not be left out for more than 2 hours, for food safety purposes. And yes, you can add gel icing color, either while whipping it or at the end.
What about using Dutch processed cocoa?
That would be fine, just a little more bitter.
Love the Mascarpone Whipped Cream Recipe!
I’ve used the recipe several times now it’s a go to fav! I have experimented with reducing the sugar a bit and we do like the half cup sugar or less, better as it’s in the ‘less sugar Italian baking style’ as I top a chocolate espresso cheesecake with this whipped cream. It’s an amazing addition!!
I’m so glad you enjoy it!
So good! How long will leftover frosting keep in the fridge?
It can keep for up to a week. The problem would be that you need to add it to what you’ll use it on just after making it. Once set in place, it doesn’t wilt or anything. But if you make it, then refrigerate it, then stir it back up to use it, it can start to deflate a bit.
Tried this recipe and didn’t get at all a stabilized type of cream. I should have expected that since the quantity of cream in this recipe is too high to create a stable frosting. Sorry, but I won’t be trying it again.
There isn’t anything wrong with the recipe. I’m positive of that, since I use it all the time. The quantity of cream doesn’t matter at all, since its heavy whipping cream and should whip to a stiff whipped cream without anything being added to it. In this recipe, you add mascarpone, which by default is firm. The resulting whipped cream should be plenty firm, as long as you don’t let the mascarpone cheese sit out for too long and get watery. The powdered sugar and mascarpone cream keep the whipped cream stable so that it doesn’t deflate over time. I hope that helps you understand how it works. Maybe give it another try! I promise the recipe works.
Used for my daughter’s smash cake and it turned out pretty good. Subbed cream cheese for mascarpone and halved the sugar. It was still pretty sweet. There were a few lumps, so I will probably blend the cream cheese next time before adding into the cream. Yum!
I’m glad you enjoyed it!
Holy moly this was good! I was so nervous because in the past I had overwhipped marscapone and it came out grainy. This recipe was so clear how to avoid that and my goodness did it come out delicious! I added some hazelnut praline paste to the whipped cream for some nuttiness. This will be my go to for all cake flavors now! Thank you!
I’m so glad you enjoyed it!
3263 calories per serving??
Ok so if we make it three 1-cup servings thats still over 1000 calories per serving! Is that right? What quantity= an actual serving?
This is my go to whipped cream. It’s always a hit.
Awesome! I’m so glad you enjoy it!
Hi! Would you mind sharing how long you think this would last at room temperature once I frost a cake? Would it hold for 4-5 hours? Thanks for sharing the recipe.
So it’s not going to wilt in the traditional sense that it will melt. But it will start to get really soft if it gets too warm and that depends a little on how warm the environment is. If it’s in the air-conditioning in a cool home, it may be fine. That said, the general recommendation for whipped cream is that it not sit out for more than two hours for food safe reasons.
I made a peppermint version, by substituting 1/3 of powdered sugar with powdered peppermint candy and adding 1/8 teaspoon of peppermint extract. Also tinted pink with a little red gel food coloring. BEST CAKE FROSTING EVER. Delicious and easy to use.
Sounds so fun and tasty!
This is now my go to recipe for whipped cream! I purchased huge strawberries and hulled them. I made your recipe and took the suggestion about determining how much powdered sugar to use. The flavor was perfect! So then I tested topping one off with a bit of freshly chopped mint. I thought the mint dominated the flavor too much. So,no to that idea. Then I considered having the strawberry “soldiers” stand at attention on top of lemon curd that I could either have as a side or smear it heavily around the serving platter. The combo flavor was pleasant but again, it detracted from the star of the show – the cream filling. None of the extra ideas were bad but if you want the focus to be on the flavor of the fresh strawberry bathed in this creamy filling, then as they say, KISS, keep it simple stupid. This is definitely an easy, awesome dessert! Thank you!
I’m so glad you enjoyed it!
Hi Lindsay, I really do love this recipe so much! I was thinking about grinding some dried strawberries into a powder and adding them for a strawberry frosting. Do you think that would work?
Thanks!
Yes, you can definitely do that. You could check out my strawberry whipped cream to get an idea on how much to use.
Best whipped cream recipe ever! So simple and quick! Less messy too!
So glad you enjoyed it!
Best recipe discovery of 2022! I don’t make whipped cream any other way. Thank you for this game changing recipe. I have a fresh batch on my counter to dollop on top of a red velvet Bundt wreath. In October I served it with pumpkin bread for an autumn dessert.
I’m so glad you’ve enjoyed it!
I’ve frosted a cake with this but due to change of plans, can I freeze it and enjoy later in the week?
Can you freeze the cake with the frosting on it? Yes, that would be fine. But if you’ve made the whipped cream and want to freeze that and use it later, it will probably deflate once you stir it back up later.
Way way way too sweet for my taste. I hope the gingerbread cake will cut the cloying sweetness but I had to use it. I would use this again only without all the sugar or perhaps more mascarpone.