This Mascarpone Whipped Cream turns your basic whipped cream into a creamier, more decadent topping. It comes together in just 10 minutes and can be used in so many different ways!
Easy Whipping Cream with Mascarpone
This whipped cream with mascarpone is a variation of my homemade whipped cream. It’s essentially the same recipe, except it’s made a little bit creamier and tangier with the addition of the Italian cream cheese known as mascarpone.
This mascarpone whipped cream recipe comes together in just a few minutes and can be served the same way you’d serve regular whip. It’s sweet, creamy, and so decadent!
How to Make Whipped Cream with Mascarpone
This simple homemade whip comes together in just a few minutes!
- Place the mascarpone into a bowl, then beat with an electric mixer until softened. Add in the powdered sugar and continue to beat until fully combined.
- Pour in heavy whipping cream and vanilla extract, then use the whisk attachment to mix until stiff peaks form.
- Use immediately!
Tips for this Mascarpone Whipped Cream Recipe
- Soften the mascarpone first. Before you combine any of the ingredients, use the electric mixer to beat just the mascarpone to soften it a bit. This makes it so much easier to mix it smoothly with the other ingredients.
- Use full fat whipping cream. This is key for a richer flavor and creamy texture.
- Don’t over-mix. Over beaten whipped cream can start to curdle. Mix only until stiff peaks form and everything is combined.
- No mascarpone? You can try swapping it out for full-fat cream cheese instead for similar results.
- Use immediately. The texture is best right away!
- Customize. Feel free to give your whipped cream another flavor depending on how you want to serve it. Make it chocolate with a little cocoa powder, make it lemon with a sprinkle of zest, you name it.
You can serve this mascarpone whipped cream pretty much any way you might serve regular whipped cream.
- Topping. Use it as a topping for Baked French Toast, Cranberry Cheesecake, Southern Apple Pie, Sourdough Brownies, or a Gingerbread Latte.
- Dip. Serve it as a dip for fresh fruit, Oreo cookies, graham crackers, etc.
- Filling. Use it as a filling in cream puffs or other pastries.
I don’t recommend using it as a frosting for cake or cupcakes. It doesn't have enough structure.
While this whipped cream with mascarpone is best served immediately, any leftovers will last in an airtight container in the fridge for up to 4 days.
It cannot be frozen, because the texture will be affected.
What’s the Difference Between Mascarpone Whipped Cream and Whipped Cream?
The difference between mascarpone whipped cream and regular whipped cream is just the addition of mascarpone cheese.
Classic whipped cream is made with a blend of heavy whipping cream, pure vanilla extract, and powdered sugar. Mascarpone whipped cream is that exact recipe except it’s also blended with mascarpone cheese. The soft, creamy cheese gives it a richer, tangier flavor and a creamier texture.
What Does Whipped Mascarpone Taste Like?
The flavor of mascarpone is often compared to other cheeses such as cream cheese or ricotta. It has a richness and creaminess with a subtle tangy flavor.
Is Mascarpone Whipped Cream the Same as Stabilized Whipped Cream?
Many people use mascarpone whipped cream as a stabilized whipped cream. Our recipe is best used in your favorite drinks, on top of cookies, on a brownie, or to add some whipped cream to your favorite slice of pie.
While this whipped cream may hold its shape for a while, it doesn't hold its shape long enough to decorate an entire cake or cupcakes. We don't consider our recipe to be the same as stabilized whipped cream.
Recipe Card with Ingredient Amounts and Instructions
- 8 ounce(s) mascarpone
- ½ cup powdered sugar
- 2 cups heavy whipping cream
- ½ tsp. pure vanilla extract
- Place the mascarpone into a large bowl, and use an electric mixer to beat it briefly to soften it a bit.8 ounce(s) mascarpone
- Add the powdered sugar, and continue to mix until the ingredients are combined.½ cup powdered sugar
- Pour in the heavy whipping cream and vanilla extract, and use a whisk attachment to mix until stiff peaks form. Scrape down the sides of the bowl with a spatula as needed to ensure all the mascarpone gets incorporated.2 cups heavy whipping cream½ tsp. pure vanilla extract
- Store in the refrigerator until ready to use.
- Scroll up and see post for tips, FAQs, and possible storage options.