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.
Not sure what kind of vanilla to use? I make my own 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. 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 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.
Don’t have one? Check out the Shop page to stock up on my favorite mixer, and other kitchen essentials for this recipe!
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Mascarpone Whipped Cream
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Prep Time: 1 hour -
Cook Time: 15 mins
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Total Time: 1 hour 15 minutes
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Yield: More than enough for 12 cupcakes -
Category: Dessert
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Pin RecipeDescription
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!
Ingredients
- 4 ounces mascarpone cheese (I use Belgioioso)
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- 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.
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I wanted light frosting that would hold the shape. I’ve used both separately but not together. So my “what if..” search lead me to your website….so it exists. I will try this.
Luv your second image
Thank you! I hope you love it as much as I do!
HELP! PLEASE!!! I’ve been whipping my mascarpone cheese powdered sugar vanilla and heavy cream FOREVER and it’s NOT getting smooth. What am I doing wrong? Please, please, PLEASE help me get my frosting smooth. I made a Lemon berry mascarpone-cake and I really want to frost it
How do you think it would work in a Cake Roll? I found your recipe because I was looking for a mascarpone cheese/whipped cream filling/frosting that tasted like the recipe I just used on a Tiramisu Layered Cake because the flavors tasted so good. But I don’t think that recipe would work in a roll cake, so I’m hoping this one will. Thanks!
Hmm… that’s a good question. You could certainly give it a shot – maybe use a little less cream so that it’s a slightly thicker consistency. Let me know how it goes!
Hi! Just wanted to make sure it’s regular white sugar and not powdered. I’m making this on Friday and I really don’t want to mess up! Excited to try it! 🙂
Correct, granular white sugar! 🙂
Thank you!!! 🙂
This is the best whipped cream frosting/ filling recipe I’ve ever made, that I am even able to decorate with! Thanks so much! I would like to make this chocolate, have you made this recipe as chocolate yet? If so I would love to know the changes needed, I am using it for June 9th as I am making my chocaholic husband his 54th birthday cake for this Friday!
★★★★★
I’m so happy to hear you love it as much as I do 🙂 I haven’t actually make this as a chocolate whipped cream before, but I believe if you add a couple tablespoons of cocoa powder (and just taste it before you add more to make sure you like it) you should be off to the races!
And happy birthday to your husband!
Thanks so much for the advice on making this chocolate! It worked out nicely. Right before it was the right consistency, I started adding about 2 Tbls of cocoa at a time (I needed more frosting, so I made 4 X the recipe) using about 8 Tbls of cocoa total. It made a very nice light chocolate whipped cream frosting! I know this will be my go to frosting from now on!
★★★★★
I’m so glad it worked out!
Have made it twice – LOVE it. My next foray is to fold some amaretto into it to make a topping for an adult dessert. Does it freeze well I just made it this weekend for a cookout to top angel food cupcakes and have some left over that I could use next week along with another double batch (which will be 2 weeks after it was made) for the 4th of July. What is its “shelf” life if it can’t be frozen?
Thank you so much
Best.
????
★★★★★
I’m so glad you love it as much as I do! I’ve actually never tried to freeze it – I have this problem where I eat it all the day I make it 🙂 But I have made it in advance of an event and kept it in the fridge for up to a week, and then just rewhipped it before frosting anything and that’s the longest I was comfortable letting it sit in the fridge. I hope that helps, and thanks for stopping by!
Hi Leslie,
Thank you for the recipe and the information about how well this whipped cream holds up. Using this in a breakfast crepe. Buckwheat crepe spread with lemon curd then slathered with this awesome mascarpone whipped cream. Top with 1/2 cup of blueberries and fold the crepe. Garnish with more cream and 1 blueberry for the picture 🙂
I used only 1/4 cup of sugar and did not whip the cream as much as it looks like you did. But it whipped up beautifully. Put it in a pastry tube overnight and while it may have lost a little volume it still worked.
Thank you so much! I thought the proportion of mascarpone to cream was just right.
-Sara
★★★★★
That sounds AMAZING! I’m so glad you liked it!
Regarding this recipe in a whipped cream dispenser – I had an outdoor party where we served blueberries and this whipped cream. Kept the dispenser on ice and it worked beautifully, I just kept filling it over a 4 hour time period. (I doubled this recipe twice in my mixer).
Modification for use in the dispenser – mix the mascarpone and sugar at a high speed in your electric mixer until well combined as it states above. Add the vanilla and mix for another 30 seconds on high.
Turn your mixer down to the lowest setting and add the heavy cream. Mix for 2-3 minutes and check consistency. If there are still lumps, mix another minute and check again. Keep checking until the lumps are gone.
You don’t want to actually whip the heavy cream, you just want to combine it with the mascarpone for use in your dispenser.
Cheers! -Sara
★★★★★
Hi! I want to try this recipe on my sons birthday cake. Do you think it can be used under fondant? Thank you!
Hm… never tried it, but I think it would be worth a shot!
Can you use it as a filling layer in a wedding cake. I’m thinking yes, but as the top filling, and custard filling in the lower layer.
Ooo, that sounds delicious!
It passed the test kitchen. Cocoa powder turns the marscarpone whipped cream into chocolate mousse like filling. White almond cake, two layers of this chocolate filling and an Amoretto custard layer of filling. Not to sweet buttercream frosting for the frosting (so it can be covered in roses)… I will let you know what the guests think.
★★★★★
That’s awesome to hear – I hope your guests are as in love with it as I’d certainly be!
Hi Leslie,
I usually frost my kids’ birthday cakes with marscapone frosting, which I make by following tiramisu recipes (ie mixing with beaten egg yolks and sugar and folding beTen egg whites). I’m happy to find your recipe and I’m going to try it when making my daughter’s birthday cake this weekend. How “friendly” is this frosting when decorating a cake? I am considering piping some flowers on top and sides of the cake.
I’ve used it with good success in decoration – but, for decoration on the sides of the cake to be sure I would probably decrease the amount of cream so that it’s a bit thicker. I hope it works out for you!
IT curdled, help!
Oh my goodness, I don’t know how that could be! Could you explain more so that I can try to help?
From what I understand mascarpone van be overwhipped easily and so I guess I did that. I kind of fixed. Since I’m getting to be a star in making curdled frosting. It all needs to be same temperature so I heated in microwave 15 secs, stirred, heated again, stirred until it was smooth again. It tastes great.
Hi there, I need to make a layered tres leche cake for a birthday tomorrow, is this a good combination or do you think it will taste funny? And also is it possible to add gelatin so it can last longer or will it not work??
I was hesitant about using regular sugar but it works in this recipe. I used Trader Joe’s whipping cream that you buy at room temp & then refrigerate. In place of vanilla I used Fiori di Sicilia from King Arthur Flour. It has a citrus flavor. I get compliments on it all the time. Thanks for sharing this recipe. Say goodbye to Philadelphia cream cheese & hello mascarpone!
★★★★★
I’m so glad that you liked it! And it’s funny that you mention Fiori di Sicilia – I got some from KAF last year and I used probably half of it in this whipped cream, and the other half in meringues 🙂
I want to try this, but, as an amateur, I have a question:
Can I use an ordinary handmixer as opposed to a stand mixer, for instance?
Absolutely! A lot of the time I use a handmixer myself because I’m using my stand mixer for cake batter at the same time. It works perfectly fine, just requires some arm muscle 🙂
HAHA, thank you, Leslie. I appreciate it. I am a “tiramisu” lover and I hope to find the right mix because most mascarpone creams I have tasted are no good.
Again, thank you!
I hope you love it!
Liked this very much. I doubled the recipe and by mistake doubled the sugar (again), too sweet!!! Added more heavy cream, fixed the sweetness. Overall, I plan to use recipe again!!! Thanks, Leslie
★★★★★
Hi everyone,
Do you think I could use this frosting on carrot cake?
Sounds delicious????
Margaret, I don’t know that I would use this for a carrot cake, but truth is that this recipe is very delicious. We used it on pumpkin pie bites and it was great. Used it as a fruit parfait and was great as well. I think the Mascarpone cheese is not as full of flavor as cream cheese, which is what you would use for the carrot cake frosting, but nevertheless it is yummy.
Thank you for the kind words! 🙂
Have you ever tried adding fruit to it?
I’ve definitely added fruit under and on top of it, but I’ve never mixed it in. I’m going to have to try that myself!
Fruit blends well with this!
That’s great news, thank you for sharing! And funny enough, I just blended it with fruit yesterday for a recipe being posted on Thursday 🙂
Margaret, I don’t know that I would use this for a carrot cake, but truth is that this recipe is very delicious. We used it on pumpkin pie bites and it was great. Used it as a fruit parfait and was great as well. I think the Mascarpone cheese is not as full of flavor as cream cheese, which is what you would use for the carrot cake frosting, but nevertheless it is yummy.
Thanks anonymous, even if it doesn’t go well with carrot cake I’ll think I’ll give it a go for another cake. Sounds too good not too????.
what’s the difference if I use whipping cream instead of heavy cream?
They’re essentially the same thing, but the heavy cream has a bit more lasting power than whipping cream (to hold it’s shape). But either will work!
Hello from Romania 😉
I want to try this recipe tomorrow, after several attempts to stabilize whipping cream with less or no success. Do whipping cream and mascarpone should be room temp or straight from the fridge? I really hope this mascarpone will be the answer of my troubles! Kind regards, Monica
Straight from the fridge is best – and putting the bowl in the fridge for a bit (the one that you’ll be whipping everything in) helps, too! You want it to be as cold as you can get it for the best results 🙂 I hope it works out for you and ends your search!
I was looking for the recipe I have and is very similar to yours, in fact it’s exactly the same, the quantity is just doubled. I made it some time ago and really loved it. Except I made a note next to the sugar part to maybe try powered sugar instead because the frosting had a somewhat gritty texture. I guess the sugar didn’t quite dissolve. I see there is another comment regarding the sugar…. so I guess my question is, do you think the powders sugar will do the job? Thanks!
That’s a great question – I have actually never tried it with powdered sugar since I’ve had such consistently great results using granulated. But if you try it, please do let me know how it turns out for you!
Hi In the UK, we have Extra Double, Double and Whipping Cream, but do not have Heavy Cream, can you please advise me which one I should use?
Hello to the UK! 🙂 I think Extra Double is too thick for whipping, but I believe that double and whipping cream can be used, but you may not need to let it whip as long since it’s thicker.
Thank you! I will give an update, once I’ve tried it.
Please do! I’d love to add a note to my recipe for UK readers as to how they can adjust the ingredients/time/etc.
Would this cream be OK to ad as a cake filling for a 4 layer cake if I add the egg cream from the tiramisu verison to your mascarpone cream recipe? Is it going to be sturdy enough to fill in between layers?
I’m not sure since I’ve never done that before, but I think it’s worth a shot! Let me know how it turns out 🙂
Just made a batch to top a key lime pie, added strawberries! What a fantastic look and tastes!
Steve – Key West
I’m so glad you liked it! 🙂
I made my version of banana pudding cake. I wanted it light and airy. I made chiffon cake layers. For the middle layer filling, I folded pureed bananas with this recipe and then layered in sliced bananas. Then I frosted the entire outside of the cake with this recipe before lining the sides and and top border with vanilla wafers. Best ever. Everyone loved it. This whipped cream is the best!
That sounds amazing! I’m so glad it was such a hit! 🙂
I plan on making a banana cake for my son’s first birthday and I’m looking for a frosting that doesn’t have too much sugar. Have you ever tried it on banana cake and if not do you think it would work well? I’m hoping to do a raspberry compote filling and then icing the cake with this. Would dying it work or would the colors run together?
Thanks!
I have not put this on a banana cake before, but you could definitely decrease the amount of sugar if you’d like – it may change the consistency a bit but not drastically. But I think it would be delicious! You could definitely dye it, but I would recommend using paste dye (as opposed to liquid drops). You should only need a tiny bit!
Have you ever used this as cream puff filling? It sounds like it would be delicious!
I have! And it was 🙂 I ended up using a bit more mascarpone cheese and less heavy cream so that it was a bit thicker and it was heavenly!
I Love this recipe! Can I use lemon extract and lemon zest in it? I would use it on a mini zucchini-carrot cupcakes.
Most definitely! I’ve done that in the past to top a tea cake and had wonderful results – and your idea on zucchini-carrot cupcakes sounds heavenly! I did something similar with my Spring Meringue Nests if you want to take a peek at what I did with it: https://stressbaking.com/2017/03/spring-meringue-nests.html/
Make sure to come back and let me know what you think! 🙂
For my son’s birthday I’m planning on making a basketball cake by covering the top of the cake with orange M&Ms in a basketball pattern. Do you think the M&Ms will bleed into the frosting ? I’d like to add them the night before. (Like this: http://blog.cookingchanneltv.com/2011/04/02/final-four-basketball-cake/?soc=fb)
They most likely will if you do it the night before. I’d recommend waiting until the day of!
Hi, I used this recipe recently to make a Tiramisu inspired Mille Feuille (so puff pastry layers with coffee pastry cream, chocolate ganache and this marscapone cream) and it worked absolutely wonderfully! It was a perfect accompaniment for my other components and held up well under the weight of the layers of puff pastry. I also added some rum and It was so delicious. Thanks for sharing 🙂
That sounds heavenly! Thank you for sharing and I’m so glad you liked it! 🙂
I put sprinkles on my son’s cupcakes with this frosting the night before the party and they did bleed.
Hi,
Do you think that if I add some color it will work?
Thanks
It will! I just recommend using food coloring paste so that it doesn’t water it down – you’ll only need a drop or two. I *highly* recommend these: http://amzn.to/2pR68z6
Thanks. Can you share with us what brand heavy cream do you buy?
I usually use Dairy Pure or Hood just because it’s the easiest to get here in Massachusetts 🙂 But I’ve had great results with with plenty of other brands, as well as pints from local farms!
Thanks. I tried to find a heavy cream in couple grocery stores but no luck. Can you share where do you usually buy it ? I also live in MA.
I used the Trader Joe’s whipping cream. It’s great to have on hand. It worked perfectly in this recipe. http://www.traderjoes.com/fearless-flyer/article/1354
Oh, no! That’s a bummer. I get it at Stop & Shop, Whole Foods, or Fresh Market (normally). You could also use whipping cream (if you find that), you just won’t need to whip it for as long 🙂
I want to make a baileys irish cream flavored version of this. How much should I add? When should I add it?
I would recommend swapping the vanilla extract for 1/2 tablespoon Baileys, and then add more to taste – you’ll add it at the same time you would have added the vanilla in the original recipe. It could become a little less stabilized, so if that’s a concern of yours I would also add an additional 1/2-1 tablespoon of mascarpone cheese to the original quantity.
Check out this post and if you’d like to make it a chocolate + Baileys whipped cream (which I HIGHLY recommend ;)), just swap the Guinness for Baileys! https://stressbaking.com/2017/03/chocolate-guinness-whipped-cream.html/
Let me know how it turns out for you!
This will be my first time making your recipe. I’m making small cream puffs for a dessert table. I’d like to make several “flavors”. I read above about folding in puréed fruit, love that and I also thought I’d like to make espresso flavored cream. Can I use instant powdered espresso folded in?
I haven’t done that before, but I don’t see why not – that sounds delicious!
Good to know!
I used this for a coconut cream pie and it put Baker’s Square to shame. Thanks !
Love that! <3
I’ve used it with my carrot cake/cheese cake and it cake out awesome!
Wonderful! Put my bowl &beaters in the fridge overnight – followed the recipe exactly. Made a bundt cake, split it in half horizontally, filled the inside with strawberries & blueberries& icing, put top on, covered it with icing, decorated it with strawberries& blueberries. Served it for my husband’s birthday. Terrific – thanks so much!
Thank you for sharing this recipe ? I’m just wondering if you leave the mascarpone cheese and the cream at room temperature or do you use them right out of the fridge?
Straight out of the fridge! You want everything to be as cold as possible 🙂
Thank you Leslie <3 I'm definitely going to try it!
That sounds wonderful – I’m so glad you liked it!
How do you think the spray coloring would do on this?
I really like this recipe but made way too much. Have you ever tried freezing it? Thanks!
I haven’t, and I don’t believe it would work out well, but anything is worth a shot, right? However, you can keep it in the fridge in an airtight container for a few days and give it a quick whip before you use it again.
I haven’t tried that before, but it might be a little too fluffy and “soft” for that. If you give it a try though, let me know how it turns out!
Hi Leslie, I’m very excited to try this recipe. I see you call this a stabilized whipped cream but I don’t see any stabilizer in it. I would like to use this mascarpone whipped cream to frost and pipe onto a Genoise cake. Would I need to add a gelatin stabilizer in this recipe?.
It’s stabilized by the combination of ingredients, mainly because of the mascarpone cheese! It should work perfectly for your cake!
This worked beautifully for me, I whipped it up this morning and then kept it in the fridge until tonight when I used it to top a French lemon cream pie. I like that the mascarpone doesn’t add any flavor to it, it really just tastes like delicious pure whipped cream but it has a little more body to it. I decreased the sugar due to personal preference.
If I make this and have cupcakes for a catering tomorrow, would it be better to wait until tomorrow to frost cupcakes? If I frost cupcakes tonight do they need to be refrigerated overnight? I don’t really want to put cupcakes in the fridge…. thank you for your advise!
I’m so sorry that I’m just getting back to you – I would definitely wait until the day of the event that you are serving your treats so that you can store the frosting in the fridge and the cupcakes elsewhere.
The fact that the mascarpone doesn’t add any kind of overwhelming flavor is one of my favorite parts about this whipped cream – I’m so glad you liked it!
Used this to make an awesome Watermelon Cake. It held perfectly while traveling to a neighbor state to celebrate a family birthday. Thanks!
I’m so glad you liked it!
Never made a strawberry shortcake before. Will this be appropriate to put on a cake like that?
Absolutely!
Why did the solids and liquid seperate while whipping it? It’s as if I made butter.
Yikes! I’ve never experienced anything like that before while making it. I’m sorry I can’t offer any advice – I’m not sure how that could be happening 🙁
This truly has been. My go to! I have used it as filling for dessert dumplings WOW!
Yay! That sounds fantastic – thank you for sharing!
Won a key lime pie contest using this recipe adding raspberries as the topping!
Steve – Key West
Wow, that’s so awesome – I’m so happy to hear that!
Namaste from Mumbai…! We don’t get heavy cream here n all I have been using is non dairy whipped cream which is sweet as well as flavoured… What do u suggest.. Do I use it and keep the sugar ratio same. Also if u can share the same recipe in gms.. Pls.. TIA..
I’m sorry, I’m not sure what kind of substitute will work the same way as thing as I haven’t tried it myself. There are also some great recipe converters online that will give you the amounts in grams!
I am making a white 6 layer cake and normally fill and crumb coat with buttercream. I depend on freezer/ refrigerator intervals to keep everything nice and firm. Do you think this recipe is capable of achieving a level firmness to properly support and coat this type of cake. It sounds delicious and I am willing to give it a try on a test cake but any preliminary help would be appreciated. Thanks for sharing this!
Hi there, so sorry for the delay! I’m not sure that it would suit the purpose you describe just because this frosting doesn’t crust the way a buttercream does – but it can be beautiful when it’s piped or used as the outer layer of frosting!
Thanks so much. I will try it as a filling and hope that I don’t eat it before it makes it into the cake.
I’m not gonna lie to you – that’s gonna be hard!
Yesterday there was a party in my family, we made this cake. It was very awesome!!!! Everobody praised of this cake.
https://www.cakengifts.in/cake-delivery-in-chittaranjan-park-delhi
Dear Leslie,
I am italian and here we don’t love buttercream too much, but in this period I have a passion for the cupcakes decoration and I would love to manage piping many types of flowers. Do you think that this cream/mascarpone frosting would substitute the buttercream with the same results?
It won’t be the same. This is more of a whipped cream consistency and doesn’t crust the way buttercream does. So you could certainly pipe flowers, but it’s not going to give you as clean a look, and won’t hold the same way that buttercream would.
Thank you so much for your quick and detailed answer Leslie!!!
If I want to make a double batch, do I use double the sugar
Yes, but taste it along the way to make sure it’s to your liking.
What about adding colour to mascaporne cheese? Can we use a water based colour or strictly gel based one like in the case of cream cheese.
I only use gel food paste for adding any color – this kind, if you’re interested in picking some up! http://amzn.to/2Dihsb3
I think if I reduced the amount of heavy cream a bit, I could get away with substituting honey for the sugar. I’m going to try it, and I’ll let you know how it goes.
Ok, I used 1Tbsp more mascarpone and then added 1/4 cup Trader Joe’s Turkish Honey instead of granulated sugar. It whipped up beautifully, and has a delightful, lightly sweet flavor. I used it for filling and topping an almond flour carrot cake, so all in all, very low carb (for a cake) but amazingly moist and flavorful, and the icing is perfect. Thanks for a great recipe!
Thank you so much for sharing! I’m so glad it worked out for you – I’m going to have to try that adjustment myself!
I use frozen fruit every time I make this it adds great flavor and color!
That’s so great to hear!
use agar to stabilize your whipped cream.
“Heavy cream” or “heavy whipping cream” must have a fat content of 36% in the USA. While “whipping cream” must contain at least 30% fat. Adding softened unflavored gelatin will also add staying power, as this stabilizes the whipped cream so it doesn’t loose volume. All of these recipes containing milk, cream, raw eggs, cheeses should be kept under refrigeration to prevent bacteria growth and food born illness.
Mine curdled too!! I’ve made this once before (but I used 2 cups heavy cream instead of 1) and it was a total hit, pipable, smooth, and fantastic in taste and texture.
This time though it reached the soft peak stage, but I needed this to pipe, so I continued to whip, but then the moisture started to come out and it became…loose and instead of creamy, it looked like it had small curds in it. What do you think happened? I really appreciate your input :).
Yikes! Sorry to hear that. It sounds like your bowl got too warm and it was whipped for too long. I find that placing the bowl in the freezer for 15 minutes before I make it helps keep it cold, but to be honest I’ve never run into any curdling issues before (and I’ve made this a LOT). I hope that helps!
Thank you Leslie!!
Mine curdled too, are you saying that it could have been caused by overwhipping the mascarpone? Thank you for this additional information. Were you able to bring back this mixture once it curdled/broke? If so, how did you do it? I just had to throw out a double batch because once it reached the soft peak stage, it seemed to go straight to curdled.
Thanks and happy baking!
First try and success! More than that, my guests loved this frosting. One thing I did find was that the frosting was a bit fluid, so I just whipped the whole thing on high speed again and it didn’t ruin the frosting at all.
How much frosting is this? Enough for 24 cupcakes?
Hi Connie! I noted in the recipe card that it’s more than enough for 12 cupcakes, but depending on how much frosting you pile on your cupcakes you might have enough for 24. I’d recommend doubling the recipe and enjoying what you have leftover 🙂
Thank you for posting this. It is so delicious! I see what you mean about sitting and eating it straight up. I took a few spoonfuls myself. I’m sure not going to judge you! I made it once with vanilla extract for a chocolate cake and once with lemon extract for a lemon cake. This is my new favorite frosting.
Hi Christine, I too am a master at curdling this recipe! 2 out of the 4 times I’ve made it to be exact. Am I to understand that once your frosting curdled you did your microwave procedure?
What’s been happening to me is that once the cream is poured in and is being whipped, I watch it carefully. I see it getting thicker, say the perfect consistency for topping berries, but I need it thicker for frosting and piping the outside of my layer cakes. Well, that’s when the trouble happens. I have the mascarpone and cream at the same temp, actually, the cream is a bit colder since it stays in the fridge while I’m whisking the mascarpone & sugar. Could that little bit of temperature difference be the cause? Or have I overwhipped the mascarpone? Because as I wait for the mixture to get thick enough for a piping bag-BOOM- in seconds the consistency goes from too loose for a piping bag to curdled and broken.
If anyone can chime as too what may be going wrong I would be so grateful. The flavor of this recipe is divine and I would like to be able to count on getting the consistency right, which for me is being able to put it in a piping bag.
I’m going to use this for cupcakes tomorrow, how soon before I serve them should I frost them, also do I load my whip cream dispenser after I mix it up?
It depends on the type of cupcake, but generally I just wouldn’t recommend doing it more than 12 hours ahead of time (but if you do, pop them in the fridge). And I’ve actually never had the pleasure of using a whipped cream dispenser myself but you should be able to just load it once everything is prepped and ready to go!
So I clan put the liquid in in the dispenser before I whip it? I have just plain funfeti cupcakes, we’re meeting @ 6,so it’s OK to prep them before and pop em in the fridge?
Ty! I’m using just a funfeti cake mix to make cupcake! Everyone is getting here around 5.also do I put the whip cream in the dispenser after the liquid is mixed & before I whip it? Last question, promise! I know you said not to frost 12 hours before, but how long can it sit on the counter?
That sounds delicious! Since I’ve never used a whipped cream dispenser, I’m unfortunately not sure if it’s bad to put it in after everything has already been combined. Like any dairy product, I wouldn’t recommend letting it sit out on a counter for more than two hours.
Just made the liquid & put it in the canister, I had to shake it before it would work… I needed to taste it yah knew! I’m disabled and unable to use a piping bag with one hand, I bought this canister in the hopes of being able to frost/decorate one handed, this Frosting works perfect, ty! Do you know of any other liquid base Frostings I could use??
Where has this been all my life!? I’m in LOVE, thanks for sharing!!
It’s been right here, waiting for YOU! 🙂 <3
hi – made a silly mistake without thinking………..made the mascarpone & cream whipped cream with the sugar. i wanted to use it with tiramisu. i’m now realizing that i need to add the sugar to the eggs to make the saboayon. it’s already so sweet with the sugar in the whipped cream. can i make the egg mixture without sugar? or any suggestions?
sometimes i don’t think ahead ——
I’m sorry, I’m not familiar enough with manipulating tiramisu recipes to confidently answer that – but my inclination is that you wouldn’t be able to make the custard layer without sugar incorporated.
Hi. I apologize if this question has already been asked. Can this yumminess be made chocolatey by using cocoa powder, or would that ruin the stability? Thank you ever so much!
Someone mentioned that she made it with what came out to be two tablespoons of cocoa per original ingredient amounts (she quadrupled the recipe, so she used a total of eight tablespoons). I also made it with cocoa. It was good, but a little grainy. I did not have Hershey’s cocoa on-hand, so I had to use Godiva hot cocoa powder. That may be why it turned out grainy.
When I first made this recipe, I accidentally used the entire 8 oz. container of mascarpone. It turned out more like frosting than stabilized whipped cream. So if you want a light-textured frosting, go with the stated amount of 4 oz. If you want it somewhat heavier (but still lighter than normal frosting), go with 8 oz. It’s just as delicious! I’m happy to use 8 oz. because if I use 4 oz., the remaining 4 oz. will probably go to waste since the container says do not freeze. Both were huge hits with my family!
Thank you so much for your response. Tonight I made it for my second time, out failed miserably. I don’t even really understand what I’m looking at. When I opened my brand new heavy whipping cream, it was spoiled to a disgusting level. I only had 1 and 1/4th cup of hwc that was good. I thought I’d give it a try, this was a mistake. At first it was grainy but on its way to fluffy goodness. I walked out of the room for 2 shakes of a lamb’s tail and it turned into something else. It looks like butter clumps in cloudy water. Can anyone help me understand what just happened?
I’m sad.
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Hi there-
I have a client that wants a Chantilly cream, (thinks ABC is too sweet and was wary when i recommended SBC) but’s it’s for a two-tier cake with fondant decorations here and there.
Would this work? I’m assuming that the mascarpone would make it much sturdier but I’ve never tried to put fondant cut-outs on this type of frosting…
Thanks for your help!
Hi Leslie,
can I use this recipe to pipe rosettes all around a 12 inch cake as a bottom tier for an anniversary cake. WiIl the rosettes hold their shape?
Sorry that I didn’t see your comment until now! They won’t hold their shape like a buttercream frosting would on the sides of the cake, it’s not that sturdy.