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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 cheese 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 Mascarpone Whipped Cream 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 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!

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- 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.

Let Me Know What Your Thoughts!

If you make this mascarpone cream recipe, I’d love to hear what you think of it! 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.

image of cupcakes topped with mascarpone cream frosting and fresh fruit

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Yield: 6

Mascarpone Cream

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

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

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Mascarpone Cream

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

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 (8 oz.) 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 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 after adding all the heavy cream). However, it can take a few more minutes of mixing if you're using a hand mixer. Take care not to over-mix this mascarpone cream!! If you do it can 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 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.
  7. This mascarpone cream can be used to frost cupcakes, decorate layer cakes, or even top cookies, ice cream, and pies! It pipes well and can be stored in the fridge for up to 2 days in an airtight container.

Notes

One batch of this mascarpone cream recipe makes about 6 cups.

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 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 in with 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.
  • 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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[…] Mascarpone Cream […]

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[…] try using mascarpone frosting instead of traditional buttercream. The subtle tanginess of mascarpone cheese adds depth to the overall taste of the […]

KC

Thursday 27th of July 2023

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!

Chelsweets

Sunday 30th of July 2023

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!

Lauren

Tuesday 11th of July 2023

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.

Chelsweets

Sunday 16th of July 2023

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!!

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[…] a boil. The coffee and rum mixture can be topped with ladyfinger cookies. After you have spread the mascarpone mixture over ladyfingers, top them with a layer of whipped cream. Cover and refrigerate for 4 to 6 […]

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