This mascarpone whipped cream is the perfect not-too-sweet and stable frosting that goes perfectly on everything!
This mascarpone frosting is made with heavy cream, mascarpone cheese, powdered sugar, and vanilla extract. Super simple 4 ingredient recipe that you can make in 5 minutes!
From cupcakes to cakes, this frosting is perfect for so many delicious desserts like our easy carrot cake, lemon curd cake, 8 inch vanilla cake, and our strawberry shortcake cake.
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Why this recipe works
- This frosting uses way less sugar than buttercream frosting uses.
- You will only need 4 ingredients to make this frosting that you can find in any grocery store!
- This frosting recipe is stable and cake is used to fill cakes, frost cakes or cupcakes, cookies, etc.
- This frosting is light and fluffy and is not heavy on the stomach as traditional buttercream frosting.
What is mascarpone?
Mascarpone is a type of cheese that originated in Italy. It is a soft cheese, similar to cream cheese, but it is made with heavy cream as cream cheese is made with milk.
This gives mascarpone cheese a rich, creamy texture. Cream cheese is usually 30 to 40 percent fat, while mascarpone is 50 to 70 percent fat.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Mascarpone cheese- is the most important ingredient, make sure that you put your mascarpone cheese at room temperature for at least 30 minutes before starting to make the recipe.
Heavy cream- make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Vanilla extract- adds extra flavor. You can use regular vanilla extract or vanilla bean extract.
Instructions
Into a big mixing bowl, add the heavy cream, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)
Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
Do not overmix this mixture! Stop just when the mixture is creamy and smooth. If you overmix this, the mixture will curdle and lose its creaminess.
Expert Tips
- I recommend using a stand mixer or an electric hand mixer to whip this up. It is easier and quicker.
- Do not overmix this! If you overmix this cream, it will curdle and will ruin the creaminess of this cream.
- Let the mascarpone cheese come to room temperature before mixing, it will incorporate a lot easier.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- If you want to make this chocolate flavored, add â…“ cup of cocoa powder (sifted) and 50 g of cooled melted chocolate.
Faq's
No. Mascarpone is an Italian cream cheese made with heavy cream, and whipping cream is made with heavy cream that didn't go through the process of cheese making.
This whipped mascarpone taste like a combination of regular whipped cream with a light flavor of cheese that mascarpone has. It is creamy and rich and has a slightly tangy flavor.
Cream cheese is made with milk and is more acidic, while mascarpone is made with heavy cream and is more creamy and velvety smooth, and is also higher in fat content.
You can find mascarpone cheese in the deli section of your grocery store, where all the cheeses, hummus, and meat products.
Storing
You can store this cream in the fridge for up to 1 day in an airtight container. When you are ready to use, it may lose its whipped consistency, so I recommend giving it another whip until the texture is right.
Freezing
I do not recommend freezing the cream in order to use it later as frosting.
If you have leftovers and want to freeze them, I recommend turning this cream into ice cream, as I do in my chocolate ice cream recipe.
You can add your favorite toppings and flavors like brownie bites, caramel sauce, strawberry jam, etc! Freeze it in an airtight container and serve it like ice cream.
Substitutions
Cheese- if you can't find mascarpone cheese anywhere, or don't have it available, you can use cream cheese instead and make this into a whipped cream cheese frosting.
Serving tips
Berries- serve this delicious cream with your favorite berries for an easy and light dessert! You can drizzle it with honey or maple syrup for a summery dessert.
Topping- as you use classic whipped cream, you can use this mascarpone whipped cream as toppings for dessert like our no bake chocolate pie, mini pumpkin pies, no bake turtle pie, and our pumpkin pie with graham cracker crust.
Breakfast topping- add a large dollop of this cream on top of french toast or pancakes!
Variations
Zest- to add a delicious aroma and zesty flavor, add 1 teaspoon of lemon zest to the mixture.
Chocolate- in order to make this cream chocolate mascarpone whipped cream, I recommend adding â…“ cup of sifted cocoa powder and 50 g of melted and cooled dark chocolate.
Fruity- you can add your favorite jam to make this into a fruity mascarpone cream like strawberry mascarpone whipped cream, blueberry, or raspberry!
Spices- make this fall themed and add cinnamon, nutmeg, ginger, and pumpkin spice!
Cookie crumbs- you can add finely chopped Oreos, biscoff cookies, or graham crackers!
More mascarpone recipes
Tiramisu cake with mascarpone cream- This tiramisu cake is made with genoise cake layers soaked with espresso and filled with creamy and silky mascarpone cream, then topped with plenty of cocoa powder.
Easy tiramisu (eggless)- This easy tiramisu is made with coffee-soaked ladyfingers, easy eggless mascarpone cream, and topped with cocoa powder!
Easy tiramisu cups- These individual tiramisu cups are an easy twist on the classic dessert, made with layers of creamy mascarpone, ladyfingers, and cocoa powder, this makes the perfect dessert!
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📖 Recipe
Mascarpone Whipped Cream (10 Minute Frosting)
Ingredients
- 12 oz Mascarpone cheese room temp
- 1 ½ cup Heavy cream cold
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Into a big mixing bowl, add the heavy cream, vanilla extract, and powdered sugar and mix with an electric hand mixer until stiff peaks form. (don't overbeat the mixture so you don't create butter)
- Add the mascarpone cheese (which is at room temperature) and mix it lightly into the whipped cream using a spatula until a creamy mixture forms.
- Do not overmix this mixture! Stop just when the mixture is creamy and smooth. If you overmix this, the mixture will curdle and lose its creaminess.
Notes
- I recommend using a stand mixer or an electric hand mixer to whip this up. It is easier and quicker.
- Do not overmix this! If you overmix this cream, it will curdle and will ruin the creaminess of this cream.
- Let the mascarpone cheese come to room temperature before mixing, it will incorporate a lot easier.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- If you want to make this chocolate flavored, add â…“ cup of cocoa powder (sifted) and 50 g of cooled melted chocolate.
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