Mascarpone Whipped Cream Recipe

5 from 1 vote

Mascarpone Whipped Cream Recipe

This delicious mascarpone whipped cream recipe uses 5 ingredients and only takes 10 minutes to make! It’s the perfect whipped cream frosting for fruit, cakes, cupcakes, and your favorite desserts!

Cook Time10

Total Time10

Course: Dessert

Cuisine: American, Italian

Servings:

Calories: 203kcal

Author: Sophia Assunta

Equipment

Mixer
Spatula

Ingredients

1 1/2 cups heavy whipping cream cold
8 ounces mascarpone cheese softened slightly
1/4 cup granulated sugar more or less to taste
1 teaspoon vanilla extract or vanilla bean paste
Pinch salt optional

Instructions

Method 1: Whip Cream First

Add the heavy whipping cream, granulated sugar, vanilla, and optional salt to a large bowl or a standing mixer fitted with a whisk attachment.
Whip the heavy whipping cream until soft peaks form, about 1-2 minutes on medium speed (more if using a hand-held mixer or mixing by hand).
The whipped cream should thicken up and start to form lines in the whipped cream that linger when mixed.
Once very soft peaks form, turn off the mixer and add in the softened mascarpone cheese.
Start mixing on the lowest setting until it starts to combine, scraping down the sides of the bowl as necessary to make sure it is totally incorporated. Mix slowly and be careful not to over mix or it can curdle or break. You can even use a hand held whisk to whisk in the mascarpone.
Once stiff peaks form and whipped cream is thick enough to hold its shape, stop mixing. It’s ready to serve with your favorite dessert!

Method 2: Mix All At Once

Add the mascarpone, cold whipping cream, granulated sugar, vanilla, and salt to a large bowl with a hand held mixer, or standing mixer fitted with a whisk attachment.
Mix about 1-2 minutes on medium to medium-high speed (more if using a hand-held mixer or mixing by hand). Once you see the marks of the beater, and the whipped cream is thick enough to hold its shape, stop mixing. It’s ready to serve with your favorite dessert!

Notes

Using a cold bowl can help whip up the whipped cream. Chill it by placing it in the refrigerator or freezer for an hour before whipping.
Do not overmix! This is the most important part, getting the mascarpone cheese mixed in without overbeating the whipped cream. Be gentle and go slow.
This recipe makes about 2-3 cups of whipped cream and can easily be halved for a small batch or doubled for a large batch.
It will last 1-2 days in an airtight container in the refrigerator.

Nutrition