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

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Stabilized Mascarpone Whipped Cream image
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 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.

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

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

Filed Under:

Enjoy!

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

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

141 Comments
  1. Shauna

    This has become one of my new “go to” outer layer frosting recipes! Both the chocolate and vanilla are fantastic!

  2. Julia

    Thank you for sharing, do you think I could use 1/4 cup pulverised Oreo cookies (the biscuit part) and 1/2 cup sugar to make Oreo frosting?

  3. S. Boss

    Perfect for my tiramisu cupcakes, and the flavor is delicious. It says about three cups so I made an additional half more of the recipe, and it was perfect for 12 regular size cupcakes.

  4. Karen

    I could have eaten this straight up out of the bowl. Delicious. I’ve never frosted a 3-layer cake before, so I don’t think this was the best beginners choice but the taste is amazing! I highly recommend if you like a lightly sweetened frosting like I do.

  5. Tam V S

    Thank you for sharing this! I was looking for an alternative to buttercream, which I’ve always found way too heavy. I used the plain version between the layers of a three-tier, gluten- free chocolate birthday cake, and used the cocoa version on the outside. It was perfect: rich but not too indulgent, just the right level of sweet. And it held perfectly even after being taken to the park.

    1. Linda Berg

      I have an old Tiramasu cake recipe that uses this recipe with instant coffee and a touch of Marsala wine in it… layered between an amazing chocolate cake…chocolate with a vanilla plain whip cream with powdered sugar to stabilize for the outside of the cake. It’s a beautiful thing and this mascapone frosting is key!

  6. Josette Ciantar

    I was so so happy to come across this recipe. We do not like butter so buttercream was out of the question for our cupcakes and cakes. This cream is so delicious. Love it with strawberries. One question. Can I freeze cake covered in the stabilised mascarpone whipped cream.

  7. Rachel

    Heavenly! I made the chocolate version and OMG, it’s my favorite chocolate frosting ever (and I’m not usually much of a chocolate person)! It tasted like my favorite chocolate soft serve! I also really appreciated the tip about leaving the mascarpone out for 15 minutes before adding into the whipped cream. I made this type of frosting once before and ended up overmixing it and got little chunks in it. Probably butter, but maybe mascarpone because it was too cold? Either way, it came out PERFECTLY smooth and creamy this time!
    A tip for others who have overmixed or are afraid to try this recipe for fear of this. If you don’t have a good stand mixer (I got a cheaper one instead of name brand- whoops!), you’re better off using a hand mixer. Also, you will initially think it looks just a LITTLE too floppy to be able to use between cake layers and might be tempted to keep mixing. DON’T! AS long as it is forming stiff peaks and clinging to the whisk when turned upside down, it’s ready. It will kind of magically firm up as it sits and as you spread it on the cake.

    1. Lindsay

      I would make it right before you use it. Once you pipe it onto something, it’ll be fine. But if it sits awhile and then gets re-stirred, it could deflate.

  8. Irina

    Thank you so much. Great recipe!!! Just made it 15 min ago. And already spread on a chocolate cake. Really easy to make. Texture is good and taste is fantastic!!!!

    1. Lindsay

      The whipped cream is meant to sweeten and help stabilize the whipped cream. I wouldn’t recommend honey. But you could try it.

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!

Scripture I’m Loving

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