There are even more posts where it’s been used but not mentioned by name, so if you feel like playing a game of “Where’s Waldo?”, start looking through the archives!
Why I’m so in love with this mascarpone frosting
This isn’t the kind of whipped cream you get from an aerosol can. That kind of whipped cream loses its shape as it sits, and eventually gets melty and less than appetizing. But this whipped cream? It’s perfect.
It won’t lose it shape (and I’ve had it on top of cupcakes for multiple days and it never budged) and it won’t melt at room temperature. Now, if you take it to a BBQ that’s outside on a 95 degree day… I can’t make any promises. I start melting at that point, so you can’t blame the whipped cream.
It can support garnish, like fruit or sprinkles, without any trouble. Although, full disclaimer: if what you topped it with has color (like rainbow sprinkles or strawberries), it will eventually bleed into the whipped cream. So don’t top it until just before serving!
Once you’ve made it, you don’t need to re-whip it to get back the right consistency – it stays exactly the way you made it (as long as you store it in the fridge).
It can go on anything! Cupcakes, cake, ice cream, pie, brownies, hot chocolate, fruit, your face, macaroni and cheese… wait, not that last one.
How to make mascarpone whipped cream
There are a few key elements to this mascarpone 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!
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).
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… if there’s any left to store, which isn’t often. Seriously.
One time I made a half batch of this and just sat down on the couch and ate it with a large spoon, right out of the mixing bowl. Okay, fine – it was a full batch. And maybe it was more than once.
But once you make this, you will in no way judge me.
…okay, maybe you’ll still judge me a little bit.
Other recipes to pair with this mascarpone frosting:
Can I use powdered sugar vs granulated? And if not do you recommend sifting to prevent grainy texture ?
Saturday 27th of February 2021
People have commented in the past that they've successfully used powdered sugar, but I haven't done that myself.
Friday 5th of February 2021
I wanted to make the chocolate version for a chocolate torte cake I made for hubby's birthday and reading through the comments I saw that someone made it and added two tablespoons of cocoa powder per recommended amount of ingredients and oh my God! Came out perfect!!! I sifted and added the cocoa to the sugar before mixing with the cheese. I've always struggle with cream cheese frostings but I'm going to bookmark this page. Can't wait to serve it. Thank you so much!
Sunday 7th of February 2021
So glad it worked out!
Thursday 4th of February 2021
Can I use this to make cake pops?
Sunday 7th of February 2021
I've never tried, but I wouldn't think so, as this isn't thick like a buttercream or cream cheese frosting that you would typically use to mix with the rest of ingredients.
Wednesday 13th of January 2021
Omg, this is so delicious! I wanted a thicker, frosting-like consistency to frost a cake so I followed the exact recipe except I used the entire 8 oz. container of mascarpone. This is whipped cream on a whole other level!!
And yes, it pipes very well for decorating a cake or cupcakes!
Thank you stressbaking.com!
Friday 15th of January 2021
So glad that you liked it!
Monday 23rd of November 2020
Can i freeze it?
Friday 25th of December 2020
Jeanne, when I first made this, I accidentally made it with the entire 8 oz. carton of BelGioioso mascarpone. It turned out more like frosting than stabilized whipped cream (and was fabulous!). I've since also made it correctly with the 4 oz. of mascarpone when I wanted a whipped cream texture, but I never tried freezing it. I have, however, frozen the frosting-type made with 8 oz. mascarpone. It freezes well on its own (meaning, not frosted on a cake); just stir it up when you thaw to frost your cake. Today, I'm going to try using mascarpone that I froze in the carton even though it says not to freeze. It was going to waste if I didn't, so I had nothing to lose. I'll see if I can still use it after it thaws.