This mascarpone whipped cream is the perfect frosting! It is light, fluffy, not too sweet, and holds its shape beautifully on all your favorite desserts.
This easy frosting uses just 4 simple ingredients and takes only 5 minutes to make.
It is the perfect topping for cupcakes and cakes. Try it on my easy carrot cake, lemon curd cake, 8-inch vanilla cake, and strawberry shortcake cake.
Jump to:
Why this recipe works
- Less Sweet: This frosting uses way less sugar than traditional buttercream.
- Only 4 Ingredients: You can find everything you need for this recipe at any local grocery store.
- Holds its Shape: Thanks to the mascarpone cheese, this whipped cream is stable. It will not melt or run, making it perfect for layering cakes or piping onto cupcakes.
- Light and Fluffy: It feels light and airy, so it is never too heavy to eat.
What is mascarpone?
Mascarpone is a soft cheese from Italy. It is similar to American cream cheese, but it is much richer. Cream cheese is made with milk and has about 30% to 40% fat.
Mascarpone is made with heavy cream, which gives it a super smooth texture and a high fat content of 50% to 70%. It tastes rich, creamy, and slightly sweet.
Ingredients
Measure your ingredients before you start. Full measurements are in the recipe card at the bottom of the page.
Mascarpone: Use fresh, smooth mascarpone that tastes sweet and slightly nutty. I recommend Vermont Creamery or Polenghi brands.
While many recipes call for room-temperature cheese, it actually whips up best straight from the fridge.
Heavy Cream: Using slightly more cream than mascarpone creates the perfect cloudlike texture with a rich finish.
Heavy cream and whipping cream work perfectly; just ensure it is completely cold so it whips smoothly.
Sweetener: Use a light hand to let the mascarpone flavor shine. Choose your sweetener based on your dessert pairings:
Powdered Sugar: Dissolves perfectly and helps stabilize the cream. Best for a neutral flavor on chocolate or berry desserts. (1 cup)
Maple Syrup: Adds warm, cozy notes. Best for fall recipes like pumpkin or apple. (⅓ cup).
Honey: Adds bright, floral tones. Best for summer fruits like plums or rhubarb (omit the vanilla if using honey). (⅓ cup).
Vanilla Extract: Adds a classic, cozy depth. Use pure vanilla extract or vanilla bean paste.
Instructions
For the best results, put your mixing bowl and beaters in the freezer for 10 minutes before starting.
Whip the cream: In a large bowl, add the cold heavy cream, powdered sugar, and vanilla extract.
Use an electric hand mixer or stand mixer to whip the cream until it forms stiff peaks. Be careful not to overmix, or it will turn into butter.
Add the cold mascarpone cheese to the bowl. Use a rubber spatula to gently fold the cheese into the whipped cream just until it is smooth and creamy.
Do not use the electric mixer for this step, or the cheese might curdle and get watery.
Expert Tips
- Keep everything cold: Cold heavy cream, cold mascarpone, and a chilled bowl are the secrets to a perfectly fluffy frosting. Never use room-temperature cream!
- Do not overmix: Mascarpone separates easily if it is beaten too much. Once you add the cheese, mix gently by hand with a spatula just until smooth.
- Fixing curdled cream: If you accidentally overmix and the frosting looks grainy, gently fold in a tablespoon of cold unwhipped heavy cream with a spatula to smooth it back out.
Troubleshooting & FAQs
No. Whipping cream is a liquid dairy product. Mascarpone is a thick, spreadable cheese made from heavy cream.
It tastes like an extra-rich, velvety version of whipped cream. It is thick and creamy with a very subtle, buttery cheese flavor.
You can usually find it in the specialty deli cheese case at the grocery store, near foods like fresh mozzarella, brie, and gourmet meats.
Storing
Keep the frosting in an airtight container in the fridge for up to 1 day. Before using it, give it a quick, gentle stir with a spatula to bring back its smooth texture.
Freezing
Do not freeze this frosting to use on a cake later, as it will separate when it thaws. However, you can freeze leftovers in a container and eat them like ice cream!
Mix in brownie bites, caramel sauce, or jam before freezing for a fun treat.
Substitues
The Cheese: If you cannot find mascarpone cheese, use blocks of full-fat American cream cheese instead. This will give you a delicious whipped cream cheese frosting.
Variations
Citrus Zest: Stir in 1 teaspoon of fresh lemon, lime, or orange zest for a bright flavor.
Chocolate: Fold in ⅓ cup of sifted cocoa powder and 50 grams of cooled, melted dark chocolate.
Fruity: Gently fold in a few tablespoons of your favorite strawberry, blueberry, or raspberry jam.
Warm Spices: Add a pinch of cinnamon, nutmeg, or pumpkin pie spice for a cozy fall flavor.
Cookie Crumbs: Fold in finely crushed Oreos, Biscoff cookies, or graham crackers right before serving.
Serving Suggestions
Fresh Berries: Serve a dollop of this cream over fresh strawberries or blueberries for a quick summer dessert.
Pie Topping: Use this instead of regular whipped cream on top of my brownie pie, mini pumpkin pies, or pecan pie without corn syrup.
Breakfast Toppings: Put a big scoop on top of warm pancakes, waffles, or French toast.
Crepe Filling: Roll it up inside French crepes along with your favorite jam.
Cake Frosting: Spread it smoothly on my easy carrot cake or limoncello mascarpone cake. Or top a slice of my Italian lemon cake with a dollop of the cream.
Pie & Tart Layer: Pipe it on top of my lemon tart, or serve it next to a slice of creamy pumpkin pie with a graham cracker crust.
More mascarpone recipes
Tiramisu cake with mascarpone cream- Rich cake layers soaked in espresso and filled with silky mascarpone cream.
Tiramisu (eggless)- A classic, simple Italian dessert made with coffee-dipped ladyfingers and sweet mascarpone.
Tiramisu cups- The perfect single-serving party dessert layered with espresso and cocoa powder.
Connect With Us
Review: Leave a rating and comment below if you enjoyed this recipe. Socials: Follow on Facebook, Instagram, and Pinterest. Save: Pin this recipe to Pinterest for later.
📖 Recipe
Mascarpone Whipped Cream (5 Minute Frosting)
Ingredients
- 12 oz Mascarpone cheese room temp
- 1 ½ cup Heavy cream cold
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- For the best results, put your mixing bowl and beaters in the freezer for 10 minutes before starting.
- Whip the cream: In a large bowl, add the cold heavy cream, powdered sugar, and vanilla extract.
- Use an electric hand mixer or stand mixer to whip the cream until it forms stiff peaks. Be careful not to overmix, or it will turn into butter.
- Add the cold mascarpone cheese to the bowl. Use a rubber spatula to gently fold the cheese into the whipped cream just until it is smooth and creamy.
- Do not use the electric mixer for this step, or the cheese might curdle and get watery.
Notes
- Keep everything cold: Cold heavy cream, cold mascarpone, and a chilled bowl are the secrets to a perfectly fluffy frosting. Never use room-temperature cream!
- Do not overmix: Mascarpone separates easily if it is beaten too much. Once you add the cheese, mix gently by hand with a spatula just until smooth.
- Fixing curdled cream: If you accidentally overmix and the frosting looks grainy, gently fold in a tablespoon of cold unwhipped heavy cream with a spatula to smooth it back out.
timothy says
Perfect, and easy. The tip about making powdered sugar with granulated sugar and a hand mixer was especially helpful as powdered sugar is hard to find in the Netherlands. Because it was to be served with panettone, marsala was added instead of vanilla.
Linda says
I would love to try your frosting it looks exactly what I have been looking for - a less sweet alternative for traditional frosting types. Can I just ask if it's possible to pipe this on a cake? And how stable is it compared to buttercream or swiss meringue buttercream for example? Will it hold it's shape ok?
RichandDelish says
Hi Linda! This frosting is very stable and will pipe perfectly on cake!
Juliana says
Hi,
Can we color this frosting?
RichandDelish says
Yes, but use gel food coloring, it works best.