This stabilized mascarpone whipped cream is my all-time favorite – and based on the number of times it’s been pinned, yours, too! It’s light and airy – perfect to top cupcakes or ice cream, dip fruit in, or just eat by the spoonful!
When it comes to frosting, the first thing I always do is assess if my favorite stabilized mascarpone whipped cream would be a good fit. It’s my default, go-to recipe. Frankly, it’s hard to imagine something that it wouldn’t go well with, but I suppose I’m slightly biased. It’s light, airy, and super easy to pipe with any kind of decorating tip. You could also just use an icing spatula to frost a cake.
This recipe should ring a bell, because you’ve seen it a few times:
- Watermelon Cupcakes
- Pavlova with Mascarpone Whipped Cream
- Hot Fudge Sundae Cupcakes
- Strawberry S’mores Icebox Cake
- Carnival Cupcakes
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!
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.
My favorite mascarpone cheese 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!
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.Print
This stabilized whipped cream is my all-time favorite! It’s light and airy – perfect to top cupcakes or ice cream, dip fruit in, or just eat by the spoonful!
- 4 ounces mascarpone cheese (I use Belgioioso)
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
- 1 cup heavy cream
- Chill a large mixing bowl in the fridge.
- In your chilled bowl, combine mascarpone cheese and sugar on a high speed until completely combined.
- Add vanilla and heavy cream, and mix on a low setting until it is mostly combined. Now increase speed to high and whip until stiff peaks form – it may take a little while, so be patient!
- Once cupcakes have completely cooled, fit a piping bag with desired tip and go to town with frosting your cupcakes.