Whipped Mascarpone Cream

Fluffy mascarpone whipped cream scooped into a glass bowl with a spoon, showing its creamy texture and light consistency.

RATE THIS RECIPE

Ratings

Print Pin

Whipped Mascarpone 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!

Prep Time: 10

Total Time: 10

Servings: 4 cups

Calories: 692kcal

Author: Nicole Gaffney

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.

Nutrition