A delicious way to make a stabilized whipped cream, mascarpone cream is ultra creamy, rich, and egg-free. You need just 4 ingredients for this cream – use it to fill cakes, top pies, and anywhere you might otherwise use Chantilly cream.
Recipe Rundown: Mascarpone Cream
- Flavour: just slightly tangy, a little sweet, and rich.
- Texture: very light and fluffy, with more creaminess and heft than whipped cream thanks to the added soft cheese.
- Ease: this is an extremely easy recipe – the only thing you need to think about is not over-whipping the cream and turning it into bougie butter.
Ingredients
- Whipping cream: this is cream with a milk fat of anything from 30 to 36%. In Canada it's 35% and that's what we always use but it varies slightly from place to place.
- Mascarpone cheese: make sure you're using real mascarpone and not another type of cheese. It should be plain with no added flavours or sweetener.
- Icing sugar: this might be called powdered or confectioner's sugar.
- Add-ins: lemon or orange zest would be nice. Replace the vanilla with (half the amount) of another extract if you prefer or use vanilla paste or powder.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Step by Step Photos
Step 1: add all ingredients to a large mixing bowl.
Step 2: beat until stiff.
Top Tips
- Use cold ingredients: if the cream and cheese are too warm, the cream won't whip stiffly enough. If your home is warm, freeze the bowl you plan to whip it in before starting too, for about 15 minutes.
- Sweeten to taste: the sugar is for flavour, and less for stability, so you can reduce or increase slightly (think a tablespoon each direction) without problem.
- Don't over-whip: whipping for too long will turn your mascarpone cream into mascarpone butter.
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Mascarpone Cream
Equipment
- Measuring cups and spoons
- Mixing bowl
- Electric hand or standing mixer
Ingredients
- ½ cup whipping cream, around 35% fat
- ½ cup mascarpone cheese
- 2 tablespoons icing sugar
- 1 teaspoons vanilla extract
Instructions
- Make sure the whipping cream and mascarpone are both very cold before starting.
- Add all ingredients to a large mixing bowl. Beat with electric beaters (or use a standing mixer) until it reaches stiff peaks. Don't over-whip. Reduce the speed once it starts looking close to being finished to prevent this.½ cup whipping cream, ½ cup mascarpone cheese, 2 tablespoons icing sugar, 1 teaspoons vanilla extract
- Serve immediately or chill for up to 12 hours before serving. Mascarpone cream is stable and pipes well.
Notes
- Use cold ingredients: if the cream and cheese are too warm, the cream won't whip stiffly enough. If your home is warm, freeze the bowl you plan to whip it in before starting too, for about 15 minutes.
- Sweeten to taste: the sugar is for flavour, and less for stability, so you can reduce or increase slightly (think a tablespoon each direction) without problem.
- Don't over-whip: whipping for too long will turn your mascarpone cream into mascarpone butter.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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