Stabilized Mascarpone Whipped Cream Recipe

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!

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 1x
  • 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!


Scale

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 until stiff peaks form. 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.

Keywords: mascarpone dessert recipe, mascarpone cream recipe, stabilized cream recipe, homemade whipped cream, how to make whipped cream, easy whipped cream recipe

Enjoy!

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

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Recipe rating

103 Comments
  1. Susan Som

    Can i stick small fondant decorations on an iced cake with this recipe? Will it be on if i leave out of the fridge for abiut 3 hours in winter?

  2. Shaz

    Really love this recipe but I can’t find a way to remove the lumps from when I combine the mascarpone to the double cream.

  3. Shan

    How smooth is this for frosting cakes? I need a pretty perfect finish and would love to use this as final frosting.

  4. Nancy

    Have used the strawberry for a rolled cake filling. It was perfect. Using it again today for filling for individual cake stacks with a chocolate ganache glaze. Same cake. It is absolutely a great recipe! Thank you so much.

  5. Neha

    Hi , I love the sound of this recipe and would love to try it out this week for my sons bday cake . I’m wondering if I can add colour to it and Frost the external of a layer cake .. I plan to use ganache in between but wanted to use this frosting on the outer layer . Would that work ? Also .. would I be able to stick fondant decorations to It?
    Thanks a ton ! Love your recipes

    1. Lindsay

      It should be fine to color it, but you wanna be careful not to over mix it while adding the color. Fondant decorations should stick, I’m just not sure if the whipped cream is firm enough to hold them for very long if they’re heavier fondant decorations.

  6. Cali Belle

    Is it okay to add a little orange peel and juice as flavoring to the mascarpone whipped cream? Will the flavor by okay?

  7. MuMoo

    Hi Lindsay, love the recipe and have made it multiple times. Do you have any suggestion if I want to make this in a strawberry version? Shouks I use strawberry resuction or powder and how much would you suggest?

  8. Cheryl

    I have made both. Easy and super delicious. Next time I make the chocolate I will still use 3/4 cup powdered sugar though.

  9. Marisa

    Hi Lindsay!
    So I made your frosting recipe, “STABILIZED MASCARPONE WHIPPED CREAM RECIPE”! It was for my Birthday cake,🎂 but I’m pretty sugar conscious. So I like the fact the your recipe only called for the 1/2 cup of powdered sugar!👍 I love subtlety sweet frosting, & GOOD quality, frosting in general!
    *(I’m guilty of taking Graham crackers & slathering GOOD frosting on. “Slather & repeat”!😋😛 lol!😂 Haha!🤷‍♀️)
    ANYWAYS… I replaced the sugar in your recipe and used Truvia brand confectioners sugar instead! (I’ve also tried this recipe with Sweet ‘n’ Low sweetener, the kind intended for baking). Both versions came out delish & smooth!! Oh & LOW SUGAR too! (I also added 1 more teaspoon of Vanilla extract, for more flavor!) Very good!👍 Thank you for your recipe!😊🍰🧁

  10. Tania

    I have’t tried your recipe yet but every time I made mascarpone frosting it curdled as soon as it came in contact with cold whipped cream. I usually whip them separately then mix them with spatula. Later I found in internet it happens if the ingredients have different temperatures but couldn’t find any solution to it. Hope this recipe fixes my problem. 

  11. Elina

    Lindsay, i am e joying yourblog so much, lots of wonderful recipes, thank you! This one, however, I must be doing something wrong. Whenever I mix HC with mascarpone it just turns grainy amd watery. Any idea where my fault is???

  12. Teresa

    I made this filling for a two layer white cake and topped each layer with fresh fruit.  It was such a huge hit, I had to make 2 more the next week for other events!  Wonderful. Thank you.

    1. Lindsay

      I’m honestly not sure. That might a little warm for whipped cream and cause it to wilt. I’d go with cocoa powder.

  13. Diane Perris

    Oh. My. God.
    I will never make whipped cream again without adding mascarpone. Absolutely luscious.
    I made a walnut tart from America’s Test Kitchen, adding lots of fresh citrus zest to the pastry along with King Arthur’s Fiori de Sicilia (because I add that to just about everything). Decided to top the tart with this mascarpone whipped cream, again flavored with Fiori de Sicilia and orange zest. Divided it up and shared with my neighbors who raved about the topping as well as the tart.
    Had just enough whipped mascarpone left to put in a container for coffee in the morning. I could eat the entire 3 cups with a spoon in one sitting. Can’t wait to experiment with adding more flavors– a bit of cardamom/rose water, cinnamon sugar, lime zest, even a bit of fresh fruit jam. The possibilities are endless. Thank you for this recipe!!!

  14. Sobia

    Hi, 
    I’m going to use your recipe for a pistachio cake. How do you think it will hold up if I add some pistachio cream to the mix? 

    1. Lindsay

      I’ve never used pistachio cream, so it’s hard to say. But I’d be careful about adding too much and deflating the whipped cream.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12