Mascarpone Cream

After making my berry chantilly cake this spring, I was inspired to share a recipe for this mascarpone cream! It’s similar to my cream cheese whipped cream frosting, but has a richer and creamier texture.

image of cupcake frosted with whipped cream frosting with mascarpone cheese

Mascarpone is considered by many to be Italian cream cheese, but it’s slightly less tangy than the cream cheese we’re used to here in America. It also has a higher fat content, which is what gives it a smoother texture.

In my mind, mascarpone is my secret weapon to make the most decadent and creamy whipped frosting.

It has just a hint of sweetness and pairs amazingly with all kinds of desserts. Cupcakes, pies, cheesecake, you name it!

image of mascarpone cream piped into a dish to show how stable and pipeable it is

It’s stable enough to fill and frost cakes, top cupcakes, and can also be used as a garnish on pies and fresh fruit!

Can This Recipe Be Made With a Hand Mixer?

This recipe can be made with a stand mixer or electric hand mixer.

To be totally transparent, using a stand mixer works a lot better than a hand mixer. It’s easier, faster, and makes stiffer peaks.

image of mascarpone cream frosting made in a stand mixer

The hand mixer can work, but it takes a lot longer to get soft peaks. The peaks also never seem to get quite as stiff as when I use a stand mixer.

My main tip if you use a hand mixer is to be patient. I also recommend thoroughly scraping the sides and bottom of the bowl with a rubber spatula to help the hand mixer whip everything up properly.

Can This Mascarpone Cream Frosting Be Colored?

This mascarpone cream frosting can be colored easily with a few drops of gel food coloring.

Gel food coloring allows you to get vibrant colors without adding a ton of liquid into the frosting.

With that in mind, I don’t recommend using liquid food coloring. It is a lot less concentrated than gel food coloring and the extra liquid can cause this frosting to break or look streaky.

Adding This Mascarpone Cream Frosting to Cakes or Cupcakes in Advance

I recommend making this recipe the day you plan to eat it if possible!

However, you can frost a cake or cupcakes in a few days in advance if needed. Just be sure to chill them in the fridge once frosted!

image of mascarpone cream being piped onto a cupcake

The frosting will lose its shape overtime, but will still taste great. Leftover mascarpone cream can also be stored in an airtight container or piping bag for up to 2 days in the fridge. It cannot be frozen.

I don’t recommend letting baked goods frosted or filled with this mascarpone cream frosting sit out at room temperature for more than a couple hours. The mascarpone and heavy cream are both perishable!

How Much Mascarpone Cream Does This Recipe Make?

One batch of this recipe makes about 6 cups of mascarpone cream frosting. This is enough to frost about 3 dozen cupcakes, or one 6 inch layer cake.

I recommend making 1 1/2 batches of this frosting if you want to frost a larger 7 inch or 8 inch layer cake.

Tips for Making the Best Mascarpone Cream:

  • If you notice liquid around your mascarpone cheese, drain the excess liquid from your mascarpone before using it in this recipe.
  • Chill your mixing bowl and whisk attachment in the freezer for 30 minutes before making the frosting to help it whip up better.
  • Use cold mascarpone cheese and heavy cream! I suggest taking your mascarpone and heavy cream out of the fridge after you have all your equipment and ingredients ready to go.
  • Make sure that the cream you use has at least 30% fat. Otherwise it won’t whip up correctly!
  • Slowly add in the heavy cream to help the frosting whip up more quickly and easily.
image of heavy cream being pouring into a stand mixer bowl to make mascarpone cream frosting
  • To make chocolate mascarpone cream , add 1/3 cup of unsweetened cocoa powder in the first step of the recipe.
  • Use the frosting shortly after making it. Don’t let it sit out at room temperature for extended periods of time.
  • Leftover frosting can be stored in an airtight container or piping bag for up to 2 days in the fridge. However, it will deflate over time. It is best and fluffiest if used immediately after making.
image of cupcakes topped with mascarpone cream frosting and fresh fruit

Let Me Know What Your Thoughts!

If you try this recipe I’d love to hear what think of it.

Please let me know your thoughts in the comments section below.

Other Recipes You Might Enjoy:

Yield: 6

Mascarpone Cream

image of stabilized whipped cream frosting made with cream cheese being piped onto a cupcake

The recipe makes the best mascarpone cream! It’s fluffy and perfectly sweet, and is a wonderful filling for cakes, frosting cupcakes, or topping pie!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Mascarpone Cream

  • 1 cup (8 oz) mascarpone cheese, cold (225 grams)
  • 1 cup powdered sugar (125 grams)
  • 1 tsp vanilla extract or vanilla bean paste (4 grams)
  • 2 1/2 cups heavy cream or heavy whipping cream, cold (575 grams)

Equipment Needed

Instructions

Mascarpone Cream

  1. Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this mascarpone cream whip up better.
  2. Place 1 cup (8oz) of cold, drained mascarpone cheese into the chilled mixing bowl and mix on a medium low speed until smooth.
  3. Pour in 1 cup of powdered sugar, and mix on low at first to avoid an powdered sugar clouds / explosions. Increase the speed to medium high once the powdered sugar is incorporated, and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
  4. Add in 1 tsp of vanilla extract or vanilla bean paste, then turn the mixer to a medium high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions, and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
  5. Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing in the heavy cream). Take care not to overmix your whipped cream frosting!! It will become soupy and sadly you won't be able to fix it.
  6. As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachement into the frosting, then put it out and flip it upside down. The frosting should keep its shape and form a nice peak. If it doesn't, continue to mix the frosting on a medium high speed for 30 second intervals until it does.
  7. This mascarpone cream can be used to frost cupcakes, decorate layer cakes, or even top cookies and ice cream! It pipes well, and can be stored in the fridge for up to 2 days in an airtight container.

Notes

This mascarpone cream recipe makes about 6 cups of frosting.

Tips for Making the Mascarpone Cream:

  • If you notice liquid around your mascarpone cheese, drain the excess liquid from your mascarpone before using it in this recipe.
  • Chill your mixing bowl and whisk attachment in the freezer for 30 minutes before making the frosting to help it whip up better.
  • Use cold mascarpone cheese and heavy cream! I suggest taking your mascarpone and heavy cream out of the fridge after you have all your equipment and ingredients ready to go.
  • Slowly add in the heavy cream to help the frosting whip up more quickly and easily.
  • To make chocolate mascarpone cream , add 1/3 cup of unsweetened cocoa powder in the first step of the recipe.
  • Use the frosting shortly after making it. Don't let it sit out at room temperature for extended periods of time.
  • Leftover frosting can be stored in an airtight container or piping bag for up to 2 days in the fridge. However, it will deflate over time. It is best and fluffiest if used immediately after making.
  • Do not freeze this frosting!

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 446Total Fat 39gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 12gCholesterol 122mgSodium 59mgCarbohydrates 21gFiber 0gSugar 21gProtein 4g

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