Mascarpone Cream
This mascarpone cream is light, fluffy, and extra creamy (think: whipped cream frosting, but richer and less tangy). It’s perfect for topping cupcakes, pies, fruit, and even frosting cakes! Just keep everything cold for the best texture.
This Recipe At a Glance
- Make ahead: best same day; leftovers keep up to 2 days in the fridge (do not freeze)
- Flavor: lightly sweet, rich + creamy (less tangy than cream cheese)
- Texture: fluffy, pipeable whipped frosting
- Time: 10 minutes (no baking)
- Yield: ~6 cups
- Best for: cupcakes, cake filling (with a dam), fruit, pies, cheesecake
Can This Mascarpone Whipped Cream Recipe Be Made With a Hand Mixer?
Yes, a hand mixer works. It just takes longer to reach stiff peaks and won’t get quite as firm as a stand mixer. Be patient and scrape the bowl often.
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 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 a few days in advance if needed. Just be sure to chill them in the fridge once they’re frosted!
The frosting will lose its shape over time, but it 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 of 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 use one batch to make my berry chantilly cake.
I recommend making 1 1/2 batches of this frosting if you want to frost a larger 7- or 8-inch layer cake.
Troubleshooting
Why did my mascarpone cream turn runny / liquid?
Most common causes are warm ingredients, low-fat cream, or overmixing. Use cold mascarpone and cold heavy cream, and make sure your cream has at least 30% fat.
Watch closely and stop mixing as soon as you hit stiff peaks. If you overmix, it can turn soupy and usually can’t be fixed.
Why did it squeeze out of my cake layers?
This frosting is stable, but it’s still whipped-cream-based, so it can slide if it’s warm or if the layers aren’t chilled.
Pipe a thick buttercream dam around the edge, use a thinner layer of mascarpone cream in the middle, and chill the cake between stacking each layer.
Can I fix it if I overmixed it?
If it’s just a little soft, chilling the bowl and frosting for 10-15 minutes can help. If it fully turns liquid from overmixing, it usually won’t whip back up.
Frequently Asked Questions
How far ahead can I make it?
It’s best the day you make it. You can frost cakes/cupcakes a few days ahead if needed. Just refrigerate them, and don’t leave them out at room temperature for more than a couple of hours.
Can I freeze mascarpone cream?
You cannot freeze it. The texture won’t thaw back the same.
Can I use granulated sugar instead of powdered sugar?
I don’t recommend it. Granulated sugar can feel gritty and won’t dissolve the same way. If you’re in a pinch, pulse granulated sugar in a blender/food processor until powdery.
I can’t find heavy cream. What else can I use?
Look for a cream made for whipping with at least ~30% milk fat (in Spain, “nata para montar” is a common option). Lower-fat cream won’t whip up as thick or as stable.
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.
- 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.
Let Me Know Your Thoughts!
If you make this mascarpone cream recipe, I’d love to hear what you think! Please leave a rating and comment below.
Don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations on social media.
Mascarpone Cream
Equipment
- Large Mixing Bowl, Chilled
Ingredients
Mascarpone Cream
- 1 cup (8 oz) mascarpone cheese, cold 226g
- 1 cup powdered sugar 125g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 2 1/2 cups heavy whipping cream, cold 575g
Instructions
Mascarpone Cream
- Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this mascarpone cream whip up better.
- Place 1 cup (8 oz.) of cold, drained mascarpone cheese into the chilled mixing bowl and mix on a medium-low speed until smooth.
- Pour in 1 cup of powdered sugar, and mix on low at first to avoid 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.
- 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.
- 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 after adding all the heavy cream). However, it can take a few more minutes of mixing if you're using a hand mixer. Don’t overmix, or it can turn soupy and usually can’t be fixed.
- As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachment into the cream, then put it up and flip it upside down. The mascarpone cream should keep its shape and form a nice peak. If it doesn't, continue to mix on a medium-high speed in 15-30 second intervals until it does.
- This mascarpone cream can be used to frost cupcakes, decorate layer cakes, or even top cookies, ice cream, and pies!
Video
Notes
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.
- Use cold mascarpone cheese and cold heavy cream! I suggest waiting to take the mascarpone and heavy cream out of the fridge after you have all your equipment and ingredients ready to go.
- Gradually add in the heavy cream to help the mixture whip up more quickly and easily.
- To make chocolate mascarpone cream, add 1/3 cup of unsweetened cocoa powder to the cream cheese during the 2nd step of this recipe.
- Use this mascarpone cream shortly after making it. Don’t let it sit out at room temperature for extended periods of time, or it will lose its texture and shape.
Nutrition
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All Your Recipes Are Awesome!!!! Can’t Wait To Try Them
Tastes amazing! But when I tried to put the mascarpone cream on the cake layers, it all fell through the sides and my layer fillings were almost empty 🙁 Do you need to leave it in the fridge to firm up more before piping it?
Which is the best heavy or whipping team can you recommend. Thanks
I was in the process of making the frosting and was doing well until I added the butter. I think the bowl was still warm from the double boiler and melted the butter, causing the frosting to be too runny. I’m trying to fix it with cornstarch. Any ideas how to save it?
This is the best mascarpone cream I’ve ever come across. It tastes heavenly and the cream was stiff enough to use as filling for a six layer cake with lemon curd. Thank you for the recipe. It’s a great alternative for people who don’t like buttercream. And it’s so easy to make. I’ve added lemon zest to mine and oh my god, absolutely delicious!
Hi Chelsey,Celine here. Nice to know you through this video. May I ask you a question before going ahead to make the mascarpone cream. Can I use granulated sugar instead of powdered sugar. And also the amount for making 225grams of mascarpone cheese.
Thank You In Advance.
Have A Good Day !
I live in Spain and can’t get heavy cream or whipping cream is there an alternative?
@Maryjane,
@Maryjane, nata para montar 🙂
It worked!!!!
I’m not a baker but I cannot believe I actually made this. It tasted yummy and looked like it was supposed to. So excited!!! Thank you!!!
For some crazy reason I signed up to provide a fancy cake for the kiddos school fundraiser. So this time I actually followed the directions!
Where did you get that Hot Pink Kitchen Aid Mixer?
Hi Trauma,
I got it back in 2013 when it was a regular color that was sold! I believe it’s called Raspberry Ice. I think you can still buy a refurbished version of them or used ones on eBay, but I don’t think they make new ones in that color anymore.
Perfect recipe. Perfect outcome! After reading through the steps, I was hesitant that I could make this work, but work it did! I’m using this as a filling in a layered birthday cake. Though I won’t know if the flavors all came together like I wanted it to until tomorrow, it looks spectacular. Thank you!
So happy to hear that Terri!! I love that, I want a slice 🙂 Thank you for sharing!
I’m impressed by your recipe
I think it might be beneficial to others to note that if you are using a hand mixer it takes SIGNIFICANTLY longer to set up, I thought for sure I ruined the cream and just decided to try to keep going and after about 3-5 minutes it worked well.
Thank you for sharing Lauren!! I do usually make this in my stand mixer, so that is an important note. I’ve updated the recipe card to reflect that, I appreciate it!!
Hello! I’m interested in making a peanut butter version of this frosting. Would I use about 1/3 cup PB (same as the cocoa amount for a chocolate version) to make that happen? Any other tips/suggestions? Thanks so much!
Hi KC,
That sounds like a very fun variation!! I haven’t really played around with that combination, so I’m not sure! But I think that sounds like it should work. Let me know how it turns out!
@KC, you can buy powdered pb.
Hi, i tried doing this but it was just luquid. I made sure not to overmix the masscarpone but as soon as i poured in the heavy cream everything got ruined, although i did use a hand mixer.
Hi Claudia,
I’m sorry that happened, that’s so frustrating! It sounds like the cream may not have whipped up enough before combining, or it could be that the mascarpone and cream were different temperatures. I recommend making sure both are cold from the fridge, and starting the whipping process slowly to combine before increasing the speed. Also, sometimes a hand mixer can overwork the mixture quickly, so stopping as soon as you see stiff peaks can help prevent it from going liquid.
Do you think either of those might have been the problem? If not, let me know and we can keep troubleshooting!