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!
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]
Ingredients for funfetti whipped cream
- 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
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.
Heat treating the flour in the cake mix
If you’re concerned about the potential for bacteria in raw flour, you can quickly heat treat it by spreading it out onto a baking sheet and toasting it at 350°F for 5 minutes. Let it cool, then follow the instructions above.
Just note that the sprinkles in the funfetti cake mix may discolor or become a bit melty and spread. But don’t despair – that’s just more reason to add even more sprinkles :)
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!
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
Recommended Equipment
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!1 cup heavy whipping cream | 4 ounces mascarpone cheese | ½ cup vanilla or funfetti cake mix* | ½ cup rainbow sprinkles
- Stir in additional sprinkles and enjoy!
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