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