Mascarpone Whipped Cream Frosting easy recipe
Elevate your desserts with luscious mascarpone whipped cream frosting!
This velvety, cloud-like topping combines rich mascarpone cheese with airy whipped cream for a perfectly smooth, slightly sweet finish.
Ideal for cakes like the Black Forest Cake, a banoffee pie, cupcakes, and berries, it adds elegance and a touch of luxury to every bite.
Discover how easy it is to create this dreamy frosting for your next celebration!
Stabilized mascarpone whipping cream
My go-to recipe for the best ever stabilized mascarpone whipped cream is pure perfection—smooth, rich, and irresistibly creamy.
This dreamy frosting pairs the luxurious texture of mascarpone with the airy lightness of whipped cream, creating a stable, velvety finish that holds beautifully on cakes and cupcakes.
It’s a trusted favorite I use often, never failing to deliver stunning results with a flawless, silky finish.
Whether you’re piping elegant swirls or frosting layer cakes, it stays perfectly whipped without deflating.
The best part? It’s endlessly versatile! Flavor it with pure vanilla for a classic touch, fold in rich cocoa for a chocolate twist, or brighten it up with citrus zest for a refreshing flair.
Perfectly balanced in sweetness and texture, it melts in your mouth while holding its shape, making every dessert unforgettable.
Try this exceptional mascarpone whipped cream recipe and transform your cakes into show-stopping masterpieces!
Ingredients to make mascarpone whipped cream
To create the perfect mascarpone whipped cream, you’ll need just three high-quality ingredients that blend together for a luxurious, silky frosting. Here’s what you’ll need:
- 250g Mascarpone Cheese: This Italian cream cheese is the star ingredient, providing a rich, creamy base with a subtle tang. Ensure it’s cold for the best texture.
- 400ml Heavy Cream (or Whipping Cream): Choose cream with at least 35% fat for a beautifully airy yet stable whip. The fat content helps the frosting hold its shape and stay fluffy longer.
- 70g Sugar: Fine granulated sugar sweetens the frosting just right without overpowering the mascarpone’s delicate flavor. You can also use powdered sugar for a smoother finish.
it can be easily flavored to suit any dessert. Here are some delicious ways to customize it:
- Vanilla: Add 1-2 teaspoons of pure vanilla extract or vanilla bean paste for a warm, classic aroma.
- Chocolate: Fold in 2-3 tablespoons of sifted cocoa powder or melted, cooled dark chocolate for a rich, decadent twist.
- Citrus: Add the zest of lemon, orange, or lime for a bright, refreshing touch.
- Coffee: Mix in 1-2 teaspoons of instant espresso powder or cooled espresso for a sophisticated mocha vibe.
- Spices: Try a pinch of cinnamon, nutmeg, or cardamom for cozy, spiced warmth.
- Liqueurs: Enhance the cream with a splash of Baileys, Amaretto, or Grand Marnier for a gourmet flair.
- Berry Puree: Gently fold in raspberry, strawberry, or blueberry puree for a fruity burst of flavor.
How to Make Homemade Mascarpone Whipped Cream
1- Chill Your Tools: Place the mixing bowl and the beaters or whisk attachment of your stand mixer (or electric hand mixer) in the freezer for at least 15 minutes. Chilling the tools helps the cream whip faster and stay cold, leading to a fluffier, more stable whipped cream.
2- Prepare the Mascarpone: While your tools chill, soften the mascarpone cheese slightly. Place it in a separate bowl and stir it gently with a spoon or spatula just until smooth and creamy. This step helps it blend more easily with the cream later.
3- Combine the Ingredients: Remove the chilled bowl and beaters from the freezer. Pour the cold heavy cream into the bowl. Add the softened mascarpone cheese and sifted icing sugar on top.
4- Whip the Cream: Begin whisking the mixture on medium speed to gently combine the ingredients. This allows the mascarpone to fully blend with the cream without splattering.
5- Increase Speed for Stiff Peaks: Once the mixture starts to thicken, increase the speed to high. Whip until the cream becomes thick, smooth, and holds stiff peaks. It should be firm enough to hold its shape when piped but still creamy.
6- Avoid Overwhipping: Stop whisking as soon as the cream is firm and fluffy. Overwhipping can cause the cream to break, turning grainy and eventually separating into butter and whey.
7- Use or Store: Use the mascarpone whipped cream immediately for the freshest taste and texture. If you need to store it, transfer it to a piping bag or cover the bowl with cling film. Keep it refrigerated for up to 48 hours.
This whipped cream is stable, smooth, and effortlessly elegant—perfect for both simple treats and show-stopping desserts!
how to use mascarpone whipped cream ?
Mascarpone whipped cream is a versatile, luxurious frosting that can elevate a variety of desserts. Here are some delightful ways to use it:
– Cake Frosting and Filling: Perfect for layer cakes like sponge cakes, chiffon cakes, or carrot cakes. It spreads smoothly and holds its shape beautifully, making it ideal for both filling and covering.
– Cupcake Topping: Pipe elegant swirls onto cupcakes for a bakery-style finish. Its creamy texture pairs well with vanilla, chocolate, or fruity cupcakes.
– Tiramisu: Use it as a mascarpone cream layer in a tiramisu, alternating with coffee-soaked ladyfingers for a decadent Italian treat. Speacially if you can’t have raw eggs!
– Fruit Parfaits: Layer it with fresh berries, granola, and a drizzle of honey for a light, elegant dessert.
– Pancakes and Waffles: Dollop on top of pancakes, waffles, or crepes for a rich breakfast upgrade.
– Trifles and Desserts: Use as a creamy layer in trifles, Eton mess, or pavlovas for impressive desserts!.
– Dipping Cream: Serve alongside cookies, biscotti, or meringues for an indulgent dip.
– Hot Drinks: Spoon a little on top of hot cocoa or coffee for a creamy, luxurious twist.
Other desserts to try
- Vanilla pastry cream-creme patissiere recipe
- Classic french crepes
- Blueberry Pancakes recipe
- Chocolate chip cookies
- French Toast Recipe
Easy mascarpone whipped cream recipe
Ingredients
- 250 g Mascarpone Cheese
- 400 ml Heavy Cream or Whipping Cream
- 70 g Sugar
Instructions
- Place the mixing bowl and the beaters or whisk attachment of your stand mixer (or electric hand mixer) in the freezer for at least 15 minutes.
- While your tools chill, soften the mascarpone cheese slightly. Place it in a separate bowl and stir it gently with a spoon or spatula just until smooth and creamy.
- Remove the chilled bowl and beaters from the freezer. Pour the cold heavy cream into the bowl. Add the softened mascarpone cheese and sifted icing sugar on top.
- Begin whisking the mixture on medium speed to gently combine the ingredients.
- Once the mixture starts to thicken, increase the speed to high. Whip until the cream becomes thick, smooth, and holds stiff peaks. It should be firm enough to hold its shape when piped but still creamy.
- Stop whisking as soon as the cream is firm and fluffy. Overwhipping can cause the cream to break, turning grainy and eventually separating into butter and whey.
- Use the mascarpone whipped cream immediately for the freshest taste and texture. If you need to store it, transfer it to a piping bag or cover the bowl with cling film. Keep it refrigerated for up to 48 hours.
