Mascarpone Whipped Cream
This recipe for mascarpone whipped cream takes classic whipped cream up a notch with extra richness and flavor. It's quick to make, requires only a handful of ingredients and adds the perfect finishing touch to cakes, pies, tarts, fresh fruit and more!
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To me, there's no substitute for fresh whipped cream when it comes to homemade desserts, especially during the holidays!
Adding softened mascarpone cheese to fresh whipped cream takes it to a whole new level. It has a slightly tangy flavor and incredibly rich and creamy consistency.
It works great on any pie or tart (perfect for Thanksgiving!), and makes the best topping for an ice cream sundae! It also has the right consistency for spreading or piping, making it a delicious frosting or filling for layer cakes.
Next time you make your favorite dessert, try a little bit of this simple whipped mascarpone topping instead of store bought whipped cream or ice cream. You won't be disappointed!
Want more recipes with mascarpone? Try this indulgent mascarpone stuffed French toast, rich tiramisu brownies or my creamy wild mushroom risotto.
Why This Recipe Works
- Uses cold heavy cream and softened mascarpone cheese for the right consistency.
- Whips quickly with an electric mixer or hand mixer.
- Powdered sugar adds a touch of sweetness and also gives it stability.
- Super versatile! Works with all kinds of delicious deserts.
Ingredient Notes
Mascarpone cheese - An Italian cream cheese with higher fat content than American cream cheese. Look for high-quality mascarpone at the grocery store. Let it sit at room temperature for about 15 minutes to soften before whipping.
Heavy whipping cream - Choose cold heavy cream with higher fat content. Cold ingredients whip faster and hold medium peaks or stiff peaks better.
Powdered sugar - Provides a subtle sweetness and dissolves instantly, unlike granulated sugar. It also has a touch of corn starch in it, which helps stabilize the mascarpone cream.
Vanilla - Use pure vanilla extract, vanilla bean paste or scrape the seeds from vanilla beans for a more complex flavor. For the best quality, try making your own with this homemade vanilla extract recipe.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large mixing bowl
- Electric mixer
- Hand mixer
- Bowl of a stand mixer
- Whisk attachment
- Piping bag
- Rubber spatula
- Airtight container
Step by Step Instructions
- In a large bowl or the bowl of a stand mixer, add the softened mascarpone cheese and beat with a hand mixer or whisk attachment to loosen it.
Pro Tip: Chill your large mixer bowl and whisk attachment in the fridge for 15 minutes before whipping. Cold ingredients help achieve the right consistency faster.
- Add the powdered sugar, pure vanilla extract, and half of the cold heavy cream, then mix on low speed until combined.
- Slowly add the rest of the cream and continue beating on low speed until just incorporated. Scrape down the sides of the bowl with a spatula.
- Increase the speed to medium-high and whip for 1-2 minutes until soft peaks form. Stop and check the texture often.
- Continue whipping just until stiff peaks start to hold. Be careful not to overwhip, or the mascarpone frosting can separate.
- Use immediately, or refrigerate in an airtight container for up to 2 days. Whisk gently by hand whisk to refresh the creamy consistency before serving.
Tips for Success
- Chill everything ahead of time. Cold heavy cream, bowl, and whisk attachment will whip better.
- Always use powdered sugar, not granulated sugar, to ensure the texture isn't grainy.
- Stop whipping once medium peaks or stiff peaks form. Overmixing can cause separation.
- Scrape the sides of the bowl as you go to ensure an even, creamy texture.
Variations
- Add a teaspoon or two of cocoa powder for a chocolate version.
- Swap part of the powdered sugar for maple syrup or honey to create a unique mascarpone topping.
- Use almond extract in place of vanilla for a nutty, aromatic flavor.
- Add a splash of lemon juice and some lemon zest for a tangy flavor that pairs well with fresh fruit.
Serving Suggestions
This whipped mascarpone cream is the perfect topping for just about any dessert!
Spoon it over fresh berries, or use it to top my lemon blueberry pound cake, these elegant flourless chocolate soufflé cakes, a warm brown butter apple crisp or a silky chocolate hazelnut panna cotta.
It's also incredible with a gooey chocolate chip skillet cookie and rich salted caramel sauce, layered into tender rhubarb strawberry shortcake or dolloped over a seasonal plum torte.
For frozen treats, serve it alongside refreshing coffee granita or even with ice cream for an extra indulgence.
How to Store
Store mascarpone whipped cream in an airtight container in the refrigerator for up to 2 days. If it starts to deflate, gently whisk with a hand whisk until it regains the right consistency. This recipe is not freezer-friendly since whipped cream recipes tend to separate and lose their creamy texture once frozen.
FAQs
No. American cream cheese has a firmer texture and tangier taste, which won't give you the same creamy consistency as this Italian soft cheese.
If the cream starts looking grainy instead of smooth and fluffy, you've gone past stiff peaks. Stop as soon as the peaks hold their shape without falling over.
Yes! A hand whisk works, but it will take more effort. Use a large mixing bowl, keep your ingredients cold and be patient as you whip to soft peaks.
Powdered sugar dissolves instantly, stabilizes the cream, and prevents graininess. Granulated sugar won't achieve the same creamy consistency.
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Whipped Mascarpone Cream
Ingredients
- 1 cup mascarpone cheese 1 8-ounce container
- 2 cups heavy whipping cream cold
- ¼ cup powdered sugar plus 1-2 tablespoons more to taste
- 1 teaspoon vanilla bean paste or 1 tablespoon pure vanilla extract, or scrape the seeds from a vanilla bean pod
- 1 pinch Kosher salt
Instructions
- In a large mixing bowl, add the mascarpone and beat with an electric mixer to loosen it up a bit.
- Add half of the cream, the powdered sugar, vanilla and salt, then mix on low speed to combine.
- Slowly add the rest of the cream and beat on low speed just until combined. Increase the speed to medium-high and whip until soft peaks form. Stop and scrape down the bowl every so often to make sure everything is whipping evenly.
- Continue whipping on low speed just until stiff peaks start to hold. Be careful not to overwhip, or it can become grainy or separate.
- Use immediately, or refrigerate in a covered container for up to 2 days. Whisk gently to refresh before serving if needed.
Notes
- Chill everything ahead of time. Cold heavy cream, bowl, and whisk attachment will whip better.
- Always use powdered sugar, not granulated sugar, to ensure the texture isn't grainy.
- This whips faster than regular whipped cream because of the mascarpone, so be careful not to over mix. Stop whipping once medium peaks or stiff peaks form. Overmixing can cause separation.
- Scrape the sides of the bowl as you go to ensure an even, creamy texture.
