Name: Mascarpone Whipped Cream
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 cup heavy cream (~120g); 1/2 cup mascarpone cheese (~120g); 3 tablespoons powdered sugar (~21g); 1/2 teaspoon vanilla extract

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This mascarpone whipped cream recipe will be your new go-to if you’re looking for a whipped cream alternative that’s quick to make, stable, and doesn’t require gelatin or instant pudding.

The only downside? Mascarpone cheese can be pricey, and not every grocery store stocks it. But once you’ve got your hands on some, you’re all set.

Recipe Info

This recipe:

Is quick and easy. All you need is a hand or stand mixer and a few minutes to whip up the frosting.
Whips effortlessly. The combination of heavy cream and mascarpone cheese whips much faster and easier than heavy cream on its own. If you’ve ever struggled with heavy cream that wouldn’t go beyond soft peaks, you’ll love how foolproof this is.
Makes stable frosting. Regular whipped cream often starts weeping after a few hours, and storing it overnight leaves a watery layer at the bottom. Not with mascarpone whipped cream! Make it the night before, and it’ll still pipe beautifully the next day.

First time making mascarpone whipped cream? Check out the ingredient notes, step-by-step instructions, and tips. If you’re already familiar, feel free to skip to the recipe card.

Ingredients and Substitutes

Heavy cream: Use the kind labeled for whipping.
Mascarpone cheese: Stick with classic Italian mascarpone for the best results.
Powdered sugar: This dissolves instantly, making it the best choice. Caster (or superfine) sugar works in a pinch, but regular sugar might not dissolve completely, leaving the frosting grainy—so I don’t recommend it.
Vanilla extract: Vanilla extract is my go-to because it’s always in my pantry. Vanilla paste works too. The frosting won’t taste quite as rich without vanilla, but skipping it won’t ruin the recipe.

Step-by-Step: How to Make Mascarpone Whipped Cream

Whip the heavy cream. In a chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Whip on medium speed using a stand or hand mixer until the cream doubles in volume. You’ll know it’s ready when the beaters leave faint trails (that disappear soon) behind them. Stop whipping before you hit the soft peaks stage. This method helps prevent splashing, which often happens if you start whipping everything all at once.

Add the heavy cream, powdered sugar and vanilla extract
Whip until the mixture doubles in volume

Add mascarpone cheese. Add the mascarpone to the bowl and gently stir with the whisks for 20 to 30 seconds to break it up and help it blend more easily. Then, mix at low speed until the mixture is smooth and has no lumps of mascarpone. Switch to medium speed and whip until the frosting is firm and smooth. This happens fast, so keep an eye on it and stop as soon as it’s ready. Overwhipping can make it grainy.

Add the mascarpone cheese
Whip until mixture is firm and smooth

Use or refrigerate.

Cupcake topped with silky mascarpone cream

Tips

Chill the bowl and beaters. For best results, pour the heavy cream into the mixing bowl and refrigerate it for about 30 minutes before whipping. Pop the beaters in the freezer for 15 minutes too. A chilled setup makes the cream whip faster. This trick works for whipping heavy cream as well.
Adjust sweetness to taste. I like my frostings less sweet, so this recipe might not be sweet enough for you. When making the recipe for the first time, stop whipping just before the frosting is stiff, taste it, and add more powdered sugar if needed. Then, whip to stiff peaks.

How to Use Mascarpone Whipped Cream?

Use this mascarpone whipped cream frosting to:

Top financiers
Fill eclairs and cream puffs
Make Oreo whipped cream frosting
Spread between layers of choux pastry in Karpatka
Replace whipped cream when you need a more stable frosting
Dollop it over dessert pierogi
Spread it over waffles

Cupcake swirled with mascarpone cream — Delicious cupcake topped with mascarpone cream

Storage

You can store this mascarpone whipped cream frosting in a sealed container in the fridge for 3 to 4 days. Use within 2 days of making for best quality.