Recreate the delicious mascarpone whipped cream from popular food truck Waffle Love with this easy copycat recipe. Perfect for topping off your homemade waffles!
I originally was looking to make a thicker, creamier whipped cream to accompany our Liege Waffles, or as you all know them, Waffle Love waffles, and while I did just that, I also threw in some clear vanilla and my goodness, it took the taste to a whole new level!!! 4 ingredients is all you need!
Ingredients for Mascarpone Whipped Cream
You won’t believe that it only takes 4 ingredients to make this tasty dessert topping! Adding mascarpone to the whipped cream helps stabilize it. We have a stabilized whipped cream recipe already on the blog, but if you don’t want to mess with gelatin, try mascarpone instead! Here is what you will need:
- Heavy Whipping Cream: you’ll need a pint of whipping cream to make this recipe
- Clear Vanilla Extract: A splash of vanilla is essential in this whipped cream and the clear vanilla makes helps it stay bright white.
- If you don’t have clear vanilla, regular vanilla extract will work fine.
- Powdered Sugar: also called confectioners’ sugar
- Mascarpone: can be found in the grocery store near the ricotta cheese or cream cheese
The measurements of each ingredient can be found in the recipe card at the end of the post.
What is Mascarpone Cheese?
Mascarpone is an Italian soft cheese made from cow’s milk and coagulated with an acid of some kind. It’s like Italian cream cheese. It is extra creamy and velvety in texture has the most dreamy flavor. It is similar to cream cheese but more sweet. You can find it at the grocery store near the cream cheese in a small white container usually.
How to Make Mascarpone Whipped Cream Recipe
If you thought 4 ingredients was simple, just wait and see how easy mascarpone chantilly cream is to make! Just 2 steps:
- Soft Peaks: Add the heavy cream to a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, and beat until soft peaks form. Scrape down the sides of the bowl as needed.
- Stiff Peaks: Add in the rest of the ingredients and beat until stiff peaks form.
This whipped cream will be stabilized enough to put in a piping bag pipe on cupcakes or pies. The complete recipe can be found in the recipe card down below. Keep scrolling for all the details.
How to Use Whipped Mascarpone Cream
Now that I’ve figured out this whipped cream recipe
Whipped cream that doesn’t weep or melt after it has set for a while is mostly likely stabilized whipped cream. It sounds a little fancy, but it is super easy to make!
Have you ever bit into a cupcake from a bakery with perfectly piped frosting expecting buttercream only to find that it’s whipped cream? How does it hold that perfect shape? Let’s learn How to Make Stabilized Whipped Cream!
I use this stabilized cream to top pies, cupcakes, cakes and cheesecakes. I love it because it’s not overly sweet and is light and airy, and it will hold it’s shape for 2-3 days in the refrigerator.
The secret to making it stabilized is gelatin. It doesn’t taste like anything so it doesn’t affect the flavor at all but will add structure and make the whipped cream more stable so it won’t deflate.
We will walk through the steps of how to do it and then you’ll be ready for all the holiday baking!
What Ingredients Do I Need for Stabilized Whipped Cream?
You only need 5 ingredients for this recipe! Jump down to the recipe card for the exact measurements.
- Water (should I count that as an ingredient??)
- Gelatin (unflavored) – usually found on the top shelf by the Jello
- Heavy Whipping Cream
- Powdered Sugar – also called confectioner’s sugar
- Vanilla Extract
How to Make Stabilized Whipped Cream
I promised earlier that this was super easy, so here is how to do it…
- Add water to a microwave-safe bowl and sprinkle the unflavored gelatin powder evenly over the top. Allow to sit for a few minutes to let it bloom. It will look like the first picture below.
- Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved (this can also be done on the stove top in a sauce pan). This will be super quick, like 5-7 seconds. Stir the mixture, then set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment (an electric mixer will also work), combine the heavy whipping cream, powdered sugar, and vanilla extract and whip on medium high speed until the mixture starts to thicken and soft peaks form. A soft peak is when you pull the beaters out and the cream holds its shape for a couple of seconds but then falls.
- Turn the mixer to low speed and slowly pour in the gelatin mixture until well combined, increasing the mixer to medium speed and continue mixing until stiff peaks form. Stiff peaks are when you pull the beaters out and the cream holds its shape indefinitely.
- Place the whipped cream into a piping bag with your favorite tip. Pipe onto your dessert and refrigerate until ready to serve.
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This delicious strawberry Jello cake is the perfect summer dessert! Made with a white cake mix and strawberry Jello, this dessert is sure to be a hit at your next gathering. It is quick and easy and a moist cake with a hint of strawberries and cream!
Years ago our friend Sarah gave us her family recipe for Lemon Jello Cake (I know you’re supposed to write, Jell-O, but no one actually follows that rule, right??) and it’s been one of the most popular recipes on our site year after year. We’ve experimented with Pineapple Crush Jello cake, orange Jello cake, strawberry lemonade jello cake, even a festive 4th of July Jello cake and now a strawberries and cream jello cake!
It’s important to use a white cake mix and strawberry jello for this recipe as it will tone down the strawberry flavor and allow you to taste that “strawberries n creme” thing.
What Does Adding Jello to Cake Do?
There are several reasons to add Jello to a cake. Jello enhances the flavor and color of a cake. It also helps the cake be more moist and dense in texture. I highly recommend it!
Ingredients for Strawberry Jello Cake
I hope you’re sitting down because you aren’t going to believe that you only need 7 ingredients to make this jello cake recipe! Keep in mind that when you make the glaze, you have a few different options. I’ll explain that more below. Here is what you will need:
CAKE
- White Cake Mix: A vanilla cake mix is our preferred flavor, but yellow works fine too. The color will just be a little more orange with a yellow cake mix. We use Duncan Hines brand.
- NOTE: You will use just the box cake mix powder when making the batter for this cake. You will not follow the directions for making the cake on the box.
- Eggs: Gives the cake structure and richness.
- Water: Adds needed moisture to create a perfectly moist cake.
- Oil: Canola oil or vegetable oil both work great and don’t alter the flavor of the cake while still keeping it moist and fabulous.
- Strawberry Jello: You just need the small box (3 oz) and you will only be using the jello powder. Don’t use the sugar free jello. It doesn’t set up the same.
ICING
- Heavy Cream: Helps bind the icing together and adds richness to the flavor and texture. Save some extra cream to whip up and spread on top of the cake after cooling.
- Powdered Sugar: Acts as the base for the icing and provides all the sweetness.
The measurements needed for each ingredient can be found in the recipe card at the end
It’s not just a vanilla bean whipped cream, it’s hands down my most favorite thing ever to serve alongside desserts or even just to dip fresh berries in. And the best part? It’s just as easy as a plain whipped cream.
Ingredients Needed for Vanilla Bean Whipped Cream
You only need 4 ingredients for this luscious whipped cream! Here is your shopping list:
- Heavy Whipping Cream: you’ll need a pint of whipping cream to make this recipe
- Vanilla Bean Pods: if you don’t have vanilla bean pods, add a splash of vanilla extract
- Powdered Sugar: also called confectioners’ sugar
- Mascarpone: can be found in the grocery store near the ricotta cheese or cream cheese
The measurements for each ingredient can be found in the recipe card below.
How to Make Vanilla Bean Whipped Cream Recipe
Making this vanilla bean whipped cream is just as easy as making regular whipped cream with just a couple extra steps.
- Beat the whipped cream with a hand mixer (or with the whisk attachment on a stand mixer) in a mixing bowl until soft peaks form. Don’t over whip!
- Add the vanilla beans (see next section for directions on scraping vanilla bean pods) and powdered sugar and beat until soft peaks form again.
- Beat until stiff peaks form.
- Serve on top of pies, cake, waffles, pancakes, or use as a dip for fresh fruit. Everything is better with a dollop of vanilla bean whipped cream!
These instructions can also be found in the recipe card below. You can print or save the recipe there as well.
How to Scrape Vanilla Bean Pods
Place the bean pod on a cutting board and slice it lengthwise using the tip of a paring knife. Use the edge of the paring knife to scrape the length of the pod removing the seeds or beans as you go.
Should I Use Powdered Sugar or Granulated Sugar in Whipped Cream?
You can use either granulated or powdered sugar. I prefer to use powdered sugar because it’s so light and doesn’t weigh down the whipping cream.
Is Whipping Cream The Same As Heavy Cream?
Whipping cream and heavy cream are the same thing. They both contain at least 36% or more milk fat, but the difference between whipping cream and heavy cream is that whipping tends to be more fluffy when whipped. But you can use them interchangeably.
Is There a Substitute for Heavy Cream?
There isn’t really a substitute for heavy cream when trying to make whipped cream. If you want to make a dairy-free whipped cream, you can use full-fat c