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
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.
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.
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
Stabilized Mascarpone Whipped Cream
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Ingredients
STABILIZED MASCARPONE WHIPPED CREAM
- 1 ¼ cups (300ml) heavy whipping cream (cold)
- ¾ cups (86g) powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces (226g) mascarpone cheese (softened but still chilled*)
STABILIZED CHOCOLATE MASCARPONE WHIPPED CREAM
- 1 ¼ cups (300ml) heavy whipping cream (cold)
- ½ cup (58g) powdered sugar
- ¼ cup (29g) natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 8 ounces (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
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
As i have a large cake to cover, could i use this recipe with use 852 ml of heavy whipped cream instead of 300 grams and stick to 226 grams mascarpone cheese. Also can you tell me if 58g of icing sugar and 29g cocoa powder would be enough or if i would need more if i triple the amount of heavy whipped cream. Many thanks
You could use more cream and keep the mascarpone the same, but you would lose some of the flavor. As for icing sugar and cocoa, I personally would add more – I like a 2:1 ratio to be sure it stays stable – but you could try it.
How long can both the cream cheese & double cream and mascarpone cheese & double cream cake fillings sit out at room temp within a cake?
That depends on the temperature of the room they are sitting it. If it’s warm, it may not last as long. If it’s roughly 70 degrees, a couple hours should be fine.
Curious if I can add gel color to this for decorating a child’s cake.
Yes, that should be fine. Just stir it in gently so you don’t deflate the whipped cream.
Hey Lindsay, It’s such a great recipe you had shared. Sometimes i thought why i couldn’t be so creative like you while cooking. 😀 I had become bored by eating the same things. This whipped cream is looking perfect. Thanks for sharing this.your’s tips will help me to make that correctly. Keep posting this type of recipes. 🙂
Thank you! I’m so glad you enjoyed!
Lindsay would this recipe hold if after making I stored in a piping bag to use the next day? I need to feed 50 servings of cheesecake and was going to use this as a topping and pipe right before serving. Thoughts?
I personally wouldn’t store it in the piping bag. It would be best to give it a stir before adding it to the bag and piping it.
I did everything thing perfectly BUT NO WHIPPED SPIKES! I also timed myself as I whipped so no to over mix….. problem it’s much to soft and wet. Please help… thanks
It can be really hard to diagnose a problem from afar without seeing what you did. Did you use a stand mixer or by hand?
Hi! Looking to try this. Can I add color such as freeze dried strawberry powder?
Yes, that should be fine.
Hi, I have never made mascarpone whipped cream before and other internet recipes say to whip the cheese first with he sugar. Being somewhat stiff, is the cheese going to go into the whipped cream easily? Obviously, the pictures look great, so it must work well. Just wondering why others choose to whip the cheese first, and if it made a difference. I assumed it was because the cheese was firmer than cream. Thoughts?
Yes, your assumptions seem right. I’ve never had an issue with the cheese not smoothing out, but you could certainly beat the cheese first. I’d just watch it. Mascarpone cheese is a little finicky in my experience. If you over-beat it, it can soften too much and not hold it’s shape.
Hello, do you think it would hold up for a few hours at room temp?
Thanks!
Yes, I think it’d be fine for a few hours.
Hi Lindsay, I was wondering if you had any chocolate cake recipes that used stabalized chocolate whipped cream? I’ve made some of your other recipes using the stabalized whipped cream and I loved them, so much better than American buttercream. My son will be turning 5 next month and requested chocolate cake with chocolate frosting so I immediately turned to your site but wasn’t finding any with that type of frosting. Thanks!
I don’t have any cakes that use it, actually. But you could swap out this frosting for another. I bet it’d be great with this chocolate cake.
Your site would be better if when you print the recipe you just get the recipe not all of the other things printed on the pages I like your site but just wish I could just print the recipe I want thank you
I guess my site just got better then! There’s already a print button that does just that – it’s right within the pink recipe card. Click on that and you get just the recipe. Thanks!
Overall very good but I’m wondering if the larger amount of sugar should go with the chocolate recipe? I found the vanilla recipe way too sweet. Next time I will add only a 1/2 cup of powdered sugar. Then I think it will be a keeper!!
I don’t personally know you, but I feel as though we are soul sisters! Your recipes are all To Die For, and the way that you write about them sends me to the kitchen as soon as I finish reading 🙂 In making the mascarpone whipped cream frosting, I couldn’t figure out what I was doing wrong and why my frosting would break– until you mentioned not letting the mascarpone get too ‘warm’! Thank you, thank you, thank you for being so amazing, and one million blessings to your precious boys!!
Thanks so much Karen! I’m so glad to hear you enjoy the site and recipes and that this post helped you figure out a problem that was plaguing you!
Lyndsay: I’ ve been looking for a filling for my lady locks (clothes pin) cookies that does not separate. Do you think this would be a good option?
I had to google those cookies – I’ve never heard of them, but they sound tasty! This filling should be fine, you’ll just want to keep it refrigerated.
WHAT is the difference, other than taste, between cream cheese and mascarpone?
Definitely taste is the biggest thing. Consistency and also texture are different too. Mascarpone cheese is softer and has a less creamy texture to it.
I have been using the recipe from your Berry Mascarpone Layer Cake since you posted it. Before that I used a cream cheese whipped cream I found a couple of years ago, but I love the Mascarpone way more. This is my absolute favorite. I use it for my Oreo cake and add pulverized oreos to it too. Thank you!
Wonderful! I’m so glad you’ve enjoyed it! The Oreo addition sounds delicious!
Mascarpone cheese is not readily available in my country, the Philippines. I’ve been wanting to make Tiramisu and other recipes that require use of this ingredient. Your Stabilized Mascarpone Whipped Cream recipe suggest use of cream cheese if mascarpone is not available. What is the ratio of cream cheese to mascarpone. Ex. If recipe calls for 1 8-oz. mascarpone, can I use 1 8-oz. cream cheese? Would appreciate your reply.
Bdw, I’m a collector of your recipes and I’ve tried your recipes like The Outrageous Chocolate Creamcheese cake, and your Baileys Poke cake. They are a hit with my family and friends.
Yes, it’s just a 1:1 swap so 8 oz of mascarpone would be 8 oz of cream cheese. The flavor is definitely a little different, but it works well. I’m so glad to hear you’ve enjoyed the other recipes! Thanks Aureline!
You can make mascarprone cheese very easily. 1 quart heavy cteam 1/4. Teaspoon of tartaric acid. Heat cream in double boiler to 180 degrees take off stove let cool some and add tartaric acid. Let the cheese sit for 12 hours before serving. If you dont have tartaric acid you can use lemon juice. Just look it up on internet you will find many recipes.