Stabilized Mascarpone Whipped Cream Recipe

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This Stabilized Mascarpone Whipped Cream is my favorite homemade whipped cream recipe! It’s perfect for frosting cakes and cupcakes, topping pies, eating with fruit – or even just by the spoonful! I even have a chocolate version for you!

Looking for more whipped cream recipes? Try these recipes for classic Homemade Whipped Cream, Chocolate Whipped Cream and Strawberry Whipped Cream 

Stabilized Mascarpone Whipped Cream! Perfect for frosting cakes, topping cupcakes or even serving with fruit!

Homemade Mascarpone Whipped Cream

There’s no doubt that homemade whipped cream is the jam and way better than anything you buy at the store. Not to mention that you can stabilize it so that doesn’t wilt and can be used on any number of desserts.

Well if homemade whipped cream is awesome, this mascarpone version is even better! There’s just something about mascarpone cheese that has such a wonderful, light flavor and it pretty much pairs well with everything – especially fruit. This whipped cream takes just a few ingredients and a few minutes and you’re well on your way to the best topping ever!

How to Make Homemade Mascarpone Whipped Cream

You’re going to need heavy whipping cream, powdered sugar, vanilla extract and, of course, your mascarpone cheese. I usually add powdered sugar to my regular whipped cream to help stabilize it and it also helps stabilize this whipped cream. That said, the mascarpone itself also stabilizes the whipped cream so if you wanted to, you could totally leave out the powdered sugar and you’d still have a perfectly stabile whipped cream. I definitely recommend the powdered sugar, at least in some part, to sweeten the cream. Delish!

In my regular mascarpone whipped cream, I use vanilla extract, but you could definitely add other flavorings as well. I’ve used almond extract before too and it was amazing!

And the mascarpone cheese is obviously what makes this whipped cream what it is, but if for some reason you don’t have any on hand you can always substitute cream cheese. It also will stabilize the whipped cream, you’ll just have a little bit different flavor.

Stabilized Mascarpone Whipped Cream! Perfect for frosting cakes, topping cupcakes or even serving with fruit!Stabilized Mascarpone Whipped Cream! Perfect for frosting cakes, topping cupcakes or even serving with fruit!

How to Stabilize Mascarpone Whipped Cream

When making the mascarpone whipped cream, I start by making just the whipped cream portion. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. Then you’ll add the mascarpone cheese and whip until it reaches stiff peaks.

  • You’ll want to be sure that the mascarpone cheese is softened so that it incorporates well, but you don’t want it to be too warm. Room temperature can even be too warm if you keep your home warm or it’s summer. I usually take it out of the fridge about 15 minutes before using it so that it softens a bit, but still has a chill to it. Mascarpone is a bit fussy in that it doesn’t hold well when warmed or it’s over beaten. And when that happens, no amount of refrigerating it will thicken it again, so keep it slightly chilled and don’t over beat it.
  • I personally love the BelGioioso brand mascarpone cheese and find it to be super smooth and creamy, but other brands should be fine as well.
  • There’s the option to make a chocolate version of this stabilized mascarpone whipped cream. Just reduce the powdered sugar and add in some cocoa powder and you’ve got your chocolate version! Also delicious and great with everything.
  • As I mentioned before, you can swap out the vanilla extract for other flavors, if you like.
  • The mascarpone cheese can be replaced with cream cheese, if you don’t have any on hand.

Stabilized Mascarpone Whipped Cream! Perfect for frosting cakes, topping cupcakes or even serving with fruit!Stabilized Mascarpone Whipped Cream! Perfect for frosting cakes, topping cupcakes or even serving with fruit!

I seriously can’t even fully describe in words just how good this stuff is. You really just need to make it for yourself and give it a try. I have no doubt you’ll love it! Eat with some fresh fruit, which is amazing this time of year, or try on one of these desserts where I’ve used it. It stays stable for days – even weeks, though I wouldn’t necessarily let it sit for that long. It works wonderfully as a whipped cream, frosting, for piping or anything else you can imagine!

Recipes to Use Mascarpone Whipped Cream With:

Berry Mascarpone Layer Cake
Mini Berries and Cream Puff Pastry “Cakes”
Lemon Mascarpone Layer Cake

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Recipe

Stabilized Mascarpone Whipped Cream

  • Author: Life Love and Sugar
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: Makes about 3 cups of cream
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

This Stabilized Mascarpone Whipped Cream is my favorite homemade whipped cream recipe! It’s perfect for frosting cakes and cupcakes, topping pies, eating with fruit – or even just by the spoonful!


Ingredients

STABILIZED MASCARPONE WHIPPED CREAM

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cups (86g) powdered sugar
  • 1 tsp vanilla extract
  • 8 oz (226g) mascarpone cheese, softened but still chilled*

STABILIZED CHOCOLATE MASCARPONE WHIPPED CREAM

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 8 oz (226g) mascarpone cheese, softened but still chilled*

Instructions

1. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
2. Add the mascarpone cheese to the whipped cream and whip on medium speed until the cheese is well incorporated and not lumpy. Continue whipping until stiff peaks form, turning the speed up to medium-high, if needed. It will happen fairly quickly.

The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won’t remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it’s piped or spread, etc, it’ll stay put and nice and fluffy.

*I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.


Notes

You can leave out the powdered sugar (or reduce it) and still have stable whipped cream, since the mascarpone also helps to stabilize the whipped cream. The flavor is fairly different though (not sweet) without the sugar.

Nutrition

  • Serving Size: 3 cups whipped cream
  • Calories: 3263
  • Sugar: 174 g
  • Sodium: 1513.1 mg
  • Fat: 267.3 g
  • Carbohydrates: 196.5 g
  • Protein: 40.3 g
  • Cholesterol: 797.1 mg

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Enjoy!

Stabilized Mascarpone Whipped Cream! Perfect for frosting cakes, topping cupcakes or even serving with fruit!

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194 Comments
  1. Marie

    Hi Lindsey all of your recipes are beyond amazing and they are my go to and I am never disappointed.
    Question I want to add a hint of green apple flavor to this Marscapone whipped cream
    With this recipes these measure how much green apple extract would you suggest?






  2. Ari

    This recipe did not work for me. I used a kitchen aid stand mixer. The addition of mascarpone after whipping the heavy cream caused many lumps which never mixed in. And the whole thing just melted on the cake. It was a goopy mess 🙁

    1. Lindsay

      If I had to guess, you may have over whipped the whipped cream after adding the mascarpone (likely because of the lumps), which would cause it to “melt”, so to speak. If you’d like to try it again, try stirring the mascarpone before adding it, to make sure it’s as creamy as it can be. Then when you add it, start your mixer on more of a medium whipping speed until the cheese seems pretty well incorporated, then you can turn the speed up, if needed. Lately I’ve been finding it’ll whip as needed on the lower speed and it can help get rid of lumps. I hope that helps!

  3. Jessica

    I will be making a cake with this, a layer of whip inside and then also to cover the cake, one box cake divided to be two round cake layers. Should I double the recipe?

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29