Mascarpone whipped cream is rich, creamy, and just lightly sweet making it the perfect topping or frosting for desserts. Made with mascarpone cheese and heavy cream, this whipped cream holds its shape beautifully while staying soft and silky.
If you’re looking for a more stable, luxurious alternative to traditional whipped cream, this easy mascarpone whipped cream recipe is exactly what you need.
This recipe is inspired by the popular food truck, Waffle Love. 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!
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.
Ingredients for Mascarpone Whipped Cream
Adding mascarpone cheese 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.
How to Make Mascarpone Whipped Cream Frosting
Mascarpone cream comes together in minutes, uses just a few ingredients, and works beautifully on cakes, cupcakes, pies, waffles, and fresh fruit. Once you try mascarpone cream, it’s hard to go back. Here’s how you make it:
- 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.