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    Home » Recipes » Frosting & Whipped Cream

    Funfetti Whipped Cream

    Published: Feb 9, 2017 · Last modified: May 4, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 2 votes
    Funfetti Whipped Cream | Stress Baking
    Funfetti Whipped Cream | Stress Baking
    Funfetti Whipped Cream | Stress Baking
    Funfetti Whipped Cream | Stress Baking

    My favorite mascarpone whipped cream is even more heavenly with a kick of cake batter and sprinkles. With only 3 ingredients and 5 minutes you’ll have a big bowl of funfetti whipped cream ready to go!

    Funfetti Whipped Cream

    Everyone knows how much I love my mascarpone whipped cream. I love everything about it and it takes way more willpower than I care to admit not to just sit down with the bowl and eat it by the ladle spoonful.

    #bakerproblems, amirite?

    Annnnnnd I just made my own problems worse by adding cake mix and sprinkles to the… well, mix. I fall fast and hard for anything cake batter. Cake batter ice cream, cake batter fudge, cake batter… cake batter!

    And now cake batter whipped cream.

    [angels singing]

    Funfetti Whipped Cream

    5 tips for making funfetti whipped cream

    • My favorite mascarpone cheese to use is the classic BelGioioso in the white and green container, and I can usually find it in any grocery store. Make sure it’s fresh out of the fridge and cold – it makes a difference!
    • The mixing bowl needs to be as cold as you can get it. Stick it in the freezer for an hour before you start prepping the recipe, it helps!
    • I make my own vanilla extract using vanilla beans and vodka, but that requires a lot of planning ahead! So if you’re tight on time, I highly recommend this Nielsen-Massey Madagascar Bourbon Vanilla Extract (aff link). It’s on the pricier side, but I truly believe it’s worth it. If you need to keep things budget-friendly, Rodelle pure vanilla extract (aff link) is always a solid choice.
    • Also, you definitely want a KitchenAid for this recipe, because your arm is going to get tired if you use a hand mixer (aff link).
    • And if you’re fancy schmancy and you have one of those stainless steel whipped cream dispensers, load it up! I’m not fancy, so mine just goes into a sealed plastic container.

    Great! Now what should I do with it?

    Top everything with it! Top nothing with it (and just eat it out of the bowl)! Throw it into a pre-made pie crust and call it day!

    But in all seriousness, you can put this on just about anything. Here are some ideas:

    • Salted Nutella Fudge Brownie Gelato
    • The Best Chocolate Mug Cake
    • Paleo Double Chocolate Brownies (it’ll kinda negate the paleo, but YOLO)
    • Loaded Mint Chocolate Chip Ice Cream
    • Fudgy Chocolate Banana Brownies
    • Chocolate Chip Cookie Dough Ice Cream
    • Gingerbread Ice Cream
    • No Churn Homemade Americone Dream Ice Cream
    • Oreo Ice Cream
    • Chocolate Avocado Pudding

    There’s no limit but your imagination… and stomach capacity ;)

    There’s really not much else I can say about this other than: Make this. Make this NOW.

    More funfetti fun!

    • Chewy Funfetti Granola Bars
    • Funfetti Rice Krispy Treats
    • Funfetti Popcorn
    • Funfetti Eggless Cookie Dough

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Funfetti Whipped Cream

    Funfetti Whipped Cream

    5 from 2 votes
    My favorite mascarpone whipped cream is even more heavenly with a kick of cake batter and sprinkles!
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 12 (More than enough for 12 cupcakes)

    Equipment

    • KitchenAid Stand Mixer
    • Mixing bowls
    • Hand mixer

    Ingredients
      

    • 1 cup heavy whipping cream
    • 4 ounces mascarpone cheese
    • ½ cup vanilla or funfetti cake mix
    • ½ cup rainbow sprinkles, can omit if using funfetti cake mix

    Instructions
     

    • Chill a large mixing bowl in the fridge.
    • In your chilled bowl, combine mascarpone cheese and heavy cream and mix on a low setting until mostly combined. Add cake mix and slowly increase speed to high and whip until stiff peaks form – it may take a little while, so be patient!
    • Stir in additional sprinkles and enjoy!

    Notes

    Store in an airtight container in the fridge for up to 1 week.

    Nutrition

    Calories: 159kcal | Carbohydrates: 11g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 45mg | Potassium: 15mg | Fiber: 1g | Sugar: 9g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
    Course Dessert
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • Chewy Funfetti Granola Bars
    • Funfetti Waffles
    • Brownie Batter Baked Oatmeal
    • Eggless Funfetti Cookie Dough
    • 4-Ingredient Funfetti Popcorn
    « No Churn Salted Caramel Swirl Ice Cream
    Easy Puff Pastry Pizza »

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    Hi there! I'm Leslie. I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶

    SUMMER RECIPES

    • Stabilized Mascarpone Whipped Cream Frosting
    • Copycat Ruby Tuesday Pasta Salad
    • Paleo Samoa Bars
    • Chocolate Chip Cookie Dough Ice Cream

    FAN FAVORITES

    • Stabilized Mascarpone Whipped Cream Frosting
    • The Perfect Banana Bread
    • Fluffernutter Cookies (Peanut Butter and Fluff)
    • Copycat Ruby Tuesday Pasta Salad

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